Record Details

Elicitation of capsaicin production in freely suspended cells and immobilized cell cultures of Capsicum frutescens Mill.

IR@CSIR-CFTRI

View Archive Info
 
 
Field Value
 
Relation http://ir.cftri.com/8004/
 
Title Elicitation of capsaicin production in freely suspended cells and immobilized cell cultures of Capsicum frutescens Mill.
 
Creator Sudhakar Johnson, T.
Ravishankar, G. A.
Venkataraman, L. V.
 
Subject 05 Tissue Culture
30 Spices/Condiments
 
Description Capsaicin, an important food additive, was produced in vitro by free cells and immobilized cells of Capsicum frutescens cultured in liquid medium. Elicitation of capsaicin production by curdlan and xanthan treated immobilized Capsicum cells was 1.8- and 2.0-fold higher than in control. The curdlan and xanthan combination had a synergistic influence, and elicited 7.9-fold increase in capsaicin production on the 14th day of culture. Sodium alginate (0.05%) elicited 1.6-fold increase in capsaicin in free cells over the control on 10th day of culture. Chitosan enhanced the permeability of capsaicin from the cells to the exterior, and also elicited capsaicin synthesis.
 
Date 1991
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/8004/1/FOOD%20BIOTECHNOLOGY%2C%205%282%29%2C%20197-205%20%281991.pdf
Sudhakar Johnson, T. and Ravishankar, G. A. and Venkataraman, L. V. (1991) Elicitation of capsaicin production in freely suspended cells and immobilized cell cultures of Capsicum frutescens Mill. Food Biotechnology, 5 (2). 197-205, 18 ref..