FOOD SCIENCE ›› 2003, Vol. 24 ›› Issue (10): 139-142.

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Study on Extraction and Hepatoprotective Function of Isoflavones from Callus Cultures of Maackia amurensis

 LUO  Jian-Ping, SHEN  Guo-Dong, JIANG  Shao-Tong   

  1. School of Biotechnology and Food Engineering, The Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei University of Technology
  • Online:2003-10-15 Published:2011-12-13

Abstract: Callus cultures induced from hypocotyl and cotyledon segments of Maackia amurensis have had the capacity forbiosynthesis of isoflavones. HPLC analysis showed that the callus cultures have accumulated formononetin, genistein and daidzein,the three representative isoflavones found in the heartwood of M.amurensis. The average contents of formononetin, genisteinand daidzein in callus cultured for 3 weeks were 53.4, 12.3 and 17.4μg/g cell fresh weight, respectively. Extraction of isoflavonesby ethyl alcohol and ethyl acetate from callus cultures was an effectively impurity-reducing method. Total isoflavones fromcallus cultures have had a remarkable hepatoprotective effect against acute CCl4-hepatitis in mice. Its hepatoprotective effectsof attenuating the activities of serum aminotransferases (GOT and GPT) and elevating the content of serum albumin (Alb) werebetter than those of the glycyrrhizin tablets.

Key words: Maackia amurensis, callus, isoflavone, hepatoprotective function