Biotransformation and Impact of Ferulic Acid on Phenylpropanoid and Capsaicin Levels in Capsicum annuum L. cv. P1482 Cell Suspension Cultures
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- 作者：Seung-Mi Kang ; Hee-Young Jung ; Young-Min Kang ; Ji-Yun Min ; C. S. Karigar ; Jae-kyung Yang ; Sun-Won Kim ; Yeong-Rae Ha ; Sung-Ho Lee ; and Myung-Suk Choi
- 刊名：Journal of Agricultural and Food Chemistry
- 出版年：2005
- 出版时间：May 4, 2005
- 年：2005
- 卷：53
- 期：9
- 页码：3449 - 3453
- 全文大小：160K
- 年卷期：v.53,no.9(May 4, 2005)
- ISSN：1520-5118
文摘
Cell suspension cultures of Capsicum annuum L. cv. P1482 were fed with exogenous ferulic acid tomonitor their biotransformation abilities. A portion of the ferulic acid was biotransformed into vanillin,a major natural flavor, and capsaicin, a principle secondary metabolite characteristic of Capsicumspecies. The cellular vanillin concentrations were relatively higher than capsaicin levels and weremaximal (2 mg/g DW) 4 days after 0.6 mM ferulic acid feeding. Maximal vanillin levels in the culturemedium were 10 mg/L at 4 and 3 days after feeding with 1.25 and 2.5 mM ferulic acid, respectively.With regard to capsaicin levels, the cellular levels were slightly decreased by ferulic acid feeding,whereas the levels in the culture medium were increased. Ferulic acid feeding not only enhancedvanillin and capsaicin production but also increased the concentrations of other phenylpropanoidmetabolites.Keywords: Biotransformation; capsaicin; Capsicum annuum L.; cell suspension culture; ferulic acid;phenylpropanoids; vanillin