Applied Biochemistry and Biotechnology

, Volume 164, Issue 2, pp 148–161

Specific Poly-phenolic Compounds in Cell Culture of Vitis vinifera L. cv. Gamay Fréaux

Authors

    • Department of QualityLeibniz-Institute of Vegetable and Ornamental Crops Großbeeren/Erfurt e.V.
  • Iryna M. Smetanska
    • Department of Food BiotechnologyBerlin University of Technology
  • Carsten T. Müller
    • School of BiosciencesCardiff University
  • Christian Ulrichs
    • Faculty for Agriculture and Horticulture, Division Urban Plant EcophysiologyHumboldt-Universität zu Berlin
Article

DOI: 10.1007/s12010-010-9122-x

Cite this article as:
Mewis, I., Smetanska, I.M., Müller, C.T. et al. Appl Biochem Biotechnol (2011) 164: 148. doi:10.1007/s12010-010-9122-x

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.

Keywords

Resveratrol derivativeAnthocyaninCell cultureVitis viniferaElicitationWine

Copyright information

© Springer Science+Business Media, LLC 2010