ELICITATION OF CAPSAICIN PRODUCTION IN FREELY SUSPENDED CELLS AND IMMOBILIZED CELL-CULTURES OF CAPSICUM-FRUTESCENS MILL

被引：45

作者：

JOHNSON, TS ^{[1
]}

RAVISHANKAR, GA ^{[1
]}

VENKATARAMAN, LV ^{[1
]}

机构：

[1] CENT FOOD TECHNOL RES INST, AUTOTROPH CELL CULTURE DISCIPLINE, MYSORE 570013, KARNATAKA, INDIA

来源：

FOOD BIOTECHNOLOGY | 1991年 / 5卷 / 02期

关键词：

CHITOSAN; ANNUUM; ACCUMULATION;

D O I：

10.1080/08905439109549802

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

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 folds higher than in control. Curdlan and xanthan combination had synergistic influence and elicited 7.9 folds increase in capsaicin production on 14th day of culture. Sodium alginate (0.05%) elicited 1.6 folds 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.

引用

页码：197 / 205

页数：9

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