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Lactuca serriola  L. is a herbaceous species, used for human nutrition and medicinal purposes. The high antioxidant capacity of  L. serriola  indicates the possibility of enhancing its edible and health potential by increasing the flavonoid and phenolic contents. The present study aimed at enhancing the production of phenolics and flavonoids by hairy root cultures in  Lactuca serriola  transformed with  Agrobacterium rhizogenes  strain AR15834 harbouring the  rolB  gene. The genetic transformation of  rolB  in transformed roots was validated, and  rolB  expression level was evaluated using real-time qPCR analysis. Expression levels of flavonoid biosynthesis genes (CHI, PAL, FLS, and CHS) were assessed in the hairy and nontransformed roots. Results showed higher expression levels in the transgenic roots than in the nontransformed ones ( p  < 0.01). Transgenic hairy roots exhibited a 54.8–96.7% increase in the total phenolic content, 38.1–76.2% increase in the total flavonoid content, and 56.7–96.7% increase in the total reducing power when compared with the nontransgenic roots ( p  < 0.01). DPPH results also revealed that the transgenic hairy roots exhibited a 31.6–50% increase in antioxidant potential, when compared to normal roots. This study addressed the enhancement of secondary metabolite biosynthesis by hairy root induction in  L. serriola .

Genetic Transformation and Hairy Root Induction Enhance the Antioxidant Potential of Lactuca serriola L.