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. 2021 Apr 21;22(9):4345. doi: 10.3390/ijms22094345

Figure 5.

Figure 5

Enzymatic conversion of VvROMT variants. (A) Enzymatic reactions started with 350 µM of resveratrol or (B) pinostilbene. Reaction conditions: 5 µM of purified enzyme and 700 µM of SAM, incubated in darkness at 30 °C for 24 h and 600 rpm. Reaction products were quantified by HPLC-UV at 306 nm, with a calibration curve using the respective standards. Values represent averages of two replicates. * An undefined product was also observed with this variant.