Optimization of Suspension Culture Conditions for Preparing Resveratrol in Peanut Root Cells

doi:10.7506/spkx1002-6630-201107050

FOOD SCIENCE ›› 2011, Vol. 32 ›› Issue (7 ): 233-236.doi: 10.7506/spkx1002-6630-201107050

• Bioengineering • Previous Articles Next Articles

Optimization of Suspension Culture Conditions for Preparing Resveratrol in Peanut Root Cells

HUANG Wei-wen1,LI Ji-lie2,DAI Zi-ru3,LI Zhong-hai1

1. College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha 410004, China；
2. College of Life Science and Technology, Central South University of Forestry and Technology, Changsha 410004, China；
3. College of Chemistry and Chemical Engineering, Qinzhou University, Qinzhou 535000, China

Received:2010-06-07 Revised:2011-02-13 Online:2011-04-15 Published:2011-03-30

Abstract

Abstract: Quadratic rotation combinatorial design was utilized to optimize suspension culture conditions for resveratrol production by peanut root callus tissue. Under the following optimized conditions: shaker rational speed 130 r/min; inoculum size 38.00 g/L; pH 5.80; and sucrose concentration 40.00 g/L, the maximum proliferation fold of suspension cells was 4.71 ± 0.04, and the resveratrol production reached 907.3 μg/g after 15-day incubation.

Key words: peanut root cell, callus, suspension culture, resveratrol

CLC Number:

Q813

HUANG Wei-wen,LI Ji-lie,DAI Zi-ru,LI Zhong-hai. Optimization of Suspension Culture Conditions for Preparing Resveratrol in Peanut Root Cells[J]. FOOD SCIENCE, 2011, 32(7 ): 233-236.

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Optimization of Suspension Culture Conditions for Preparing Resveratrol in Peanut Root Cells

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