Covalent bond formation between amino acids and lignin: Cross-coupling between proteins and lignin

Fang Cong, Brett G. Diehl, Joseph Lee Hill, Nicole R. Brown, Ming Tien

Research output: Contribution to journalArticlepeer-review

19 Scopus citations

Abstract

The present study characterized the products formed from the reaction of amino acids and in turn, proteins, with lignin resulting in cross-coupling. When added to reaction mixtures containing coniferyl alcohol, horseradish peroxidase and H2O2, three amino acids (Cys, Tyr, and Thr) are able to form adducts. The low molecular weight products were analyzed by HPLC and from each reaction mixture, one product was isolated and analyzed by LC/MS. LC/MS results are consistent with bond formation between the polar side-chain of these amino acids with Cα. These results are consistent with the cross-coupling of Cys, Tyr and Thr through a quinone methide intermediate. In addition to the free amino acids, it was found that the cross-coupling of proteins with protolignin through Cys or Tyr residues. The findings provide a mechanism by which proteins and lignin can cross-couple in the plant cell wall.

Original languageEnglish (US)
Pages (from-to)449-456
Number of pages8
JournalPhytochemistry
Volume96
DOIs
StatePublished - Jan 1 2013

All Science Journal Classification (ASJC) codes

  • Biochemistry
  • Molecular Biology
  • Plant Science
  • Horticulture

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