Metabolic Modeling Tutorial
discounted EARLY registration ends Dec 31, 2014
Metabolic Modeling Tutorial
discounted EARLY registration ends Dec 31, 2014
Metabolic Modeling Tutorial
discounted EARLY registration ends Dec 31, 2014
Metabolic Modeling Tutorial
discounted EARLY registration ends Dec 31, 2014
Metabolic Modeling Tutorial
discounted EARLY registration ends Dec 31, 2014
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MetaCyc Reaction: [no EC number assigned]

Superclasses: Reactions Classified By Conversion Type Simple Reactions Chemical Reactions
Reactions Classified By Substrate Small-Molecule Reactions

In Pathway: chlorophyll a degradation II

The reaction direction shown, that is, A + B ↔ C + D versus C + D ↔ A + B, is in accordance with the direction in which it was curated.

Most BioCyc compounds have been protonated to a reference pH value of 7.3, and some reactions have been computationally balanced for hydrogen by adding free protons. Please see the PGDB Concepts Guide for more information.

Mass balance status: Balanced.

Standard Gibbs Free Energy (ΔrG in kcal/mol): -10.110001 Inferred by computational analysis [Latendresse13]

Summary:
Dechelation of Mg2+ in chlorophyll a to form pheophytin a has been observed in parsley leaves [AmirShapira87], olives [MinguezMosquera94], and cabbage in coleslaw [Heaton96]. Dephytolization to form pheophorbide a was observed in coleslaw cabbage, but not in olives or parsley.

Unification Links: KEGG:R08584


References

AmirShapira87: Amir-Shapira D, Goldschmidt EE, Altman A (1987). "Chlorophyll catabolism in senescing plant tissues: In vivo breakdown intermediates suggest different degradative pathways for Citrus fruit and parsley leaves." Proc Natl Acad Sci U S A 84(7);1901-1905. PMID: 16593821

Heaton96: Heaton JW, Yada RY, Marangoni AG (1996). "Discoloration of coleslaw is caused by chlorophyll degradation." Journal of Agricultural and Food Chemistry 44:395-398.

Latendresse13: Latendresse M. (2013). "Computing Gibbs Free Energy of Compounds and Reactions in MetaCyc."

MinguezMosquera94: Minguez-Mosquera MI, Grandul-Rojas BG, Minguez-Mosquera J (1994). "Mechanism and kinetics of the degradation of chlorophylls during the processing of green table olives." Journal of Agricultural and Food Chemistry 42:1089-1095.


Report Errors or Provide Feedback
Please cite the following article in publications resulting from the use of MetaCyc: Caspi et al, Nucleic Acids Research 42:D459-D471 2014
Page generated by SRI International Pathway Tools version 18.5 on Thu Dec 18, 2014, biocyc13.