Anthocyanins in cell cultures of Ajuga reptans

Callebaut, Alfons; Hendrickx, G.; Voets, A.M.; Motte, J. C.

doi:10.1016/0031-9422(90)83027-x

Cited by 42 publications

(17 citation statements)

References 17 publications

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“…2) have tentatively been assigned as cyanidin derivatives glycosylated and acylated in various positions. The major anthocyanin of ajuga was identified as a glucosylated cyanidin, acylated with p-hydroxycinnamic acid, ferulic acid and malonic acid (Callebaut et al, 1990). The major anthocyanin of tradescantia was hypothesized to be cyanidin-3,7,3'-triglucoside with three molecules of ferulic acid, one molecule of caffeic acid and one terminal glucose (Shi et al, 1993).…”

Section: Resultsmentioning

confidence: 99%

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Anthocyanin Pigments: Comparison of Extract Stability

Baublis

Spomer

Berber-Jimenez

1994

Journal of Food Science

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Section: Resultsmentioning

confidence: 99%

“…Anthocyanins from tradescantia, a plant related to Zebrina, was reported by Shi et al (1993) to have excellent stability when compared to a commercial ,grape extract and blackberry extract . The anthocyanins of Ajuga reptans cultures was suggested by Callebaut et al (1990) as useful food colorants, due to their high acylation.…”

Section: Introductionmentioning

confidence: 99%

Anthocyanin Pigments: Comparison of Extract Stability

Baublis

Spomer

Berber-Jimenez

1994

Journal of Food Science

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“…Researchers examined the effect of different media and the effect of the plant hormone, auxin, on rutin production and it was concluded that hairy root cultures are a good alternative approach for rutin production (Lee et al, 2007).Anthocyanins were also obtained from selected callus cultures of Ajuga reptans and from a cell suspension culture which could only be established in a light-dark cycle. Also, anthocyanins can be produced from Glehnia littoralis and Ipomoea batatas by using callus and cell suspension cultures (Callebaut et al, 1990, Terehara et al, 2001.…”

Section: Production Of Phenolic Acid By Plant Tissue Culturementioning

confidence: 99%

Application of Plant Biotechnology Techniques in Antioxidant Production

Ivanović¹,

Milašević²,

Djurović³

et al. 2016

AgricultForest

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SUMMARYNowadays, antioxidant compounds are receiving increased attention in scholarly literature as well as in research. Antioxidants are a diverse group of compounds that can neutralize free radicals and thus help prevent diseases that are a consequence of oxidative stress. The most common antioxidant compounds are vitamins (A-carotenoids, C and E), thiols molecules (thioredoxins, glutathione), phenolic compounds (phenolic acids and flavonoids), enzymes and metal ions, as well as others. Plants have been shown to be an excellent source of antioxidant compounds, such as carotenoids, polyphenols, vitamins and betalains. Plant biotechnology uses the genetic engineering of agricultural crops as a means of producing foods rich in antioxidant nutrients, whilst plant cells and tissue culture techniques are used for the in vitro increment of antioxidant compounds in plant cells. There are numerous inspiring and promising reports about the possibilities of plant biotechnology that should provoke and encourage more research focused on antioxidant production from plants. The exogenous antioxidant molecules of important to human health (since endogenous antioxidants can be produced by the human cell itself) and the use of genetic engineering and plant cell culture techniques in antioxidant production in commonly used crops are presented in this paper.

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“…Anthocyanin accumulation was lower in vitro as compared to the fruit extract but was clearly higher than explant tissues (Table 1). Establishment of suspension cultures and use of selection protocols may help in developing intensely pigmented cell lines as with Vitis hybrida (Yamakawa et al,I983), Ajugu reptuns (Callebaut et al, 1988), and Daucus carotu (Kinnersley and Dougall, 1980).…”

Section: Other Flavonoidsmentioning

confidence: 99%

“…In other cases, product yields and/or quality traits may be enhanced through production by tissue culture (Cormier and Do, 1993;Crouch et al, 1993). Manipulation of the physical and chemical microenvironments can influence both the quality and yield of natural products (Callebaut et al, 1990;Do and Cormier, 1991).…”

Section: Introduction the Characteristicmentioning

confidence: 99%

Expression of Anthocyanins in Callus Cultures of Cranberry (Vaccinium macrocarpon Ait)

Madhavi

Smith

Berber-Jimenez

1995

Journal of Food Science

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Expression of anthocyanins and other flavonoids in callus cultures established from different parts of cranberry plant was investigated and the effect of explant source on the in vitro product was determined. Callus cultures were initiated from different parts of the plant in a modified Gamborg's medium with 5.37 pM o-naphthaleneacetic acid, 0.45 pM 2,4-dichlorophenoxyacetic acid, and 2.32 pM kinetin in the dark at 25°C. Callus cultures accumulated anthocyanins only on exposure to light and maximum concentration was observed by day 12. The cultures had lower levels of anthocyanins and only cyanidin 3-galactoside, cyanidin 3-glucoside, and cyanidin 3-arabinoside were identified in all cultures regardless of source of explant. Proanthocyanidin accumulation in cultures was independent of light, and levels were higher than in mature fruit. Exposure to light induced accumulation of flavonols and enhanced activity of phenylalanine ammonia-lyase in the cultures.

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Anthocyanins in cell cultures of Ajuga reptans

Cited by 42 publications

References 17 publications

Anthocyanin Pigments: Comparison of Extract Stability

Anthocyanin Pigments: Comparison of Extract Stability

Application of Plant Biotechnology Techniques in Antioxidant Production

Expression of Anthocyanins in Callus Cultures of Cranberry (Vaccinium macrocarpon Ait)

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