The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus

Iryna Smetanska,Diaa Mamdouh,Alina Omelian,Dase Hunaefi,Tetjana Patyka,Natalia Slobodyanyuk,Mуkola Patyka,Anatolyi Bukin,Mikhailo Mushtruk,Oksana Tonkha

doi:10.5219/1508

Abstract

Phenolic acids represent a big group of plant secondary metabolites that can be used as food additives, nutraceuticals, and pharmaceuticals. Obtaining phenolic acids from the plant in vitro cultures provide an attractive alternative to produce high-value plant-derived products. The impact of yeast extract and jasmonic acid on the induction of defense responses and consequently the production of phenolic acids in vitro hairy root cultures of O. aristatus have been investigated. Treatment of O. aristatus cultures with jasmonic acid caused accumulation of 12.98 mg.g-1 DW of phenolic acids, elicitation with yeast extract resulted in the highest amount of phenolic acids, particularly in 17.99 mg.g-1 DW as compared to 4.03 mg.g-1 DW for the non-treated cultures. Individual phenolic acids showed a different response to elicitation. Particularly rosmarinic acid content on the control plot reached 2.89 mg.g-1 DW, while after the treatment with jasmonic acid is increased to 10.84 mg.g-1 DW and after yeast application, it was 14.31 mg.g-1 DW. Also, caffeic acid content increased until 0.75 and 2.01 mg.g-1 DW after application of jasmonic acid and yeast extract, while at the control plot its concentration was 0.58 mg.g-1 DW. Application of yeast extract influenced synthesis of phenolic acids in vitro cultures of O. aristatus stronger as jasmonic acid treatment.

Highlights

Due to the increased demand of consumers to obtain food, enriched with natural health-promoting components, the integrating of phenolic acids into the food matrix is an important task of food producers.Phenolic acids are industrially relevant compounds, finding use and application in the food, pharmaceutical, cosmetic, and chemical industries
Application of jasmonic acid caused a decrease in fresh weight accumulation by 78% on the 14th day of the experiment as compared to the control plot, but treatment with yeast extract led to a 23% increase of the biomass toward the control
Previously there was no report about the influence of these elicitors on the synthesis of phenolic acids in vitro hairy root cultures of O. aristatus

Summary

Introduction

Due to the increased demand of consumers to obtain food, enriched with natural health-promoting components, the integrating of phenolic acids into the food matrix is an important task of food producers.Phenolic acids are industrially relevant compounds, finding use and application in the food, pharmaceutical, cosmetic, and chemical industries. The impact of yeast extract and jasmonic acid on the induction of defense responses and the production of phenolic acids in vitro hairy root cultures of O. aristatus have been investigated. Rosmarinic acid content on the control plot reached 2.89 mg.g-1 DW, while after the treatment with jasmonic acid is increased to 10.84 mg.g-1 DW and after yeast application, it was 14.31 mg.g-1 DW.

Results

Conclusion