The safety assessment of food ingredients derived from plant cell, tissue and organ cultures: A review

Murthy, Hosakatte Niranjana; Georgiev, Milen I.; Park, Soyoung; Dandin, Vijayalaxmi S.; Paek, Kee-Yoeup

doi:10.1016/j.foodchem.2014.12.075

Cited by 52 publications

(33 citation statements)

References 40 publications

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“…In 2002, FAO published a report in association with IAEA (International Atomic Energy Agency -Division of Nuclear Techniques in Food and Agriculture) approaching the theme of in vitro culture techniques for the production of bioactive compounds with increased value, focusing on how they can be processed in the most economical way by researchers and industry (FAO/IAEA, 2002). Murthy et al (2015) elaborated a security assessment on food ingredients derived from plant tissue and organ cultures, and proposed some protocols to evaluate toxicity of these products and also their potential bioactivity.…”

Section: Benefits Of Using Plant Tissue Culturementioning

confidence: 99%

Exploring plant tissue culture to improve the production of phenolic compounds: A review

Días

Sousa

Alves

et al. 2016

Industrial Crops and Products

238

162

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Plant tissue and organ culture has been extensively used from the beginning of the XX century for the study and comprehension of some primary biological mechanisms such as morphogenesis. However, with the increasing demand of the market for novel products derived from plants, in vitro culture became a reliable technique for the mass production of plant material. Moreover, the potential to use this technique for the production of some bioactive compounds, such as phenolic compounds, is immense since it allows the manipulation of the biosynthetic routes to increase the production and accumulation of specific compounds. This work intends to make a brief historical review of in vitro culture, highlighting its use for the production of bioactive compounds. Also, emphasizes the importance of phenolic compounds for the consumer as well reviews the metabolic pathways involved in its production in plant cells.Furthermore, it was carried out a comprehensive study on the work developed for the production of plant phenolic compounds in in vitro cultures, as well as on the type of elicitors used to increase of the same production; also a brief highlighting of the phenolic compounds which serve as elicitors. There are numerous reports directed to the production of phenolic extracts in in vitro plant cultures, however there is a lack in the production of individual phenolic compounds mainly due to the complexity of the biosynthetic routes and extraction procedures. Elicitation procedures are often used to increase the production of phenolics, archieving in most cases higher yields than in nonelicitated cultures. The increasing production of bioactive phenolic extracts/compounds allows for their further applicability, namely in the industry of functional foods or in pharmaceutical/medical fields.3

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Section: Benefits Of Using Plant Tissue Culturementioning

confidence: 99%

Exploring plant tissue culture to improve the production of phenolic compounds: A review

Días

Sousa

Alves

et al. 2016

Industrial Crops and Products

238

162

View full text Add to dashboard Cite

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“…Many infectious diseases have been known from history to be treated with herbal remedies due to their antibacterial activity against a large number of microbes as well as their reasonable cost [25][26][27][28][29]. The activity of plant extracts against bacteria is due to the presence of phytoconstituents, which may vary due to certain factors such as locality of plant growth, harvesting and extraction methods.…”

Section: Resultsmentioning

confidence: 99%

Potential of Red Sandalwood (Adenanthera pavonina L.) as an Antibacterial Agent against Clinical Isolates

Abbas¹,

Liaquat²,

Yahya³

et al. 2017

Natl. j. health sci.

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Abstract:The emergence of resistant pathogens is a leading cause of morbidity worldwide. For the treatment of diseases caused by these resistant pathogens, the use of medicinal plants as an alternative to synthetic drugs is increasing. Therefore, the aim of this study was to evaluate the efficacy of hexane and ethanolic extracts of a natural plant Adenanthera pavonina L. Antibacterial activity of Adenanthera pavonina L. leave extracts and pure compound (β-sitosterol glucoside) against Enterrococcus spp., S. aureus, P. aeruginosa, S. typhi, E. coli, Proteus spp., K. pneumonia and A. baumanii, was carried out by well-diffusion assay and micro-dilution technique. Moreover, time-kill tests were carried out to assess the antimicrobial activity of the Adenanthera pavonina L. extracts against E. coli. The results showed good antibacterial potential of Adenanthera pavonina L. extracts against the clinical isolates tested.

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“…Biotransformations, is related to single reactions catalysed enzymatically, so the substrate is metabolised by the microorganism, have a higher potential for the production of flavour compounds at a commercial scale [54]. Flavour compounds produced by de novo synthesis uses the whole metabolism of the microorganism to produce a combination of flavour compounds, in opposite to the biotransformation, where a specific reaction(s) produced a major flavour compound [19].…”

Section: Functional Characterisation and Metabolic Engineering Of Flamentioning

confidence: 99%

“…Therefore, natural and sustainable processes are in growing demand from consumers, leading to the opportunity for bio-production alternatives so, novel techniques and ideas are emerging. For instance: (i) plant-cell, tissue and organ cultures (PCTOC), are an alternative for the production of high molecular weight flavouring molecules, as well as food and beverage additives [19]; (ii) metabolically engineered microorganisms and enzymatic biocatalysis are striking biotechnological options for flavour production [19]. C 13 -apocarotenoids, derived from the oxidative cleavage of carotenoids, are volatile compounds that contribute to the aromas of diverse flowers and fruits.…”

Section: Introductionmentioning

confidence: 99%

Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview

Vilela

Bacelar

Pinto

et al. 2019

Foods

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Flavours and fragrances are especially important for the beverage and food industries. Biosynthesis or extraction are the two main ways to obtain these important compounds that have many different chemical structures. Consequently, the search for new compounds is challenging for academic and industrial investigation. This overview aims to present the current state of art of beverage fragrance biotechnology, including recent advances in sensory and sensor methodologies and statistical techniques for data analysis. An overview of all the recent findings in beverage and food fragrance biotechnology, including those obtained from natural sources by extraction processes (natural plants as an important source of flavours) or using enzymatic precursor (hydrolytic enzymes), and those obtained by de novo synthesis (microorganisms’ respiration/fermentation of simple substrates such as glucose and sucrose), are reviewed. Recent advances have been made in what concerns “beverage fragrances construction” as also in their application products. Moreover, novel sensory and sensor methodologies, primarily used for fragrances quality evaluation, have been developed, as have statistical techniques for sensory and sensors data treatments, allowing a rapid and objective analysis.

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The safety assessment of food ingredients derived from plant cell, tissue and organ cultures: A review

Cited by 52 publications

References 40 publications

Exploring plant tissue culture to improve the production of phenolic compounds: A review

Exploring plant tissue culture to improve the production of phenolic compounds: A review

Potential of Red Sandalwood (Adenanthera pavonina L.) as an Antibacterial Agent against Clinical Isolates

Beverage and Food Fragrance Biotechnology, Novel Applications, Sensory and Sensor Techniques: An Overview

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