Activation and Inhibition of Indoleacetic Acid Oxidase Activity from Peas

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Science  04 Mar 1960:
Vol. 131, Issue 3401, pp. 672
DOI: 10.1126/science.131.3401.672


The inhibition of indoleacetic acid oxidase activity by chlorogenic acid is markedly variable. Aqueous extracts of acetone precipitates from etiolated pea epicotyls contain heat-stable substances which decrease the inhibition produced by chlorogenic acid and also have a small activating effect. Low concentrations of pcoumaric acid (1 µ/ml) can stimulate this action. The possible role of activators and inhibitors in the in vivo regulation of indoleacetic acid oxidase activity is discussed.