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The Effects of UV-C Irradiation on Secondary Metabolite Production in Vitis Vinifera Cv. Gamay Callus Cultures (Turkish with English Abstract)

Yıl 2011, Cilt: 36 Sayı: 6, 335 - 342, 14.02.2015

Öz

In this study, the effects of UV-C irradiation on secondary metabolite accumulation in callus cultures of “Gamay” (Vitis vinifera L.) grape cultivar were investigated. Calli were obtained from petiole on B5 media added 0.5 mg/L BAP (benzyl amino purin), 0.5 mg/L IAA (indole acetic acid), 3% sucrose and 0.8% agar agar. UV-C was applied onto 12 days old calli at 10 and 15 cm distances from the source, for 10, 15 and 20 min. After treatment, calli were cultured in dark conditions at 25 oC and sampled after 0, 24 and 48 hours. Total phenolic compound, total flavanols, total flavonols, anthocyanin and carotenoid contents were determined by spectrophotometrically. All criteria were changed greatly depending on the combination of irradiation distance from UV-C source, treatment period and sampling time.  It was determined that UV-C irradiation had remarkable promoting effects on the accumulation of phenolics and carotenoid in the calli of Gamay grape cultivar.

Kaynakça

  • Ebringerova A. 2005. Structural diversity and application potential of hemicelluloses. Macromolecular Symp, 232 (1): 1-12.
  • Zhang YQ, Xie BJ, Gan X. 2005. Advance in the applications of konjac glucomannan and its derivatives. Carbohydr Polym, 60 (1): 27-31.
  • Sanwal GG, Payasi A. 2007. Garlic extract plus sodium metabisulphite enhances shelf life of ripe banana fruit. Int J Food Sci Technol, 42 (3): 303-311. 4. Shao XF, Tu K, Tu S, Tu J. 2012. A combination of heat treatment and chitosan coating delays ripening and reduces decay in ‘Gala’ apple fruit. J Food Quality, 35 (2): 83-92.
  • Franssen LR, Krochta JM. 2003. Edible coatings containing natural antimicrobials for processed foods. In: Natural Antimicrobials For The Minimal Processing of Foods, Sibel Roller (ed), Woodhead Publishing Limited, UK, pp. 250-262. 6. Campos CA, Gerschenson LN, Flores SK. 2011. Development of edible films and coatings with antimicrobial activity. Food Bioprocess Technol, 4 (6): 849-875.
  • Hansen NML, Plackett D. 2008. Sustainable films and coatings from hemicelluloses: A Review. Biomacromolecules 9 (6): 1493-1505.
  • Kittur FS, Saroja N, Tharanathan HRN. 2001. Polysaccharide-based composite coating formulations for shelf life extension of fresh banana and mango. Eur Food Res Technol, 213 (4-5): 306-311.
  • Hernández-Muñoz P, Almenar E, Del Valle V, Velez D, Gavara R. 2008. Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria x ananassa) quality during refrigerated storage. Food Chem, 110 (2): 428-435.
  • Brasil IM, Gomes C, Puerta-Gomez A, Castell- Perez ME, Moreira RG. 2012. Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya. LWT-Food Sci Technol, 47 (1): 39-45.
  • Tejinder S. 2003. Preparation and characterization of films using barley and oat β-glucan extracts. Cereal Chem, 80 (6): 728–731.
  • Zhang PY, Whistler RL. 2004. Mechanical properties and water vapor permeability of thin film from corn hull arabinoxylan. J Appl Polym Sci, 93 (6): 2896–2902.
  • Kayserilioglu BS, Bakir U, Yilmaz L, Akkas N. 2003. Use of xylan, an agricultural by-product, in wheat gluten based biodegradable films: mechanical, solubility and water vapor transfer rate properties. Bioresour Technol, 87 (3): 239–246.
  • Peroval C, Debeaufort F, Despre D, Voilley A. 2002. Edible arabinoxylan-based films. 1. Effects of lipid type on water vapor permeability, film structure, and other physical characteristics. J Agric Food Chem, 50 (14): 3977–3983.
  • Goksu EI, Karamanlioglu M, Bakir U, Yilmaz L, Yilmazer U. 2007. Production and characterization of films from cotton stalk xylan. J Agric Food Chem, 55 (26): 10685–10691.
  • Sánchez-Alonso I, Haji-Maleki R, Borderias AJ. 2007. Wheat fiber as a functional ingredient in restructured fish products. Food Chem, 100 (3): 1037-1043.
  • Hu G, Huang S, Cao S, Ma Z. 2009. Effect of enrichment with hemicellulose from rice bran on chemical and functional properties of bread. Food Chem, 115 (3): 839-842.
  • Biswas AK, Kumar V, Bhosle S, Sahoo J, Chatli MK. 2011. Dietary fibers as functional ingredients in meat products and their role in human health. Int J Livest Prod, 2 (4): 45-54.
  • Celebioglu HY, Cekmecelioglu D, Dervisoglu M, Kahyaoglu T. 2012. Effect of extraction conditions on hemicellulose yields and optimisation for industrial processes. Int J Food Sci Technol, 47 (12): 2597-2605.
  • Kerbel E. Banana and Plantain. www.ba.ars. usda.gov/hb66/035banana.pdf (Accessed 13 June 2013).

