19-08-2014, 11:39 AM
Chilli peppers belong to the family Solanaceae, genus Capsicum and species annuum or frutescens.
Chilli peppers belong to the family Solanaceae, genus Capsicum and species annuum or frutescens.
Capsaicin is the major component of capsaicinoids, the pungent principles from hot chili pepper fruits (Capsicum spp.). Capsaicin is the amide of vanillylamine and 8-methyl-trans-6-nonenoic acid. The vanillylamine moiety of capsaicin is biosynthetically derived from L-phenylalanine, whereas the branched fatty acid moiety is derived from valine. The accumulation and stability of capsaicinoids, in both fruits and cell suspension culture of capsicum has been associated with a particular developmental stage of fruits and cell culture.
In the present studies attempts were made to employ plant tissue culture techniques to grow Chilli cells to produce capsaicin as a secondary metabolite of plant with aims and objectives as follows:
To optimize plant growth regulators that are essential constituents for growth of callus and secondary metabolite production. Based on two factors: callus growth and capsaicin production, the media is defined as growth and production medium. Response Surface Methodology is employed for optimizing the major nutrients in suspension culture to increase the productivity of capsaicin.
Growth kinetics of chilli cells in suspension culture has been carried out to understand the relationship between growth and product formation. The most critical and important part is downstream processing which involves solvent extraction and chromatographic techniques.