Amino Acids in Callus Derived from Leaves, Leaf-Derived Callus and Fruits of Muzao Jujubes (Ziziphus jujuba Mill var muzao)

doi:10.7506/spkx1002-6630-201310043

Abstract

Abstract:

This study was performed to determine the content and constituents of amino acids in tree leaves, leaves of
in vitro plantlets, fruits, and leaf-derived callus from Muzao jujube (Ziziphus jujuba Mill var muzao). Amino acids were
extracted by the hydrochloric acid hydrolysis method and were determined on an automatic amino acid analyzer. From each
type of tissues, 16 amino acids were identified, consisting of 7 essential amino acids for human nutrients, 2 essential amino
acids for children, 9 medicinal amino acids, 6 aromatic amino acids, 4 umami tasty amino acids, 4 sweetness amino acids and
3 branched amino acids. The highest content of total amino acid content was leaves from in vitro plantlets (77.14 mg/100 g),
next was in the callus (11.52 mg/100 g) and in the tree leaves (11.10 mg/100 g), and the lowest content of total amino acid
content was in fruits (4.59 mg/100 g). Leaves from in vitro plantlets had the highest mass fraction (in total amino acid)
of essential amino acids (43.21%), that in turn was the tree leaves (30.45%), the calli (25.26%), and the fruits (17.21%).
The order of percent of amino acids of medicinal functions was: the calli (72.05%) ＞ tree leaves (71.89%) ＞ leaves
from in vitro plantlets (65.35%) ＞ the fruits (32.03%). Leaves from in vitro plantlets were the richest in aromatic amino
acids (43.60%) followed by calli (33.33%) and tree leaves (30.54%) and jujube fruits (13.73%). and fruits had the highest
the ratio of BCAA/AAA (55.56%), the lowest ratio of BCAA/AAA was found in leaves from in vitro plantlets (36.72%),
tree leaves (43.59%) and leaves from in vitro plantlets (52.04%) also had the higher ratios. This study has confirmed that
each of the four types of tissues contained the complete set of 16 amino acid species. In addition to being rich in amino
acids, the contents of medicinal amino acids and tasty amino acids are higher than those of common vegetables and fruits.
Additionally, different total amino acid contents were found among the different tissue types. Tissue-cultured leaves, leaves
of cultured plants and leaf-derived calli presented increases in total amino acid content by 116.81-, 2.42-, and 2.51-fold and
in essential amino acid content by 42.19-, 4.28- and 3.68-fold as compared to jujube fruits. This study desmonstrates that
jujube fruits and leaves as well as leaf-derived calli all have promising development prospects.

Key words: Muzao jujube, leaves of jujube trees, callus, amino acids

CLC Number:

S665.1

CHEN Zong-li，HE Xiao-long，ZHANG Xiang-qian，ZHAO Man-xing，XUE Bi-rong. Amino Acids in Callus Derived from Leaves, Leaf-Derived Callus and Fruits of Muzao Jujubes (Ziziphus jujuba Mill var muzao)[J]. FOOD SCIENCE, 2013, 34(10): 197-203.

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