Effect of Elicitors and Precursors on the Synthesis of Anthocyanin in Grape Vitis vinifera Cell Cultures

Nay Min Min Thaw Saw,Kavitha Ravichandr,Heidi Riedel,Onur Kutuk,Iryna Smetanska

doi:10.3844/erjsp.2010.189.192

Abstract

Problem statement: Nowadays, plant cell suspension cultures and immobilized cells are being utilized for the higher yield and quality of the products than extraction of whole plants. Anthocyanins are compounds found in plants that have powerful antioxidant properties. They also provide some of the coloring or pigment of plants, flowers and fruits. Anthocyanin from grape cell cultures can be used as a natural alternative to synthetic dyes, particularly in light of their various health-promoting properties. To enchance the production of anthocyanin in grape (Vitis vinifera) cell culture, the effects of elicitation and precursor feeding on the colorant production were investigated. Approach: In this study, salicylic acid and ethephon were used as elicitors and, phenylalanine and skhikimic acids were used as precursors to improve the productivity of useful metabolites for archiving high concentration in Vitis vinifera suspension cultures. When the cells were elicitated with 50 µL/25 mL suspension salyclic acid, the anthocyanin concentration was increased to 0.03 µg mg-1 in 18 days culture as compared to that in the unelicitated cells. Results: As for precursors, both of the shikimic acid and phenylalanine could promote the synthesis of anthocyanin in the grape cell cultures. After 18 days of the treatment with shikimic acid, it had shown that the anthocyanin concentration in the treatment was 0.05 µg mg-1 more than the control in the cell cultures. Conclusion: In the cell cultures with phenylalanine showed that anthocyanin synthesis was 0.03 µg mg-1 higher than that of without phenylalanine.

Highlights

Most important food colors and flavors are of plant origins and these compounds can be obtained from field grown plants
Anthocyanins are the most prominent among the flavonoids and they are a class of secondary metabolite that occur across the plant kingdom and are responsible for the variety of red to purples that are seen in flowers, fruits and autumn leaves
Plant cell and tissue cultures can be used for the synthesis and production of secondary metabolites like colors, flavors and sweeteners (Kieran et al, 1997)

Summary

Introduction

Most important food colors and flavors are of plant origins and these compounds can be obtained from field grown plants. Anthocyanins are the most prominent among the flavonoids and they are a class of secondary metabolite that occur across the plant kingdom and are responsible for the variety of red to purples that are seen in flowers, fruits and autumn leaves. These pigments are extracted for commercial use from material such as grape pomace, red cabbage and sweet potato (Fauconneau et al, 1997) and are used to color foods and beverages. Optimization of medium composition or addition of enhancer such as elicitors and precursors has been investigated (Amakawa et al, 1983; Sada and Shuler, 1989; Aoyagi et al, 1996)

Methods

Results

Conclusion