Specific Synthesis of 5,5‘-Dicapsaicin by Cell Suspension Cultures of Capsicum annuum Var. annuum (Chili Jalapeño Chigol) and Their Soluble and NaCl-Extracted Cell Wall Protein Fractions

Juárez, Víctor Manuel Martínez; Ochoa-Alejo, Neftalí; Lozoya‐Gloria, Edmundo; Villarreal-Ortega, Maria L.; Ariza‐Castolo, Armando; Esparza-Garcı́a, F.; Calva-Calva, Graciano

doi:10.1021/jf035214p

Cited by 8 publications

(4 citation statements)

References 45 publications

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“…There are many authors that had found capsaicin in other plant tissues, e.g., in cellular suspensions (Martínez-Juarez et al, 2004;Ravishankar, 2002, 2003), but in our laboratory, under our conditions, we never had found capsaicinoids in noninductive conditions in cell suspensions of habanero pepper (data not shown).…”

Section: Determination Of Capsaicinoids In Leaves and Stems Of Habanecontrasting

confidence: 44%

Capsaicinoids Are Absent in Habanero Pepper Vegetative Organs (Capsicum chinense Jacq.)

Ruíz-Lau¹,

Medina-Lara²,

Minero-García³

et al. 2010

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Capsaicinoids, the chemical compounds that confer the pungency trait to peppers, are accumulated at different levels in all species of the genus Capsicum. There is much evidence suggesting that the synthesis of capsaicinoids occurs in the placenta interlocular septum of pepper fruits; however, the exact localization of the capsaicinoids biosynthesis accumulation pathways is still under debate. Thus, the aim of the present work was to evaluate whether pepper plants synthesize or accumulate capsaicinoids in vegetative organs as an indirect way to elucidate the systemic regulation of the capsaicinoid biosynthesis. For that purpose, we studied habanero pepper grown in the Yucatan Peninsula, which is among the hottest pepper worldwide. Our results, obtained by chromatographic and enzymatic measurements, provide solid evidence that habanero pepper plants do not accumulate capsaicinoids in the vegetative organs analyzed, even under water stress conditions. Thus, it is probable that the accumulation of capsaicinoids is restricted to reproductive organs.

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Section: Determination Of Capsaicinoids In Leaves and Stems Of Habanecontrasting

confidence: 44%

Capsaicinoids Are Absent in Habanero Pepper Vegetative Organs (Capsicum chinense Jacq.)

Ruíz-Lau¹,

Medina-Lara²,

Minero-García³

et al. 2010

horts

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“…No further damage to these structures was recorded throughout the culture period, neither the formation of new ones (Figures 2(b) and 2(c) ). Nevertheless, CAPs recovered from the medium were in very low concentrations, perhaps due to their oxidation, as has been previously proposed [ 18 ]. This fact may explain the cause of lower CAPs contents in immobilized placentas when compared to the intact tissue excised from pepper pods ( ca .…”

Section: Resultsmentioning

confidence: 62%

Nitrate Promotes Capsaicin Accumulation inCapsicum chinenseImmobilized Placentas

Aldana-Iuit

Sauri-Duch

Miranda-Ham

et al. 2015

BioMed Research International

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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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“…e HPLC/UV analysis of the phenolic profile was performed with acetonitrile and trifluoroacetic acid (TFA) as the mobile phase as reported by Martínez-Juarez et al [25], using an HPLC system with a 20 µL loop and a Spectra System UV-visible optical scanning detector ( ermo Separation Products Inc.) that allows the UV/VIS detection of all solutes eluting from the HPLC column. e detector signals were captured and processed by the PC1000 system software ( ermo Separation Products Inc.).…”

Section: Hplc/uv Analysismentioning

confidence: 99%

Phytochemical Characterization,In VitroAntioxidant Activity, and Quantitative Analysis by Micellar Electrokinetic Chromatography of Hawthorn (Crataegus pubescens) Fruit

González-Jiménez

Salazar-Montoya

Calva-Calva

et al. 2018

Journal of Food Quality

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Due to their antioxidant properties, polyphenolic compounds are considered beneficial for human health. In this work, we investigated the polyphenol profile and antioxidant activity of edible tejocote (Crataegus pubescens) fruit extracts by micellar electrokinetic chromatography (MEKC) and HPLC/UV. The major phenolic compounds in the pulp extracts were (+)-catechin (9.17 ± 0.20 mg/100 mg dry fruit), (−)-epicatechin (4.32 ± 0.11 mg/100 mg dry fruit), and chlorogenic acid (5.60 ± 0.24 mg/100 mg dry fruit). The total phenolic content was 168.6 ± 0.9 mg gallic acid equivalent/g dry fruit; the total proanthocyanidin content was 84.6 ± 1.4 mg cyanidin/100 g dry fruit; and the total flavonoid content was 55.89 ± 1.43 mg quercetin/g dry fruit. Interestingly, procyanidins (dimers, trimers, and tetramers of (−)-epicatechin and (+)-catechin) were detected in the extract. This is the first study reporting the presence of polymeric polyphenols in Crataegus pubescens fruit. Accordingly, these fruits demonstrate great potential as a natural source of antioxidant phenolic compounds and could therefore be used as a nutraceutical and functional food.

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Specific Synthesis of 5,5‘-Dicapsaicin by Cell Suspension Cultures of Capsicum annuum Var. annuum (Chili Jalapeño Chigol) and Their Soluble and NaCl-Extracted Cell Wall Protein Fractions

Cited by 8 publications

References 45 publications

Capsaicinoids Are Absent in Habanero Pepper Vegetative Organs (Capsicum chinense Jacq.)

Capsaicinoids Are Absent in Habanero Pepper Vegetative Organs (Capsicum chinense Jacq.)

Nitrate Promotes Capsaicin Accumulation inCapsicum chinenseImmobilized Placentas

Phytochemical Characterization,In VitroAntioxidant Activity, and Quantitative Analysis by Micellar Electrokinetic Chromatography of Hawthorn (Crataegus pubescens) Fruit

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