MARC details
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02312nam a2200241Ia 4500 |
| 003 - CONTROL NUMBER IDENTIFIER |
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MX-MdCICY |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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20250625124713.0 |
| 040 ## - CATALOGING SOURCE |
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| Transcribing agency |
CICY |
| 090 ## - LOCALLY ASSIGNED LC-TYPE CALL NUMBER (OCLC); LOCAL CALL NUMBER (RLIN) |
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| Classification number (OCLC) (R) ; Classification number, CALL (RLIN) (NR) |
B-8047 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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250602s9999 xx |||||s2 |||| ||und|d |
| 245 10 - TITLE STATEMENT |
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| Title |
Effect of phenylalanine and phenylpropanoids on the accumulation of capsaicinoids and lignin in cell cultures of chili pepper (capsicum annuum L.) |
| 490 0# - SERIES STATEMENT |
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| Volume/sequential designation |
In Vitro Cellular & Developmental Biology-Plant, 41(6), p.801-805, 2005 |
| 520 3# - SUMMARY, ETC. |
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| Summary, etc. |
Chili pepper (Capsicum annuum L., cv. Tampiquen~o 74)cell suspensions were employed to study the influence of phenylalanine and phenylpropanoids on the total production of capsaicinoids, the hot taste compounds of chili pepper fruits. The effect of capsaicinoid precursors and intermediates on the accumulation of lignin as an indicator of metabolic diversion was also investigated. Addition of 100mM of either phenylalanine, cinnamic or caffeic acids to chili pepper cell cultures did not cause significant increases in total capsaicinoids (expressed as capsaicin content, and calculated as averages of the measured values)during the growth cycle. The highest total capsaicinoid content was recorded in cultures grown in the presence of vanillin (142.61 mg g21 f.wt.), followed by cells treated with 100mM vanillylamine (104.88mg g21 f.wt.), p-coumaric acid (72.36 mg g21 f.wt.), and ferulic acid (34.67 mg g21 f.wt.). Capsaicinoid content for control cells was 13.97mg g21 f.wt. Chili pepper cell suspensions cultured in the presence of 100mM of either phenylalanine, or cinnamic, caffeic, or ferulic acids, or the same concentration of vanillin and vanillylamine, did not exhibit statistically significant differences in the content of lignin as compared with control cells. However, addition of p-coumaric acid (100 mM)to the culture medium significantly increased the lignin production (c. 10-15 times the contents of control cells). |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
CAPSAICIN |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
CELL SUSPENSION |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
VANILLIN |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
VANILLYLAMINE |
| 650 14 - SUBJECT ADDED ENTRY--TOPICAL TERM |
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| Topical term or geographic name entry element |
PHENOLICS |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Nuñez-Palenius, H.G. |
| 700 12 - ADDED ENTRY--PERSONAL NAME |
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| Personal name |
Ochoa-Alejo, N. |
| 856 40 - ELECTRONIC LOCATION AND ACCESS |
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| Uniform Resource Identifier |
<a href="https://drive.google.com/file/d/1SslLVsv2NFzu8ooEnCaoZ6HYxMPE-0zS/view?usp=drivesdk">https://drive.google.com/file/d/1SslLVsv2NFzu8ooEnCaoZ6HYxMPE-0zS/view?usp=drivesdk</a> |
| Public note |
Para ver el documento ingresa a Google con tu cuenta: @cicy.edu.mx |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
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| Source of classification or shelving scheme |
Clasificación local |
| Koha item type |
Documentos solicitados |
