Sulfated phenolic acids in plants

0561498 - ÚEB 2023 RIV DE eng J - Journal Article
Supikova, K. - Kosinova, A. - Vavrusa, M. - Koplikova, L. - François, A. - Pospíšil, Jiří - Zatloukal, M. - Wever, R. - Hartog, A. - Grúz, J.
Sulfated phenolic acids in plants.
Planta. Roč. 255, č. 6 (2022), č. článku 124. ISSN 0032-0935. E-ISSN 1432-2048
Institutional support: RVO:61389030
Keywords : Edible species * lc–ms * Mass spectrometry * Metabolomics * Phenolic acids * Sulfated compounds
OECD category: Plant sciences, botany
Impact factor: 4.3, year: 2022
Method of publishing: Open access
https://doi.org/10.1007/s00425-022-03902-6

Main conclusion: Sulfated phenolic acids are widely occurring metabolites in plants, including fruits, vegetables and crops. Abstract: The untargeted UHPLC-QTOF-MS metabolomics of more than 50 samples from plant, fungi and algae lead to the discovery of a small group of sulfated metabolites derived from phenolic acids. These compounds were detected in land plants for the first time. In this study, zosteric acid, 4-(sulfooxy)benzoic acid, 4-(sulfoooxy)phenylacetic acid, ferulic acid 4-sulfate and/or vanillic acid 4-sulfate were detected in a number of edible species/products, including oat (Avena sativa L.), wheat (Triticum aestivum L.), barley (Hordeum vulgare L.), tomato (Solanum lycopersicum L.), carrot (Daucus carota subsp. Sativus Hoffm.), broccoli (Brassica oleracea var. Italica Plenck), celery (Apium graveolens L.), cabbage (Brassica oleracea convar. sabauda L.), banana tree (Musa tropicana L.), pineapple fruit (Ananas comosus L.), radish bulb (Raphanus sativus L.) and olive oil (Olea europaea L.). The structural identification of sulfated compounds was performed by comparing retention times and mass spectral data to those of synthesized standards. In addition to above-mentioned compounds, isoferulic acid 3-sulfate and caffeic acid 4-sulfate were putatively identified in celery bulb (Apium graveolens L.) and broccoli floret (Brassica oleracea var. Italica Plenck), respectively. While sulfated phenolic acids were quantified in concentrations ranging from 0.34 to 22.18 µg·g−1 DW, the corresponding non-sulfated acids were mostly undetected or present at lower concentrations. The subsequent analysis of oat symplast and apoplast showed that they are predominantly accumulated in the symplast (> 70%) where they are supposed to be biosynthesized by sulfotransferases.
Permanent Link: https://hdl.handle.net/11104/0334097