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Literature summary extracted from

  • Yu, L.; Liu, Y.; Lu, L.; Zhang, Q.; Chen, Y.; Zhou, L.; Chen, H.; Peng, C.
    Ascorbic acid deficiency leads to increased grain chalkiness in transgenic rice for suppressed of L-GalLDH (2017), J. Plant Physiol., 211, 13-26 .
    View publication on PubMed

Cloned(Commentary)

EC Number Cloned (Comment) Organism
1.3.2.3 gene L-GalLDH1, quantitative real-time PCR isozyme expression analysis Oryza sativa Japonica Group
1.3.2.3 gene L-GalLDH2, quantitative real-time PCR isozyme expression analysis Oryza sativa Japonica Group

Protein Variants

EC Number Protein Variants Comment Organism
1.3.2.3 additional information significant differences in grain chalkiness degree are observed between mutant GI and WT. GI-1 kernels display an increased (25.78%) grain chalkiness degree, as well as GI-2 kernels (16.33%), but wild-type kernels display 9.37%. In addition, the GI-1 and GI-2 grains show a lower starch content when compared with wild-type , which is decreased to 51.06% and 82.64% of the wild-type level, respectively. Similarly, significant lower amylose content is also observed in GI-1 and GI-2 grains (3.08% and 3.90%) when compared with wild-type (5.12%). As chalkiness may be affected by grain size, grain length, grain width, and grain length-to-width ratio (GLWR) of GI, and wild-type are measured, with the results showing that no significant difference between GI-1, GI-2 and wild-type in grain length, grain width, or GLWR is observed. Phenotypes, overview Oryza sativa Japonica Group
1.3.2.3 additional information significant differences in grain chalkiness degree are observed between mutant GI and WT. GI-1 kernels display an increased (25.78%) grain chalkiness degree, as well as GI-2 kernels (16.33%), but wild-type kernels display 9.37%. In addition, the GI-1 and GI-2 grains show a lower starch content when compared with wild-type, which is decreased to 51.06% and 82.64% of the wild-type level, respectively. Similarly, significant lower amylose content is also observed in GI-1 and GI-2 grains (3.08% and 3.90%) when compared with wild-type (5.12%). As chalkiness may be affected by grain size, grain length, grain width, and grain length-to-width ratio (GLWR) of GI, and wild-type are measured, with the results showing that no significant difference between GI-1, GI-2 and wild-type in grain length, grain width, or GLWR is observed. Phenotypes, overview Oryza sativa Japonica Group

Localization

EC Number Localization Comment Organism GeneOntology No. Textmining
1.3.2.3 mitochondrion L-GalLDH is attached to complex I of the mitochondrial electron transport chain Oryza sativa Japonica Group 5739
-

Natural Substrates/ Products (Substrates)

EC Number Natural Substrates Organism Comment (Nat. Sub.) Natural Products Comment (Nat. Pro.) Rev. Reac.
1.3.2.3 L-galactono-1,4-lactone + 4 ferricytochrome c Oryza sativa Japonica Group overall reaction L-dehydroascorbate + 4 ferrocytochrome c + 4 H+
-
 ?

Organism

EC Number Organism UniProt Comment Textmining
1.3.2.3 Oryza sativa Japonica Group Q2QXY1 cv. Zhonghua 11
-
1.3.2.3 Oryza sativa Japonica Group Q2RAP0 cv. Zhonghua 11
-

Source Tissue

EC Number Source Tissue Comment Organism Textmining
1.3.2.3 kernel
-
 Oryza sativa Japonica Group
-
1.3.2.3 leaf
-
 Oryza sativa Japonica Group
-
1.3.2.3 seed
-
 Oryza sativa Japonica Group
-

Substrates and Products (Substrate)

EC Number Substrates Comment Substrates Organism Products Comment (Products) Rev. Reac.
1.3.2.3 L-galactono-1,4-lactone + 4 ferricytochrome c overall reaction Oryza sativa Japonica Group L-dehydroascorbate + 4 ferrocytochrome c + 4 H+
-
 ?

Synonyms

EC Number Synonyms Comment Organism
1.3.2.3 L-galactono-1,4-lactone dehydrogenase
-
 Oryza sativa Japonica Group
1.3.2.3 L-GalLDH
-
 Oryza sativa Japonica Group
1.3.2.3 L-GalLDH1
-
 Oryza sativa Japonica Group
1.3.2.3 L-GalLDH2
-
 Oryza sativa Japonica Group

Temperature Optimum [°C]

EC Number Temperature Optimum [°C] Temperature Optimum Maximum [°C] Comment Organism
1.3.2.3
-
 2 assay at Oryza sativa Japonica Group

pH Optimum

EC Number pH Optimum Minimum pH Optimum Maximum Comment Organism
1.3.2.3 7.4
-
 assay at Oryza sativa Japonica Group

Cofactor

EC Number Cofactor Comment Organism Structure
1.3.2.3 cytochrome c
-
 Oryza sativa Japonica Group

General Information

EC Number General Information Comment Organism
1.3.2.3 malfunction ascorbic acid deficiency in L-GalLDH-suppressed transgenic rice, GI-1 and GI-2, which have constitutively low (between 30% and 50%) leaf and grain ascorbic acid content compared with the wild-type, leads to increased grain chalkiness in the transgenic rice. Deficiency of ascorbic acid also results in a higher lipid peroxidation and H2O2 content, accompanied by a lower hydroxyl radical scavenging rate, total antioxidant capacity and photosynthetic ability. Changes of the enzyme activities and gene transcript abundances related to starch synthesis are also observed in GI-1 and GI-2 grains. Phenotypes, detailed overview Oryza sativa Japonica Group
1.3.2.3 physiological function L-galactono-1,4-lactone dehydrogenase catalyzes the ultimate step of ascorbic acid biosynthesis in higher plants. L-GalLDH is attached to complex I of the mitochondrial electron transport chain, which uses L-galactono-1,4-lactone as an electron donor to reduce cytochrome c between complexes III and IV, while l-GalLis converted into ascorbic acid. Role of L-GalLDH in the control of cell, organ, and plant growth Oryza sativa Japonica Group
1.3.2.3 physiological function L-galactono-1,4-lactone dehydrogenase catalyzes the ultimate step of ascorbic acid biosynthesis in higher plants. L-GalLDH is attached to complex I of the mitochondrial electron transport chain,which uses L-galactono-1,4-lactone as an electron donor to reduce cytochrome c between complexes III and IV, while l-GalLis converted into ascorbic acid. Role of L-GalLDH in the control of cell, organ, and plant growth Oryza sativa Japonica Group