Nitrate promotes capsaicin accumulation in Capsicum chinense immobilized placentas
In chili pepper’s pods, placental tissue is responsible for the synthesis of capsaicinoids (CAPs), the compounds behind their typical hot flavor or pungency, which are synthesized from phenylalanine and branched amino acids. Placental tissue sections from Habanero peppers (Capsicum chinense Jacq.) were immobilized in a calcium alginate matrix and cultured in vitro, either continuously for 28 days or during two 14-day subculture periods. Immobilized placental tissue remained viable and metabolically active for up to 21 days, indicating its ability to interact with media components. CAPs contents abruptly decreased during the first 7 days in culture, probably due to structural damage to the placenta as revealed by scanning electron microcopy. CAPs levels remained low throughout the entire culture period, even though a slight recovery was noted in subcultured placentas. However, doubling the medium’s nitrate content (from 40 to 80 mM) resulted in an important increment, reaching values similar to those of intact pod’s placentas. These data suggest that isolated pepper placentas cultured in vitro remain metabolically active and are capable of metabolizing inorganic nitrogen sources, first into amino acids and, then, channeling them to CAP synthesis.
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Idioma: | eng |
Materias: | info:eu-repo/classification/Autores/CAPSICUM CHINENSE, info:eu-repo/classification/cti/2, |
Acceso en línea: | http://cicy.repositorioinstitucional.mx/jspui/handle/1003/1314 |
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dig-cicy-1003-13142018-10-25T16:40:51Z Nitrate promotes capsaicin accumulation in Capsicum chinense immobilized placentas JEANNY GUADALUPE ALDANA IUIT ENRIQUE SAURI DUCH MARIA DE LOURDES MIRANDA HAM LIZBETH ARIANELLY CASTRO CONCHA LUIS FERNANDO CUEVAS GLORY FELIPE AUGUSTO VAZQUEZ FLOTA 2015 info:eu-repo/semantics/article In chili pepper’s pods, placental tissue is responsible for the synthesis of capsaicinoids (CAPs), the compounds behind their typical hot flavor or pungency, which are synthesized from phenylalanine and branched amino acids. Placental tissue sections from Habanero peppers (Capsicum chinense Jacq.) were immobilized in a calcium alginate matrix and cultured in vitro, either continuously for 28 days or during two 14-day subculture periods. Immobilized placental tissue remained viable and metabolically active for up to 21 days, indicating its ability to interact with media components. CAPs contents abruptly decreased during the first 7 days in culture, probably due to structural damage to the placenta as revealed by scanning electron microcopy. CAPs levels remained low throughout the entire culture period, even though a slight recovery was noted in subcultured placentas. However, doubling the medium’s nitrate content (from 40 to 80 mM) resulted in an important increment, reaching values similar to those of intact pod’s placentas. These data suggest that isolated pepper placentas cultured in vitro remain metabolically active and are capable of metabolizing inorganic nitrogen sources, first into amino acids and, then, channeling them to CAP synthesis. info:eu-repo/classification/Autores/CAPSICUM CHINENSE info:eu-repo/classification/cti/2 info:eu-repo/classification/cti/2 BioMed research international, http://dx.doi.org/10.1155/2015/794084, 2015 http://cicy.repositorioinstitucional.mx/jspui/handle/1003/1314 info:eu-repo/semantics/datasetDOI/http://dx.doi.org/10.1155/2015/794084 info:eu-repo/semantics/openAccess eng citation:Aldana-Iuit, J. G., Sauri-Duch, E., Miranda-Ham, M. D. L., Castro-Concha, L. A., Cuevas-Glory, L. F., & Vázquez-Flota, F. A. (2015). Nitrate promotes capsaicin accumulation in Capsicum chinense immobilized placentas. BioMed research international, 2015. http://dx.doi.org/10.1155/2015/794084 http://creativecommons.org/licenses/by-nc-nd/4.0 info:eu-repo/semantics/publishedVersion application/pdf |
