More for less: Improving the biomass yield of a pear cell suspension culture by design of experiments

Rasche, Stefan; Herwartz, Denise; Schuster, Flora; Jablonka, Natalia; Weber, Andrea K.; Fischer, Rainer; Schillberg, Stefan

doi:10.1038/srep23371

Cited by 17 publications

(9 citation statements)

References 24 publications

(30 reference statements)

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“…In addition to elicitor and/or precursor feeding, experimental design may improve process efficiency by increasing biomass yield more than twofold and reducing the cost of goods by more than half, as demonstrated by Rasche et al. (2016) [113]. This could pave the way for increased use of PCTCs in the commercial production of food [96] and food ingredients.…”

Section: Discussionmentioning

confidence: 99%

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Food ingredients and food made with plant cell and tissue cultures: State‐of‐the art and future trends

Gubser

Vollenweider

Eibl

et al. 2021

Engineering in Life Sciences

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Climate change and an increasing world population means traditional farming methods may not be able to meet the anticipated growth in food demands. Therefore, alternative agricultural strategies should be considered. Here, plant cell and tissue cultures (PCTCs) may present a possible solution, as they allow for controlled, closed and sustainable manufacturing of extracts which have been or are still being used as colorants or health food ingredients today. In this review we would like to highlight developments and the latest trends concerning commercial PCTC extracts and their use as food ingredients or even as food. The commercialization of PCTC‐derived products, however, requires not only regulatory approval, but also outstanding product properties or/and a high product titer. If these challenges can be met, PCTCs will become increasingly important for the food sector in coming years.

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Section: Discussionmentioning

confidence: 99%

“…To further increase the production of citrus volatiles, a precursor [110–112] feeding approach was used. This concept is based on the idea that a natural derived, less expensive substance (intermediate) can be added, in order to induce and increase the production of the compound(s) of interest [113, 18].…”

Section: Latest Developmentsmentioning

confidence: 99%

Food ingredients and food made with plant cell and tissue cultures: State‐of‐the art and future trends

Gubser

Vollenweider

Eibl

et al. 2021

Engineering in Life Sciences

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“…For the rst time, this also allows the inclusion of lighting parameters in the statistical design approach known as DoE, which nds interactions between factors affecting cultivation performance and has the ability to predict responses, thereby offering a holistic view of the cultivation process (5,23,24).…”

Section: Discussionmentioning

confidence: 99%

“…Despite the advantages described above, the growth and productivity of PCSCs is affected by many factors, including medium components, temperature, and light (3,5). Light is not only an energy source for plants, but also triggers developmental transitions such as germination and owering, as well as the production of PSMs (6)(7)(8).…”

Section: Introductionmentioning

confidence: 99%

LEDitSHAKE – A Lighting System to Optimize the Secondary Metabolite Content of Plant Cell Suspension Cultures

Beuel

Jablonka

Heesel

et al. 2021

Preprint

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1.1 Background Plant secondary metabolites are widely used in the food, cosmetic and pharmaceutical industries. They can be extracted from naturally grown plants or plant cell suspension cultures grown under sterile conditions. In the latter case, yields and quality strongly depend on the cultivation environment, including optimal illumination. Current shaking incubators do not allow different light wavelengths, intensities and photoperiods to be tested in parallel. We therefore developed a system for multiplexed customized illumination within a single shaking incubator, and used it to optimize anthocyanin production in grapevine cell suspension cultures. 1.2 Results We used 3D printing to integrate light-emitting diode assemblies into flask housings to develop the LEDitSHAKE system, allowing 12 different lighting conditions (spectrum, intensity and photoperiod) to be tested simultaneously in a single shaking incubator. We used a Design of Experiments approach to determine the effect of 24 different light compositions on the total anthocyanin content of replicate grapevine cell suspension cultures. All tested conditions achieved higher yields than standard illumination or dark cultivation, and the optimal spectrum (8.3 µmol m− 2 s− 1 red, 8.3 µmol m− 2 s− 1 green, 33.3 µmol m− 2 s− 1 blue, and UV turned on) increased the total anthocyanin concentration by 2.42-fold after 4 weeks. Based on the resulting model, we predicted the optimal lighting conditions for the upregulation and downregulation of 30 anthocyanins, and found that short-wavelength light (blue, UV) maximized the concentration of most anthocyanins, whereas long-wavelength light (red) had the opposite effect. For example, the cyanidin glucoside concentration was predicted to increase 2.99-fold compared to the source culture with optimized illumination (12 µmol m− 2 s− 1 green, 38 µmol m− 2 s− 1 blue, and UV turned on for 1 h/day). 1.3 Conclusions The LEDitSHAKE system enables the screening of up to 12 different lighting conditions in terms of spectrum, intensity and photoperiod within a single shaking incubator using a Design of Experiments approach, as exemplified by the optimization of the anthocyanin content and composition in grapevine cell suspension cultures. Our results demonstrate proof of principle that the LEDitSHAKE system is suitable for the optimization of processes based on plant cell suspension cultures.

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“…Standard process optimization involves the variation of one parameter while the others are held constant, which is known as the one-factor-at-a-time (OFAT) approach. This does not account for interactions between factors, so statistical experimental designs, also known as the design-of-experiments (DoE) approach, are more widely used for bioprocess optimization and were successfully applied to significantly improve biomass, protein and metabolite yields [138,139,140,141,142,143]. Statistical analysis can be used to simultaneously examine the effects of multiple input parameters on a given output, allowing conversion processes to be optimized in terms of product accumulation and any other relevant characteristics by considering how the input parameters interact [144,145].…”

Section: Design-of-experiments Approach For Multi-enzyme Process Omentioning

confidence: 99%

Conversion of Chitin to Defined Chitosan Oligomers: Current Status and Future Prospects

et al. 2019

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Chitin is an abundant polysaccharide primarily produced as an industrial waste stream during the processing of crustaceans. Despite the limited applications of chitin, there is interest from the medical, agrochemical, food and cosmetic industries because it can be converted into chitosan and partially acetylated chitosan oligomers (COS). These molecules have various useful properties, including antimicrobial and anti-inflammatory activities. The chemical production of COS is environmentally hazardous and it is difficult to control the degree of polymerization and acetylation. These issues can be addressed by using specific enzymes, particularly chitinases, chitosanases and chitin deacetylases, which yield better-defined chitosan and COS mixtures. In this review, we summarize recent chemical and enzymatic approaches for the production of chitosan and COS. We also discuss a design-of-experiments approach for process optimization that could help to enhance enzymatic processes in terms of product yield and product characteristics. This may allow the production of novel COS structures with unique functional properties to further expand the applications of these diverse bioactive molecules.

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More for less: Improving the biomass yield of a pear cell suspension culture by design of experiments

Cited by 17 publications

References 24 publications

Food ingredients and food made with plant cell and tissue cultures: State‐of‐the art and future trends

Food ingredients and food made with plant cell and tissue cultures: State‐of‐the art and future trends

LEDitSHAKE – A Lighting System to Optimize the Secondary Metabolite Content of Plant Cell Suspension Cultures

Conversion of Chitin to Defined Chitosan Oligomers: Current Status and Future Prospects

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