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Anthocyanin Biosynthesis in Plant Cell Cultures: A Potential Source of Natural Colourants

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Anthocyanins

Abstract

Increasing concern over the use of artificial food colourants has resulted in a steady increase in demand for anthocyanins as a natural alternative. Anthocyanins offer a range of colours from red to blue as well as orange. In addition they offer the added benefit of therapeutic and medicinal properties such as: antioxidant, anti-inflammatory, anti-convulsant, and chemoprotectant activities. Anthocyanins have been implicated lowering the risk of cardiovascular disease and certain cancers. Anthocyanins are present in may plant tissues and there is much research on finding new sources for the production of natural colourants. Currently most anthocyanins colourants are isolated from grape skins, as well as red cabbage, black carrots and sweet potato. Over the last 30 years researchers have also explored the idea of generating plant cell cultures for the production of natural colourants. This offers the advantages of consistent supply and quality as well as the opportunity to control the type of pigment produced. In spite of the amount of interest in this field no commercially viable system has been developed. This review describes current progress on the development of cell cultures within individual plant species for the production of anthocyanins. It details the processes that enhance anthocyanin production as well as factors that place limits on final yield. Finally it also offers ideas on techniques to overcome the production barriers leading to commercial viability.

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    Deroles, S. (2008). Anthocyanin Biosynthesis in Plant Cell Cultures: A Potential Source of Natural Colourants. In: Winefield, C., Davies, K., Gould, K. (eds) Anthocyanins. Springer, New York, NY. https://doi.org/10.1007/978-0-387-77335-3_5

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