Literature DB >> 17879746

Improved production of caffeic acid derivatives in suspension cultures of Echinacea purpurea by medium replenishment strategy.

Chun-Hua Wu1, Hosakatte Niranjana Murthy, Eun-Joo Hahn, Kee-Yoeup Paek.   

Abstract

The aim of this study was to produce caffeic acid derivatives from adventitious root cultures of Echinacea purpurea, which are of high pharmaceutical value. The effects of both media optimization and replenishment strategies were adopted to achieve improved production of E. purpurea adventitious roots and caffeic acid derivatives. Of the different media strengths (0.25 MS, 0.5 MS, 0.75 MS and 1 MS) tested for the culturing of adventitious roots in 5 L bioreactors, 0.5 MS medium was found to be most suitable for the growth of adventitious roots. The optima accumulation of biomass (73.6 g L(-1) FW and 10.03 g L(-1) DW), phenolics (61.14 mg g(-1) DW) and flavonoids (38.30 mg g(-1) DW) were achieved in this medium. Furthermore, fed batch cultivations (media replenishment with 0.25 MS, 0.5 MS, 0.75 MS and 1 MS at the end of 2nd and 3rd weeks) to further enhance the production of adventitious root biomass and metabolites were also attempted. High adventitious root biomasses (83.1 g L(-1) FW and 15.30 g L(-1) DW) were achieved with feeding of the 0.5 MS medium at the end of 2nd week. This led to slight decreases in the total production of phenolics and flavonoids; however, this feeding was responsible for increases in the accumulation of caftaric acid (5.76 mg g(-1) DW) and cichoric acid (26.12 mg g(-1) DW).

Entities:  

Mesh:

Substances:

Year:  2007        PMID: 17879746     DOI: 10.1007/bf02993961

Source DB:  PubMed          Journal:  Arch Pharm Res        ISSN: 0253-6269            Impact factor:   4.946


  8 in total

1.  Discrimination of citrus fruits using FT-IR fingerprinting by quantitative prediction of bioactive compounds.

Authors:  Seung Yeob Song; Chun Hwan Kim; Soon Jea Im; In-Jung Kim
Journal:  Food Sci Biotechnol       Date:  2017-12-12       Impact factor: 2.391

2.  Biological Activities of Grape Seed By-Products and Their Potential Use as Natural Sources of Food Additives in the Production of Balady Bread.

Authors:  Haiam O Elkatry; Abdelrahman R Ahmed; Hossam S El-Beltagi; Heba I Mohamed; Nareman S Eshak
Journal:  Foods       Date:  2022-06-30

3.  Alternative preparation of propolis extracts: comparison of their composition and biological activities.

Authors:  Loreta Kubiliene; Virginija Laugaliene; Alvydas Pavilonis; Audrius Maruska; Daiva Majiene; Karolina Barcauskaite; Raimondas Kubilius; Giedre Kasparaviciene; Arunas Savickas
Journal:  BMC Complement Altern Med       Date:  2015-05-27       Impact factor: 3.659

4.  The Effects of Silver Nanoparticles Biosynthesized Using Fig and Olive Extracts on Cutaneous leishmaniasis Induced Inflammation in Female Balb/c Mice.

Authors:  Mina A Almayouf; Manal F El-Khadragy; Manal Ahmed Awad; Ebtesam M Al-Olayan
Journal:  Biosci Rep       Date:  2020-11-30       Impact factor: 3.840

5.  Wheat-yellow pumpkin composite flour: Physico-functional, rheological, antioxidant potential and quality properties of pan and flat bread.

Authors:  Amani H Aljahani
Journal:  Saudi J Biol Sci       Date:  2022-02-26       Impact factor: 4.052

6.  Physicochemical properties and sensory attributes of cookies prepared from sorghum and millet composite flour.

Authors:  Moneera O Aljobair
Journal:  Food Sci Nutr       Date:  2022-05-28       Impact factor: 3.553

Review 7.  Echinacea biotechnology: advances, commercialization and future considerations.

Authors:  Jessica L Parsons; Stewart I Cameron; Cory S Harris; Myron L Smith
Journal:  Pharm Biol       Date:  2018-12       Impact factor: 3.503

8.  The Beneficial Effect of Eco-Friendly Green Nanoparticles Using Garcinia mangostana Peel Extract against Pathogenicity of Listeria monocytogenes in Female BALB/c Mice.

Authors:  Afrah F Alkhuriji; Nada A Majrashi; Suliman Alomar; Manal F El-Khadragy; Manal A Awad; Alaa R Khatab; Hany M Yehia
Journal:  Animals (Basel)       Date:  2020-03-29       Impact factor: 2.752

  8 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.