Effect of methyl jasmonate and p-coumaric acid on anthocyanin composition in a sweet potato cell suspension culture
- 作者：Plata ; Nadia ; Konczak-Islam ; Izabela ; Jayram ; Shalini ; McClelland ; Kylie ; Woolford ; Tracey ; et. al.
- 关键词：Anthocyanin ; p-Coumaric acid ; Methyl jasmonate ; Sweet potato ; Natural colorant ; Pigment composition
- 刊名：Biochemical Engineering Journal
- 出版年：2003
- 期刊代码：9_1369703x
- 类别：ce
- 出版时间：June, 2003
- 卷：14
- 期：3
- 页码：171-177
- 文件大小：119 K
摘要
Methyl jasmonate and p-coumaric acid added individually to the basal Murashige and Skoog (MS) medium induced significant changes in the composition of anthocyanin pigments accumulated in a sweet potato PL cell suspension culture. Methyl jasmonate added in concentration of 4.5–44.5μM promoted biosynthesis of anthocyanins with more complicated molecular structures, among them di-acylated compounds, while the total amount of accumulated pigments remained unchanged. Feeding the precursor p-coumaric acid was superior to the effect of methyl jasmonate. The addition of 2mM p-coumaric acid resulted in a complete conversion of non-acylated anthocyanins cyanidin 3-sophoroside-5-glucoside (YGM-0a) and peonidin 3-sophoroside-5-glucoside (YGM-0b) into their mono- and di-acylated derivatives: YGM-0f′, -7a and -7e. These changes were concomitant with an approximately 2-fold increase of the total amount of accumulated pigments. Possible pathways of acylation and methylation in this system are discussed. It is suggested that acylation of YGM-0a and YGM-0b in the PL suspension culture has been limited by the insufficient amount of endogenous p-coumaric acid.