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A method for increasing resveratrol content in peanut buds by using cell suspension culture technology

A technology of cell suspension and resveratrol, applied in horticultural methods, botanical equipment and methods, applications, etc., can solve the problems of no resveratrol, and achieve the goal of avoiding oxidative browning, promoting proliferation and improving activity Effect

Active Publication Date: 2021-08-31
BENGBU COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, most of the peanut seeds are pretreated by physical or chemical methods to promote the synthesis of resveratrol in the peanut buds, but there is no direct induction culture of peanut buds to enrich resveratrol. Research

Method used

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  • A method for increasing resveratrol content in peanut buds by using cell suspension culture technology
  • A method for increasing resveratrol content in peanut buds by using cell suspension culture technology
  • A method for increasing resveratrol content in peanut buds by using cell suspension culture technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～3

[0020] The preparation method of the Botrytis cinerea fermentation extract used in Examples 1 to 3 is: at 28°C, the Botrytis cinerea is inoculated in the PDA liquid medium, and the inoculum size is 5×10 4 spores / mL, culture at constant temperature at 150r / min for 10 days, after ultrasonic homogenization, add 2 times the volume of 85% ethanol solution, reflux at 80°C for 6 hours, repeat twice, combine the reflux liquid, vacuum rotary evaporation to recover ethanol, After drying, the Botrytis cinerea fermentation extract is obtained.

Embodiment 1

[0022] A method utilizing cell suspension culture technology to improve resveratrol content in peanut buds, comprising the following steps:

[0023] S1: Preparation of peanut bud culture solution: 600 μmol / LCuSO per liter 4 In the solution, add 30 g of sucrose, 0.08 g of phenylalanine, 0.3 g of Botrytis cinerea fermentation extract, and 0.04 g of sodium ferulate;

[0024] S2: Cutting treatment: Soak and disinfect peanut buds in 0.5% sodium hypochlorite solution for 30 minutes, then rinse repeatedly with deionized water for 3 times, cut 2.0 g of sterilized peanut buds into 1.0 cm, add them to 40 mL of peanut bud culture solution, and Treat at 3000r / min shearing speed for 6s to obtain peanut bud culture mixed suspension;

[0025] S3: UV treatment: at 25°C, place the resulting mixed suspension of peanut bud culture in a radiant intensity of 150 μW / cm 2 Under ultraviolet light, irradiate for 10 minutes;

[0026] S4: Suspension culture: at 25° C., under the condition of avoiding...

Embodiment 2

[0028] A method utilizing cell suspension culture technology to improve resveratrol content in peanut buds, comprising the following steps:

[0029] S1: Preparation of peanut bud culture solution: 600 μmol / LCuSO per liter 4 Add 30g of sucrose, 0.1g of phenylalanine, 0.3-1.5g of Botrytis cinerea fermentation extract, and 0.06g of sodium ferulate to the solution;

[0030] S2: Cutting treatment: Soak and disinfect peanut buds in 0.5% sodium hypochlorite solution for 30 minutes, then rinse repeatedly with deionized water for 3 times, cut 2.0 g of sterilized peanut buds into 1.0 cm, add them to 40 mL of peanut bud culture solution, and Treat at 4000r / min shearing speed for 12s to obtain peanut bud culture mixed suspension;

[0031] S3: UV treatment: at 25°C, place the resulting mixed suspension of peanut bud culture in a radiant intensity of 150 μW / cm 2 Under ultraviolet light, irradiate for 10 minutes;

[0032] S4: Suspension culture: at 25° C., under the condition of avoiding ...

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Abstract

The invention discloses a method for increasing the content of resveratrol in peanut buds by using cell suspension culture technology, comprising the following steps: S1: preparing peanut bud culture solution: 600 μmol / L CuSO per liter 4 In the solution, add 30-35g of sucrose, 0.08-0.12g of phenylalanine, 0.3-1.5g of Botrytis cinerea fermentation extract, and 0.04-0.08g of sodium ferulate; S2: shear treatment: after sterilizing the peanut buds , cut into 0.8-1.2cm tissue pieces, added to the peanut bud culture solution, the solid-liquid ratio was controlled at 2.0g:40mL, and treated at a shear speed of 3000-7000r / min for 6-24s to obtain a peanut bud culture mixed suspension; S3: UV treatment: 25°C, put the obtained mixed suspension of peanut bud culture under ultraviolet light, and irradiate for 10-30 minutes; S4: Suspension culture: 25°C, under the condition of avoiding light and dark, put the ultraviolet light at a speed of 100-120r / min. After the treatment, the peanut buds were cultured and mixed suspension was shaken at constant temperature for 16-40 hours. The invention takes peanut buds as induction objects, combines plant cell suspension culture technology and resveratrol enrichment technology, realizes the induction of resveratrol synthesis in the process of peanut bud tissue block culture for the first time.

Description

technical field [0001] The invention belongs to the technical field of resveratrol induction and enrichment, and in particular relates to a method for increasing the content of resveratrol in peanut buds by using cell suspension culture technology. Background technique [0002] Resveratrol is a polyphenolic compound with the scientific name of 3,4,5-trihydroxystilbene, also known as stilbene, a colorless needle-like crystal, easily soluble in organic solvents such as ethanol, ether, and acetone. Resveratrol has excellent antioxidant activity. In addition, resveratrol also has good antitumor activity, and can also prevent cardiovascular disease, lower blood fat, lower blood pressure, etc. It has been widely used in food, health care, clinical medicine, cosmetics, etc. field is widely used. The main pharmacological mechanisms of resveratrol are: resveratrol can effectively remove hydroxyl radicals in the body, avoid DNA damage, and at the same time inhibit the formation of di...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A01H4/00
CPCA01H4/005
Inventor 陶志杰王改玲
Owner BENGBU COLLEGE
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