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Elicitation of capsaicin production in freely suspended cells and immobilized cell cultures of Capsicum frutescens Mill.

Sudhakar Johnson, T. and Ravishankar, G. A. and Venkataraman, L. V. (1991) Elicitation of capsaicin production in freely suspended cells and immobilized cell cultures of Capsicum frutescens Mill. Food Biotechnology, 5 (2). 197-205, 18 ref..

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Abstract

Capsaicin, an important food additive, was produced in vitro by free cells and immobilized cells of Capsicum frutescens cultured in liquid medium. Elicitation of capsaicin production by curdlan and xanthan treated immobilized Capsicum cells was 1.8- and 2.0-fold higher than in control. The curdlan and xanthan combination had a synergistic influence, and elicited 7.9-fold increase in capsaicin production on the 14th day of culture. Sodium alginate (0.05%) elicited 1.6-fold increase in capsaicin in free cells over the control on 10th day of culture. Chitosan enhanced the permeability of capsaicin from the cells to the exterior, and also elicited capsaicin synthesis.

Item Type: Article
Uncontrolled Keywords: AMIDES-; BITTER-COMPOUNDS; CAPSICUMS-; CELL-CULTURE; CONDIMENTS-; FLAVOUR-COMPOUNDS; FLAVOURINGS-; SPICES-; BITTER-PRINCIPLES; CAPSAICIN-; CHILLIES-
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: 26 Feb 2018 10:53
Last Modified: 11 Oct 2018 08:54
URI: http://ir.cftri.com/id/eprint/8004

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