Plant Cell and Tissue Culture for the Production of Food Ingredients

1. Front Matter

   Pages i-ix

   PDF

2. Plant Cell and Tissue Culture for Food Ingredient Production

   • Tong-Jen Fu, Gurmeet Singh, Wayne R. Curtis

   Pages 1-6

3. Plant Secondary Metabolism

   • Richard A. Dixon, Paul J. Howles, Chris Lamb, Ken Korth, Xian-Zhi He, Vincent J. H. Sewalt et al.

   Pages 7-22

4. Production of Aromatic Amino Acid Derivatives through Metabolic Engineering of Crop Plants

   • Vincenzo De Luca

   Pages 23-33

5. Vanillin Biosynthetic Pathways

   • Daphna Havkin-Frenkel, Andrzej Podstolski, Ewa Witkowska, Piotr Molecki, Monika Mikolajczyk

   Pages 35-43

6. Quantification of Metabolic Fluxes for Metabolic Engineering of Plant Products

   • Jacqueline V. Shanks, Sushil K. Rijhwani, John Morgan, Sundeep Vani, Rajiv Bhadra, Chih-Huang Ho

   Pages 45-60

7. Biosynthesis and Accumulation of Rosmarinic Acid in Plant Cell Cultures

   • Maike Petersen

   Pages 61-73

8. Overview of Yield Improvement Strategies for Secondary Metabolite Production in Plant Cell Culture

   • M. L. Shuler

   Pages 75-83

9. Novel Approaches to Improve Plant Secondary Metabolite Production

   • R. Verpoorte, R. van der Heijden, H. J. G. ten Hoopen, J. Memelink

   Pages 85-100

10. Elicitation—Manipulating and Enhancing Secondary Metabolite Production

    • Gurmeet Singh

    Pages 101-111

11. The Selectivity by Plant Biotransformation

    • Hiroki Hamada, Tsutomu Furuya

    Pages 113-120

12. Production of Betalains by Hairy Root Cultures of Beta Vulgaris L

    • Usha Mukundan, Vaishali Bhide, Himanshu Dawda

    Pages 121-127

13. Yield Improvement in Plant Cell Cultures by in Situ Extraction

    • Henrik Pedersen, Chee-Kok Chin, Amlan Dutta

    Pages 129-138

14. Reactor Design for Root Culture

    • Lia Tescione, Patrick Asplund, Wayne R. Curtis

    Pages 139-156

15. Medium Recycling as an Operational Strategy to Increase Plant Secondary Metabolite Formation

    • Minoru Seki, Shintaro Furusaki

    Pages 157-163

16. Production of Bioactive Metabolites by Cell and Tissue Cultures of Marine Macroalgae in Bioreactor Systems

    • Gregory L. Rorrer, Ronald Mullikin, Bryan Huang, William H. Gerwick, Sanjiv Maliakal, Donald P. Cheney

    Pages 165-184

17. Trichosanthes Kirilowii Plant Cell Culture in a 5 Liter Bioreactor

    • Karen A. McDonald, Michael R. Stoner, N. Remi Shih, Alan P. Jackman

    Pages 185-193

18. Economic Considerations for Food Ingredients Produced by Plant Cell and Tissue Culture

    • Walter E. Goldstein

    Pages 195-213

19. Commercial Production of Ginseng by Plant Tissue Culture Technology

    • Ken Hibino, Keiichi Ushiyama

    Pages 215-224

20. Achieving Economic Feasibility for Moderate-Value Food and Flavor Additives

    • Wayne R. Curtis

    Pages 225-236

Commercial development of cultured-derived food ingredients has attracted interna­ tional interest. As consumers have become more health conscious in recent years, the de­ mand for natural food ingredients and disease-preventative phytochemicals has increased tremendously. Plant Cell and Tissue Culture provides an alternative method for controlled production of these products. A wide range of food ingredients has been shown to be pro­ duced in culture. Much progress has been made in advancing this technology to the point that large-scale production has become possible. This book is developed from the Symposium "Plant Cell and Tissue Culture for Food Ingredient Production" which was held on April 13-17, 1997 at the American Chemical So­ ciety National Meeting in San Francisco, CA. In this book, international experts in acade­ mia, government, and industry discuss current advances in the field of plant cell and tissue culture with special emphasis on its application for food ingredient production. Topics re­ lated to various aspects of plant cell and tissue culture technology are discussed, including overviews of recent advances in plant metabolic pathway studies, process development for improving yields, and bioreactor design and operation for large-scale production. Economic considerations and issues related to the commercial development of culture-derived food in­ gredients are discussed. Also included are the safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world.

• Metabolite
• additives
• algae
• cyclin
• metabolism
• plants

• U.S. Food and Drug Administration, Summit-Argo, USA

  Tong-Jen Fu

• Indian Institute of Technology, New Delhi, India

  Gurmeet Singh

• The Pennsylvania State University, University Park, USA

  Wayne R. Curtis

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