Specific poly-phenolic compounds in cell culture of Vitis vinifera L. cv. Gamay Fréaux

Mewis, Inga, Smetanska, Iryna, Müller, Carsten Theodor ORCID: https://orcid.org/0000-0003-0455-7132 and Ulrichs, Christian 2011. Specific poly-phenolic compounds in cell culture of Vitis vinifera L. cv. Gamay Fréaux. Applied Biochemistry and Biotechnology 164 (2) , pp. 148-161. 10.1007/s12010-010-9122-x

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Abstract

Cell cultures established from plants represent an attractive alternative to whole plants for effective production of bioactive secondary metabolites. Cell culture from Vitis vinifera L. cv. Gamay Fréaux accumulated high amounts of hydroxycinnamic acid derivatives and anthocyanins. Two new compounds were identified: 3-O-glucosylresveratrol, a stilbene derivative, abundant in cell suspension culture, and a hydroxyphenol, 4-(3,5-dihydroxyphenyl)-phenol, abundant in callus culture. The major anthocyanin monoglucosides present in cell suspension culture were cyanidin 3-O-glucoside and peonidin 3-O-glucoside, and the major cinnamoyl derivatives were cyanidin 3-O-p-coumaryl glucoside and peonidin 3-O-p-coumaryl glucoside. Three minor anthocyanin compounds were found in V. vinifera cell culture: delphinidin 3-O-glucoside, petunidin 3-O-glucoside, and delphinidin 3-O-p-coumaryl glucoside. Anthocyanin levels of cell suspension cultures increased significantly—about eight fold—after 4-day cultivation in new medium. Salicylic acid at a concentration of 50 μM did not enhance anthocyanin accumulation in cell suspension culture, and similar levels of jasmonic acid significantly reduced the anthocyanin content.

Item Type:	Article
Date Type:	Publication
Status:	Published
Schools:	Biosciences
Subjects:	Q Science > Q Science (General)
Uncontrolled Keywords:	resveratrol derivative; anthocyanin; cell culture; Vitis vinifera; elicitation; wine
Publisher:	Springer
ISSN:	0273-2289
Last Modified:	19 Oct 2022 08:42
URI:	https://orca.cardiff.ac.uk/id/eprint/18767

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