Peran pigmen

8/10/2019 Peran pigmen

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Pigmentumbuhan

Apa yang dimaksud

pigmen?

Apa saja jenis pigmentumbuhan?

Bagaimana pigmendisintesis?

Dimana pigmendisintesis/diakumulasi?

Apa fungsi pigmen?

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Senyawa berwarnapada tumbuhan

Variasi

Struktur dan warna

Sifat fisik dan kimia

Lintasan biosintesis

Peran fisiologi danekologi

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Variation in structure and color of plant pigments

Plantpigments

Photosyntheticpigments

Chlorophylls(green)

Chlorohyll a Chlorophyllb

Carotenoids(yellow / orange)

Xanthophyll(yellow) Carotenes(orange)

Protectivepigments

Anthocyanin(red/purple/blue)

Betalain (red-violet/ yellow-orange)

Betacyanin(red-violet)

Betaxanthin

(yellow-orange)

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Growth and developmentprocesses

Carbohydrates, proteins, fat-lipids

PrimaryMetabolism

No function ingrowth/development BUT forinteraction / adaptation to

environment Pigments, essential oil, etc.

Secondary

metabolism

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Variation in structure and color of plant pigments

Plantpigments

Photosyntheticpigments

Chlorophylls(green)

Chlorohyll aChlorophyll

b

Carotenoids(yellow / orange)

Xanthophyll(yellow)

Carotenes(orange)

Protectivepigments

Anthocyanin(red/purple/blue)

Betalain (red-violet/ yellow-orange)

Betacyanin(red-violet)

Betaxanthin

(yellow-orange)

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Klorofil a: jumlahnya paling banyak, mengabsorsi cahaya biru (430 nm) dan merah (662 nm)

klorofil b: struktur = klorofil a, tetapi tidak sebanyak klorofil a, mengabsorbsi maksimal cahaya

pada = 453nm and 642 nm, meningkatkan kisaran cahaya yg digunakan sbg energi

Karotenoid: pigmen accessory pada semua organisme fotosintetik, hidrofobik (larut lemak),

berada pada membran lipid, mengabsorbsi cahaya maksimal pada antara 460 nm dan 550 nm,

tampak berwarna merah, oranye dan kuning

Fungsi karotenoid : melindungi tanaman dari radikal bebas yang terbentuk dari radiasi UV atau

lainnya. Radikal bebas berbahaya karena mengandung ekstra odd elektron yang sebenarnya

tidak diharapkan keberadaannya. This means that they are constantly trying to get rid of this extra

electron. They do this by attacking whatever bonds they can.8


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Major plant pigments and their occurrence

Pigment Common types Where they are foundExamples of typical

colorsChlorophylls Chlorophyll Green plants Green

Carotenoids

Carotenes and

xanthophylls (e.g.

astaxanthin)

Bacteria. Green plants (masked

by chlorophyll), vegetables like

carrots, mangoes and so on.

Some birds, fish and crustaceans

absorb them through their diets

Oranges, reds,

yellows, pinks

Anthocyanins-Flavonoids

Anthocyanins,

aurones, chalcones,flavonols and

proanthocyanidins

Produce many colors in flowers.

Common in plants such as

berries, eggplant, and citrusfruits. Present in certain teas,

wine, and chocolate

Yellow, red, blue,purple

BetalainsBetacyanins and

betaxanthinsFlowers and fungi

Red to violet, also

yellow to orange

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Anthocyanins:

a class of flavonoids,derived ultimately from phenylalanine, water-soluble,

synthesized in the cytosol, and localized in vacuoles.

provide a wide range of colors ranging from orange/red to violet/blue.

various structures,

their specific color depends on co-pigments, metal ions and pH.

Common types : Anthocyanins, aurones, chalcones, flavonols andproanthocyanidins

are widely distributed in the plant kingdom. Produce many colors in flowers.

Tibouchina urvilleana

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Carotenoids

The lipid-soluble, yellow-to-red, a subclass of terpenoids,

As isoprenoids, carotenoid compounds originate in the plastid-localized 2-C-methyl-D-erythritol 4-phosphate (MEP) pathway - are synthesized in chloroplasts

are essential to the integrity of the photosynthetic apparatus.

Biosynthesis starts with the reaction between pyruvate and glyceraldehyde-3-

phosphate.

Are distributed ubiquitously in plants.

Common types : Carotenes and xanthophylls (e.g. astaxanthin)

In green plants (masked by chlorophyll), vegetables like carrots, mangoes and so on.

Some birds, fish and crustaceans absorb them through their diet.

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Betalain biosynthesis

tyrosine

are nitrogen-containingwater-

soluble compounds

derived from tyrosine

Consist of yellow betaxanthin and

red-purple betacyanins,

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Betalains

are found only in a limited number of plant (only 13 families of Ordo

Caryophyllales).

