Publication:
Development of betalain producing callus lines from colored quinoa varieties (Chenopodium quinoa Willd)

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henarejos-escudero-et-al-2017-development-of-betalain-producing-callus-lines-from-colored-quinoa-varieties-(chenopodium.pdf(4.65 MB)
Date
2017-12-14
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Authors
Henarejos Escudero, Paula ; Guadarrama-Flores, Berenice ; Guerrero Rubio, María Alejandra ; Gómez-Pando, Luz Rayda ; Gandía Herrero, Fernando ; García Carmona, Francisco
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Publisher
American Chemical Society
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Bioquímica y Biología Molecular "A"
DOI
https://doi.org/10.1021/acs.jafc.7b04642
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info:eu-repo/semantics/article
Description
© 2017, American Chemical Society. This manuscript version is made available under the CC-BY-NC 4.0 license http://creativecommons.org/licenses/by-nc/4.0/. This document is the Published version of a Published Work that appeared in final form in Journal of Agricultural and Food Chemistry. To access the final edited and published work see https://doi.org/10.1021/acs.jafc.7b04642
Abstract
Betalains are water-soluble plant pigments of hydrophilic nature with promising bioactive potential. Among the scarce edible sources of betalains is the grain crop quinoa (Chenopodium quinoa Willd), with violet, red, and yellow grains being colored by these pigments. In this work, call us cultures have been developed from differently colored plant varieties. Stable callus lines exhibited color and pigment production when maintained on Murashige and Skoog medium supplemented with the plant growth regulators 6-benzylaminopurine (8.88 μM) and 2,4-dichlorophenoxyacetic acid (6.79 μM) with a reduction of the nitrogen source to 5.91 mM. Pigment analysis by HPLC-DAD and ESI-MS/MS fully describes the content of individual pigments in the cell lines and allows the first report on the pigments present in quinoa seedlings. Phyllocactin and vulgaxanthin Iare described as novel pigments in the species and show the potential of C. quinoa culture lines in the production of compounds of nutritional value.
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Betalains , Bioactive , Cell culture , Pigments , Quinoa , Secondary metabolism
Citation
J. Agric. Food Chem. 2018, 66, 467−474
URI
http://hdl.handle.net/10201/155880
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