Resveratrol Biosynthesis in Hairy Root Cultures of Tan and Purple Seed Coat Peanuts

Ye-Eun Park,Sang-Un Park,Hyeon-Ji Yeo,Chang-Ha Park,Yong-Suk Chung

doi:10.3390/agronomy11050975

Ye-Eun Park, Sang-Un Park + Show 3 more

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https://doi.org/10.3390/agronomy11050975

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Journal: Agronomy	Publication Date: May 13, 2021
Citations: 3	License type: CC BY 4.0

Affiliation: Chungnam National University, Jeju National University

Abstract

Peanut (Arachis hypogaea) is a crop that can produce resveratrol, a compound with various biological properties, such as those that exert antioxidant, anticancer, and anti-inflammatory effects. In this study, trans-resveratrol was detected in the roots, leaves, and stems of tan and purple seed coat peanuts (Arachis hypogaea) cultivated in a growth chamber. Both cultivars showed higher levels of resveratrol in the roots than the other plant parts. Thus, both cultivars were inoculated with Agrobacterium rhizogenes, in vitro, to promote hairy root development, thereby producing enhanced levels of t-resveratrol. After 1 month of culture, hairy roots from the two cultivars showed higher levels of fresh weight than those of seedling roots. Furthermore, both cultivars contained higher t-resveratrol levels than those of their seedling roots (6.88 ± 0.21 mg/g and 28.07 ± 0.46 mg/g, respectively); however, purple seed coat peanut hairy roots contained higher t-resveratrol levels than those of tan seed coat peanut hairy roots, ranging from 70.16 to 166.76 mg/g and from 46.61 to 54.31 mg/g, respectively. The findings of this study indicate that peanut hairy roots could be a good source for t-resveratrol production due to their rapid growth, high biomass, and substantial amount of resveratrol.

Highlights

Arachis hypogaea L., better known as peanut, is a member of the legume family and is widely disseminated across diverse regions with tropical and moderate climates from South America [1]
The results obtained in this study indicate that purple seed coat peanut hairy root lines exhibited higher t-resveratrol levels than those of its seedling root, and the higher t-resveratrol production coincided with increases in the expression of Arachis hypogaea resveratrol synthase 1 (AhRS1), AhRS2, AhRS3, and AhRS4
Medicago sativa transformed with AhRS produced 15 μg/g fresh weight (FW) of resveratrol [15], Oryza sativa L. transformed with AhRS1 produced 0.697 μg/g FW [16], and Rehmannia glutinosa transformed with AhRS3 produced 2.0 μg/g FW [17]

Summary

Introduction

Arachis hypogaea L., better known as peanut, is a member of the legume family and is widely disseminated across diverse regions with tropical and moderate climates from South America [1]. Arachis hypogaea L. contains abundant dietary fiber, starch, albumin, and ash [3]. P-Coumaroyl-CoA is converted to resveratrol by condensing three molecules of malonyl-CoA using resveratrol synthase (RS), called stilbene synthase [6]. The production of resveratrol is important because it possesses a variety of biological properties, such as antioxidant [7], anticancer [8], and anti-inflammatory effects [9]. It has been reported that resveratrol can decrease the incidence of cardiovascular, Alzheimer’s disease, cancer, and show antiaging properties, because of the powerful antioxidant effects of resveratrol in peanuts [10]

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Conclusion