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Riboflavin Affects Anthocyanin Synthesis in Nitrogen Culture using Strawberry Suspended Cells
Author(s) -
MORI TSUKASA,
SAKURAI MIEI
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb12184.x
Subject(s) - anthocyanin , riboflavin , chemistry , food science , composition (language) , biochemistry , nitrogen , botany , biology , organic chemistry , philosophy , linguistics
Anthocyanins were produced under 88.8 μmol m _2 s _1 for 2 wk using cells derived from suspended cultures of strawberry leaf tissues. Although riboflavin stagnated cell growth, anthocyanin synthesis was strongly enhanced. The highest anthocyanin contents (about 1000 μg/g cell) were obtained at 1 wk in optimum medium using 8 and 10 mg/L concentrations of riboflavin, attaining amounts 2.7 times more than the control. Total anthocyanin production was highest in the 4 mg/L riboflavin concentration after 2 wk. Moreover, this enhancement of anthocyanin synthesis by riboflavin supplements was observed in culture conditions in which cells generally lost the faculty of producing anthocyanin, such as a ratio of NHJ NO 3 /0:60, 60:0, 0:30, and 30:0 after 1 wk. The highest anthocyanin content was obtained in a ratio of NHJ(30 mM):NO3 (0 mM), which reached 1474 μg/g cell and was 7.1 times greater than that obtained at 2 wks and that produced by the control after 1 wk. Riboflavin also influenced major anthocyanins composition.