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