Publication: Cyclodextrins increase phytosterol and tocopherol levels in suspension cultured cells obtained from mung beans and safflower
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Date
2017-07-13
Authors
Tudela, Libertad Raquel ; Almagro Romero, Lorena ; Miras Moreno, Begoña ; Pedreño García, María Ángeles ; Sabater Jara, Ana Belén
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Publisher
Wiley
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DOI
https://doi.org/10.1002/btpr.2525
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info:eu-repo/semantics/article
Description
© 2017 American Institute of Chemical Engineers. This manuscript version is made available under the CC-BY-NC-ND 4.0 license http://creativecommons.org/licenses/by-nc-nd/4.0/
This document is the Accepted Manuscript version of a Published Work that appeared in final form in Biotechnology Progress. To access the final edited and published work see https://doi.org/10.1002/btpr.2525
Abstract
In this work, suspension-cultured cells of mung beans and safflower were used in order to
analyze the effect of methyl jasmonate and/or cyclodextrins, on bioactive compound production
such as phytosterols and tocopherols. The results indicated that mung bean suspension-cultured
cells produced higher amount of total phytosterols and tocopherols. In particular, mung bean
suspension-cultured cells produced almost 220-fold higher levels of tocopherols than safflower
suspension-cultured cells in the best conditions. However, while cyclodextrins were able to
enhance extracellular production of phytosterols, in the case of tocopherols, they only increased
their intracellular accumulation. Our results showed that mung bean cells could be used as a
highly efficient system for the production of phytosterols and tocopherols which have a wide
range of biological activities.
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Citation
Biotechnology Progress, 2017, Vol. 33, Issue 6, pp. 1662-1665
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