The effects of growth regulators and sucrose on the production of proanthocyanidin  ellagic acid and resveratrol in Vitis vinifera cell cultures

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Title:	The effects of growth regulators and sucrose on the production of proanthocyanidin ellagic acid and resveratrol in Vitis vinifera cell cultures
Authors:	Ming-Chien, Hsu
Contributors:	Department of Biotechnology
Keywords:	grape;cell cultures;secondary metabolites
Date:	2011
Issue Date:	2011-09-26 02:38:03 (UTC+0)
Publisher:	Asia University
Abstract:	The antioxidants in grapes such as proanthocyanidins, ellagic acid and resveratrol are usually applied in food, medical and cosmetic products. Previous studies have shown that the changes of environmental factors such as UV light treatment, sucrose concentration and plant growth regulators, could increase the contents of these antioxidants in Vitis vinifera L. Gamay Freaux cultures. Therefore, we use 54 kinds of suspension culture conditions which use plant growth regulators for the FC-01 grape callus (Vitis vinifera L. Gamay Freaux). The extracts(proanthocyanidins, ellagic acid and resveratrol) from FC-01 were tested with inhibition of tyrosinase activity. The results have shown FC-01 in suspension culture conditions for the 0.3 mg/L NAA + 0.3 mg/L kinetin + 50g/L sucrose cultured in the amount of proanthocyanidin biosynthesis up to 7.541 mg/L. By applying the suspension culture condition (0.1 mg/L NAA + 0.1 mg/L kinetin + 30 g/L sucrose), we were able to induce proanthocyanidins, ellagic acid and resveratrol biosynthesis. Additionally, by applying another suspension culture condition (0.1 mg/L 2, 4-D + 0.2 mg/L kinetin + 30 g/L sucrose), we were also able to culture the amount of resveratrol up to 5.212 mg/L. The tyrosinase activity inhibition test showed that the amount of biosynthesis of proanthocyanidins, ellagic acid and resveratrol was not significantly related. Furthermore, this experiment has shown that different plant growth factors such as the regulation of sucrose concentration and plant hormone concentration can induce an increase in the amount of the biosynthesis of proanthocyanidins, ellagic acid and resveratrol in FC-01, and subsequently improve the value of the use of FC-01.
Appears in Collections:	[Department of Biotechnology] Theses & dissertations

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