Induction of capsaicinoid synthesis in Capsicum chinense cell cultures by salicylic acid or methyl jasmonate

Gutiérrez-Carbajal, M. G.; Monforte‐González, Miriam; Miranda-Ham, María de Lourdes; Godoy-Hernández, Gregorio; Vázquez‐Flota, Felipe

doi:10.1007/s10535-010-0078-z

Cited by 47 publications

(26 citation statements)

References 23 publications

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“…Perhaps the role of the Erf and Jerf transcription factors in chile does not require activation by an ethylene receptor but occurs following some other signal as has been proposed by others [26, 45]. Jasmonic acid will increase the concentration of capsaicinoid precursors in Capsicum cell cultures and in the presence of salicylic acid increase the conversion of these precursors into capsaicin [46–48]. A direct effect by jasmonic acid on transcription of capsaicinoid pathway genes though was not tested.…”

Section: Discussionmentioning

confidence: 99%

Fruit specific variability in capsaicinoid accumulation and transcription of structural and regulatory genes in Capsicum fruit

et al. 2014

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Accumulation of capsaicinoids in the placental tissue of ripening chile (Capsicum spp.) fruit follows the coordinated expression of multiple biosynthetic enzymes producing the substrates for capsaicin synthase. Transcription factors are likely agents to regulate expression of these biosynthetic genes. Placental RNAs from habanero fruit (C. chinense) were screened for expression of candidate transcription factors; with two candidate genes identified, both in the ERF family of transcription factors. Characterization of these transcription factors, Erf and Jerf, in nine chile cultivars with distinct capsaicinoid contents demonstrated a correlation of expression with pungency. Amino acid variants were observed in both ERF and JERF from different chile cultivars; none of these changes involved the DNA binding domains. Little to no transcription of Erf was detected in non-pungent C. annuum or C. chinense mutants. This correlation was characterized at an individual fruit level in a set of jalapeño (C. annuum) lines again with distinct and variable capsaicinoid contents. Both Erf and Jerf are expressed early in fruit development, 16–20 days post-anthesis, at times prior to the accumulation of capsaicinoids in the placental tissues. These data support the hypothesis that these two members of the complex ERF family participate in regulation of the pungency phenotype in chile.

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Section: Discussionmentioning

confidence: 99%

Fruit specific variability in capsaicinoid accumulation and transcription of structural and regulatory genes in Capsicum fruit

et al. 2014

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“…Environmental stimuli and some plant hormones affect capsaicinoid accumulation in chili pepper fruits (Kim et al, 2009;Gutiérrez-Carbajal et al, 2010). In order to test whether these factors regulate CaMYB31 expression, several physical stimuli and plant hormones were applied to 30-DPA fruits of cv Tampiqueño 74.…”

Section: Effects Of Plant Hormones Light Temperature and Wounding mentioning

confidence: 99%

An R2R3-MYB Transcription Factor Regulates Capsaicinoid Biosynthesis

2017

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Capsaicinoids are responsible for the hot taste of chili peppers. They are restricted to the genus and are synthesized by the acylation of the aromatic compound vanillylamine (derived from the phenylpropanoid pathway) with a branched-chain fatty acid by the catalysis of the putative enzyme capsaicinoid synthase. R2R3-MYB transcription factors have been reported in different species of plants as regulators of structural genes of the phenylpropanoid pathway; therefore, we hypothesized that MYB genes might be involved in the regulation of the biosynthesis of pungent compounds. In this study, an transcription factor gene, designated , was isolated and characterized in 'Tampiqueño 74'. Bioinformatic analysis suggested that could be involved in secondary metabolism, stress and plant hormone responses, and development. expression analysis from placental tissue of pungent and nonpungent chili pepper fruits showed a positive correlation with the structural genes ,, ,, and expression and also with the content of capsaicin and dihydrocapsacin during fruit development. However, also was expressed in vegetative tissues (leaves, roots, and stems). Moreover, silencing significantly reduced the expression of capsaicinoid biosynthetic genes and the capsaicinoid content. Additionally, expression was affected by the plant hormones indoleacetic acid, jasmonic acid, salicylic acid, and gibberellic acid or by wounding, temperature, and light, factors known to affect the production of capsaicinoids. These findings indicate that is indeed involved in the regulation of structural genes of the capsaicinoid biosynthetic pathway.

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“…The biosynthetic capacity of in vitro cultured cells and tissues to produce capsaicinoids has been investigated by different workers using immobilized cell cultures, nutrient limitation, precursors, and elicitors (Ravishankar et al 1988 1992) Most of these reports have been attempted on C. annuum and C. frutescens. There is only one report existing on induction of capsaicinoid in C. chinense by salicylic acid or methyl jasmonate (Gutierrez-Carbajal et al 2010). Osmotic stress is an important factor affecting plant growth, development, morphogenesis and the formation of secondary metabolites (Liu and Cheng 2008).…”

Section: Introductionmentioning

confidence: 99%

Osmotic stress induced-capsaicin production in suspension cultures of Capsicum chinense Jacq.cv. Naga King Chili

2012

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The influence of osmotic stress on capsaicin production was investigated in cell suspension cultures of Capsicum chinense Jacq.cv. Naga King Chili, a chili species native to Northeastern India. The sterilized seeds were germinated in Murashige and Skoog medium. Two-weekold hypocotyls were excised from in vitro germinated seedlings and implanted in MS medium containing 2, 4-dichlorophenoxyacetic acid (2 mg/l), and Kinetin (0.5 mg/l) for callus induction. Capsaicin production in the suspension cultures was significantly affected using sucrose, mannitol, and NaCl in the medium. Stoichiometric analysis with different combinations of sucrose and nonsugar osmotic agent (NaCl) showed that osmotic stress was an important factor for enhancing capsaicin production in cell suspension cultures of C. chinense. The capsaicin content of 1,644.1 lg g -1 f.wt was recorded on day 15 in cultures grown in MS medium containing 87.64 mM sucrose in combination with 40 mM NaCl. However, osmotic stress treatment at 160 mM NaCl with sucrose resulted in lowering capsaicin accumulation and separation of cell wall from their cytoplasm, under microscopic observation.

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Induction of capsaicinoid synthesis in Capsicum chinense cell cultures by salicylic acid or methyl jasmonate

Cited by 47 publications

References 23 publications

Fruit specific variability in capsaicinoid accumulation and transcription of structural and regulatory genes in Capsicum fruit

Fruit specific variability in capsaicinoid accumulation and transcription of structural and regulatory genes in Capsicum fruit

An R2R3-MYB Transcription Factor Regulates Capsaicinoid Biosynthesis

Osmotic stress induced-capsaicin production in suspension cultures of Capsicum chinense Jacq.cv. Naga King Chili

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