Induction of capsaicinoid synthesis in Capsicum chinense cell cultures by salicylic acid or methyl jasmonate
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Suspension cultures of Habanero pepper (Capsicum chinense Jacq.) were exposed to salicylic acid or methyl jasmonate to change secondary metabolism. Both treatments led to the accumulation of capsaicinoids and their late biosynthetic intermediate, vanillin. Both elicitors had a positive effect on the activities of phenylalanine ammonia lyase and coumarate O-methyltransferase, but none of them represented the main limiting step for capsaicinoid accumulation since vanillin contents were two orders of magnitude higher than those of capsaicinoids.
Additional key wordsHabanero pepper secondary metabolism vanillin
Murashige and Skoog culture medium
phenylalanine ammonia lyase
thin layer chromatography
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This work was supported by the National Council for Science and Technology (CONACYT, México), grants P1-60746 and P50879-Z and the Fundación Produce Yucatán, agreement 31-2004-0635, MGGC was recipient of a CONACYT scholarship for MSc studies. The authors wish to thank Mr. Fernando Contreras-Martín for maintaining the parental materials of C. chinense.
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