publication . Article . 2015

Study on enzymatic browning in suspension cultures of licorice cells

Yali Li; Tingting Meng; Yuxi Wang; Xiaoli Zhang;
Open Access English
  • Published: 26 Nov 2015 Journal: Biotechnology & Biotechnological Equipment (issn: 1310-2818, eissn: 1314-3530, Copyright policy)
  • Publisher: Taylor & Francis Group
Enzymatic browning is one of the main obstacles encountered in the establishment of suspension systems of licorice cells. Browning of cells may result in decreased viability, poor growth and even death. The present study investigated the mechanism of browning reactions and the effective controlling methods. The results showed that the cell viability and membrane permeabilization obviously changed when the cells were transferred to liquid medium. The transformation caused rapid increase in the levels of polyphenol oxidase activity and in the production of polyphenols. Osmotic and hydrodynamic stresses arising from liquid culture were regarded as the major causes ...
free text keywords: Licorice (Glycyrrhiza inflata Batalin), polyphenol oxidase, anti-browning agents, Biotechnology, TP248.13-248.65, Polyphenol, Ascorbic acid, Browning, Botany, Liquid culture, Liquid medium, Suspension culture, Viability assay, Biology, Biochemistry
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