Effects of spermine and putrescine polyamines on capsaicin accumulation in Capsicum annuum L. cell suspension cultures (original) (raw)
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Elicitation of cell suspension cultures of Capsicum assamicum (Bhut Jolokia) for enhancement of capsaicin content was tried using different elicitors such as cellulase, vanillin, methyl jasmonate, salicylic acid and sinapic acid in different concentrations for 24, 48 and 72 hours. Cell suspension culture was established in B5 media supplemented with 3.5 mM 2,4-D (2,4-diphenoxyacetic acid) and 1.1 mM Kin and elicitors were introduced at the end of exponential phase. All the elicitors, except methyl jasmonate, led to significant increase in production of capsaicin. Sinapic acid, when added in 22 µM concentration and incubated for 24 hours, led to highest capsaicin accumulation of 0.5% (5068 µg/g) which was highest among all the treatments.
Plant growth regulators play a significant role in germination of seed. In this study, Effects of exogenous polyamines (spermine and putrescine) on germination of seed and seedling growth such as radicula length, hypocotile length, fresh weight, dry weight of pepper under salt stress were investigated. According to results, increased salt concentration resulted in a significant reduction in germination (P<0.05). NaCl prevented hypocotile growth and this inhibition was reversed by applying spermine. During application of 2 mM spermine + 200 mM NaCl (P<0.05), the best germination was recorded. On the contrary, germination of seed was inhibited by single application of Put but hypocotile and radicula length of seedling were increased seriously by application of 0.01 mM putrescine + 200mM NaCl and 1mM putrescine + 50 mM NaCl (P<0.05) in pepper plant
IN VITRO PRODUCTION OF CAPSAICIN THROUGH PLANT TISSUE CULTURE
Journal of Phytology, 2017
Capsaicin, a secondary metabolite produced in capsicum, is in high demand in pharmaceutical industry because of its various medicinal properties. Currently, the supply of capsaicin depends upon its extraction from capsicum fruits. This limits the production of capsaicin as it depends upon agricultural produce. The current review has compiled information from various literature published on chemistry and importance of capsaicin along with its method of production. It also reviews the process of in vitro production of capsaicin through plant tissue culture, strategies of increasing capsaicin accumulation and its advantages over extraction from fruits and artificial synthesis.
The effect of different concentrations of cellulase on the production of capsaicin in freely suspended cell and immobilized cell cultures of Kahramanmaraş pepper seeds (Capsicum annuum L.) were studied. Calluses were obtained from in vitro germinated hypocotyl explants of pepper seedlings and cell suspensions were prepared from these calluses. Immobilized cell suspension cultures with calcium alginate and free cell suspension cultures were obtained by using cell suspensions. Elicitor such as cellulase (5-30 µg/ml), was applied both for the free and immobilized cell suspensions and control group without elicitor was prepared. The concentration of capsaicin in freely suspended cells, immobilized cells and their filtrates were identified by HPLC after extraction with ethyl acetate. It was found that the immobilization process had an increasing effect on the capsaicin accumulation. The concentration of capsaicin in the immobilized cells for both control groups and elicitor added samples was higher than the free cells. In general, capsaicin concentration in the filtrate for free cells was higher than the immobilized cells. When all the cellulase and the sampling hours were compared, the highest capsaicin concentration for the immobilized cells was determined as 362,91 µg/g f.w. at the 24th hour for 30 µg/ml cellulase applied samples.
2014
The effect of different concentrations of cellulase on the production of capsaicin in freely suspended cell and immobilized cell cultures of Kahramanmaraş pepper seeds (Capsicum annuum L.) were studied. Calluses were obtained from in vitro germinated hypocotyl explants of pepper seedlings and cell suspensions were prepared from these calluses. Immobilized cell suspension cultures with calcium alginate and free cell suspension cultures were obtained by using cell suspensions. Elicitor such as cellulase (5-30 μg/ml), was applied both for the free and immobilized cell suspensions and control group without elicitor was prepared. The concentration of capsaicin in freely suspended cells, immobilized cells and their filtrates were identified by HPLC after extraction with ethyl acetate. It was found that the immobilization process had an increasing effect on the capsaicin accumulation. The concentration of capsaicin in the immobilized cells for both control groups and elicitor added samples...
