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In vitro capsaicin production by immobilized cells and placental tissues of Capsicum annuum L. grown in liquid medium.

Sudhakar Johnson, T. and Ravishankar, G. A. and Venkataraman, L. V. (1991) In vitro capsaicin production by immobilized cells and placental tissues of Capsicum annuum L. grown in liquid medium. Plant Science, 70 (2). 223-229, 20 ref..

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Abstract

Capsaicin from green pepper fruits is used in formulated foods and in pharmaceuticals. Cell cultures of Capsicum annuum L. were obtained from seedlings on Murashige and Skoog (MS) medium supplemented with 2,4-dichlorophenoxyacetic acid (2,4-D) and kinetin. In vitro-grown cells and placental tissues from fruits were immobilized in calcium alginate. Immobilized cells and placental tissues produced capsaicin which leached out into the medium. Immobilized placental tissue exhibited greater potentiality for capsaicin synthesis than immobilized cells. Production reached a level of 1345 mug capsaicin g-1 of immobilized placenta on the 14th day of culture. Production of capsaicin, on replenished nutrient medium in immobilized placenta was 2400 mug on the 30th day. Ferulic acid fed to immobilized placenta at 2.5mM level increased capsaicin production by 2-fold by the 5th day of the culture period. Of the elicitors used, curdlan was effective on capsaicin production in immobilized cells. Extracts of Aspergillus niger and Rhizopus oligosporus stimulated capsaicin production in immobilized placental tissues.

Item Type: Article
Uncontrolled Keywords: AMIDES-; BIOTECHNOLOGY-; BITTER-COMPOUNDS; CAPSICUMS-; CELLS-; FLAVOUR-COMPOUNDS; IMMOBILIZED-CELLS; SPICES-; VEGETABLES-; BITTER-PRINCIPLES; CAPSAICIN-; PEPPER-; PEPPERS-
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
500 Natural Sciences and Mathematics > 10 Plants > 05 Tissue Culture
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Jun 2011 11:11
Last Modified: 28 Dec 2011 10:01
URI: http://ir.cftri.com/id/eprint/8006

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