期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2021
卷号：15
页码：1-8
DOI：10.5219/1508
出版社：Association HACCP Consulting
摘要：Phenolic acids represent a big group of plant secondary metabolites that can be used as food additives, nutraceuticals, and pharmaceuticals. Obtaining phenolic acids from the plant in vitro cultures provide an attractive alternative to produce high-value plant-derived products. The impact of yeast extract and jasmonic acid on the induction of defense responses and consequently the production of phenolic acids in vitro hairy root cultures of O. aristatus have been investigated. Treatment of O. aristatus cultures with jasmonic acid caused accumulation of 12.98 mg.g -1 DW of phenolic acids, elicitation with yeast extract resulted in the highest amount of phenolic acids, particularly in 17.99 mg.g -1 DW as compared to 4.03 mg.g -1 DW for the non-treated cultures. Individual phenolic acids showed a different response to elicitation. Particularly rosmarinic acid content on the control plot reached 2.89 mg.g -1 DW, while after the treatment with jasmonic acid is increased to 10.84 mg.g -1 DW and after yeast application, it was 14.31 mg.g -1 DW. Also, caffeic acid content increased until 0.75 and 2.01 mg.g -1 DW after application of jasmonic acid and yeast extract, while at the control plot its concentration was 0.58 mg.g -1 DW. Application of yeast extract influenced synthesis of phenolic acids in vitro cultures of O. aristatus stronger as jasmonic acid treatment. Download data is not yet available.
其他摘要：Phenolic acids represent a big group of plant secondary metabolites that can be used as food additives, nutraceuticals, and pharmaceuticals. Obtaining phenolic acids from the plant in vitro cultures provide an attractive alternative to produce high-value plant-derived products. The impact of yeast extract and jasmonic acid on the induction of defense responses and consequently the production of phenolic acids in vitro hairy root cultures of O. aristatus have been investigated. Treatment of O. aristatus cultures with jasmonic acid caused accumulation of 12.98 mg.g-1 DW of phenolic acids, elicitation with yeast extract resulted in the highest amount of phenolic acids, particularly in 17.99 mg.g-1 DW as compared to 4.03 mg.g-1 DW for the non-treated cultures. Individual phenolic acids showed a different response to elicitation. Particularly rosmarinic acid content on the control plot reached 2.89 mg.g-1 DW, while after the treatment with jasmonic acid is increased to 10.84 mg.g-1 DW and after yeast application, it was 14.31 mg.g-1 DW. Also, caffeic acid content increased until 0.75 and 2.01 mg.g-1 DW after application of jasmonic acid and yeast extract, while at the control plot its concentration was 0.58 mg.g-1 DW. Application of yeast extract influenced synthesis of phenolic acids in vitro cultures of O. aristatus stronger as jasmonic acid treatment.
