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  • 1
    ISSN: 1573-0972
    Keywords: Adecanol ; adhesion ; anthocyanin ; bioreactor ; foaming ; Perilla frutescens ; plant cell ; silicone ; surfactant
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract The effects of surfactants, adecanol LG-294 and silicone A, on anthocyanin accumulation and the growth ofPerilla frutescens cells in suspension cultures were studied. Production of the red pigment was remarkably reduced from about 1.9 g/l to 0.4 g/l by adecanol LG-294 at 0.06 ml/l but not by silicone A up to 0.4 ml/l. Several repeated shake-flask cultures also demonstrated no adverse effects of silicone A on the metabolite accumulation by the suspended cells. Furthermore, the addition of silicone A to a culture in a stirred bioreactor produced a three-fold higher growth rate and a seven-fold increase in anthocyanin compared with surfactant-free cultures. The improvement was due to the substantial reduction or prevention of foaming and of cell adhesion to the bioreactor wall.
    Type of Medium: Electronic Resource
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  • 2
    ISSN: 1573-0972
    Keywords: Anthocyanin, capacitance ; Perilla frutescens ; pigment production ; plant-cell culture ; sucrose concentration
    Source: Springer Online Journal Archives 1860-2000
    Topics: Biology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Abstract Cell cultures of Perilla frutescens, growing on Linsmaier and Skoog medium, released more anthocyanin with 40 to 50 g sucrose/l compared with the control of 30 g sucrose/l of medium. More proteins were also released into the medium with the higher sucrose concentration and the cell volume was smaller, suggesting that the higher osmotic pressure, caused by the high sucrose concentration, may cause these releases. The capacitance of the cultured cells indicated a difference in membrane structure between the cells cultivated with different sucrose concentrations, supporting the hypothesis that cell permeabilization is increased at higher sucrose concentrations.
    Type of Medium: Electronic Resource
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