Optimization of Callus and Cell Suspension Cultures of Lycium schweinfurthii for Improved Production of Phenolics, Flavonoids, and Antioxidant Activity
Smetanska, I.; Mohammed, D. (2022)
MDPI horticulturae
8, 394 (5), S. 1-17.
DOI: 10.3390/horticulturae8050394
Open Access
Lycium schweinfurthii is a traditional medicinal plant grown in the Mediterranean region. As it is used in folk medicine to treat stomach ulcers, it took more attention as a source of valuable secondary metabolites. The in vitro cultures of L. schweinfurthii could be a great tool to produce secondary metabolites at low costs. The presented study aimed to introduce and optimize a protocol for inducing callus and cell suspension cultures as well as estimating phenolic, flavonoid compounds, and antioxidant activity in the cultures of the studied species. Three plant growth regulators (PGRs) were supplemented to MS medium solely or in combination to induce callus from leaf explants. The combination between 2,4-dichlorophenoxy acetic acid (2,4-D) and 1-naphthyl acetic acid (NAA) induced callus in all explants regardless of the concentration. The highest fresh weight of callus (3.92 g) was obtained on MS medium fortified with 1 mg L−1 of both 2,4-D and NAA (DN1) after 7 weeks of culture. DN1 was the best medium for callus multiplication regarding the increase in fresh weight and size of callus. Otherwise, the highest phenolics, flavonoids, and antioxidant activity against DPPH free radicals were of callus on MS fortified with 2 mg L−1 NAA (N2). The cell suspension cultures were cultivated on a liquid N2 medium with different sucrose concentrations of 5–30 g L−1 to observe the possible effects on cells’ multiplication and secondary metabolite production. The highest fresh and viable biomass of 12.01 g was obtained on N2 containing 30 g L−1 sucrose. On the other hand, the cell cultures on N2 medium of 5 and 30 g L−1 sucrose produced phenolics and flavonoids, and revealed
Bioactive Compounds from Natural Sources
Smetanska, I.; Sytar , O. (2022)
MDPI-Molecules 2022, 27,6.
DOI: 10.3390/molecules27061929
Open Access
In recent decades, there has been a huge level of interest in bioactive compounds fromnatural sources. The large range of plant biodiversity means that there is a huge varietyof bioactive compounds. Bioactive compounds are mostly specific secondary metaboliteswith antioxidant, inflammatory, immunomodulative potential, antimicrobial properties, etc.The bioactive compounds of classes of terpenes, flavonoids, alkaloids, coumarins, stilbenes,etc., alongside the description of some of their mechanisms of action, are important tostudy. It is important to note that the use of plant extracts complicates the identificationof the effects of antiviral, antimicrobial or other capacities of separate biologically activecompounds; additionally, the effects of activities of solute compounds in extracts can causean additive (the synergistic effect) or antogonistic effect to come into play. In that context,the current issue is open for scientific research on the description of novel isolated bioactivecompounds, as well as some of their unknown effects, which are a priority for the appliedneeds of humans in different areas of life.
Potential Industrial Applications of Bambara Groundnut
Ade-Omowaye , B.; Smetanska, I.; Mamdouh, D. (2021)
Food and Potential Industrial Applications of Bambara Groundnut 2021.
DOI: 10.1007/978-3-030-73920-1_12
Weed Control in Parsley: a Comparative Photometric Analysis
Helfert, J.; Sailer, F.; Smetanska, I. (2021)
XII. International Agriculture Symposium AGROSYM 2021. Bosnia and Herzegovina 2021.
Genetic Stability, Phenolic, Flavonoid, Ferulic Acid Contents, and Antioxidant Activity of Micropropagated Lycium schweinfurthii Plants
Mohammed, D.; Gabr, A.; Smetanska, I. (2021)
Plants 10, 2089 (10), S. 1-16.
DOI: 10.3390/plants10102089
Open Access
Physiological and biochemical bases of biotechnology for obtaining phenolic compounds from plant in vitro cultures
Smetanska, I. (2021)
, S. 1-525.
Biologically active phenolic compound in fruits
Smetanska, I. (2021)
Quality control of fruit commodities through innovative technologies of cultivation, harvesting, storage and processing 2021.
