In Vitro Production of Capsaicin by Cell and Tissue Culture of Capsicum annuum

Capsaicin production by cell suspension cultures, immobilized cells, and immobilized placenta was compared with capsaicin content of different parts of fruits of Capsicum annuum at 21 days after flowering. The capsaicin content of placenta (8.73 mg g-1 fresh weight) was 12.5 - folds higher than that of fruit (0.7 mg g-1 fresh weight) at this stage. Immobilized cells and immobilized placenta produced almost the same amount of capsaicin in the control Murashige and Skoog�s medium (0.76 and 0.78 mg g-1 fresh weight, respectively). Vanillin was more effective than ferulic acid as it increased the capsaicin production by cell suspension cultures, immobilized cells, and immobilized placenta to a level of 2.06, 3.54, and 5.38 mg capsaicin g-1 fresh weight, respectively. Although nitrogen stress increased capsaicin production in all three by 9.8-, 1.8-, and 1.3 � folds, respectively, this increase was less as compared to that achieved with the addition of precursors. Immobilized placenta produced less capsaicin when ferulic acid and vanillin were added to the nitrogen stress medium as compared to that in precursor supplemented control medium.