Effect of Elicitors and Precursors on the Synthesis of Anthocyanin in Grape Vitis vinifera Cell Cultures
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Copyright: © 2021 Nay Min Min Thaw Saw, Heidi Riedel, Onur Kütük, Kavitha Ravichandran and Iryna Smetanska. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Problem statement: Nowadays, plant cell suspension cultures and immobilized cells are being utilized for the higher yield and quality of the products than extraction of whole plants. Anthocyanins are compounds found in plants that have powerful antioxidant properties. They also provide some of the coloring or pigment of plants, flowers and fruits. Anthocyanin from grape cell cultures can be used as a natural alternative to synthetic dyes, particularly in light of their various health-promoting properties. To enchance the production of anthocyanin in grape (Vitis vinifera) cell culture, the effects of elicitation and precursor feeding on the colorant production were investigated. Approach: In this study, salicylic acid and ethephon were used as elicitors and, phenylalanine and skhikimic acids were used as precursors to improve the productivity of useful metabolites for archiving high concentration in Vitis vinifera suspension cultures. When the cells were elicitated with 50 µL/25 mL suspension salyclic acid, the anthocyanin concentration was increased to 0.03 µg mg-1 in 18 days culture as compared to that in the unelicitated cells. Results: As for precursors, both of the shikimic acid and phenylalanine could promote the synthesis of anthocyanin in the grape cell cultures. After 18 days of the treatment with shikimic acid, it had shown that the anthocyanin concentration in the treatment was 0.05 µg mg-1 more than the control in the cell cultures. Conclusion: In the cell cultures with phenylalanine showed that anthocyanin synthesis was 0.03 µg mg-1 higher than that of without phenylalanine.
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- Vitis vinifera