Biotransformation and impact of ferulic acid on phenylpropanoid and capsaicin levels in Capsicum annuum L. cv. P1482 cell suspension cultures.
Cell suspension cultures of Capsicum annuum L. cv. P1482 were fed with exogenous ferulic acid to monitor 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 Capsicum species. The cellular vanillin concentrations were relatively higher than capsaicin levels and were maximal (2 mg/g DW) 4 days after 0.6 mM ferulic acid feeding. Maximal vanillin levels in the culture medium 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 enhanced vanillin and capsaicin production but also increased the concentrations of other phenylpropanoid metabolites.
Kang
Seung-Mi
SM
Divisions of Forest Science, Gyeongsang National University, Jinju, Korea.
Jung
Hee-Young
HY
Kang
Young-Min
YM
Min
Ji-Yun
JY
Karigar
C S
CS
Yang
Jae-Kyung
JK
Kim
Sun-Won
SW
Ha
Yeong-Rae
YR
Lee
Sung-Ho
SH
Choi
Myung-Suk
MS
D001547:Benzaldehydes / Q000032:analysis* / Q000378:metabolism; D001711:Biotransformation; D002211:Capsaicin / Q000032:analysis* / Q000378:metabolism; D002212:Capsicum / Q000737:chemistry* / Q000378:metabolism*; D002478:Cells, Cultured; D003373:Coumaric Acids / Q000008:administration & dosage* / Q000378:metabolism*
D001547:Benzaldehydes; D003373:Coumaric Acids; C004999:ferulic acid; C100058:vanillin; D002211:Capsaicin