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Cyclodextrins increase phytosterol and tocopherol levels in suspension cultured cells obtained from mung beans and safflower
Author(s) -
Almagro Lorena,
Raquel Tudela Libertad,
Belén SabaterJara Ana,
MirasMoreno Begoña,
Pedreño Maria A.
Publication year - 2017
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1002/btpr.2525
Subject(s) - phytosterol , mung bean , tocopherol , food science , suspension culture , chemistry , methyl jasmonate , suspension (topology) , extracellular , soya bean , biochemistry , botany , horticulture , antioxidant , biology , cell culture , vitamin e , mathematics , homotopy , gene , pure mathematics , genetics
In this work, suspension‐cultured cells of mung beans and safflower were used in order to analyze the effect of methyl jasmonate and/or cyclodextrins, on bioactive compound production such as phytosterols and tocopherols. The results indicated that mung bean suspension‐cultured cells produced higher amount of total phytosterols and tocopherols. In particular, mung bean suspension‐cultured cells produced almost 220‐fold higher levels of tocopherols than safflower suspension‐cultured cells in the best conditions. However, while cyclodextrins were able to enhance extracellular production of phytosterols, in the case of tocopherols, they only increased their intracellular accumulation. Our results showed that mung bean cells could be used as a highly efficient system for the production of phytosterols and tocopherols which have a wide range of biological activities. © 2017 American Institute of Chemical Engineers Biotechnol. Prog ., 33:1662–1665, 2017