Authors
1
Departments of Plant Biotechnology, Biotechnology Research Institute, National Research Centre, Academy of Scientific Research and Technology, Cairo
2
Departments of Genetics and Cytology, Biotechnology Research Institute, National Research Centre, Academy of Scientific Research and Technology, Cairo
3
Plant genetic transformation department, Agricultural Genetic Engineering Research Institute (AGERI), Agricultural Research Center, Giza, Egypt
4
Departments of Plant Biotechnology, Biotechnology Research Institute, National Research Centre, Academy of Scientific Research and Technology, Cairo,
5
Departments of Plant Biotechnology. Biotechnology Research Institute, National Research Centre, Academy of Scientific Research and Technology, Cairo
6
Departments of Specialized Scientific Councils, Academy of Scientific Research and Technology, Cairo
Abstract
The gardenia is an aromatic medicinal plant belonging to the coffee family
(Rubiaceae). Because of its high concentration of phenolic compounds,
including caffeic acid, ferulic acid, and chlorogenic acid, it can be used to treat
inflammatory illnesses and relieve pain.
Objective
It is the first study on Gardenia jasminoides Variegata hairy root cultures to increase
the levels of Phenolic, flavonoid compounds, and accumulation of antioxidants.
Patients and methods
Gardenia jasminoides Variegata shoots were infected with the Agrobacterium
rhizogenes A4 strain. Total phenolics and flavonoid content has been estimated.
The content of phenolic and flavonoid compounds in the cultures was quantified
using high-performance liquid chromatography. To emphasize and clarify the
results the high-performance thin-layer chromatography were used. Antioxidant
activity were demonstrated by 2,2′- azino-bis (3-ethylbenzothiazoline-6-sulfonate)
radical cation and 2,2-Diphenyl-1-picrylhydrazyl.
Results and conclusion
The transgenic culture was confirmed through PCR using rol genes primers. Total
phenolics content has been reported to be higher in hairy roots than in control
samples recorded (1.674 as versus 1.073 mg/g DW, respectively). Additionally, the
total flavonoid content in the transgenic stem cultures showed higher levels than the
nontransgenics (2.824 versus 1.553 mg/g dry weight, respectively). Hairy root
cultures recorded more antioxidant activity than the nontransgenics. Chlorogenic
acid, ferulic acid, and caffeic acid were accumulated in high values in transgenic
cultures (3248.4, 2948.2, and 452.2 μg/g DW, respectively). So, transgenic culture
can accumulate as more as about 100 folds the nontransgenic ones for the
chlorogenic acid and ferulic acid.
Keywords
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