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Isoflavonoid production by soy plant callus suspension culture

MakaleYalnız künyeScopus SJRQ1
  • SDG 2 · Açlığa Son

Özet

Production of aglycone type isoflavonoids, Genistein and Daidzein, and p-glycosidic type isoflavonoids, Genistin and Daidzin, by the soy plant callus suspension culture was investigated in a batch system. Genistein and Daidzein concentrations increased during the exponential growth phase of the biomass. Genistin and Daidzin concentrations were not directly related with biomass production. Methyl jasmonate addition to the growth medium (0.1 kg/m(3)) was found to increase isoflavonoid biosynthesis by 5-6 times. Isoflavonoid production in the 7 days old culture increased with pulsed electric field (PEF) application at 1.6 kV, and aglycone forms were influenced to a greater extent. (C) 2010 Elsevier Ltd. All rights reserved.

Anahtar Kelimeler

Plant tissue cultureIsoflavonoidsGenisteinDaidzeinGenistinDaidzinElicitorPrecursorPulsed electric fieldHigh hydrostatic pressure
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İndeks kayıtları
Web of ScienceWeb of Science
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Atıflar
WoS
45
OpenAlex
69
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Tam Kayıt
AlanDeğerDil
dc.contributor.authorGueven, Alper
dc.contributor.authorKnorr, Dietrich
dc.date.accessioned2026-10-28T15:03:37.327303837Z
dc.date.available2026-10-28T15:03:37.327303837Z
dc.date.issued2011-04
dc.description.abstractProduction of aglycone type isoflavonoids, Genistein and Daidzein, and p-glycosidic type isoflavonoids, Genistin and Daidzin, by the soy plant callus suspension culture was investigated in a batch system. Genistein and Daidzein concentrations increased during the exponential growth phase of the biomass. Genistin and Daidzin concentrations were not directly related with biomass production. Methyl jasmonate addition to the growth medium (0.1 kg/m(3)) was found to increase isoflavonoid biosynthesis by 5-6 times. Isoflavonoid production in the 7 days old culture increased with pulsed electric field (PEF) application at 1.6 kV, and aglycone forms were influenced to a greater extent. (C) 2010 Elsevier Ltd. All rights reserved.
dc.identifier.doi10.1016/j.jfoodeng.2010.10.019
dc.identifier.eissn1873-5770
dc.identifier.endpage243
dc.identifier.issn0260-8774
dc.identifier.issue3
dc.identifier.startpage237
dc.identifier.urihttps://rdlopen.rawdatalibrary.net/r/munzur/4686
dc.identifier.volume103
dc.identifier.wosWOS:000287275000002
dc.language.isoen
dc.publisherELSEVIER SCI LTD
dc.relation.ispartofJOURNAL OF FOOD ENGINEERING
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectPlant tissue culture
dc.subjectIsoflavonoids
dc.subjectGenistein
dc.subjectDaidzein
dc.subjectGenistin
dc.subjectDaidzin
dc.subjectElicitor
dc.subjectPrecursor
dc.subjectPulsed electric field
dc.subjectHigh hydrostatic pressure
dc.subject.classificationEngineering, Chemical
dc.subject.classificationFood Science & Technology
dc.subject.classificationEngineering
dc.subject.otherJASMONIC ACID
dc.subject.otherSECONDARY METABOLITES
dc.subject.otherHYDROSTATIC-PRESSURE
dc.subject.otherCELL-CULTURES
dc.subject.otherSOYBEAN SEEDS
dc.subject.otherBIOSYNTHESIS
dc.subject.otherENHANCEMENT
dc.subject.otherELICITATION
dc.titleIsoflavonoid production by soy plant callus suspension culture
dc.typeArticle
rdl.citation.openalex69
rdl.citation.wos45
rdl.oa.statusclosed
rdl.scopus.quartileQ1
rdl.sdgSDG02
rdl.source.indexWOS
rdl.wos.indexScience Citation Index Expanded (SCI-EXPANDED)