Studies on Metabolism of Capsanthin and Its Regulation under Different Conditions in Pepper Fruits (Capsicum spp.)

Shah, Supriya

doi:10.9734/arrb/2014/6542

Cited by 13 publications

(10 citation statements)

References 63 publications

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“…Besides maturity stage at harvest, the variation in composition and relative content of carotenoids of the Capsicum species is influenced mainly by the differences in genotypes, agro-climatic conditions, post-harvest handling, processing and preparation [4,39,40,41]. A considerable variation in carotenoid profile among species and cultivars of Capsicum is associated with the difference in genotypes which determine their specific carotenoids biosynthetic enzymes [37].…”

Section: Carotenoids Of Capsicum Speciesmentioning

confidence: 99%

“…Both are κ-ring ended keto xanthophylls with a distinctive characteristic of an eleven conjugated double-bond system consisting of a central polyene chain with one and two acylcyclopentanol end group(s) for capsanthin and capsoroubin, respectively. The unique colour of ripe red peppers is due to the chemistry of the red light-absorbing chromophore of polyene chain and the efficient green light-absorbing keto group which imparts the brilliant red colour and red-orange hue, respectively [9,39]. Generally, the dark red coloured fruit presents the highest total carotenoids content compared with those with lighter colour and non-red pepper with decreasing order of dark red > light red > orange > yellow, while most of the white type contains no carotenoids.…”

Section: Carotenoids Of Capsicum Speciesmentioning

confidence: 99%

“…It is an interconversion process closely regulated by xanthophyll cycle, which rapidly occurs in chromoplast and induces by changes in light intensity [57]. Capsanthin and capsorubin biosynthesis is catalysed by capsanthin-capsorubin synthase (CCS) from their 5,6-epoxycarotenoid predecessors, antheraxanthin and violaxanthin, respectively [39,58]. CCS is present at the highest concentration in the brown matured or red stages of ripening in C. annuum [28] as the CCS gene is highly expressed during the process [59].…”

Section: Biosynthesis Of Carotenoids In Capsicum Speciesmentioning

confidence: 99%

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Carotenoids of Capsicum Fruits: Pigment Profile and Health-Promoting Functional Attributes

et al. 2019

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Pepper of the Capsicum species is a common ingredient in various food preparations by different cultures worldwide. The Capsicum is recognised by its five main domesticated species, namely Capsicum annuum, C. baccatum, C. chinense, C. frutescens and C. pubescens. The genetic diversity in Capsicum offers fruits in wide ranges of morphology and carotenoid profile. Carotenoids enhance the value of pepper from a nutritional standpoint, despite being commonly prized for the pharmacologically active pungent capsaicinoids. Carotenoids of pepper comprise mainly of the unique, powerful and highly stable capsanthin and capsoroubin, together with β-carotene, β-cryptoxanthin, lutein, zeaxanthin, antheraxanthin and violaxanthin. These carotenoids are present at diverse profile and varying levels, biosynthetically connected to the fruit maturity stages. This review describes the health-promoting functional attributes of the carotenoids that are mainly associated with their excellent role as lipophilic antioxidants. Capsicum as a great source of carotenoids is discussed in the aspects of main domesticated species, biosynthesis, pigment profile, antioxidant activity and safety. Findings from a number of in vitro, in vivo and clinical studies provided appreciable evidence on the protective effects of pepper’s carotenoids against degenerative diseases. Hence, pepper with its functional carotenoids might be recommended in health-promoting and disease preventing strategies.

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Section: Carotenoids Of Capsicum Speciesmentioning

confidence: 99%

Section: Carotenoids Of Capsicum Speciesmentioning

confidence: 99%

Section: Biosynthesis Of Carotenoids In Capsicum Speciesmentioning

confidence: 99%

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Carotenoids of Capsicum Fruits: Pigment Profile and Health-Promoting Functional Attributes

et al. 2019

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“…Pepper (Capsicum annum L.) is one of the most important vegetable crops grown in tropical and subtropical regions (Marín et al 2004, Shah et al 2014. The pepper fruit colours are mainly due to chlorophyll, anthocyanin (Aza-González et al 2013), and carotenoid pigments.…”

Section: Introductionmentioning

confidence: 99%

“…Several desaturation reactions convert phytoene to orange coloured β-carotene, and then β-carotene is oxygenated to form xanthophylls, such as β-cryptoxanthin, zeaxanthin, and antheraxanthin. In Capsicum species, capsanthin/ capsorubin synthase (Ccs) synthesizes two red pigments, capsanthin and capsorubin (Thorup et al 2000, Shah et al 2014. Phytoene synthase (Psy), lycopene-β-cyclase (Lcyb), β-carotene hydroxylase (Crtz), and capsanthin/ capsorubin synthase (Ccs) genes are involved in the carotenoid biosynthesis pathway during pepper fruit colour formation (Ronen et al 1999, Dellapenna and Pogson 2006, Guzman et al 2010.…”

Section: Introductionmentioning

confidence: 99%

The relationship between red fruit colour formation and key genes of capsanthin biosynthesis pathway in Capsicum annuum

Tian¹,

Li²,

Shah³

et al. 2015

Biologia plant.

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Pepper (Capsicum annum L.) fruit colours vary from green, ivory, or yellow at the juvenile stage to red, orange, and yellow at the mature stage. Carotenoid accumulation causes fruit colour formation in ripe Capsicum fruits, and capsanthin is a main carotenoid in ripe red pepper fruits. In this study, pepper cultivars with red, yellow, and orange fruits were employed and four key genes named phytoene synthase (Psy), lycopene-β-cyclase (Lcyb), β-carotene hydroxylase (Crtz), and capsanthin/capsorubin synthase (Ccs) in the capsanthin biosynthetic pathway were analyzed. Results show that a clear expression of the Ccs gene in cv. CK7 (yellow) was detected, but the expressions of the Psy and Lcyb genes were low comparing with the other tested cultivars. In addition, the expression of the Ccs gene was not observed in cv. R37-1 (orange). Furthermore, though the four key genes (Psy, Lcyb, Crtz, and Ccs) were detected in red cultivar R15, the expressions of them were low. Sequence analysis further indicated that the Ccs genes in cv. CK7 and cv. R37-1 had a high sequence identity (97.36 %). Interestingly, amino acid sequences coded by the Ccs genes from cv. CK7, cv. R37-1, and cv. R15 were the same. The above results suggest that the genes Psy, Lcyb, Crtz, and Ccs were required for capsanthin synthesis in pepper, and their varied expression patterns result in the variety of pepper fruit colours.

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Chili peppers (Capsicum spp.): the spice not only for cuisine purposes: an update on current knowledge

2021

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Studies on Metabolism of Capsanthin and Its Regulation under Different Conditions in Pepper Fruits (Capsicum spp.)

Cited by 13 publications

References 63 publications

Carotenoids of Capsicum Fruits: Pigment Profile and Health-Promoting Functional Attributes

Carotenoids of Capsicum Fruits: Pigment Profile and Health-Promoting Functional Attributes

The relationship between red fruit colour formation and key genes of capsanthin biosynthesis pathway in Capsicum annuum

Chili peppers (Capsicum spp.): the spice not only for cuisine purposes: an update on current knowledge

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