Induction of capsaicinoid accumulation in placental tissues of Capsicum chinense Jacq. requires primary ammonia assimilation

Ancona-Escalante, Wendy del R.; Baas-Espinola, Fray Martin; Castro-Concha, Lizbeth A.; Vázquez‐Flota, Felipe; Zamudio-Maya, Marcela; Miranda-Ham, M. L.

doi:10.1007/s11240-012-0282-y

Cited by 15 publications

(12 citation statements)

References 20 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In intact placentas, CAPs are stored in vesicles derived from the epithelial cells [ 1 ]. Since CAP biosynthesis is exclusively located in the placental tissue, the use of sections of this tissue cultured in vitro has been envisioned as an alternative system [ 7 , 8 ]. Two methods for the in vitro culture of pepper placentas have been used: free and immobilized tissues.…”

Section: Introductionmentioning

confidence: 99%

Nitrate Promotes Capsaicin Accumulation inCapsicum chinenseImmobilized Placentas

Aldana-Iuit

Sauri-Duch

Miranda-Ham

et al. 2015

BioMed Research International

Self Cite

View full text Add to dashboard Cite

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.

show abstract

Section: Introductionmentioning

confidence: 99%

Nitrate Promotes Capsaicin Accumulation inCapsicum chinenseImmobilized Placentas

Aldana-Iuit

Sauri-Duch

Miranda-Ham

et al. 2015

BioMed Research International

Self Cite

View full text Add to dashboard Cite

show abstract

“…Our current understanding is that capsaicinoids are only synthesized in the epidermal cells on the interlocular septum (placenta) and are stored in elevated vesicles only on the surface of the placental tissue in a Capsicum fruit (Ancona-Escalante et al, 2013;Keyhaninejad et al, 2014). The interlocular septum defines the fruit locules and is derived from the tissue connecting the placenta to the pericarp (Esau, 1977;Iwai et al, 1979;Judd et al, 1999).…”

mentioning

confidence: 99%

Novel Formation of Ectopic (Nonplacental) Capsaicinoid Secreting Vesicles on Fruit Walls Explains the Morphological Mechanism for Super-hot Chile Peppers

Bosland¹,

Coon²,

Cooke³

2015

J. Amer. Soc. Hort. Sci.

View full text Add to dashboard Cite

Chile peppers (Capsicum sp.) are one of the most important spices in the world and a significant vegetable, providing substantial amounts of vitamins A and C. Chile peppers are also used as a medicinal and lachrymator plant because of the characteristic burning sensation they cause when consumed by mammals. This sensation is caused by capsaicinoids that are alkaloids produced in vesicles inside the fruit. A novel class of chile peppers known as “super-hots” having greater than 1 million Scoville heat units have generated much interest. We compared the morphological structure of fruit pericarp and placental tissue of “super-hot” chile peppers to those of jalapeno and bell pepper. Most chile peppers including jalapenos, only produce the capsaicinoids in secreting vesicles found on the placenta. We report on the novel discovery that these “super-hot” chile peppers have developed accessorial vesicles on the pericarp tissue in addition to the vesicles on the placental tissue, thus leading to exceedingly high Scoville heat units for these plants.

show abstract

“…In addition to deterring mammals, preventing fungal damage, and slowing the digestive tract of birds, capsaicin content has a direct effect on germination. However, capsaicin is not synthesized directly in the seeds or on the seed coat [31,65,66], but is instead transferred to the seeds from placental tissue during seed extraction from fruits. Exogenously applied capsaicin has been found to delay and reduce germination of non-pungent peppers, indicating that capsaicin level could be the source of some variation in chile germination patterns [31].…”

Section: Local Adaptation In Germination Responsementioning

confidence: 99%

Germination response of diverse wild and landrace chile peppers (Capsicumspp.) under drought stress simulated with polyethylene glycol

Bernau

Barbolla

McHale

et al. 2020

Preprint

View full text Add to dashboard Cite

AbstractResponses to drought within a single species may vary based on plant development stage, drought severity, and the avoidance or tolerance mechanisms employed. Early drought stress can restrict emergence and seedling growth. Thus, in areas where water availability is limited, rapid germination leading to early plant establishment may be beneficial. Alternatively, germination without sufficient water to support the seedling may lead to early senescence, so reduced germination under low moisture conditions may be adaptive at the level of the population. We studied the germination response to osmotic stress of diverse chile pepper germplasm collected in southern Mexico from varied ecozones, cultivation systems, and of named landraces. Drought stress was simulated using polyethylene glycol solutions. Overall, survival time analysis revealed delayed germination at the 20% concentration of PEG across all ecozones. The effect was most pronounced in the genotypes from hotter, drier ecozones. Additionally, accessions from wetter and cooler ecozones had the fastest rate of germination. Moreover, accessions of the landraces Costeño Rojo and Tusta germinated more slowly and incompletely if sourced from a drier ecozone than a wetter one, indicating that slower, reduced germination under drought stress may be an adaptive avoidance mechanism. Significant differences were also observed between named landraces, with more domesticated types from intensive cultivation systems nearly always germinating faster than small-fruited backyard- or wild-types, perhaps due to the fact that the smaller-fruited accessions have generally undergone less selection. Thus, we conclude that there is evidence of local adaptation to both ecozone of origin and source cultivation system in germination characteristics of diverse chile peppers.

show abstract

Induction of capsaicinoid accumulation in placental tissues of Capsicum chinense Jacq. requires primary ammonia assimilation

Cited by 15 publications

References 20 publications

Nitrate Promotes Capsaicin Accumulation inCapsicum chinenseImmobilized Placentas

Nitrate Promotes Capsaicin Accumulation inCapsicum chinenseImmobilized Placentas

Novel Formation of Ectopic (Nonplacental) Capsaicinoid Secreting Vesicles on Fruit Walls Explains the Morphological Mechanism for Super-hot Chile Peppers

Germination response of diverse wild and landrace chile peppers (Capsicumspp.) under drought stress simulated with polyethylene glycol

Contact Info

Product

Resources

About