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Muthaiya, Maria John,Nagella, Praveen,Thiruvengadam, Muthu,Mandal, AbulKalam Azad 한국작물학회 2013 Journal of crop science and biotechnology Vol.16 No.2
Tea cell suspension culture is an alternative method for the synthesis of secondary metabolites. For the separation of cells, different concentrations of pectinase were used and a concentration of 0.5% was found to be the optimum concentration for the separation of cells (41.7%) in the culture medium than the other two concentrations (33.3 and 25.0%). The separated cells were cultured in liquid MS medium using different PGR combinations. The time taken for the cells to reach stationary phase, under different PGRs, ranged from 17 to 21 d. The maximum cell density was found in IAA and 2, 4-D medium at 21 d followed by 2, 4-D. Results revealed that the amount of secondary metabolites such as catechins were high with stationary phase when compared to other growth phases (lag and log phases). Different concentrations of shikimic acid (10, 20, and 30 mM) were added to the stationary phase of cell culture in the bioreactor and the secondary metabolite content was analyzed. Synthesis of polyphenols, catechins, caffeine, and other secondary components were high (33.87, 22.85, and 4.66%) with 20 mM shikimic acid treatment than the other two concentrations.
Maria John Muthaiya,PraveenNagella,MuthuThiruvengadam,AbulKalam Azad Mandal 한국작물학회 2013 Journal of crop science and biotechnology Vol.16 No.2
Tea cell suspension culture is an alternative method for the synthesis of secondary metabolites. For the separation of cells, different concentrations of pectinase were used and a concentration of 0.5% was found to be the optimum concentration for the separation of cells (41.7%) in the culture medium than the other two concentrations (33.3 and 25.0%). The separated cells were cultured in liquid MS medium using different PGR combinations. The time taken for the cells to reach stationary phase, under different PGRs,ranged from 17 to 21 d. The maximum cell density was found in IAA and 2, 4-D medium at 21 d followed by 2, 4-D. Results revealed that the amount of secondary metabolites such as catechins were high with stationary phase when compared to other growth phases (lag and log phases). Different concentrations of shikimic acid (10, 20, and 30 mM) were added to the stationary phase of cell culture in the bioreactor and the secondary metabolite content was analyzed. Synthesis of polyphenols, catechins, caffeine, and other secondary components were high (33.87, 22.85, and 4.66%) with 20 mM shikimic acid treatment than the other two concentrations
( Gun Hee Son ),( Ji Young Kim ),( Maria John Muthaiya ),( Sa Rah Lee ),( Hyang Yeon Kim ),( Choong Hwan Lee ) 한국미생물 · 생명공학회 2011 Journal of microbiology and biotechnology Vol.21 No.11
Xanthomonas oryzae causes rice bacterial blight, which has been reported as one of the most destructive diseases of rice. Metabolites were identified through cheonggukjang, a traditional Korean fermented soybean product fermented by the Bacillus spp., to control the bacteria. HPLC, MS, and UPLC-Q-TOF-MS analyses were performed to identify metabolites responsible for antimicrobial activity. In this analysis, the m/z values of 253.0498, 283.0600, 269.0455, 992.6287, and 1,006.6436 were identified as daidzein, glycitein, genistein, surfactin B, and surfactin A, respectively. The levels of surfactin B and surfactin A were found to be high at 24 h (4.35 μg/ml) and 36 h (3.43 μg/ml) of fermentation, respectively.
Lee, Su Yun,Kim, Hyang Yeon,Lee, Sarah,Lee, Jung Min,Muthaiya, Maria John,Kim, Beom Seok,Oh, Ji Young,Song, Chi Kwang,Jeon, Eun Jung,Ryu, Hyung Seok,Lee, Choong Hwan The Korean Society for Microbiology and Biotechnol 2012 Journal of microbiology and biotechnology Vol.22 No.11
The metabolite profile of meju during fermentation was analyzed using mass spectrometry techniques, including GC-MS and LC-MS, and the bacterial diversity was characterized. The relative proportions of bacterial strains indicated that lactic acid bacteria, such as Enterococcus faecium and Leuconostoc lactis, were the dominant species. In partial least-squares discriminate analysis (PLS-DA), the componential changes, which depended on fermentation, proceeded gradually in both the GC-MS and LC-MS data sets. During fermentation, lactic acid, amino acids, monosaccharides, sugar alcohols, and isoflavonoid aglycones (daidzein and genistein) increased, whereas citric acid, glucosides, and disaccharides decreased. MS-based metabolite profiling and bacterial diversity characterization of meju demonstrated the changes in metabolites according to the fermentation period and provided a better understanding of the correlation between metabolites and bacterial diversity.
( Jung Nam Choi ),( Jiyoung Kim ),( Kannan Ponnusamy ),( Chae Sung Lim ),( Jeong Gu Kim ),( Maria John Muthaiya ),( Choong Hwan Lee ) 한국미생물 · 생명공학회 2013 Journal of microbiology and biotechnology Vol.23 No.2
Bacterial blight, an important and potentially destructive bacterial disease in rice caused by Xanthomonas oryzae pv. oryzae (Xoo), has recently developed resistance to the available antibiotics. In this study, mass spectrometry (MS)-based metabolite profiling and multivariate analysis were employed to investigate the correlation between timedependent metabolite changes and antimicrobial activities against Xoo over the course of Phomopsis longicolla S1B4 fermentation. Metabolites were clearly differentiated based on fermentation time into phase 1 (days 4-8) and phase 2 (days 10-20) in the principal component analysis (PCA) plot. The multivariate statistical analysis showed that the metabolites contributing significantly for phases 1 and 2 were deacetylphomoxanthone B, monodeacetylphomoxanthone B, fusaristatin A, and dicerandrols A, B, and C as identified by liquid chromatography-mass spectrometry (LC-MS), and dimethylglycine, isobutyric acid, pyruvic acid, ribofuranose, galactofuranose, fructose, arabinose, hexitol, myristic acid, and propylstearic acid were identified by gas chromatography-mass spectrometry (GC-MS)-based metabolite profiling. The most significantly different secondary metabolites, especially deacetylphomoxanthone B, monodeacetylphomoxanthone B, and dicerandrol A, B and C, were positively correlated with antibacterial activity against Xoo during fermentation.