جستجوی مقالات مرتبط با کلیدواژه « cell suspension culture » در نشریات گروه « صنایع غذایی »

To stimulate the production of Cumin aldehyde as an odorant with application in food sciences via co-cultures of cells¡ two medicinal plants¡ Bunium persicum and Carum carvi¡ were chosen. The cell cultures of both plants were established separately. In this study some basic experiments were also done due to the fact that no research reports were found on C. carvi in case of seed germination¡ callus induction and establishment of cell suspension cultures. The cells of B. persicum and C. carvi were combined together in different ratios (100:0¡ 25:75¡ 50:50 and 75:25) to study their interaction on cumin aldehyde production in a co-culture system. For Gas chromatography (GC) analysis of cumin aldehyde¡ the cells and medium were homogenized and then extracted with ethyle acetate at room temperature and then analyzed by GC. The results revealed that in contrast to black zira for seed germination process¡ Caravie seeds do not need chilling. It has also been found that sucrose at the level of 3% is suitable for increasing the biomass of Caravie cells in MS medium. The results of co-culture of B. persicum and C. carvi cells demonstrated that at the combination of B. persicum (25%) and C. carvi (75%) the production of cumin aldehyde could be increased to the level of 23.1 mg/100 g extract after five weeks which is higher than B. persicum (100%) at similar period with 17.5 mg/100 g extract. It is also found that the production of cumin aldehyde has an increasing trend till 5th week and then decreased to the minimum level in the 7th week.

Recently by no incident there is a great concern in people to consume herbal antibiotics rather than using chemical ones due to bacterial resistances witnessed in chemical treatments. In this research the antibacterial activity of aqueous and ethanol extracts of black zira cell suspension culture in comparison with seed extracts and essential oils were investigated against Staphylococus aurous, Escherichia coli and Bacillus subtilis using disk diffusion and digging hole methods. The bacterial concentration was at 106 and 107 CFU/mL. Positive and negative controls were antibiotics (Gentamicin [10 μg/disk], Tetracycline [30 μg/disk]) and solvents (5% DMSO and 80% Ethanol) respectively. Inhibitory effects were studied by measuring the growth inhibiting circle diameter. The Results showed that the range of Minimum Inhibitory Concentration (MIC) were 3.12-6.25, 12.5-50 and 25-50 mg/ml, for the essential oil, the cell extract and the seed extract respectively. According to the results a promising antibacterial activities were revealed from all black zira samples against tested bacteria with the maximum activity to the S. aurous. In contrast to E. coli, the effect of extracts on S. aurous and B. subtilis was dependent to the bacteria concentration. Overall antibacterial effects of cell extracts against tested bacteria were lesser than essential oils (100%) and higher than seed extracts and different dilution of essential oils, therefore it seems cell suspension culture of black zira is a suitable method to produce antibacterial compounds.