THE EFFECTS OF CELLULASE ON CAPSAICIN PRODUCTION IN FREELY SUSPENDED CELLS AND IMMOBILIZED CELL CULTURES OF CAPSICUM ANNUUM L (original) (raw)
Related papers
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...
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.
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.
Capsaicin Recovery from a Cell Culture Broth
The recovery of capsaicin from a cell Capsicum annuum culture broth is reported. First the solids are removed by filtration, and then liquid-liquid extraction is used to isolate the capsaicin. As observed from a previous study, chloroform was a better solvent than ethyl acetate and ethyl ether, and it was used to perform the extraction of the capsaicin in a reciprocating Karr column. The extraction studies were carried out by first using a synthetic mixture of capsaicin and water and then using cell culture broth. The operating conditions obtained in the pilot plant column are used to design a commercial-size reciprocating column.
Acta agriculturae Slovenica, 2020
This study examined the effects of different concentrations of spermine (Spm) and putrescine (Put) elicitors on capsaicin production at different times in cell suspension culture of peper (Capsicum annuum L‘Kahramanmaraş Hat-187’.), raised from pepper seeds. Callus was obtained from hypocotyl explants of pepper seedlings germinated in vitro conditions, and cell suspensions were prepared from calluses. Spm (0.1, 0.2 and 0.4 mg l-1) and Put (0.1, 0.2 and 0.4 mg l-1) elicitors were applied on cell suspensions, and control groups free from elicitor treatment were created. The amount of capsaicin in cells was found to be higher in the control groups and samples treated with Spm elicitors when compared to filtrates. The highest increase in the capsaicin amount in cells was determined on day 12 of elicitation with 0.2 mg l-1 Spm application. The highest capsaicin amount passing into the filtrate was determined as 0.1 mg l-1 Spm on day 8. The most effective Put concentration and time on cap...
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
Capsaicin - Inhibitory Factor for Somatic Embryogenesis in Pepper Anther Culture
Electronic Journal of Biology, 2013
The androgenesis of pepper (Capsicum annuum L.) is very limited process and it is followed by many inhibitory factors such as: pepper genotype; the structure and the stadium of microspores; the genetic predisposition for somatic embryogenesis; the hormonal regulation under in vitro condition; and growth conditions. Pungency in Capsicum fruits is due to the accumulation of the alkaloid capsaicin and its analogs. The biosynthesis of capsaicin is restricted to the genus Capsicum and results from the acylation of an aromatic moiety, vanillylamine, by a brached-chain fatty acid. The inhibitory influence of secondary metabolites, including capsaicin, is not explored enough, although in the literature there are data that some pepper genotypes as bell-shape and sweet ones have higher androgenic potential than the hot genotypes. The results from our research work, performed on nine pepper varieties which differ in pungency, showed that the androgenic potential of pepper anthers culture is dependent on the capsaicin content in the pepper fruits. Most probably the genetic predisposition for synthesis of capsaicin as secondary metabolite beside all the other factors is also inhibitory trait of the somatic embryogenesis. Our research showed that there is negative correlation between the capsaicin content of fruits of all the varieties under investigation and the percentage of embryogenic anthers and the number of formed embryos per 100 anthers. The hottest cultivar Feferona showed neither androgenesis nor callus formation, as compared to the other two hot cultivars where the callus formation is the main process. The callus formation of the sweet cultivars is moderate, while the androgenic response is poor to fair. The sweetest cultivar Féherözön showed excellent androgenic response with 31.09% androgenic and only 3.92% callused anthers. The aforementioned facts gives an idea that the capsaicin has an inhibitory effect in in vitro conditions and the more pungent cultivars possess less androgenic potential as compared to the sweet and bell-shaped ones.
Impact of Salt on Capsaicin Synthesis in Three Capsicum Cultivars
Research Journal of Pharmaceutical, Biological and Chemical Sciences
The pungency, lineament of chilli, is conferred by a set of compounds known as capsaicinoids which are synthesized only in fruits of capsicum genus. Accumulation of capsaicinoids in the fruits may be influenced by various environmental factors beyond their optimal range for the plant. A few studies have investigated the impact of abiotic stress on capsaicinoids production. In present study, the impact of salt stress on capsaicin accumulation was evaluated in three capsicum cultivars. To accomplish this objective three capsicum cultivars (CO1, K2 and G4) having different sensitivity level against salt were subjected to various salt concentrations (25mM, 50mM, 100mM, 150mM and 200mM). However, capsaicin accumulation was depended on stress severity, fruit age as well as the genotypes. Capsaicin accumulation was increased in fruits plants treated with low salt concentration as compared to control plants while it was found to be decreasing in fruits of plant exposed to high salt concentration among all selected cultivars. In addition to this effect, capsaicin accumulation was also exhibited correlating with fruit developmental stages.