AMONG the free amino-acids occurring in higher plants increasing attention is being paid to γ-aminobutyric acid, although it has not been identified as a constituent of proteins. The significance of this compound in the nitrogen metabolism of plants is clearly indicated by the work of Steward and collaborators1,2, and also by our recent studies on rice varieties exhibiting various degrees of resistance against the ‘browning disease’ of rice (‘brusone’, ‘aki-ochi’).
Steward, F. C., and Thompson, J. F., Nature, 171, 1063 (1953).
Steward, F., Bidwell, R. G. S., and Yemm, E. W., J. Exp. Bot., 9, 11 (1958).
Matthias, W., Naturwiss., 41, 17 (1954).
Takahashi, J., Yanagisawa, M., Kono, M., Yazawa, F., and Yoshida, T., Rice Monograph (Japan, 1955).
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ZSOLDOS, F. Quantitative Changes in γ-Aminobutyric Acid Induced by Low Temperature in Rice Plants. Nature 184, 280 (1959). https://doi.org/10.1038/184280a0
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