Table IV.

Feeding of (S)- and (R)-amino acid pairs to hairy root cultures (HRC) of yellow beet, line 5A

Amino Acid (2 mm)			Constitutive Betaxanthins
	Formed Betaxanthins		Miraxanthin V		Betalamic acid
	nmol/HRC	% Incorporation	nmol/HRC	% Control	nmol/HRC	% Control
d-7 Extract	–	–	764	–	268	–
Control	–	–	1444	100	392	100
(S)-Ala	105	0.17	2691	186	567	145
(R)-Ala	104	0.17	1308	91	189	48
(S)-His	769	1.24	1082	75	151	39
(R)-His	295	0.48	1686	117	304	78
d-7 Extract	–	–	n.d.a	–	n.d.	–
Control	–	–	1754	100	598	100
(S)-Leu	673	1.09	1464	83	232	39
(R)-Leu	744	1.20	1709	97	221	37
d-7 Extract	–	–	1141	–	71	–
Control	–	–	2117	100	57	100
(S)-Phe	566	0.90	1533	72	35	61
(R)-Phe	661	1.07	1698	80	33	58
d-7 Extract	–	–	342	–	n.d.	–
Controlb	–	–	976	100	n.d.	n.d.
(S)-Valb	111	0.18	200	20	n.d.	n.d.
(R)-Valb	115	0.19	1047	107	n.d.	n.d.

Amino acids were fed by sterile filtration to HRC (final concentration, 2 mm) at d 7 after subcultivation. After 24 h the hairy roots were harvested and analyzed as detailed in Methods. Each value is the average of duplicate samples.

^an.d., Not determined. 

^bHairy root culture, line 7, was used.