UV-C Uygulamasının Gamay Üzüm Çeşidine Ait Kalluslarda Sekonder Metabolit Üretimi Üzerine Etkileri

Yıl 2011, Cilt: 36 Sayı: 6, 335 - 342, 14.02.2015

Öz

Bu araştırmada Gamay (Vitis vinifera L.) üzüm çeşidine ait kallus kültürlerinde, UV-C uygulamasının sekonder metabolit birikimi üzerine olan etkileri incelenmiştir. Yaprak sapı eksplantlarından 0.5 mg/L BAP (benzil amino pürin), 0.5 mg/L (IAA) indol asetik asit, % 3 sakkaroz ve % 0.8 agar agardan oluşan B5 besin ortamında elde edilmiş olan 12 günlük kalluslara 10 ve 15 cm uzaklıktan 10, 15 ve 20 dakika süre ile 254 nm dalga boyuna sahip UV-C radyasyonu uygulaması yapılmıştır. Uygulamanın ardından kalluslar 25 °C’de ve karanlık koşullarda 0, 24 ve 48 saat süre ile inkübe edilmişlerdir. Bu süre sonunda alınan örneklerde toplam fenolik madde, toplam flavanol, toplam flavonol, antosiyanin ve karotenoit miktarları spektrofotometrik olarak belirlenmiştir. İncelenen tüm kriterlerin, UV-C radyasyonunun uygulama mesafesi, uygulama süresi ile örnek alım zamanlarından oluşan kombinasyonlara göre önemli ölçüde değiştiği belirlenmiştir. UV-C uygulamasının Gamay üzüm çeşidine ait kalluslarda fenolik bileşikler ve karotenoit birikimi üzerine dikkate değer ölçüde teşvik edici bir etkiye sahip olduğu tespit edilmiştir. 

Kaynakça

  • Ebringerova A. 2005. Structural diversity and application potential of hemicelluloses. Macromolecular Symp, 232 (1): 1-12.
  • Zhang YQ, Xie BJ, Gan X. 2005. Advance in the applications of konjac glucomannan and its derivatives. Carbohydr Polym, 60 (1): 27-31.
  • Sanwal GG, Payasi A. 2007. Garlic extract plus sodium metabisulphite enhances shelf life of ripe banana fruit. Int J Food Sci Technol, 42 (3): 303-311. 4. Shao XF, Tu K, Tu S, Tu J. 2012. A combination of heat treatment and chitosan coating delays ripening and reduces decay in ‘Gala’ apple fruit. J Food Quality, 35 (2): 83-92.
  • Franssen LR, Krochta JM. 2003. Edible coatings containing natural antimicrobials for processed foods. In: Natural Antimicrobials For The Minimal Processing of Foods, Sibel Roller (ed), Woodhead Publishing Limited, UK, pp. 250-262. 6. Campos CA, Gerschenson LN, Flores SK. 2011. Development of edible films and coatings with antimicrobial activity. Food Bioprocess Technol, 4 (6): 849-875.
  • Hansen NML, Plackett D. 2008. Sustainable films and coatings from hemicelluloses: A Review. Biomacromolecules 9 (6): 1493-1505.
  • Kittur FS, Saroja N, Tharanathan HRN. 2001. Polysaccharide-based composite coating formulations for shelf life extension of fresh banana and mango. Eur Food Res Technol, 213 (4-5): 306-311.
  • Hernández-Muñoz P, Almenar E, Del Valle V, Velez D, Gavara R. 2008. Effect of chitosan coating combined with postharvest calcium treatment on strawberry (Fragaria x ananassa) quality during refrigerated storage. Food Chem, 110 (2): 428-435.
  • Brasil IM, Gomes C, Puerta-Gomez A, Castell- Perez ME, Moreira RG. 2012. Polysaccharide-based multilayered antimicrobial edible coating enhances quality of fresh-cut papaya. LWT-Food Sci Technol, 47 (1): 39-45.
  • Tejinder S. 2003. Preparation and characterization of films using barley and oat β-glucan extracts. Cereal Chem, 80 (6): 728–731.
  • Zhang PY, Whistler RL. 2004. Mechanical properties and water vapor permeability of thin film from corn hull arabinoxylan. J Appl Polym Sci, 93 (6): 2896–2902.
  • Kayserilioglu BS, Bakir U, Yilmaz L, Akkas N. 2003. Use of xylan, an agricultural by-product, in wheat gluten based biodegradable films: mechanical, solubility and water vapor transfer rate properties. Bioresour Technol, 87 (3): 239–246.
  • Peroval C, Debeaufort F, Despre D, Voilley A. 2002. Edible arabinoxylan-based films. 1. Effects of lipid type on water vapor permeability, film structure, and other physical characteristics. J Agric Food Chem, 50 (14): 3977–3983.
  • Goksu EI, Karamanlioglu M, Bakir U, Yilmaz L, Yilmazer U. 2007. Production and characterization of films from cotton stalk xylan. J Agric Food Chem, 55 (26): 10685–10691.
  • Sánchez-Alonso I, Haji-Maleki R, Borderias AJ. 2007. Wheat fiber as a functional ingredient in restructured fish products. Food Chem, 100 (3): 1037-1043.
  • Hu G, Huang S, Cao S, Ma Z. 2009. Effect of enrichment with hemicellulose from rice bran on chemical and functional properties of bread. Food Chem, 115 (3): 839-842.
  • Biswas AK, Kumar V, Bhosle S, Sahoo J, Chatli MK. 2011. Dietary fibers as functional ingredients in meat products and their role in human health. Int J Livest Prod, 2 (4): 45-54.
  • Celebioglu HY, Cekmecelioglu D, Dervisoglu M, Kahyaoglu T. 2012. Effect of extraction conditions on hemicellulose yields and optimisation for industrial processes. Int J Food Sci Technol, 47 (12): 2597-2605.
  • Kerbel E. Banana and Plantain. www.ba.ars. usda.gov/hb66/035banana.pdf (Accessed 13 June 2013).
Toplam 18 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Bölüm Makaleler
Yazarlar

