In vitro propagation, carotenoid, fatty acid and tocopherol content of Ajuga multiflora Bunge

Sivanesan, Iyyakkannu; Saini, Ramesh Kumar; Noorzai, Rafi; Zamany, Ahmad Jawid; Kim, Doo Hwan

doi:10.1007/s13205-016-0376-z

Cited by 18 publications

(18 citation statements)

References 47 publications

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“…Helium was used as the carrier gas. Firstly, column temperature was maintained at 120°C for 5 min, followed by increasing the temperature to 240°C in 30 min using a linear temperature program of 4°C/min and held at 240°C for 25 min (Sivanesan et al, 2016a ). The FAMEs were identified by comparing their fragmentation pattern and retention time with authentic standards and also with the database from the National Institute Standard and Technique (NIST)/Environmental Protection Agency (EPA)/National Institutes of Health (NIH) Mass Spectral Database (NIST08 and NIST08S) Library (Saini et al, 2014 ).…”

Section: Methodsmentioning

confidence: 99%

“…The establishment of in vitro cell and organ cultures of S. dasyphyllum will be useful for secondary metabolite production. Several bioactive compounds like alkaloids, carotenoids, fatty acids, flavonoids, phenolic acids and tocopherols were obtained from in vitro shoot cultures of important plants (Jeong and Sivanesan, 2015 , 2016 ; Sivanesan et al, 2016a , b ; Dowom et al, 2017 ; Grzegorczyk-Karolak et al, 2017 ). Till date, no published reports are available on the micropropagation of S. dasyphyllum .…”

Section: Introductionmentioning

confidence: 99%

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Micropropagation and Subsequent Enrichment of Carotenoids, Fatty Acids, and Tocopherol Contents in Sedum dasyphyllum L

et al. 2017

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A promising micropropagation protocol has been systematically established and demonstrated for the enhanced production of carotenoids, tocopherol and fatty acids in shoot tissues of Sedum dasyphyllum. Shoot tip explants were grown on Murashige and Skoog (MS) medium. Different concentrations of N6-benzyladenine (BA) or thidiazuron (TDZ) alone or in combination with α-naphthaleneacetic acid (NAA) were tested in order to stimulate multiple shoot production. Ideal shoot induction (100%) and maximized shoot numbers (36.4) were obtained on explants cultured on media incorporated with 2 μM BA and 1 μM NAA combinations. The in vitro-developed shoots rooted best on half-strength MS media incorporated with 2 μM indole 3-butyric acid. Plantlets were effectively acclimatized in the greenhouse with 100% survival rate. The composition and contents of bioactive compounds such as carotenoids, tocopherol and fatty acids in shoot tissues of S. dasyphyllum were investigated using HPLC and GC-MS. The most abundant carotenoid in the shoot tissue was all-E-lutein (40.3–70.5 μg g−1 FW) followed by 9′-Z-neoxanthin (5.3–9.9 μg g−1 FW), all-E-violaxanthin (4.4–8.2 μg g−1 FW), and all-E-β-carotene (1.6–3.6 μg g−1 FW). The α-tocopherol contents of in vitro-raised shoots was 6.5-fold higher than shoots of greenhouse-grown plants. The primary fatty acids found in shoot tissues were α-linolenic acid (32.0–39.3%), linoleic acid (27.4–38.2%), palmitic acid (13.3–15.5%), and stearic acid (5.2–12.2%). In all, summarizing the findings, the micropropagated S. dasyphyllum showed significant enrichment of valuable bioactive carotenoids (92.3 μg g−1 FW), tocopherols (14.6 μg g−1 FW), and α-linolenic acid (39.3%) compared to their greenhouse counterparts. The protocol demonstrated here could be applied for the mass propagation and production of enhanced bioactive compounds from S. dasyphyllum with credibility.

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Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Micropropagation and Subsequent Enrichment of Carotenoids, Fatty Acids, and Tocopherol Contents in Sedum dasyphyllum L

et al. 2017

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“…The content of secondary compounds in cell and organ cultures was signicantly enhanced by optimizing the composition of the culture medium, incorporation of precursors and elicitors and providing appropriate culture conditions. 83,[88][89][90] NPs added to the plant in vitro culture medium may act as a nutrient source and an elicitor. Poborilova et al 67 reported that the addition of Al 2 O 3 NPs (10-100 mg mL À1 ) to tobacco cell suspension cultures signicantly increased the phenolic content.…”

Section: Nanomaterials Enhancement Of Secondary Metabolitesmentioning

confidence: 99%

Nanomaterials in plant tissue culture: the disclosed and undisclosed

2017

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“…Lipid extraction was performed (in triplicate) using chloroform-methanol extraction, based on methodology reported by Bligh and Dyer (1959), and Sivanesan et al (2016) with minor modifications. Briefly, one whole tomato fruit was finely chopped and homogenized in a food processor, and five grams of homogenized fruit (exact to 0.001 g) from each ripening stage were separately transferred into a test tube containing 20 ml mixture of chloroform and methanol (2:1 v/v).…”

Section: Lipid Extraction and Fatty Acid Methyl Esters (Fames) Preparmentioning

confidence: 99%

Ripening improves the content of carotenoid, α-tocopherol, and polyunsaturated fatty acids in tomato (Solanum lycopersicum L.) fruits

2017

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The tomato fruits during different stages of ripening have been extensively characterized for nutritionally important bioactives; however, changes in fatty acid composition are not available. Thus, in the present study, changes in fatty acid, along with carotenoid and α-tocopherol, were studied during the six stages of ripening. Fruits were harvested at the green, breaker, turning, pink, light red, and red stages, which occurred at means of 30, 35, 40, 46, 50, and 55 days after anthesis (DAE), respectively. During the ripening process, profiles of all the metabolites altered significantly (p< 0.05). All-E-lycopene content increased from the breaker (0.21 μg/g FW) to the red stage (30.6 μg/g FW), while all-E-lutein was slightly increased during initial stages of ripening and then decreased significantly, with the highest (4.15 μg/g FW) in the fruits of the pink stage. Furthermore, the contents of α-tocopherol increased during ripening, and its increase was highest between light red to the red stages. In all the ripening stages, linoleic acid (C18:2n6c) was found in the highest quantity (42.3-49.2%), followed by oleic (C18:1n9c; 20.1-26.6%) and palmitic acids (C16:0; 16.6-17.7%). With fruit ripening, the ratio of polyunsaturated fatty acids and saturated fatty acids (PUFAs:SFAs) was increased significantly from 1.89 (green) to 2.19 (red). Interestingly, the oleic acid proportions correlated inversely with linoleic (r = -0.450) and α-linolenic acid (r = -0.904), during all the stages of ripening. The highest and lowest contents of oleic acid and linoleic acid (26.7 and 42.3%, respectively) were recorded in the fruits of stage 3 (turning). In conclusion, ripening in tomatoes is accompanied by significant increases in carotenoids and α-tocopherol, as well as by concomitant increases in PUFAs.

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In vitro propagation, carotenoid, fatty acid and tocopherol content of Ajuga multiflora Bunge

Cited by 18 publications

References 47 publications

Micropropagation and Subsequent Enrichment of Carotenoids, Fatty Acids, and Tocopherol Contents in Sedum dasyphyllum L

Micropropagation and Subsequent Enrichment of Carotenoids, Fatty Acids, and Tocopherol Contents in Sedum dasyphyllum L

Nanomaterials in plant tissue culture: the disclosed and undisclosed

Ripening improves the content of carotenoid, α-tocopherol, and polyunsaturated fatty acids in tomato (Solanum lycopersicum L.) fruits

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