In contrast to anthocyanins and carotenoids, the biosynthetic pathway of

betalains is only partially understood.

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Protective

Pigments

In Plants:

Attracting pollinators

Seed dispersal

Protect from harmful effects of UV

lights

insect repelling signalresistance of underground plant parts

to soil pathogen

ROS scavenging

Limiting damage caused by woundingand infiltration in plant tissues

High antioxidant capacities

Carotenoids,Anthocyanins,

Betalains

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Development of Pigments Roles

Ancient times: Dyeing cloth, printing ,painting, coloring foods

Highly suitable natural colorants for

preparing health foods

Carotenoids,

Anthocyanins,

BetalainsHave neither hepatocarcinogenic nor

mutagenic effects in mammal

Have diverse activities :Anti inflammatory,

hepatoprotective,

cancer chemo preventative activities,

reduce oxidative stress,

protect LDLs from oxidation,

A new class of dietary cationized antioxidant 17


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Techniques of pigment identifications

Sample preparation

Extraction

Purification Separation

Characterization

Identification quantification

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Source of Plant Seed germination

MS0 medium

Callus induction

MS+2BAP+2NAACallus selection

Induction and selection of callus


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Growth curvelog phase determination

Length of cultures (days)

F

reshweightofca

llus(g)

Betacyanin accumulation closely associated with cell growth (Beta vulgaris, Phytolaca

americanum, Chenopodium rubrum)


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Micrographs of red beet cells: orange [O]. violet [V], red [K] and yellow [Y] cells showing the morphology corresponding to

each coloured phenotype. Due to the high friability of the calli, cells scattered spontaneously when dropped in a 7%

mannitol solution.

The five basic inherited stable

phenotypes of red beet cell

cultures. Left to right: green [G],

yellow [Y], orange [O|, red [R]

and violet |V|.


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References (1)

Kearsley, M.W. & Katsaboxakis, K.Z. (1980). Stability and use of natural

colours in foods. Journal of Food Technology, 15, 501514. Moreno ..2008.

Shenoy, V.R. (1993). Anthocyanins - Prospective food colours. Current

Science, 64, 575579.

Stafford, H.A. (1994). Anthocyanins and betalains: evolution of the mutually

exclusive pathways. Plant Science, 101, 9198. Stintzing, F.C. & Carle, R. (2004). Functional properties of anthocyanins and

betalains in plants, food, and in human nutrition. Trends in Food Science and

Technology, 15, 1938.

Stintzing, F.C. & Carle, R. (2007). Betalainsemerging prospects for food

scientists. Trends Food Sci. Technol. 18 : 514- 525.

Strack, D., Vogt, T. & Schliemann, W. (2003). Recent advances in betalain

research. Phytochemistry, 62, 247269.

von Elbe, J.H. (1975). Stability of betalaines as food colors. Food Technology,

5, 4244.


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References (2) Azeredo, H.M.C. 2009. Betalains: properties, sources, applications and

stabilitya review. Int. J. Food Sci. Technol. 44:2365-2376.

Delgado-Vargas, F., Jimenez, A.R. & Paredes-Lopez, O. (2000). Natural

pigments: carotenoids, anthocyanins, and betalains -characteristics,

biosynthesis, processing, and stability. Critical Reviews in Food Science and

Nutrition, 40, 173289.

Dornenburg, H. & Knorr, D. (1997). Challenges and opportunities of

metabolite production from plant cell and tissue culture. Food Technology,

51, 4754.

Downham, A. & Collins, P. (2000). Colouring our foods in the last and next

millennium. Interna

Georgiev, 2008. Betalain production in plant in vitro systems. Acta Physiol.

Plant. D

Kanner, J., Harel, S. & Granit, R. (2001). Betalains - a new class of dietary

cationized antioxidants. Journal of Agricultural and Food Chemistry, 49,

51785185. tional Journal of Food Science and Technology, 35, 522.

Karuppusamy, S. 209. A review on trends in production of secondary

metabolites from higher plants by in vitro, tissue, organ and cell cultures. J.Medicinal Plants Res. 3(23):1222-1239.


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Sifat kimia dan fisika

Plants are the ultimate chemists, drawing energy from the sun and producing a huge variety

of important and interesting molecules.

Plants are immobile that has forced them to evolve ways to get energy and nutrients, to

defend themselves and reproduce.

The different products have different function in the plants and they have been extracted and

characterised by chemists.

The man has taken advantage of plant power in the huge variety of pigments,

pharmaceuticals, both by isolation from plants themselves or synthesized (and even

improved on) by chemists.

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