Physicochemical, antioxidant capacity and color analysis of six honeys from different origin
Smetanska, I.; Alharthi, S.; Selim, K. (2021)
Journal of King Saud University - Science (Elsevier) 33, 101447 (5), S. 1-9.
DOI: 10.1016/j.jksus.2021.101447
Open Access
The influence of yeast extract and jasmonic acid on phenolic acids content of in vitro hairy root cultures of Orthosiphon aristatus
Smetanska, I.; Mohammed, D.; Tonkha, O. (2021)
Potravinarstvo Slovak Journal of Food Sciences 15, S. 1-8.
DOI: 10.5219/1508
Open Access
Recent Advances Toward Development of Plant Cell Culture Process for Sustainable Production of Lignans and Their Health Benefits
Gabr, A.; Mabrock , H.; Sytar , O.; Smetanska, I. (2021)
Exploring Plant Cells for the Production of Compounds of Interest, Springer Nature Switzerland AG 2021, S. 249-289.
DOI: 10.1007/978-3-030-58271-5_10
Red beet
Ravichandran, K.; Smetanska, I.; Antony, U. (2020)
Nutritional Composition and Antioxidant Properties of Fruits and Vegetables 2020, S. 315-322.
DOI: 10.1016/B978-0-12-812780-3.00019-2
Utilization of olive pomace as a source of bioactive compounds in quality improving of toast bread
Selim, K.; Smetanska, I. (2020)
Egyptian Journal of Food Science 48, 3 (1), S. 27-40.
DOI: 10.21608/ejfs.2020.22871.1038
Open Access
Biological Evaluation of Golden Delicious Apples Exposure to UV Lights in Rats
Mabrock , H.; Smetanska, I. (2019)
Pakistan Journal of Biological Sciences 22 (12), S. 564-573.
DOI: 10.3923/pjbs.2019.564.573
Open Access
Milchsäurefermentation: zwischen Tradition und Innovation. NOI am Versuchszentrum Laimburg, Italy
Smetanska, I. (2019)
The impact of astaxanthin on global DNA methylation state in irradiated human peripheral blood lymphocytes
Кurinnyi , D.; Smetanska, I.; Rushkovsky , S.; Pilinska , M. (2019)
ConRad 2019 – 23rd ConRad Nuclear Medical Defense Conference, 13-16 Mai, Munich, Germany, S. 63.
Effect of ultraviolet and ultrasonic on potential antidiabetic activity of in vitro shoot cultures of Orthosiphon aristatus
Hunaefi, D.; Smetanska, I.; Juliana, N.; Gruda, N. (2018)
IOP Conference Series Earth and Environmental Science 207, 012008 (1).
DOI: 10.1088/1755-1315/207/1/012008
Open Access
Fresh-cut products: estimation of quality and safety, International Union of Food Science and Technology (IUFoST)-Forum „Technology of Fresh cut products“, Anuga FoodTec, Kologne
Smetanska, I. (2018)
Innovative technologies for obtaining biologically active substances from plants and plant in vitro cultures. Innovations in Storage and Processing of Plant Raw Materials. International Conferences dedicated to the 50th Anniversary of Department of Technology of Storage, Processing and Standardization of plant Food n.a. B.V. Lesik, Kiew, Ukraine
Smetanska, I. (2018)
Bioactive Phytochemicals and Antioxidant Properties of the Grains and Sprouts of Colored Wheat Genotypes
Sytar , O.; Bosko, P.; Zivchak, M.; Brestic, M.; Smetanska, I. (2018)
Molecules 23, 2282 (9), S. 1-14.
DOI: 10.3390/molecules23092282
Open Access
Antioxidative activity of buckthorn (Hippophae rhamnoides L.) leaves
Bosko, P.; Beil , W.; Smetanska, I. (2018)
XLVII Scientific Session of Group of Animal Nutrition KNZiA PAN Kraków, Poland 2018, S. 63-64.
Prof. Dr. Iryna Smetanska
Hochschule Weihenstephan-Triesdorf
Fakultät Landwirtschaft, Lebensmittel und Ernährung
Fakultät Landwirtschaft, Lebensmittel und Ernährung Markgrafenstraße 16
91746 Weidenbach
T +49 9826 654-228 iryna.smetanska[at]hswt.de