葡萄细胞悬浮培养生产白藜芦醇

Resveratrol production in suspension cell cultures of Vitis vinifera

以巨峰葡萄果皮为外植体,在添加2.0 mg/L 6-苄基嘌呤（6-BA）和0.1 mg/L 2,4-二氯苯氧基（2,4-D）的B5培养基上诱导葡萄愈伤组织; 以50 g/L的初始接种量在添加1.0 mg/L 6-BA和0.05 mg/L 2,4-D的B5液体培养基上建立葡萄悬浮培养体系。在25～27 ℃下,摇床振荡暗培养（120～130 r/min）18 d后,葡萄细胞生物量和白藜芦醇含量达到最大值（16.17 g/L、95.69 μg/g干质量）。在培养第12天时,向培养基中添加100 μmol/L茉莉酸甲酯（MeJA）,经过6 d处理,细胞中白藜芦醇含量达235.73 μg/g干质量。

The calli were induced from peel of Vitis vinifera cv. Kyoho on B5 medium supplemented with 2. 0 mg/L 6-BA and 0. 1 mg/L 2,4-D. The suspension culture system was then established with initial callus inoculation of 50 g/L in liquid B5 medium with 1.0 mg/L 6-BA and 0. 05 mg/L 2,4-D for resveratrol production. After 18 d shaker cultivation （120-130 r/min） at 25-27 ℃ under darkness, the biomass and resveratrol production in the culture reached peak levels of 16. 17 g/L and 95.69 μg/g DW. The resveratrol production in the cells reached 235.73μg/g DW after 6 d treatment with methyl jasmonate at 100 μmol/L to the 12 d suspension cultures.