ISSN: 2228-5660    eISSN: 2228-5652  
Bioimpacts. 2011;1(1):37-45.
doi: 10.5681/bi.2011.006
PMID: 23678406
PMCID: PMC3648945

Scopus id: 84876744622

Original Research

Effect of Antioxidants and Carbohydrates in Callus Cultures of Taxus brevifolia: Evaluation of Browning, Callus Growth, Total Phenolics and Paclitaxel Production

Ahmad Yari Khosroushahi 1, Hossein Naderi-Manesh 1 * , Henrik Toft Simonsen 2 *

1 Department of Nanobiotechnology, Faculty of Biological Science, Tarbiat Modares University, Tehran, Iran
2 VKR Research Center Pro-Active Plants, Department of Plant Biology and Biotechnology, Faculty of Life Sciences, University of Copenhagen, Denmark

Abstract

Introduction: To control the tissue browning phenomenon, callus growth, total phenolics content and paclitaxel production, in the current investigation, we evaluated the effects of citric acid and ascorbic acid (as antioxidants) and glucose, fructose and sucrose in callus cultures of Taxus brevifolia. Methods: To obtain healthy callus/cell lines of Taxus brevifolia, the effects of two antioxidants ascorbic acid (100-1000 mg/L) and citric acid (50-500 mg/L), and three carbohydrates (glucose, fructose and sucrose (5-10 g/L)) were studied evaluating activities of polyphenol oxidase (PPO) and peroxidase (PO) enzymes, callus growth/browning, total phenolics and paclitaxel production. Results: These antioxidants (ascorbic acid and citric acid) failed to show significant effects on callus growth, browning intensity or paclitaxel production. However, the carbohydrates imposed significant effects on the parameters studied. High concentrations of both glucose and sucrose increased the browning intensity, thus decreased callus growth. Glucose increased paclitaxel production, but sucrose decreased it. Conclusion: These results revealed that the browning phenomenon can be controlled through supplementation of the growth media with glucose, sucrose (5 g/L) and fructose (10 g/L), while increased paclitaxel production can be obtain by the optimized media supplemented with glucose (10 g/L), sucrose and fructose (5 g/L).
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Submitted: 14 Mar 2011


First published online: 22 Jan 2017
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