Biochemical precursor effects on the fatty acid production in cell suspension cultures of Theobroma cacao L.

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• 作者：O. Parra^a ; ^{orianap89@gmail.com} ; A.M. Gallego^a ; A. Urrea^a ; L.F. Rojas^b ; C. Correa^c ; L. Atehortú ; a^a
• 关键词：Cocoa butter ; Enzymatic markers ; Lipids ; Biochemical precursors ; Organelles ; In vitro cultures
• 刊名：Plant Physiology and Biochemistry
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：111
• 期：Complete
• 页码：59-66
• 全文大小：534 K
• 卷排序：111

文摘

The effect of precursors feeding over the fatty acids production in cacao cells suspension was evaluated. Biotin proved to be an adequate precursor to enhance fatty acid synthesis without altering cell viability and growing. An easy and economical protocol of fatty acids subcellular localization using enzymatic markers was standardized. We hypothesize that pentose phosphate pathway is the prevailing mechanism for the fatty acid precursors in cacao cells.