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Capsaicin formation in p-fluorophenylalanine resistant and normal cell cultures of Capsicum frutescens and activity of phenylalanine ammonia lyase.

Sudhakar Johnson, T. and Sarada, R. and Ravishankar, G. A. (1998) Capsaicin formation in p-fluorophenylalanine resistant and normal cell cultures of Capsicum frutescens and activity of phenylalanine ammonia lyase. Journal of Biosciences, 23 (3). pp. 209-212. ISSN 0021-8561

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Abstract

Callus cultures of Capsicum frutescens capable of producing a maximum of 53 ~g capsaicin/g FW were exposed to various levels of p-fluorophenyialanine (PFP) at 100, 400, 1000 and 2000 ~M to develop a resistant cell line that over produces capsaicin. After 15 days of culturing on media lacking PFP, cell lines resistant to 100, 400 and 1000 ~M registered 18%, 34.5% and 45% increase in capsaicin content over normal cell line (cells not exposed to PFP). Capsaicin accumulation was inhibited in 2000 ~M PFP resistant cell line. The profile of phenylalanine ammonia lyase (PAL), the key enzyme in pheny1propanoid pathway in resistant cell cultures was studied and compared with normal cell cultures to understand its role in capsaicin formation. Importantly increased production of capsaicin was obtained using PFP resistant cell lines. The activity profile of PAL had no correlation with capsaicin content in both control and PFP resistant cells.

Item Type: Article
Uncontrolled Keywords: Capsicum frutescens; phenylalanine ammonia lyase; p-fluorophenylalanine; capsaicin
Subjects: 500 Natural Sciences and Mathematics > 10 Plants > 05 Tissue Culture
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Feb 2012 04:45
Last Modified: 03 Jul 2015 07:41
URI: http://ir.cftri.com/id/eprint/10630

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