• Korean Journal of Plant Tissue Culture
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• v.24 no.5
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• pp.279-284
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• 1997

The extracellular sesquiterpenoids were accumulated in cell and hairy root cultures of Hyoscyamus muticus by elicitation using extracts of Rhizoctonia solani. The vetispiradiene synthase (VS) which is the first committed step in biosynthetic pathway leading to formation of solavetivone, lubimin, and rishitin from isoprenoid intermediate farnesyl pyrophosphate was induced upon elicitation, whereas no sesquiterpenoids and VS activity were detected in both control cell and hairy root cultures. VS activity increased rapidly and reached its maximum 12 h in both cell and hairy root cultures upon elicitor treatment. VS activities were paralleled with the absolute levels of VS polypeptide(s). Interestingly, the profiles of sesquiterpenoid accumulation in hairy root cultures were different from those in cell cultures. The hairy root culture seemed to fail to metabolize solavetivone further to lubimin.

• Korean Journal of Plant Tissue Culture
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• v.24 no.5
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• pp.273-277
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• 1997

The sesquiterpene cyclase (SC) was induced and its products were accumulated in the culture media of Hyoscyamus muticus hairy roots by addition of Rhizoctonia solani extracts. The cumulative production of solavetivone was nearly doubled by integrated extraction of the products from the media during the 24 h accumulation period. Western blots with monoclonal antibodies against SC show that the enzyme levels are the same for both extracted and non-extracted cultures. SC activities measured in vitro with radioactive substrate are not significantly different. These results suggest that productivity is controlled by substrate availability within the terpenoid pathway, and feedback regulation precedes the branch-point enzyme sesquiterpene cyclase.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.154-163
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• 2005

Chemical and flavor components of Bulro Kugi (Lycium chinense Mill) fruit leaf, and root were compared. Fructose and glucose were detected in fruit and leaf, and sucrose in root, respectively. Citrate was the highest among organic acids in fruits, and malate in leaf and root Capsaicin was detected in leaf and root. Volatile flavor compounds were extracted by simultaneous distillation and extraction method using Likens and Nickerson's extraction apparatus. Concentrated flavor extract was analysed, and 128 compounds, including 22 acids 15 alcohols, 12 aldehydes, 8 esters, 10 furans, 26 hydrocarbons, 4 phenols, 2 pyrroles, 1 pyrazine, and 28 miscellaneous components. were identified by GC and GC-MS. Main volatile compounds were hexadecanoic acid and 2-furancarboxaldehyde in hot-air dried fruit, hexadecanoic acid and 1-hexadecene in fresh fruit, 3, 7, 11, 15-tetranethyl-2-hexadecan-1-ol and hexadecanoir acid in leaf, and hexadecanoic acid in root.