Plant Cell, Tissue and Organ Culture

, Volume 53, Issue 3, pp 179–187

Effect of dimethyl-β-cyclodextrins on resveratrol metabolism in Gamay grapevine cell cultures before and after inoculation with shape Xylophilus ampelinus

Authors

  • M. Morales
    • Department of Plant Biology (Plant Physiology)
  • R. Bru
    • Department of Biochemistry and Molecular Biology A, Faculty of BiologyUniversity of Murcia. Campus Universitario de Espinardo
  • F. García-Carmona
    • Department of Biochemistry and Molecular Biology A, Faculty of BiologyUniversity of Murcia. Campus Universitario de Espinardo
  • A. Ros Barceló
    • Department of Plant Biology (Plant Physiology)
  • M.A. Pedreño
    • Department of Biochemistry and Molecular Biology A, Faculty of BiologyUniversity of Murcia. Campus Universitario de Espinardo
Article

DOI: 10.1023/A:1006027410575

Cite this article as:
Morales, M., Bru, R., García-Carmona, F. et al. Plant Cell, Tissue and Organ Culture (1998) 53: 179. doi:10.1023/A:1006027410575

Abstract

Gamay cell cultures were treated with dimethyl-β-cyclodextrins in order to ascertain their effect on resveratrol metabolism before and after inoculation with Xylophilus ampelinus. The results showed that, in grapevine cell suspensions, dimethyl-β-cyclodextrins themselves do not need the co-cultivation with bacteria to act as elicitors of the cells producing trans-resveratrol, a phytoalexin of grapevines. Dimethyl-β-cyclodextrins protected cell suspensions against bacteria by maintaining a high level of peroxidase activity.

dimethyl-β-cyclodextrinhydroxystilbeneperoxidasetrans-piceidsuspension cultureVitis vinifera L.Xylophilus ampelius

Copyright information

© Kluwer Academic Publishers 1998