PJB-2018-597
OPTIMIZATION OF CALLUS INDUCTION AND CELL SUSPENSION CULTURES OF CICHORIUM INTYBUS FOR IMPROVED PRODUCTION OF ANTIOXIDANTS
MARYAM SHAHID
Abstract
Plant secondary metabolites are the unique source of nutraceuticals, medicines, food additives and other industrial products. Many traditional and biotechnological techniques are used for enhanced production of plant secondary metabolites. Cell suspension culture is one of the best technique for production of secondary metabolites at faster rate. The present study was conducted to optimize pH and temperature of the cell suspension cultures of wild and cultivated Cichorium intybus (chicory) for improved production of antioxidants. Suspension cultures were developed by transferring friable callus into shoot induction media. The production of the biomass and antioxidants in suspension cultures obtained from the plant grown under natural versus controlled condition were compared. Five samplings were done from each culture after every 5 days’ intervals and subjected to centrifugation. Fresh and dry weight of the biomass obtained were recorded from pellet while supernatants were subjected to antioxidant assays. The culturing in the controlled artificial condition supplemented with hormone, increased the ability of the plant to divide and grow faster. Suspension culture of the cultivated chicory yields higher biomass compared to the wild. The cultivated chicory showed better potential to release antioxidant compounds when suspended in the liquid media compared to the wild chicory. It was observed that by increasing pH above 5.8 and temperature 26ºC the biomass production and antioxidant activity of the plant trends to decrease. The production of the flavonoid is favored at pH 5.8 and temperature 16ºC, while phenolic production and free radical scavenging property was observed maximum at pH 5.8 with moderate temperature (26ºC). The trends of the total phenolic content and the DPPH free radical assay showed that the scavenging property of the plant is directly dependent on phenolic contents.
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