Stimulation of anthocyanin synthesis in grape (Vitis vinifera) suspension cultures by different enzymes

Abstract

The use of coloring as additives in foods and drinks is a significant factor for food manufactures and customers alike in determining the acceptability of processed foods. The accumulation of colors and pigments in cell cultures can facilitate by direct selection of high producing cell lines. Anthocyanins are compounds that provide some of the coloring pigment of plants, flowers and fruits. Anthocyanin from grape cell cultures can be used as a natural alternative to synthetic dyes, particularly because of their various health-promoting properties. The present study was concentrated on the production of anthocyanin in suspension culture of Vitis vinifera by exposing them to different enzymes that can act as elicitors. In order to enhance the productivity of anthocyanin from grape (Vitis vinifera) cell cultures, different enzymes such as Indanyl isoleucine, Linolenoyl Glutamine, Malonyl coenzyme A and saliva were applied to the cell cultures. The results indicate that the treatment with Indanyl isoleucine and saliva can give higher concentration of anthocyanin than control ones in the cell culture during 12 days. This shows the effect of enzymes as elicitors which can affect the anthocyanin synthesis in the grape cells. Keywords: anthocyanin, plant cell culture, elicitation, enzymes.