Effect of methyl jasmonate and p-coumaric acid on anthocyanin composition in a sweet potato cell suspension culture

被引：36

作者：

Plata, N ^{[1
]}

Konczak-Islam, I ^{[1
]}

Jayram, S ^{[1
]}

McClelland, K ^{[1
]}

Woolford, T ^{[1
]}

Franks, P ^{[1
]}

机构：

[1] Food Sci Australia, CRC Bioprod, Riverside Life Sci Ctr, N Ryde, NSW 2113, Australia

来源：

BIOCHEMICAL ENGINEERING JOURNAL | 2003年 / 14卷 / 03期

关键词：

anthocyanin; p-coumaric acid; methyl jasmonate; sweet potato; natural colorant; pigment composition;

D O I：

10.1016/S1369-703X(02)00218-8

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：

Methyljasmonate and p-coumaric acid added individually to the basal Murashige and Skoog (MS) medium induced significant changes in the composition of anthocyanin pigments accumulated in a sweet potato PL cell suspension culture. Methyljasmonate added in concentration of 4.5-44.5 muM promoted biosynthesis of anthocyanins with more complicated molecular structures, among them di-acylated compounds, while the total amount of accumulated pigments remained unchanged. Feeding the precursor p-coumaric acid was superior to the effect of methyl jasmonate. The addition of 2 mM p-coumaric acid resulted in a complete conversion of non-acylated anthocyanins cyanidin 3-sophoroside-5-glucoside (YGM-0a) and peonidin 3-sophoroside-5-glucoside (YGM-0b) into their mono- and di-acylated derivatives: YGM-0f', -7a and -7e. These changes were concomitant with an approximately 2-fold increase of the total amount of accumulated pigments. Possible pathways of acylation and methylation in this system are discussed. It is suggested that acylation of YGM-0a and YGM-0b in the PL suspension culture has been limited by the insufficient amount of endogenous p-coumaric acid. Crown Copyright (C) 2003 Published by Elsevier Science B.V. All rights reserved.

引用

页码：171 / 177

页数：7

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