Changes in quantities of inositol phosphates during maturation and germination of legume seeds |
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| Authors: | J Honke Halina Koz&#;owska Concepcion Vidal-Valverde Juana Frias and Ryszard Górecki |
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| Affiliation: | (1) Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, ul. Tuwima 10, P.O. Box 55, PL-10-718 Olsztyn 5, Poland, PL;(2) Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, E-28006 Madrid, Spain, ES;(3) Department of Plant Physiology and Biochemistry, University of Agriculture and Technology, Kortowo 40, PL-10-718 Olsztyn, Poland, PL |
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| Abstract: | The changes in the quantities of inositol phosphates during the maturation and germination of pea, faba bean and lupin seeds
were determined in two consecutive (1993 and 1994) years of differing weather conditions. Irrespective of the year, all seeds
accumulated predominantly inositol hexaphosphate (IP6). The weather conditions influenced the accumulation of inositol phosphates in maturing seeds, but they did not influence
the total content. Gradual degradation of inositol phosphates occurred during seed germination. After 8 days of germination,
IP6 was degraded by some 80% in peas, 78% in faba beans and 42% in lupin seeds. The enzymic hydrolysis of higher forms of inositol
phosphates (IP6 and IP5) in germinating seeds was assumed to yield inositol tetraphosphate (IP4) and inositol triphosphate (IP3), because the quantities of these compounds increased during seed germination.
Received: 1 August 1997 / Revised version: 13 October 1997 |
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| Keywords: | Inositol phosphates Maturation Germination Legume seeds |
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