Production of Anthocyanins, Carotenoids, and Proanthocyanidins by Cultured Cells of Rabbiteye Blueberry (Vaccinium ashei Reade)
スポンサーリンク
概要
- 論文の詳細を見る
Two types of cell lines, a red-cell predominant line and a yellow-cell predominant one, were selected from secondary callus of rabbiteye blueberry (Vaccinium ashei Reade) leaf, and subcultured in the light and in the dark, respectively. Cultures of the red-cell line produced anthocyanins and the composition was simple as compared with that of the parent plant. The yellow-cell line produced carotenoids which had a visible absorption spectrum similar to that of neochrome. Both cell lines produced proanthocyanidins at the same levels. Proanthocyanidins were detected as red pigment (anthocyanidins) upon incubation of cells with 1% HCl-methanol at 50℃ for 18 h. Composition of the anthocyanidins was simple as compared with that of those formed from proanthocyanidins in leaves during incubation. The anthocyanidins showed a retention time very closely related to that of authentic cyanidin by high performance liquid chromatography and comprised about 64% of the total peak area. Amounts of anthocyanins and proanthocyanidins (as anthocyanidins) in cultured cells didn't exceed those in the parent plant.
- 社団法人日本農芸化学会の論文
- 1993-05-23
著者
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Ohtani Toshio
National Food Research Institute, NARO
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Ohtani T
National Food Reseach Institute Naro
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Ohtani T
Konan Chemical Industry Co. Ltd. Osaka Jpn
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Ohtani Toshio
National Food Research Institute
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Ohtani Toshio
National Food Research Institute Naro
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Nawa Y
National Food Res. Inst. Ibaraki Jpn
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Nawa Yoshihiko
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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Nawa Yoshihiko
National Food Research Institute
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Asano Satoshi
National Food Research Institute, Ministry of Agriculture, Forestry, and Fisheries
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Motoori Satoko
National Food Research Institute, Ministry of Agriculture, Forestry, and Fisheries
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Motoori Satoko
National Food Research Institute Ministry Of Agriculture Forestry And Fisheries
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Ohtani Toshio
Food Engineering Division National Food Research Institute Maff
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Asano S
Okayama Univ. Okayama Jpn
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