BIOTRANSFORMATION OF FERULIC ACID AND VANILLYLAMINE TO CAPSAICIN AND VANILLIN IN IMMOBILIZED CELL-CULTURES OF CAPSICUM-FRUTESCENS

Citation
Ts. Johnson et al., BIOTRANSFORMATION OF FERULIC ACID AND VANILLYLAMINE TO CAPSAICIN AND VANILLIN IN IMMOBILIZED CELL-CULTURES OF CAPSICUM-FRUTESCENS, Plant cell, tissue and organ culture, 44(2), 1996, pp. 117-121
Citations number
16
Categorie Soggetti
Plant Sciences
ISSN journal
01676857
Volume
44
Issue
2
Year of publication
1996
Pages
117 - 121
Database
ISI
SICI code
0167-6857(1996)44:2<117:BOFAAV>2.0.ZU;2-5
Abstract
Immobilized plant cell cultures of Capsicum frutescens Mill. were trea ted with the ferulic acid and vanillylamine in order to study their bi otransformation ability. It was found that ferulic acid and vanillylam ine were biotransformed to capsaicin and vanillin. Ferulic acid treate d cultures produced more vanillin than capsaicin whereas vanillylamine treated cultures produced more capsaicin. This trend was expected sin ce ferulic acid and vanillylamine are the nearest precursors to vanill in and capsaicin, respectively Maximum vanillin (315 mu g/culture was observed in ferulic acid (2.5 mM) treated cultures on the 15th day and maximum capsaicin (190 mu g/culture) was in vanillylamine (2.5mM) tre ated cultures on the 6th day. It was shown that immobilized cell cultu res of C. frutescens can perform oxidative deamination, a reversible r eaction which was evident by conversion of vanillylamine to vanillin. This study also provides an example for an alternative route to format ion of vanillin by cell cultures.