Blue Pigment Formation by<i>Clerodendron trichotomum</i>callus

Koda, Takatoshi; Ichi, Takahito; Odake, Kinnosuke; H, Furuta; Sekiya, Jiro

doi:10.1271/bbb.56.2020

Cited by 15 publications

(6 citation statements)

References 7 publications

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“…Research on production of secondary plant metabolites by plant cell and tissue cultures is increasing to find an effective system, or as one aspect of food biotechnology (Koda et al, 1992;Koda et al, 1993;Nawa & Ohtani, 1992).…”

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confidence: 99%

Production of Anthocyanins by Habituated Cultured Cells of Nyoho Strawberry(Fragaria ananassa Duch.).

Asano¹,

Ohtsubo²,

Nakajima³

et al. 2002

FSTR

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Cultured leaf cells of Nyoho strawberry (Fragaria ananassa Duch.) produced 4 times more anthocyanins than fruit, with additions of 2.0 mg/l of 1-naphthalenacetic acid (NAA) and 0.2 mg/l of benzyladenine (BA) for 2 weeks. They were habituated after 6 passages at NAA 1.25 and BA 0.125 g/l in 107 cultures with stepwise decrease of the additions at 2-week intervals, and supervention of a gradual decrease in anthocyanin contents of 80%. They fully recovered through the following 43 passages without the additions. Finally, 3 types of cell line rich in cyanidin 3-glucoside (62%), peonidin 3-glucoside (55%) or both (49 and 36%, respectively) were obtained. They also produced pelargonidin 3-glucoside (0.6 to 1.8%), which was the main component in the fruit. The fruit produced peonidin 3-glucoside (0.4%), as well as pelargonidin 3-O-(6-O-malonyl-␤-D-glucoside) and cyanidin 3-glucoside. The habituation seems to have caused some activation or inhibition of the cell's anthocyanin formation, which originated from the mother plant.

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confidence: 99%

Production of Anthocyanins by Habituated Cultured Cells of Nyoho Strawberry(Fragaria ananassa Duch.).

Asano¹,

Ohtsubo²,

Nakajima³

et al. 2002

FSTR

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“…(Koda et al 1992). Because no blue anthocyanins are currently available on the market for use as foods colorants, we targeted blue anthocyanins in our experiments.…”

Section: Discussionmentioning

confidence: 99%

Production of phytochemicals by using habituated and long-term cultured cells

Asano

Otobe

2011

Plant Biotechnology

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“…Furthermore, the cross-linking properties of the latter are of considerable interest. 1, these compounds seem to be stable and safe (Koda et al, 1992;Newsome et al, 2014). Newsome et al (2014) comprehensively reviewed naturally occurring blue-colored compounds.…”

Section: Potential Health Benefitsmentioning

confidence: 99%

Natural Solutions for Blue Colors in Food

Buchweitz

2016

Handbook on Natural Pigments in Food and Beverages

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Blue Pigment Formation byClerodendron trichotomumcallus

Cited by 15 publications

References 7 publications

Production of Anthocyanins by Habituated Cultured Cells of Nyoho Strawberry(Fragaria ananassa Duch.).

Production of Anthocyanins by Habituated Cultured Cells of Nyoho Strawberry(Fragaria ananassa Duch.).

Production of phytochemicals by using habituated and long-term cultured cells

Natural Solutions for Blue Colors in Food

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