Accumulation of 2-phenylethanol by callus derived from leaf-bud of Rosa damascena

Banthorpe, D. V.; Branch, Stephanie A.; Poots, Ian; Fordham, William D.

doi:10.1016/0031-9422(88)84095-0

Cited by 10 publications

(4 citation statements)

References 41 publications

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“…However, some recent experiments showed that, at least for some products, neither organogénesis nor the formation of specialized structures is a prerequisite for product formation (25). In many cases, nonproductive calli have been found to nevertheless contain the enzyme system necessary for product formation (26)(27)(28). This contradicts the view that the lack of secondary metabolism in culture is due to the lack of one or more of the enzymic activities necessary for the sequence (29).…”

Section: Plant Tissue and Cell Culturementioning

confidence: 88%

Aspects of biotechnological production of food flavors

Schreier

1989

Food Reviews International

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Three principle technologies and their potential application for bioflavor production are discussed: (i) plant tissue and cell culture, (ii) use of microorganisms, and (iii) use of enzymes. Plant cell and tissue cultures have been received by scientists with great enthusiasm; however, we have now to realize that much more must be learned about chemical and genetic regulation of plant secondary metabolism before any commercial production becomes a reality. Fermentations and microbial transformations are already used in flavor production and there is no doubt that these technologies will become more significant factors in the production of flavor chemicals in the future. As to enzymes, technical biocatalysts already play a role in stereoselective production of fine chemicals. Regarding natural flavors, we have to intensify our studies on biochemistry and bioregulation of enzymic activities from both plants and microorganisms. If this is done, the use of enzymes for the production of complete natural flavors will be realized in the future. 289Copyright© 1989 by Marcel Dekker, Inc.

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Section: Plant Tissue and Cell Culturementioning

confidence: 88%

Aspects of biotechnological production of food flavors

Schreier

1989

Food Reviews International

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“…Роза эфиромасличная представляет довольно удачный объект для исследования накопления эфирного масла in vitro, так как эфирное масло у нее накапливается в тканях лепестков цветка, в отличие от многих других видов, у которых для этого необходимы специализированные экзогенные или эндогенные секреторные структуры [22]. Для некоторых видов или сортов розы показана возможность биосинтеза в культуре клеток и тканей отдельных вторичных метаболитов -полифенолов, терпеноидов, пигмента [65,100,264,265,386]. Однако для изучения возможности использования изолированных культур эфиромасличной розы в качестве продуцентов продуктов вторичного метаболизма на первом этапе необходимо оптимизировать условия получения и длительного культивирования клеточных культур, выявить природу синтезируемых веществ и установить динамику их накопления.…”

Section: получение и характеристика каллусных культур In Vitrounclassified

“…Мичуринка (штамм № 539-10) (г) [264]. Иранские ученые в каллусах R. damascena, полученных из стебля и лепестков, также не выявили монотерпенов [335].…”

Section: рис 54 хроматограммы розового масла выделенного из цветков интактного растения (а) и каллусов 6-го пассажа сорта крымская краснаunclassified

Bionechnology of Essential Oil Plants: Creation of New Forms and Micropropagation in Vitro

Yegorova¹

2021

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This monograph presents the results of many years research devoted to the development of complex biotechnological systems of creation the new forms and clonal micropropagation of such essential oil plants as lavender (Lavandula angustifolia Mill.), sage (Salvia sclarea L.), coriander (Coriandrum sativum L.), fennel (Foeniculum vulgare Mill.), anise (Anisum vulgare Gaerth.), yarrow (Achillea spp.), essential oil rose (Rosa spp.) and geranium (Pelargonium spp.). These biotechnologies are based on the investigation of features of isolated organs, callus tissues cultivation and morphogenesis induction in vitro. Chapter I deals with the general information on the methods of cell engineering that allow creating new plant genotypes and propagating them in vitro. The following Chapters summarize biotechnological research carried out at the Research Institute of Agriculture of Crimea (the former the Institute of Essential Oil and Medicinal Plants), using aromatic plant species, mainly grown in southern Russia (lavender, coriander, sage, fennel, rose yarrow etc.). The conditions of callus cultures obtaining from different explants were optimized and peculiarities of exogenous and endogenous factors effects on the callusogenesis efficiency of studied essential oil plants were detected. The methods of plant regeneration from calluses of different passages for more than fifty cultivars and samples of lavender, sage, coriander, fennel, anise, geranium, yarrow have been developed. The peculiarities of genotype, hormonal composition of culture medium, type of explant and number of passage influence on the morphogenesis induction have been determined. The means, 6 which permit to increase the frequency of organogenesis and somatic embryogenesis of callus cultures and to regenerate the plants during 1-3 years, were revealed. Furthermore, the method for creating essential oil rose hybrids using embryo culture and clonal micropropagation in vitro was developed. The peculiarities of abiotic stress factors effect at different biotechnological objects (calluses with and without morphogenesis and zygotic embryos) have been revealed. For the first time, the selective systems in vitro for screening forms with resistance to salinity, osmotic and low temperature stress have been elaborated for lavender, sage, geranium, coriander. For lavender, geranium, yarrow, fennel, rose and sage, methods of clonal micropropagation have also been created. The influence of cultivar, medium composition, explant disposition on the shoot and number of subcultivations on the propagation efficiency was shown. Based on the analysis of the regenerants from lavender, sage, geranium, coriander, yarrow and fennel calluses, the somaclonal variability by morphology and economic valuable characteristics have been determined, and prospects for breeding forms have been revealed. One of the practical results of these scientific studies is a new cultivar of clary sage Selinzh, which was created using somaclonal variants.

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“…However in that study, the cell cultures of damask rose were also obtained from stem explants and not from flower petals, where the active metabolites were extracted for industrial purposes. Single report of petal culture is present in the literature and it compares callus derived from axillary bud, leaf, petal, stem, calyx and root tissues in terms of 2-phenylethanol production (14). The study reports 2-phenylethanol production only in axillary bud derived calli under specific culture conditions in levels of 6% of original petal tissue.…”

Section: Introductionmentioning

confidence: 99%

Metabolite Production and Antibacterial Activities of Callus Cultures from Rosa damascena Mill. Petals

Olgunsoy¹,

Ulusoy²,

Akçay³

2017

Marmara Pharmaceutical Journal

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Rosa damascena Mill. is a very fragrant member of Rosaceae family, exhibiting strong antioxidant and antimicrobial activity. In this study, in vitro cell cultures from Rosa damascena Mill. flower petals were established and the effects of precursor L-phenylalanine, the elicitor methyl jasmonate and light/dark treatments on the accumulation of characteristic rose volatile compounds, tocopherols and β-carotene in addition to the antibacterial activity of petal callus extracts were investigated with Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry (GC-MS). The amount of β-pinene increased by 236 times when 500 µM Phe was added to the culture medium or under light treatment. Strong antibacterial activity from petal callus extracts, up to 2.6-fold compared to amikacin as well as original petal tissues, was obtained under dark treatment for P. aeruginosa ATCC 27853 and S. aureus ATCC 25923. These results revealed that petal callus extracts are sources of natural antioxidants and antibacterial compounds.

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Accumulation of 2-phenylethanol by callus derived from leaf-bud of Rosa damascena

Cited by 10 publications

References 41 publications

Aspects of biotechnological production of food flavors

Aspects of biotechnological production of food flavors

Bionechnology of Essential Oil Plants: Creation of New Forms and Micropropagation in Vitro

Metabolite Production and Antibacterial Activities of Callus Cultures from Rosa damascena Mill. Petals

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