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Biotransformation of ferulic acid and vanillylamine to capsaicin and vanillin in immobilized cell cultures of Capsicum frutescens.

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Title Biotransformation of ferulic acid and vanillylamine to capsaicin and vanillin in immobilized cell cultures of Capsicum frutescens.
 
Creator Sudhakar Johnson, T.
Ravishankar, G. A.
Venkataraman, L. V.
 
Subject 05 Tissue Culture
30 Spices/Condiments
 
Description Immobilized plant cell cultures of Capsicumfrutescens Mill. were treated with the ferulic acid and vanillylamine in
order to study their biotransformation ability. It was found that ferulic acid and vanillylamine were biotransformed
to capsaicin and vanillin. Ferulic acid treated cultures produced more vanillin than capsaicin whereas vanillylamine
treated cultures produced more capsaicin. This trend was expected since ferulic acid and vanillylamine are the nearest
precursors to vanillin and capsaicin, respectively. Maximum vanillin (315#g/culture was observed in ferulic acid
(2.5 mM) treated cultures on the 15th day and maximum capsaicin (190 #g/culture) was in vanillylamine (2.5mM)
treated cultures on the 6th day. It was shown that immobilized cell cultures of C. frutescens can perform oxidative
deamination, a reversible reaction which was evident by conversion of vanillylamine to vaniUin. This study also
provides an example for an alternative route to formation of vanillin by cell cultures.
 
Date 1996
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/3204/1/Plant_Cell_Tissue_and_Organ_Culture_199644_117-121.pdf
Sudhakar Johnson, T. and Ravishankar, G. A. and Venkataraman, L. V. (1996) Biotransformation of ferulic acid and vanillylamine to capsaicin and vanillin in immobilized cell cultures of Capsicum frutescens. Plant Cell, Tissue and Organ Culture, 44 (2). 117-121, 16 ref..