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Cyclodextrins increase phytosterol and tocopherol levels in suspension cultured cells obtained from mung beans and safflower

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dc.contributor.authorTudela, Libertad Raquel
dc.contributor.authorAlmagro Romero, Lorena
dc.contributor.authorMiras Moreno, Begoña
dc.contributor.authorPedreño García, María Ángeles
dc.contributor.authorSabater Jara, Ana Belén
dc.contributor.departmentBiología Vegetal
dc.date.accessioned2025-05-16T12:16:20Z
dc.date.available2025-05-16T12:16:20Z
dc.date.issued2017-07-13
dc.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
dc.description.abstractIn 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.
dc.formatapplication/pdfes
dc.identifier.citationBiotechnology Progress, 2017, Vol. 33, Issue 6, pp. 1662-1665
dc.identifier.doihttps://doi.org/10.1002/btpr.2525
dc.identifier.issnPrint: 8756-7938
dc.identifier.issnElectronic: 1520-6033
dc.identifier.urihttp://hdl.handle.net/10201/154790
dc.languageenges
dc.publisherWiley
dc.relationMinisterio de Economía y Competitividad (BIO2014–51861-R), Fundacíón Seneca-Agencia de Ciencia y Tecnología de la Región de Murcia (19876/GERM/15).es
dc.relation.publisherversionhttps://aiche.onlinelibrary.wiley.com/doi/full/10.1002/btpr.2525
dc.rightsinfo:eu-repo/semantics/openAccesses
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectCyclodextrin
dc.subjectMung bean
dc.subjectPhytosterols
dc.subjectSafflower
dc.subjectTocopherol
dc.titleCyclodextrins increase phytosterol and tocopherol levels in suspension cultured cells obtained from mung beans and saffloweres
dc.typeinfo:eu-repo/semantics/articlees
dspace.entity.typePublicationes
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relation.isAuthorOfPublication.latestForDiscovery26b10f99-26d5-4ed0-a830-5b27d6665ae6
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