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In vitro culture of Pandanus amaryllifolius and enhancement of 2-acetyl-1-pyrroline, the major flavouring compound of aromatic rice, by precursor feeding of L-proline.

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Relation http://ir.cftri.com/4367/
DOI: 10.1002/jsfa.2286
 
Title In vitro culture of Pandanus amaryllifolius and enhancement of 2-acetyl-1-pyrroline, the major flavouring compound of aromatic rice, by precursor feeding of L-proline.
 
Creator Thimmaraju, R.
Bhagyalakshmi, N.
Narayan, M. S.
Venkatachalam, L.
Ravishankar, G. A.
 
Subject 01 Rice
10 Plants
 
Description Shoots, plantlets and semi-differentiated callus (SDC) cultures of Pandanus amaryllifolius capable of producing high levels of basmati rice flavour were established in vitro using Murashige and Skoog nutrient medium. A total of 10% of the initial explants responded to produce shoot cultures in the presence of benzylamino purine (BAP) (0.5 mgL-1) and glutamine (100 mg L-1). Leaf explants and basal portions of shoots produced SDC whereas elongated in vitro shoots could be continuously multiplied, using BAP (1.5 mgL-1/) and kinetin (Kn) (1.0 mgL-1), and rooted in half-strength medium for ex vitro cultivation leading to a process of micropropagation. Steam-distillation extraction (SDE) followed by gas chromatography-mass spectrometry (GS-MS) analysis of various cultured organs and spent liquid medium used for SDC revealed the presence of 2-acetyl-1-pyrroline (2-AP) to various extents. This 2-AP compound has been identified as the major flavouring compounds of scented basmati and other scented rice varieties. 2-AP was found to be highest, on a fresh weight basis, in SDC (19.7 mg kg-1) on the 40th day, whereas in vitro roots, shoots and field leaves (of one-year-old plant) had lower levels of 15, 6.8 and 14 mg kg-1, resp. Further enhancement of 2-AP in SDC using precursor was possible by feeding into medium 1 mmolL-1 of L-proline where a highest level of 21.67 ppm of 2-AP accumulated on the seventh day whereas a higher level of 2mmol L-1 of L-proline suppressed 2-AP levels. The present report is the first on the tissue culture studies of P. amaryllifolius where continuous production of plantlets as well as synthesis of high levels of 2-AP has been documented.
 
Date 2005
 
Type Article
NonPeerReviewed
 
Format application/pdf
 
Language en
 
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Identifier http://ir.cftri.com/4367/1/JSciFoodAgric852527-2534.pdf
Thimmaraju, R. and Bhagyalakshmi, N. and Narayan, M. S. and Venkatachalam, L. and Ravishankar, G. A. (2005) In vitro culture of Pandanus amaryllifolius and enhancement of 2-acetyl-1-pyrroline, the major flavouring compound of aromatic rice, by precursor feeding of L-proline. Journal of the Science of Food and Agriculture, 85. pp. 2527-2534.