Mechanism of browning in suspension culture of licorice cells
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摘要：
利用植物细胞培养技术直接生产药用成分是解决甘草资源问题的有效途径,但该技术在产业化过程中存在一系列的问题,其中包括最普遍且贯穿于放大过程始终的细胞褐化问题.研究以鄂尔多斯高原乌拉尔甘草细胞为研究对象,通过测定固-液转化之初细胞多酚氧化酶(Polyphenol oxidase,PPO)活性、胞内外总酚含量、细胞膜通透性、线粒体活性,确定该褐化反应发生的类型.通过测定不同初始蔗糖质量浓度的液体培养基与不同摇床转速下细胞褐化程度、PPO活性与胞内外总酚含量分析悬浮体系的环境因素与细胞酶促褐化发生之间的关系,了解主要影响因素并探析其引发褐化反应的途径,推动甘草细胞大规模培养的工业化进程.
The direct production of medicinal ingredients using plant cell culture technology is an effective way to solve the problem of licorice resources,but there are a series of problems in the industrialization process of this technology,including the most common problem of browning cells throughout the amplification process.To determine the type of browning reaction,we measured the PPO activity,the total phenol content inside and outside the cell,the membrane permeability,mitochondrial activity at the early stage of solid-liquid transformation using ordos plateau urals licorice cell as the research object.Then under the different initial concentrations of sucrose of the liquid medium and different initial shaker rotational speed,the browning degree of cells,PPO activity and the total phenol content inside and outside cell were measured to analyze the relationship between the environmental factors of the suspension system and its enzymatic browning,understanding the main influence factors and the browning reaction pathway would promote the industrialization process of licorice cell mass culture.
作者：
王佳琦 牛雯倩 李雅丽 赵舟 郭荣
Wang Jiaqi;Niu Wenqian;Li Yali;Zhao Zhou;Guo Rong(School of Biology science and technology,Inner Mongolia University of Science and Technology,Baotou 014010,China)
机构地区：
内蒙古科技大学生命科学与技术学院
出处：
《betway官方app 学报：自然科学版》 CAS 北大核心 2020年第1期96-100,108,共6页
基金：
国家自然科学基金(31460064,81960688) 内蒙古自然科学基金(2017MS(LH)0304) 内蒙古科技大学科研仪器专项(2015KYYQ03).
关键词：
甘草 悬浮培养 褐化 多酚氧化酶
licorice suspension culture browning polyphenol oxidase
分类号：
G2813.1 [文化科学]
