Capsaicin formation in p-fluorophenylalanine resistant and normal cell cultures ofCapsicum frutescens and activity of phenylalanine ammonia lyase |
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Authors: | T Sudhakar Johnson R Sarada G A Ravishankart |
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Institution: | (1) Plant Cell Biotechnology Department, Central Food Technological Research Institute, 560 013 Mysore, India;(2) Present address: Dabur Research Foundation, 813, Asaf Ali Road, 110 002 New Delhi, India |
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Abstract: | Callus cultures ofCapsicum frutescens capable of producing a maximum of 53 μg capsaicin/g FW were exposed to various levels of p-fluorophenyialanine (PFP) at 100,
400, 1000 and 2000 μM 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 μM 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 μM 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. |
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Keywords: | Capsicum frutescens phenylalanine ammonia lyase p-fluorophenylalanine capsaicin |
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