COMPARISON OF THE ONION PLANT (<i>ALLIUM CEPA</i>) AND ONION TISSUE CULTURE

Turnbull, Amy L.; Galpin, I.J.; SMITHt, J. L.; Collin, A.

doi:10.1111/j.1469-8137.1981.tb03197.x

Cited by 36 publications

(5 citation statements)

References 25 publications

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“…High levels of PCSO in photosynthetic regions of leek leaf tissues suggest that the biosynthetic precursors to PCSO (and potentially other RCSOs) might be synthesized within or in close proximity to photosynthetic tissue but that other RCSOs respond to different physiological processes. Studies show that undifferentiated onion and garlic callus tissues had little to no free flavor precursors – , whereas callus cells differentiating into shoots exhibit the typical complement of RCSOs found in the leaves of seedlings. Interestingly, callus cells grown in darkness and differentiating into root tissue exhibit mainly (+)-MCSO and only trace amounts of other flavor precursors which are found in high concentrations in the leaves.…”

Section: Resultsmentioning

confidence: 99%

S-Alk(en)yl- l-cysteine Sulfoxides and Relative Pungency Measurements of Photosynthetic and Nonphotosynthetic Tissues of Allium porrum

Doran

O’Donnell

Lairson

et al. 2007

J. Agric. Food Chem.

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Three standard assays for pyruvate gave equivalent measurements of relative pungency for two leek cultivars ( 'Tadorna' and 'Ramona'). Background pyruvate levels varied depending on the assay used, ranging from 0.4 (lactate dehydrogenase) to 1.5 (high-performance liquid chromatography, HPLC) micromol g(-1) fresh weight (FW) on average. The relative pungencies of the two leek cultivars were also compared to total concentrations of the S-alk(en)yl-L-cysteine sulfoxides (RCSOs). The average ratio of EPy to total RCSOs was 10.9, indicating that standard pungency assays underestimate the levels of RCSOs in the tissue. A detailed analysis of 'Tadorna' leaves showed that total RCSO concentrations decreased acropetally. Profiles were composed of (-/+)-methyl-, (-/+)-ethyl-, (+)-propyl-, and (+)-1-propenyl-L-cysteine sulfoxide (MCSO, ECSO, PCSO, and 1-PeCSO, respectively). (+)-PCSO was the most prominent in green (2.4 mg g (-1) FW), yellow (5.5 mg g (-1) FW), and white (3.8 mg g (-1) FW) tissues. The prop(en)yl-L-cysteine sulfoxide derivatives were dominant in tissues that had photosynthetic capacity. The (+)-MCSO levels were high in the bulb (3.6 mg g (-1) FW). Interestingly, detectable levels of (-/+)-ECSO were measured in the leaves ( approximately 0.5 mg g (-1) FW). RCSO profiles of the different tissue regions were similar, but more (+)-PCSO and (+)-1-PeCSO were detected in the bulb. In general, mature upper leaf tissues had lower levels of total RCSOs. Overall, mild extraction methods and a low-temperature HPLC protocol (preferably with long retention times) achieved adequate compound separation and resolution of the diastereomers.

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Section: Resultsmentioning

confidence: 99%

S-Alk(en)yl- l-cysteine Sulfoxides and Relative Pungency Measurements of Photosynthetic and Nonphotosynthetic Tissues of Allium porrum

Doran

O’Donnell

Lairson

et al. 2007

J. Agric. Food Chem.

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“…In undifferentiated callus S-methyl-L-cysteine sulphoxide was present at a low concentration while the major precursor of onion flavour, S-trans-prop-l-enyl-L-cysteine was absent altogether [126,154]. But in undifferentiated roots and shoots this precursor was present again.…”

Section: Aromas -Monocotyledonsmentioning

confidence: 95%

Production of essential oils and flavours in plant cell and tissue cultures. A review

Mulder‐Krieger

Verpoorte

Svendsen

et al. 1988

Plant Cell Tiss Organ Cult

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“…Others have observed that full secondary metabolism in Allium sp. is associated with more complete differentiation to the level of roots or shoots rather than at the level of callus (Davey et al, 1974; Turnbull et al, 1981). Levels of RCSOs in whole plants are sensitive to sulfur fertility (Randle et al, 1995).…”

Section: Introductionmentioning

confidence: 99%

Altering Flavor Profiles in Onion (Allium cepa L.) Root Cultures Through Directed Biosynthesis

Prince

Shuler

Yamada

1997

Biotechnology Progress

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Root cultures of Allium cepa L. (onion) were fed potential precursors in the sulfate reduction pathway to the (+)-S-alk(en)yl-L-cysteine sulfoxides (RCSOs) which are flavor precursors in Allium sp. Sulfate, valine, and methacrylic acid did not increase RCSO production, indicating that these steps were not rate limiting. Cysteine, glutathione, and methionine could increase both the methyl-and propenylcysteine sulfoxides. The ratio of the propenyl to methyl form could be dramatically altered (over a range of 8.5) depending on the amount and type of precursor used. Additionally, novel flavor components, not normally found in A. cepa L., were made in substantial amounts by feeding the corresponding thiol (propyl, 2-propenyl (allyl), and ethyl). These results demonstrate that customized flavor profiles can be produced from Allium root cultures and provide an example of the use of plant cell cultures to produce novel metabolites.

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COMPARISON OF THE ONION PLANT (ALLIUM CEPA) AND ONION TISSUE CULTURE

Cited by 36 publications

References 25 publications

S-Alk(en)yl- l-cysteine Sulfoxides and Relative Pungency Measurements of Photosynthetic and Nonphotosynthetic Tissues of Allium porrum

S-Alk(en)yl- l-cysteine Sulfoxides and Relative Pungency Measurements of Photosynthetic and Nonphotosynthetic Tissues of Allium porrum

Production of essential oils and flavours in plant cell and tissue cultures. A review

Altering Flavor Profiles in Onion (Allium cepa L.) Root Cultures Through Directed Biosynthesis

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