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info:eu-repo/classification/Autores/CAPSICUM CHINENSE info:eu-repo/classification/cti/2 info:eu-repo/classification/cti/2 info:eu-repo/classification/Autores/CAPSICUM CHINENSE info:eu-repo/classification/cti/2 info:eu-repo/classification/cti/2 |
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info:eu-repo/classification/Autores/CAPSICUM CHINENSE info:eu-repo/classification/cti/2 info:eu-repo/classification/cti/2 info:eu-repo/classification/Autores/CAPSICUM CHINENSE info:eu-repo/classification/cti/2 info:eu-repo/classification/cti/2 JEANNY GUADALUPE ALDANA IUIT ENRIQUE SAURI DUCH MARIA DE LOURDES MIRANDA HAM LIZBETH ARIANELLY CASTRO CONCHA LUIS FERNANDO CUEVAS GLORY FELIPE AUGUSTO VAZQUEZ FLOTA Nitrate promotes capsaicin accumulation in Capsicum chinense immobilized placentas |
description |
In chili pepper’s pods, placental tissue is responsible for the synthesis of capsaicinoids (CAPs), the compounds behind their typical hot flavor or pungency, which are synthesized from phenylalanine and branched amino acids. Placental tissue sections from Habanero peppers (Capsicum chinense Jacq.) were immobilized in a calcium alginate matrix and cultured in vitro, either continuously for 28 days or during two 14-day subculture periods. Immobilized placental tissue remained viable and metabolically active for up to 21 days, indicating its ability to interact with media components. CAPs contents abruptly decreased during the first 7 days in culture, probably due to structural damage to the placenta as revealed by scanning electron microcopy. CAPs levels remained low throughout the entire culture period, even though a slight recovery was noted in subcultured placentas. However, doubling the medium’s nitrate content (from 40 to 80 mM) resulted in an important increment, reaching values similar to those of intact pod’s placentas. These data suggest that isolated pepper placentas cultured in vitro remain metabolically active and are capable of metabolizing inorganic nitrogen sources, first into amino acids and, then, channeling them to CAP synthesis. |
format |
info:eu-repo/semantics/article |
topic_facet |
info:eu-repo/classification/Autores/CAPSICUM CHINENSE info:eu-repo/classification/cti/2 info:eu-repo/classification/cti/2 |
author |
JEANNY GUADALUPE ALDANA IUIT ENRIQUE SAURI DUCH MARIA DE LOURDES MIRANDA HAM LIZBETH ARIANELLY CASTRO CONCHA LUIS FERNANDO CUEVAS GLORY FELIPE AUGUSTO VAZQUEZ FLOTA |
author_facet |
JEANNY GUADALUPE ALDANA IUIT ENRIQUE SAURI DUCH MARIA DE LOURDES MIRANDA HAM LIZBETH ARIANELLY CASTRO CONCHA LUIS FERNANDO CUEVAS GLORY FELIPE AUGUSTO VAZQUEZ FLOTA |
author_sort |
JEANNY GUADALUPE ALDANA IUIT |
title |
Nitrate promotes capsaicin accumulation in Capsicum chinense immobilized placentas |
title_short |
Nitrate promotes capsaicin accumulation in Capsicum chinense immobilized placentas |
title_full |
Nitrate promotes capsaicin accumulation in Capsicum chinense immobilized placentas |
title_fullStr |
Nitrate promotes capsaicin accumulation in Capsicum chinense immobilized placentas |
title_full_unstemmed |
Nitrate promotes capsaicin accumulation in Capsicum chinense immobilized placentas |
title_sort |
nitrate promotes capsaicin accumulation in capsicum chinense immobilized placentas |
url |
http://cicy.repositorioinstitucional.mx/jspui/handle/1003/1314 |
work_keys_str_mv |
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_version_ |
1756089229383827456 |