Emine Sema Çetin Bu kişi benim

Fatma Uzunlar Bu kişi benim

Nilgün Göktürk Baydar Bu kişi benim

Yayımlanma Tarihi 14 Şubat 2015
Yayımlandığı Sayı Yıl 2011 Cilt: 36 Sayı: 6

Kaynak Göster

APA Çetin, E. S. ., Uzunlar, F. ., & Baydar, N. G. . (2015). UV-C Uygulamasının Gamay Üzüm Çeşidine Ait Kalluslarda Sekonder Metabolit Üretimi Üzerine Etkileri. Gıda, 36(6), 335-342.
AMA Çetin ES, Uzunlar F, Baydar NG. UV-C Uygulamasının Gamay Üzüm Çeşidine Ait Kalluslarda Sekonder Metabolit Üretimi Üzerine Etkileri. GIDA. Şubat 2015;36(6):335-342.
Chicago Çetin, Emine Sema, Fatma Uzunlar, ve Nilgün Göktürk Baydar. “UV-C Uygulamasının Gamay Üzüm Çeşidine Ait Kalluslarda Sekonder Metabolit Üretimi Üzerine Etkileri”. Gıda 36, sy. 6 (Şubat 2015): 335-42.
EndNote Çetin ES, Uzunlar F, Baydar NG (01 Şubat 2015) UV-C Uygulamasının Gamay Üzüm Çeşidine Ait Kalluslarda Sekonder Metabolit Üretimi Üzerine Etkileri. Gıda 36 6 335–342.
IEEE E. S. . Çetin, F. . Uzunlar, ve N. G. . Baydar, “UV-C Uygulamasının Gamay Üzüm Çeşidine Ait Kalluslarda Sekonder Metabolit Üretimi Üzerine Etkileri”, GIDA, c. 36, sy. 6, ss. 335–342, 2015.
ISNAD Çetin, Emine Sema vd. “UV-C Uygulamasının Gamay Üzüm Çeşidine Ait Kalluslarda Sekonder Metabolit Üretimi Üzerine Etkileri”. Gıda 36/6 (Şubat 2015), 335-342.
JAMA Çetin ES, Uzunlar F, Baydar NG. UV-C Uygulamasının Gamay Üzüm Çeşidine Ait Kalluslarda Sekonder Metabolit Üretimi Üzerine Etkileri. GIDA. 2015;36:335–342.
MLA Çetin, Emine Sema vd. “UV-C Uygulamasının Gamay Üzüm Çeşidine Ait Kalluslarda Sekonder Metabolit Üretimi Üzerine Etkileri”. Gıda, c. 36, sy. 6, 2015, ss. 335-42.
Vancouver Çetin ES, Uzunlar F, Baydar NG. UV-C Uygulamasının Gamay Üzüm Çeşidine Ait Kalluslarda Sekonder Metabolit Üretimi Üzerine Etkileri. GIDA. 2015;36(6):335-42.

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