Glucosylation of the saffron apocarotenoid crocetin by a glucosyltransferase isolated from Crocus sativus stigmas

@article{Moraga2004GlucosylationOT,
  title={Glucosylation of the saffron apocarotenoid crocetin by a glucosyltransferase isolated from Crocus sativus stigmas},
  author={{\'A}. R. Moraga and P. F. Nohales and Jos{\'e} A. P{\'e}rez and L. G{\'o}mez-G{\'o}mez},
  journal={Planta},
  year={2004},
  volume={219},
  pages={955-966}
}
Saffron, the dry stigma of Crocus sativus L., is considered to be the world’s most expensive spice. Three major apocarotenoids—crocin, crocetin and picrocrocin—are responsible for the colour and bitter taste of saffron. The final step in the biosynthesis of the 20-carbon esterified carotenoid crocin is the transformation of the insoluble crocetin into a soluble and stable storage form by glucosylation. These glucosylation reactions are catalysed by glucosyltransferases (GTases) that play a… Expand
Novel carotenoid cleavage dioxygenase catalyzes the first dedicated step in saffron crocin biosynthesis
Candidate Enzymes for Saffron Crocin Biosynthesis Are Localized in Multiple Cellular Compartments1[OPEN]
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