Acylation of anthocyanins with hydroxycinnamic acids via 1-O-acylglucosides by protein preparations from cell cultures of Daucus carota L.

Protein preparations from cell-suspension cultures of an Afghan cultivar of Daucus carota (carrot) catalyzed the formation of acylated anthocyanins from a cyanidin triglycoside isolated from the carrot cultures using (1-O-sinapoyl-, 1-O-feruloyl-) and 1-O-(p-coumaroyl)-β-glucose as acyl donors. The enzyme activities can be classified as 1-O-hydroxycinnamoyl-β-glucose: cyanidin 3-O-(2″-O-xylosyl-6″-O-glucosylgalactoside) 6‴-O-hydroxycinnamoyltransferases (EC 2.3.1.-).