Influence of elicitors on alk(en)yl-L-cysteine sulfoxides and related amino acids in onion (Allium cepa) tissue cultures

Food Biotechnology

Volumn 10, Issue 3, 1996, Pages 177-190

  Parkin, K L ^a   Thomas, D J ^a,b  

^a UNIVERSITY OF WISCONSIN MADISON   (United States)

^b Pillsbury Technology Center   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 4344607555     PISSN: 08905436     EISSN: None     Source Type: Journal    
DOI: 10.1080/08905439609549912     Document Type: Article

References (28)

1. Davey, M.R., MacKenzie, I.A., Freeman, G.G. and Short, K.C. 1974. Studies of some aspects of the growth, fine structure and flavour production of onion tissue grown in vitro. Plant Sci. Lett. 3: 113-120.
2. DiCosmo, F. and Misawa, M. 1985. Eliciting secondary metabolism in plant cell cultures. Trends Biotechnol. 3: 318-322.
3. Edwards, S.J., Musker, D., Collin, H.A. and Britton, G. 1994a. The analysis of S-alk(en)yl-L-cysteine sulphoxides (flavour precursors) from species of Allium by high performance liquid chromatography. Phytochem. Anal. 5: 4-9.
4. Edwards, S.J., Britton, G. and Collin, H.A. 1994b. The biosynthetic pathway of the S-alk(en)yl-L-cysteine sulphoxides (flavour precursors) in species of Allium. Plant Cell Tiss. Org. Cult. 38: 181-188.
5. Freeman, G.G., Whenham, R.J., MacKenzie, I.A. and Davey, M.R. 1974. Flavour components in tissue cultures of onion (Allium cepa L.). Plant Sci. Lett. 3: 121-125.
6. Gamborg, O.L., Miller, R.A. and Ojima, K. 1968. Nutrient requirements of suspension cultures of soybean root cells. Exp. Cell Res. 50: 151-158.
7. Granroth, B. 1970. Biosynthesis and decomposition of cysteine derivatives in onion and other Allium species. Ann. Acad. Scient. Fenn. Ser. A. 154: 9-71.
8. Hadwiger, L.A. and Beckman, J.M. 1980. Chitosan as a component of pea-Fusarium solani interactions. Plant Physiol. 66: 205-211.
9. Honda, S., Nishimura, Y., Takahashi, M., Chiba, H. and Kakehi, K. 1982. Anal. Biochem. 119: 194-199.
10. Knegt, E., Kramer, S.J. and Bruinsma, J. 1974. Pectin changes and internal ethylene concentrations in ripening tomato fruit. Colloq. Int. CNRS 238: 355-358.
11. Knorr, D., Caster, C., Dörneburg, H., Dorn, R., Gräf, S., Havkin-Frenkel, D., Podstolski, A. and Werrman, U. 1993. Biosynthesis and yield improvement of food ingredients from plant cell and tissue cultures. Food Technol. 47(12): 57-63.
12. Lancaster, J.E. and Kelly, K.E. 1983. Quantitative analysis of the S-alk(en)yl-L-cysteine sulphoxides in onion (Allium cepa L.). J. Sci. Agric. Food 34: 1229-1235.
13. Lancaster, J.E. and Shaw, M.L. 1989. γ-Glutamyl peptides in the biosynthesis of S-alk(en)yl-L-cysteine sulphoxides (flavour precursors) in Allium. Phytochemistry 28: 455-460.
14. Lawson, L.D., Wang, Z-Y., and Hughes, B.G. 1991. γ-Glutamyl-S-alkylcysteines in garlic and other Allium spp.: precursors of age-dependent trans-1-propenyl thiosulfinates. J. Natl. Prod. 54: 436-444.
15. Murashige, T. and Skoog, F. 1962. A revised medium for rapid growth and bioassays with tobacco tissue cultures. Physiol. Plant. 15: 473-497.
16. Ohsumi, C., Hayashi, T. and Sano, K. 1993. Formation of alliin in the culture tissues of Allium sativum. Oxidation of S-allyl-L-cysteine. Phytochemistry 33: 107-111.
17. Selby, C. and Collin, H.A. 1976. Clonal variation in growth and flavour production in tissue cultures of Allium cepa L. Ann. Bot. 40: 911-918.
18. Selby, C., Galpin, I.J. and Collin, H.A. 1979. Comparison of the onion plant (Allium cepa) and onion tissue culture. I. Alliinase activity and flavour precursor compounds. New Phytol. 83: 351-359.
19. Stafford, A. 1991. The manufacture of food ingredients using plant cell and tissue cultures. Trends Food Sci. Technol. 2: 116-121.
20. Stoll, A. and Seebeck, E. 1951. Chemical investigations on alliin, the specific principle of garlic. Adv. Enzymol. 11: 377-400.
21. Suga, T. and Hirata, T. 1990. Biotransformation of exogenous substrates by plant cell cultures. Phytochemistry 29: 2393-2406.
22. 14C] into S-(2-carboxypropyl)glutathione and S-(2-carboxypropyl)cysteine in garlic. Chem. Pharm. Bull. 10: 328-331.
23. Synge, R.L.M. and Wood, J.C. 1956. (+)-(S-methyl-L-cysteine S-sulfoxide) in cabbage. Biochem. J. 64: 252-259.
24. Thomas, D.J. and Parkin, K.L. 1994. Quantification of alk(en)yl-L-cysteine sulfoxides and related amino acids in alliums by high-performance liquid chromatography. J. Agric. Food Chem. 42: 1632-1638.
25. Torrey, J.G. 1985. The development of plant biotechnology. Am. Sci. 73: 354-363.
26. Turnbull, A., Galpin, I.J. and Collin, H.A. 1980. Flavour production in tissue cultures of onion. In: Plant cell cultures: Results and perspectives. Sala, F., Parisi, B., Cella, R. and Ciferri, O. (eds.), Elsevier/North Holland Biomedical Press, Amsterdam, pp. 359-362.
27. Turnbull, A., Galpin, I.J., Smith, J.L. and Collin, H.A. 1981. Comparison of the onion plant (Allium cepa) and onion tissue culture. IV. Effect of shoot and root morphogenesis on flavour precursor synthesis in onion tissue culture. New Phytol. 87: 257-268.
28. Williams, K.J. and Leung, D.W.M. 1993. Chitinase induction in onion tissue cultures. Plant Cell Tissue Org. Cult. 32: 193-198.