Biotechnological advances on in vitro capsaicinoids biosynthesis in capsicum: a review

Abstract

One of the main characteristics of chili pepper fruit is its pungent taste due to the presence of a group of compounds known as capsaicinoids. Capsaicinoids biosynthesis in chili plant is defined by two pathways: phenylpropanoid, which determines phenolic structure; and fatty acid metabolism, which determines the molecule’s fatty acids. The potency of chili pepper cells, tissue and organ to biosynthesize capsaicinoids in in vitro cultures have been a subject of intensive research. Recent findings demonstrated that manipulation of culture strategies viz., immobilization of cells, precursors feeding, cell selection, elicitors treatments, osmotic stress, influence of calcium channel modulators, nutrient stress, pH stress etc. to enhance the accumulation of capsaicinoids in in vitro cultures of chili pepper have resulted in significant increase. However, the levels of capsaicinoids accumulation in cell cultures have never reached the levels in the fruits and require more efficient strategies to enhance the capsaicinoids biosynthetic activity. The present review highlights a comprehensive overview of capsaicinoids biosynthesis, its clinical applications and consolidated results of studies on biotechnological advances in chili pepper research leading to the biosynthesis of capsaicinoids in in vitro cultures.