Eugenol and isoeugenol, characteristic aromatic constituents of spices, are biosynthesized via reduction of a coniferyl alcohol ester

• DOI: 10.1073/pnas.0603732103
• Publication Date: 2006-06-17T01:16:25Z
• Authors: Takao Koeduka; Eyal Fridman; David R. Gang; Daniel G. Vassão; Brenda L. Jackson; Christine M. Kish; Irina Orlova; Snejina M. Spassova; Norman G. Lewis; Joseph P. Noel; Thomas J. Baiga; Natalia Dudareva; Eran Pichersky
• Keywords: Isoeugenol; Sweet Basil; Coniferyl alcohol; Petunia

Phenylpropenes such as chavicol, t-anol, eugenol, and isoeugenol are produced by plants defense compounds against animals microorganisms floral attractants of pollinators. Moreover, humans have used phenylpropenes since antiquity for food preservation flavoring medicinal agents. Previous research suggested that the synthesized in from substituted phenylpropenols, although identity enzymes nature reaction mechanism involved this transformation remained obscure. We show here glandular trichomes sweet basil (Ocimum basilicum), which synthesize accumulate phenylpropenes, possess an enzyme can use coniferyl acetate NADPH to form eugenol. Petunia (Petunia hybrida cv. Mitchell) flowers, emit large amounts isoeugenol, homologous eugenol-forming also uses substrates but catalyzes formation isoeugenol. The petunia phenylpropene-forming belong a structural family NADPH-dependent reductases includes pinoresinol-lariciresinol reductase, isoflavone phenylcoumaran benzylic ether reductase.