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

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

doi:10.5219/1508

Authors

Iryna Smetanska University of Applied Science Weihenstephan – Triesdorf, Faculty of Agrobiology, Steingruberstraße 2, 91746 Weidenbach, Germany, Tel.: +49 9826 654-228 https://orcid.org/0000-0003-2298-2888
Oksana Tonkha National University of Life and Environmental Sciences of Ukraine, Department of Soil Science and Soil Protection them prof. M. K. Shykuly, National University of Life and Environmental Sciences of Ukraine, Heroiv Oborony Str, 17, Kyiv 03041, Ukraine, Tel.: +380 44 527 8242 https://orcid.org/0000-0002-0677-5494
Tetjana Patyka National University of Life and Environmental Sciences of Ukraine, Department of Ecobiotechnology and Biodiversity, Heroiv Oborony Str., 15, Kyiv, 03040, Ukraine, Tel: +380 44 527 8242
Dase Hunaefi Bogor Agricultural University, Department of Food Science and Technology, Taman Darmaga Permai Blok C No 11B Rt005/003 Ds Cihideung Ilir Kec Ciampea Kab Bogor, Indonesia, Tel.: (0251) 8626725
Diaa Mamdouh University of Applied Science Weihenstephan–Triesdorf, Faculty of Agrobiology, Steingruberstraße 2, 91746 Weidenbach, Germany, Tel.: +49 8161 710
Mуkola Patyka National University of Life and Environmental Sciences of Ukraine, Department of Ecobiotechnology and Biodiversity, Heroiv Oborony Str., 15, Kyiv, 03040, Ukraine, Tel.: +380 44 527 8242 https://orcid.org/0000-0002-2506-8699
Anatolyi Bukin National University of Life and Environmental Sciences of Ukraine, Department of Agrochemestry and Quality Production named after prof. O.I. Dushechkin, Heroiv Oborony Str., 15, Kyiv, 03040, Ukraine, Tel.: +380 44 527 8242
Mikhailo Mushtruk National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Processes and Equipment for Processing of Agricultural Production, Heroev Oborony Str., 12 B, Kyiv, 03040, Ukraine, Tel.: +38(098)941-26-06 https://orcid.org/0000-0002-3646-1226
Natalia Slobodyanyuk National University of Life and Environmental Sciences of Ukraine, Department of Department of Technologies of Meat, Fish and Seafoods, Heroiv Oborony str, 15, 03041, Kyiv, Ukraine, Tel.: +380(98)276-85-08
Alina Omelian National University of Life and Environmental Sciences of Ukraine, Faculty of Food Technology and Quality Control of Agricultural Products, Department of Technologies of Meat, Fish and Seafoods, Heroiv Oborony Str., 15, Kyiv, 03040, Ukraine,Tel.: +38(098)784-60-45

DOI:

https://doi.org/10.5219/1508

Keywords:

elicitors, yeast extract , jasmonic acid, phenolic acids, in vitro hairy root culture, Orthosiphon aristatus

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.

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