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

Hydrobiologia volume 204, pages 143–149 (1990)Cite this article

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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Author notes

  1. Taichiro Fujimura

    Present address: Marine Science Institute and Marine Biotechnology Center, Department of Biological Sciences, University of California, 93106, Santa Barbara, CA, USA

Authors and Affiliations

  1. Division of Research, Shiono Koryo Kaisha Ltd., Niitaka, Yodogawa-ku, 532, Osaka, Japan

    Taichiro Fujimura

  2. Department of Agricultural Chemistry, Faculty of Agriculture, Yamaguchi University, 753, Yamaguchi, Japan

    Tadahiko Kajiwara

Authors
  1. Taichiro Fujimura
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  2. Tadahiko Kajiwara
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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