Biotransformation and Impact of Ferulic Acid on Phenylpropanoid and Capsaicin Levels in Capsicum annuum L. cv. P1482 Cell Suspension Cultures

• Published in: Journal of agricultural and food chemistry Vol. 53; no. 9; pp. 3449 - 3453
• Main Authors: Kang, Seung-Mi, Jung, Hee-Young, Kang, Young-Min, Min, Ji-Yun, Karigar, C. S, Yang, Jae-kyung, Kim, Sun-Won, Ha, Yeong-Rae, Lee, Sung-Ho, Choi, Myung-Suk
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 04.05.2005
• Subjects: Benzaldehydes - analysis; Benzaldehydes - metabolism; Bioconversions. Hemisynthesis; Biological and medical sciences; biosynthesis; Biotechnology; Biotransformation; capsaicin; Capsaicin - analysis; Capsaicin - metabolism; Capsicum - chemistry; Capsicum - metabolism; Capsicum annuum; cell suspension culture; Cells, Cultured; Coumaric Acids - administration & dosage; Coumaric Acids - metabolism; ferulic acid; Fundamental and applied biological sciences. Psychology; metabolism; Methods. Procedures. Technologies; peppers; phenylpropanoids; vanillin; Cell culture; ferullc acid; phenylpropanolds; Phenolic acid; Capsaicin; cell suspension culture; Cinnamic acid(4-hydroxy 3-methoxy); In vitro; Suspension culture; Dicotyledones; Biotransformation; Angiospermae; Capsicum annuum; Spermatophyta; Capsicum annuum L; Solanaceae; Vanillin
• ISSN: 0021-8561; 1520-5118
• DOI: 10.1021/jf048675z

Cell suspension cultures of Capsicum annuum L. cv. P1482 were fed with exogenous ferulic acid to monitor their biotransformation abilities. A portion of the ferulic acid was biotransformed into vanillin, a major natural flavor, and capsaicin, a principle secondary metabolite characteristic of Capsicum species. The cellular vanillin concentrations were relatively higher than capsaicin levels and were maximal (2 mg/g DW) 4 days after 0.6 mM ferulic acid feeding. Maximal vanillin levels in the culture medium were 10 mg/L at 4 and 3 days after feeding with 1.25 and 2.5 mM ferulic acid, respectively. With regard to capsaicin levels, the cellular levels were slightly decreased by ferulic acid feeding, whereas the levels in the culture medium were increased. Ferulic acid feeding not only enhanced vanillin and capsaicin production but also increased the concentrations of other phenylpropanoid metabolites. Keywords: Biotransformation; capsaicin; Capsicum annuum L.; cell suspension culture; ferulic acid; phenylpropanoids; vanillin