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Elite hairy roots of Ocimum basilicum as a new source of rosmarinic acid and antioxidants

Version 2 2024-06-03, 15:05
Version 1 2016-05-09, 15:57
journal contribution
posted on 2024-06-03, 15:05 authored by S Srivastava, Xavier ConlanXavier Conlan, A Adholeya, David CahillDavid Cahill
This study reports Agrobacterium rhizogenes-mediated transformation of three cultivars of Ocimum basilicum for hairy root establishment, screening and selection for the production of rosmarinic acid and antioxidants. Hairy root development was found to be explant-specific and virulence-dependent. Distinct inter-cultivar morphological variability was found between the seven axenically developed hairy root lines and morphological traits were found to be correlated with the presence of aux2 genes, their expression and endogenous IAA content. Further inter-cultivar variability in the content of total phenolics, rosmarinic acid and caffeic acid was also found. Production of rosmarinic acid was found to be age-dependent and cultivar-specific. Chemiluminescence analysis showed the hairy roots to be rich in antioxidants and that rosmarinic acid was the major antioxidant molecule. The concentration of rosmarinic acid was found to be positively correlated with the total antioxidant potential of the hairy root extracts. On the basis of origin, morphology and metabolite content, three elite hairy root lines were selected that had significantly higher rosmarinic acid production, biomass and antioxidant potential than non-transformed roots. These new lines are rich reserves of both antioxidants and rosmarinic acid.

History

Journal

Plant Cell, Tissue and Organ Culture

Volume

126

Pagination

19-32

Location

Berlin, Germany

ISSN

0167-6857

eISSN

1573-5044

Language

English

Publication classification

C Journal article, C1 Refereed article in a scholarly journal

Copyright notice

2016, Springer Science+Business Media

Issue

1

Publisher

SPRINGER