D.R. Chikane, A.G. Namdeo and N.T. Meti
Abstract
The tuberous roots of Decalepis hamiltonii, known for their rich flavor profile including Vanillin, are endangered due to over-exploitation. The present study aimed to establish cell suspension cultures from such root segments and their utility in enhancing the production of flavor metabolite, particularly through the incorporation of Ferulic acid (FA) and Chitosan (CH). Friable mass of callus stock after three cycles of subculture of D. hamiltonii on MS supplemented with 2,4-D (1 mgl-1) is the source for establishing cell suspension cultures. The addition of 0.1-1.5 mM FA and CH as precursors to cell suspension showed 1.34- fold and 1.14-fold increase respectively, with a significant (p\0.001) impact on the biomass and Vanillin accumulation as compared to control. These elicitation experiments increase in flavor metabolite levels in cell suspension cultures, indicating the potential for large-scale production of these metabolites. This research highlights the importance of developing sustainable methods for obtaining flavor-attributing metabolites from D. hamiltonii to meet the increasing demand while conserving the species.