Evaluation of Polyphenolic Compounds and Pharmacological Activities in Hairy Root Cultures of Ligularia fischeri Turcz. f. spiciformis (Nakai)

Abstract

A considerable amount of bioactive compounds have been used for the biopharmaceutical engineering to help human health and nutrition. Hairy root culture (HRC) or transgenic root is a favourable alternative technique for phytochemical production. Ligularia fischeri is a significant source of pharmaceutically important active compounds with an enormous range of health care applications. HRC of L. fischeri was developed using Agrobacterium rhizogenes for the production of polyphenolic compounds with antioxidant, antimicrobial, antidiabetic, anticancer and anti-inflammatory pharmaceutical activities. Hairy roots (HRs) were selected by morphological assessment, genetic and molecular analyses. The maximum accumulation of fresh mass (94.15 g/L) and dry mass (9.45 g/L) was recorded in MS liquid medium supplemented with 30 g/L sucrose at 28 days. Furthermore, HRs successfully produced numerous polyphenolic compounds, including six hydroxycinnamic acids, seven flavonols, seven hydroxybenzoic acids, vanillin, resveratrol, pyrogallol, homogentisic, and veratric acids, which were identified by UHPLC analysis. HRs produced higher total phenolic (185.65 mg/g), and flavonoid (5.25 mg/g) contents than non-transformed roots (125.55 mg/g and 3.75 mg/g). As a result of these metabolic changes, pharmaceutical activities were found higher in HRs than non-transformed roots (NTRs). The present study indicates that HRC has the potential to increase the content of beneficial polyphenolic compounds with higher potential pharmaceutical activities. To the best of our knowledge, the present study is the first report on enhancing the production of polyphenolic compounds with pharmaceutical activities from the HRCs of L. fischeri.

Transformed tissue of Dionaea muscipula J. Ellis as a source of biologically active phenolic compounds with bactericidal properties

“…Furthermore, both accumulation and productivity of phenolic acids, like caffeic, salicylic, and ellagic acid, were increased as a consequence of transformation in some clones of D. muscipula created during the transformation process mediated by R. rhizogenes bacteria. These findings agree with previous findings (Ghimire et al 2019 ; Ansari et al 2019 ), where the production of phenolic acids in hairy roots of transformed plants was significantly increased in comparison to NT plants. In contrast to the results of Ansari et al ( 2019 ), in clones of D. muscipula , metabolism of myricetin and quercetin was not affected by transformation, while the level of hyperoside in transformed plant tissue was decreased.…”

“…Similarly, in the research of Gangopadhyay et al ( 2011 ), after the transformation of the medicinal plant Plumbago indica , obtained hairy root clones were characterized by a single copy of the rol B gene, which was confirmed with Southern hybridization. The type and copy number of rol genes (A, B, C, or D) transferred from bacteria to the plant genome during T-DNA delivery and combining, takes place accidentally, despite having a direct impact on transformed organism morphology and physiology (Ghimire et al 2019 ; Ansari et al 2019 ). Transforming a plant with R. rhizogenes usually results in hairy root culture creation but sometimes transformed cells can directly regenerate into whole plants (Blehova et al 2015 ).…”

“…From the industrial point of view, modified organisms can be a low cost, environmentally friendly source of valuable chemicals (Gandhi et al 2015 ), while the productivity of secondary compounds can be greatly improved (Królicka et al 2010 ). Increased production of total phenolic content, total flavonoids, myricetin, quercetin, caffeic acid, and salicylic acid was shown to be a consequence of the up-regulation of the rol C gene in hairy roots of Ligularia fischeri (Ansari et al 2019 ). Hairy roots of H. perforatum showed greater activity of enzymes involved in the phenylpropanoid pathway and in consequence, accumulated significantly more total phenolic and flavonoid content in comparison to non-transformed roots (Tusevski et al 2017 ).…”

Elicitation-Based Method for Increasing the Production of Antioxidant and Bactericidal Phenolic Compounds in Dionaea muscipula J. Ellis Tissue

“…The reduction potential of plant-derived extract is strictly correlated with the quantity of phenolic compounds, especially FLA. Banasiuk et al [45] have reported, that water extracts from carnivorous plants with the highest concentration of flavonoids gives the best results in production of silver nanoparticles, while such feature is strictly related to their anti-oxidative potential. Similar findings have been shown by Ansari et al [46], where transformed hairy root culture of Ligularia fischeri were characterized by increased synthesis of phenolic compounds and higher radical scavenging activity, than control plants. Moreover, Cannabis sativa cell suspension culture treated with jasmonates and some precursors of phenylpropanoid pathway accumulated more phenolic derivatives and had increased radical scavenging activity against DPPH [47].…”

MeJA Elicitation of Chicory Hairy Roots Promotes Efficient Increase of 3,5-diCQA Accumulation, a Potent Antioxidant and Antibacterial Molecule

“…No other species have been able to provide such high yields of CQAs in such a short time. Yet HRCs of other species of the Asteraceae family have also been investigated including Echinacea purpurea [ 31 ], Lactuca virosa [ 32 ], Rhaponticum carthamoides [ 33 ], Sphagneticola calendulacea [ 34 ], Aster scaber [ 35 ] or Ligularia fischeri [ 36 ] but the CQAs content/biomass rates are always lower than those obtained in C. intybus L. HRCs, in particular the content in di-CQA, which is high in C. intybus L. Only the hairy root lines of Lactuca virosa could be competitive with the hairy root lines of C. intybus L. because they have a GI of 16, but maximum growth is obtained within 30 days of culture, against 14 days for chicory and these cultures produce the same compounds as chicory (CQA and di-CQA), a little more CQA than the hairy roots of chicory but less di-CQA, and as the di-CQA is more antioxidant and antimicrobial than CQA, the chicory HRCs are more interesting. In the other species, the GI was close to that of chicory but the growth was always slower and the contents of CQA and di-CQA were lower.…”