Yüzüncü Yıl Üniversitesi Tarım Bilimleri Dergisi, 2019
In order to evaluate the effects of polyamines on plant growth, physiological and biochemical characteristics of pepper seedlings grown under salt stress (0, 50 and 100 mM NaCl), putrescine (Put), spermine (Spr) and spermidine (Spd) were foliarly applied to the seedlings under controlled greenhouse conditions. The effects of polyamines on plant height, number of leaves, stem diameter, chlorophyll reading value (CRV), stoma conductance (SC), tissue electrical conductivity (TEC), leaf relative water content (LRWC), enzyme activity of superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) of pepper seedlings were significant under salt stress. As salt concentration increased, plant height, stem diameter, number of leaves, CRV, plant and root fresh and dry weight, and LRWC lowered but an increase in TEC occurred. However, polyamine treatments improved the parameters investigated under salt stress. In the study, it has been determined that the negative effects of salt stress can be mitigated with exogenously polyamine applications to the pepper seedlings. Putresin, Spermin ve Spermidin Uygulamalarının Biber (Capsicum annum L.
Scientia Horticulturae, 2013
An in vitro plantlet regeneration system has been developed from cotyledon segments of Capsicum chinense Jacq. cv. Naga King Chili, a very pungent chili species of India. Rosette-like structures (RLS) were induced on the explants which on transfer to medium containing indole-3-acetic acid (IAA) resulted in multiple shoots in course of time. Agar-based Murashige and Skoog (MS) medium fortified with 18.16 M thidiazuron (TDZ) was found to be the most suitable medium for RLS induction and shoot formation. Maximum number of multiple shoots (9.5 ± 0.39) and roots (8.6 ± 0.50), and root length (2.4 ± 0.02 cm) were obtained from rosette-like structures in medium containing 5.70 M IAA. Combined effect of putrescine (Put) (5.6 M) and TDZ (4.54 M) mediated direct multiple shoot (5.8 ± 0.44) induction. The in vitro rooted plantlets were transferred to glass house for hardening and acclimatization, wherein 90% survival was recorded. The hardened plantlets, thus developed were established in soil and bore normal fruits after 4 months of transfer. The capsaicin content in matured fruits of in vitro propagated plants was found to be 0.05236 g/g d wt (837,760 Scoville Heat Units, SHU), where as in vivo raised plantlets yielded 0.0545 g/g d wt (872,000 SHU) respectively.
TURKISH JOURNAL OF AGRICULTURE AND FORESTRY
Introduction The term "vegetable" usually refers to the fresh edible portions of certain herbaceous plants' roots, stems, leaves, flowers, fruit, or seeds and these plant parts are either eaten fresh or prepared in a number of ways for nutritional purposes (Fadda et al., 2018; Galiana-Belaguer et al., 2018). Pepper (Capsicum spp.) is one of the warm-climate vegetables grown widely in both open fields and greenhouses worldwide (Sarafi et al., 2018). Turkey is one of the top three pepper-producing countries with over 2 million tons (http://faostat3.fao.org/). The germination and emergence of pepper seeds is often slow and nonuniform under normal as well as stressed conditions (Lorenz and Maynard, 1988; Chartzoulakis and Klapaki, 2000) Also, when compared with other vegetable seeds, its viable storage period is very short and seeds deteriorate quickly (Demir and Okcu, 2004; Khan et al., 2009; Yadav et al., 2011). Nongerminating seeds and nonuniform and unhealthy plants increase the cost of plants growing per area. In recent years, there has been widespread vegetablegrowing throughout Turkey that requires investment in establishing seedlings. Seedling quality is very important in species grown from seedlings because it is affected by the growth media, climatic conditions, and cultivar applications after planting, which affect the plant growth and yield (Sahin et al., 2002; Korkmaz et al., 2010; Rajjou et al., 2012). The aim of commercial seedling production is to obtain a high emergence rate as well as healthy and homogeneous seedlings in a short time period. There are some applications, called priming, that initiate the physiological process of germination with limited water intake under controlled conditions of seeds prior to sowing, to obtain high and homogeneous seed germination both from direct sowing in the field and seedling growth. This technique is used to improve the germination and emergence of some vegetable species (Bradford et al., 1990; Pill, 1995; Taylor et al., 1998). In works done on pepper where osmotic solutions of polyethylene glycol and K and Na salts are used, it has been shown that germination and emergence are generally improved, especially under biotic and abiotic stress conditions (Amjad et al., 2007; Korkmaz and Korkmaz, 2009; Yadav et al., 2011). Capsaicin, which is synthesized and accumulated in the placental tissues of the fruit, is the major pungent