Enhanced production of vanillin flavour metabolites by precursor feeding in cell suspension cultures of Decalepis hamiltonii Wight & Arn., in shake flask culture

Abstract

The flavour rich tuberous roots of are known for its edible and medicinal use and have become endangered due to commercial over-exploitation. Besides 2-Hydroxy-4-methoxy benzaldehyde (2H4MB), other flavour metabolites in tuberous roots include vanillin, 4-Methoxy Cinnamic acid derivatives, aromatic alcohols etc. So far, there are no reports on the pathway of 2H4MB biosynthesis nor there is an organized work on biotransformation using normal and cell suspension cultures for obtaining these metabolites using precursors. The main aim of the study is to develop a method for enhanced production of flavour attributing metabolites through ferulic acid (FA) feeding to the callus culture medium. Biomass of cell suspension cultures was maximum (200.38 ± 1.56 g/l) by 4th week. Maximum production of 2H4MB was recorded on 4th week (0.08 ± 0.01 mg/100 g dry weight) as quantified by HPLC. Addition of 0.1-1.5 mM ferulic acid as precursor in the culture medium showed significant ( < 0.001) effect on suspension cultures biomass and respective phenylpropanoid metabolites content and 2H4MB accumulation. The maximum accumulation of vanillin, 2H4MB, vanillic acid, ferulic acid were of 0.1 ± 0.02 mg/100 g, 0.44 ± 0.01 mg/100 g, 0.52 ± 0.04 mg/100 g, 0.18 ± 0.02 mg/100 g DW respectively in 4 weeks of cultured cells supplemented with 1 mM ferulic acid as a precursor. The results indicate that, substantial increase in the levels of flavour metabolites in callus suspension culture was achieved. This would be having implications in biosynthesis of respective vanilla flavour attributing metabolites at very high levels for their large scale production.

Upregulated synthesis and production of bioactive compounds in Lotus arabicus L. by in vitro feeding with dried powder of date palm seeds

“…Vanillin is known to have a principal therapeutic potential. The vanillin is known to be synthesized by ferulic acid decarboxylation; where enhanced ferulic acid level can be directed for vanillin production [ 54 ]. Therefore, these improvements in phenolic acid production are considerable proof of the potent eliciting ability of DPS.…”

Strategy for early callus induction and identification of anti-snake venom triterpenoids from plant extracts and suspension culture of Euphorbia hirta L.

“…Monitoring of biomass of the callus cultures at regular interval revealed that the growth of the suspension cultures showed some physical changes that include color and texture. During the first week to second week, the light greenish colored callus cells start changing their color to green; later by 4th week, it was friable and dark green with 200.38 ± 1.56 g/L of biomass; after 8 weeks, they become brown with 191.41 ± 1.28 g/L of biomass (Matam et al 2017).…”

Physical characteristics, acceptability and biochemical properties of biscuits using Decalepis hamiltonii tuber extract as a natural flavouring agent

“…The ionisation mode was negative. The precise mass after separation and identification of metabolites was made by injection of collected fractions into the MS system (Matam et al ., 2017).…”

“…The plant is known for its rich natural flavour and bioactive properties, making it an important ingredient in various indigenous foods (Kamireddy et al ., 2018; Pradeep et al ., 2019). The major bioactive molecule of tuber constitutes 2‐hydroxy 4‐methoxybenzaldehyde, an isomer of vanillin (Nagarajan et al ., 2001), and successive attempts have been made by researchers to improve the flavour content of the D. hamiltonii tubers in vitro (Pradeep et al ., 2017; Koppada et al ., 2022) and ex vitro (Giridhar et al ., 2005; Pradeep et al ., 2019). Biochemical characterisation of key biosynthetic pathway steps involved in 2H4MB production (Kamireddy et al ., 2017) and proteomic and biotechnological approaches based on the identification of abundant proteins (Kamireddy et al ., 2021) and phenylpropanoid pathway genes expression (Kiran et al ., 2018) during flavour development were respectively investigated.…”