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Effect of sugar and nitrogen on the production of anthocyanin in cultured carrot (Daucus carota) cells.
Narayan, M. S. and Venkataraman, L. V. (2002) Effect of sugar and nitrogen on the production of anthocyanin in cultured carrot (Daucus carota) cells. Journal of Food Science, 67 (1). pp. 84-86.
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Abstract
Optimization of anthocyanin production by callus cultures of carrot var. Nentes scarlet-104 is reported. Culture conditions, namely C source, sucrose and total N concn., and ratio of ammonium ions to nitrate ions, were varied in order to improve yield of anthocyanins. 2 anthocyanins, cyanidin-3-lathyroside and cyanidin-3-glucoside, present at a ratio of 3:1, were identified in the callus cultures. 8 sugars were tried as C sources for production of anthocyanins. Xylose and lactose initiated growth of the green callus but did not initiate anthocyanin pigmentation, while fructose, galactose and maltose produced <1.75% (dry wt. basis) anthocyanin, though growth of the pigmented callus was observed. Glucose and sucrose produced 3.5% anthocyanin yield. A sucrose concn. of 7.5% sucrose gave rise to the max. yield of anthocyanin (6.5%). A total N concn. of 70mM and a 1:4 ratio of ammonium to nitrate ions yielded max. cell growth and best anthocyanin production. It is concluded that by modification of the medium it is possible to enhance anthocyanin production by carrot callus cultures to 6-8% (dry wt.).
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | AMMONIUM-COMPOUNDS; ANTHOCYANINS-; CARBON-; CARROTS-; CELL-CULTURE; NITRATES-; NITROGEN-; SUCROSE-; C-; CALLUS-CULTURE |
| Subjects: | 600 Technology > 08 Food technology > 23 Vegetables > 04 Carrot 500 Natural Sciences and Mathematics > 10 Plants > 01 Plant Cell |
| Divisions: | Plant Cell Biotechnology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 06 Aug 2008 11:08 |
| Last Modified: | 28 Dec 2011 09:59 |
| URI: | http://ir.cftri.res.in/id/eprint/7610 |
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