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Biochemical studies with garlic (Allium sativum) cell cultures showing different flavour levels.

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Title Biochemical studies with garlic (Allium sativum) cell cultures showing different flavour levels.
 
Creator Madhavi, D. L.
Prabha, T. N.
Singh, N. S.
Patwardhan, M. V.
 
Subject 05 Tissue Culture
30 Spices/Condiments
 
Description Garlic (Alliurn sativurn L) cell cultures, unorganised white as well as
organised green callus, revealed a total oxfive amino acidprecursors (methyl,
propyl, allyl, cysteine sulphoxides) and two unidentlfied ninhydrin-positive
compounds, All the,five compounds were hydrolysable by alliin lyase to yield
pyruvic acid. Their relative concentration varied in the cultured systems and
the explant. The totaljlavour substrate index in globular white callus and
semi-diferentiated green callus was 4 and 13% respectively of the original
explant. In contrast to the substrate levels, the speciJic activity of alliin
lyase enzyme showed hay the original activity of the garlic bulb explant.
The relationship between intermediary metabolism and flavour formation
was studied in these cultures with the help of 14C-glucose and
I4C-rnethionine. The incorporation of I4C label was lower in the protein,
carbohydrate and lipid fractions with a concomitant higher incorporation
in the volatile fraction of semi-diferentiated cultures, whereas this trend
was reversed in the white globular callus. 14C Conversion to thejlavour
fraction was much lower in the in-vitro cultures when compared with the
garlic bulb.
The actiuity of some enzymes such as amino transferase, malate
dehydrogenase, polyphenol oxidase, peroxidase, and alkaline phosphatase
was higher in the cultured cells than in garlic bulb. There were diferences
also in the protein, free amino acid projiles and peroxiduse isozymes of
garlic cell cultures and the original explant.
 
Date 1991
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3176/1/J%20Sci%20Food%20Agric%201991%2C56%2C%2015-24.pdf
Madhavi, D. L. and Prabha, T. N. and Singh, N. S. and Patwardhan, M. V. (1991) Biochemical studies with garlic (Allium sativum) cell cultures showing different flavour levels. Journal of the Science of Food and Agriculture, 56 (1). pp. 15-24.