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Cinnamate

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Description

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 ([http://www.ncbi.nlm.nih.gov/pubmed/9603882|Diaz et al., 1998]).