What are the effects of L-pyroglutamic acid on the production of phenolic acids and flavonoids by F. graminearum?

Label:chem

Topic
Phenylpropanoids, including phenolic acids and flavonoids, play important roles in plant defense mechanisms and fungal secondary metabolism. A study explores how L-pyroglutamic acid influences the production of these compounds by F. graminearum.
Answer
L-pyroglutamic acid generally reduces the total phenolic acids content in fungal cultures by 3.5- to 5-fold, depending on the concentration used. However, it increases the accumulation of trans-cinnamic acid at the highest concentration (800 µg/g). For flavonoids, lower concentrations (100 and 400 µg/g) of L-pyroglutamic acid inhibit the production of quercetin, apigenin, luteolin, and kaempferol, while the highest concentration (800 µg/g) induces their biosynthesis.
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