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Production of bioflavor by regeneration from protoplasts of Ulva pertusa (Ulvales, Chlorophyta)

Abstract

Protoplasts were isolated from thalli of Ulva pertusa using a mixed enzyme solution of 2.0% Cellulase Onozuka R-10, 2.0% Macerozyme R-10, and 2.0% Driselase. Isolated protoplasts regenerated cell walls, developed into thalli, and propagated in large numbers under aeration in the preparative scale-culture system. Typical bioflavor compounds produced from the regenerated plants, as well as from field-collected plants, were found to be long chain aldehydes, which gave a typical seaweed odor. The long chain aldehydes were formed enzymatically from unsaturated fatty acids and released into the culture fluid. A Percoll/mannitol discontinuous density gradient separation of the heterogeneous protoplasts led to a selection of cell lines with high production of bioflavor. The cells that regenerated from protoplasts were immobilized by polymer matrices such as alginate, κ-carrageenan, agarose, and agar. Living cells entrapped in alginate beads in aerated cultures survived best. However, the beads started to breakdown after two months. The immobilized cells demonstrated a higher bioflavor production than did the cultured cells.

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Fujimura, T., Kajiwara, T. Production of bioflavor by regeneration from protoplasts of Ulva pertusa (Ulvales, Chlorophyta). Hydrobiologia 204, 143–149 (1990). https://doi.org/10.1007/BF00040226

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  • DOI: https://doi.org/10.1007/BF00040226

Key words

  • bioflavor
  • cultured cell
  • immobilized cell
  • long chain aldehydes
  • polymer matrix
  • protoplast
  • regeneration
  • seaweed
  • Ulva pertusa