Cinnamate is widely available in the natural environment. It is produced by plants in stressful conditions, and is also available as a specialty chemical used commercially as a flavoring agent in baked goods and other foods. The degradation of cinnamate by Escherishia coli K-12 occurs by dioxygenation at the 2,3-position and meta-cleavage of the resulting catechol derivate, using the same enzymes as those used for 3-phenylpropionate degradation (Diaz et al., 1998).
The following is a text-format Cinnamate pathway map.
Organisms which can initiate the pathway are given, but other
organisms may also carry out later steps. Follow the links for more
information on compounds or reactions. This map is also available in graphic (8K) format.
Cinnamate Escherichia coli K-12 | | | 3-phenylpropionate | dioxygenase | v cis-3-(3-Carboxyethenyl)-3,5- cyclohexadiene-1,2-diol | | | 3-phenylpropionate- | dihydrodiol dehydrogenase | v 2,3-Dihydroxycinnamate | | | 3-(2,3-dihydroxyphenyl) | propionate-1,2-dioxygenase | v 2-Hydroxy-6-ketonona- trienedioate | | | 2-hydroxy-6-ketonona- | 2,4-dienedioate hydrolase | v 2-Hydroxypenta- + Fumarate 2,4-dieneoate | | | | | | | v v to the Intermediary Toluene Metabolism pathway (KEGG)
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