Abstract
Ammonium level in culture medium and culture temperature was identified as having a significant influence on the anthocyanin composition of cell suspension culture originating from the storage root of sweet potato (Ipomoea batatas L.), cv. Ayamurasaki. In the presence of 20 mM NH4+ in the culture medium the dominant pigment was YGM-0a, a non-acylated anthocyanin. With the decrease of ammonium concentration a large increase of YGM-0f’, an acylated anthocyanin, occurred. It was concluded that high ammonium concentration inhibits acylation of YGM-0a. The increase of culture temperature to 30°C resulted in accumulation of pigments, which appeared on the ODS-column HPLC with earlier retention time, with the predominance of YGM-0a. At lower temperatures of 15, 20 and 25°C the dominant pigment was YGM-0f’. It was concluded therefore that high temperature also inhibits acylation of YGM-0a.
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