Optimization of MS liquid medium to increase saffron cell biomass
سال انتشار: 1405
نوع سند: مقاله ژورنالی
زبان: انگلیسی
مشاهده: 61
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شناسه ملی سند علمی:
JR_JHPR-9-33_003
تاریخ نمایه سازی: 20 بهمن 1404
چکیده مقاله:
Purpose: The objective of this study was to enhance the MS-based medium to maximize cell biomass obtained from saffron corm within a liquid culture system. Research Method: The initial experiment employed a factorial design to examine three key factors influencing cell biomass: total nitrogen concentrations (۲۰, ۴۰, and ۶۰ mM), ammonium/nitrate ratios (۱۰۰:۰, ۷۵:۲۵, ۵۰:۵۰, ۲۵:۷۵, and ۰:۱۰۰), and sucrose concentrations (۳, ۶ and ۹%). In the second experiment, we evaluated the effect of a basal liquid MS medium enriched with L-glutamine, L-cysteine, PVP, chitosan, and KH۲PO۴ on cell biomass. The optimized medium from Experiment ۱ was further enhanced based on the results obtained from Experiment ۲ in order to increase cell biomass. Its effects were then compared to those of the standard MS medium by measuring fresh weight of cells over a six-week period in Experiment ۳. Findings: Results from the initial experiment demonstrated a significant increase in cell biomass (۳.۳۷ g) when using ۳% sucrose with nitrate instead of ammonium. Lowering the nitrogen concentration from ۶۰ mM to ۴۰ mM significantly improved cell growth. Additionally, both PVP and KH۲PO۴ contributed to increased saffron cell fresh weight in the second experiment. However, it was noted that even at low concentrations, chitosan application significantly enhanced cell death. The findings from the third experiment revealed that the modified MS culture medium, combined with potassium phosphate, significantly enhanced cell biomass growth compared to the standard MS medium. Research Limitations: No limitations were identified during this study. Originality/Value: This study evaluated key factors affecting cell biomass in saffron, but future research should explore the production of saffron metabolites under these influences.
کلیدواژه ها:
نویسندگان
Somaye Amini
Department of Horticultural Sciences, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Seyed Mahdi Ziaratnia
Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
Nasim Adibpour
Department of Food Biotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran
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