Accumulation of Ascorbic Acid in Tomato Cell Culture: Influence of the Genotype, Source Explant and Time of In Vitro Cultivation
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The production and commercialization of natural antioxidants is gaining increasing importance due to their wide range of biological effects and applications. In vitro cell culture is a valuable source of plant bioactive compounds, especially those highly dependent on environmental factors. Nonetheless, research on the accumulation in plant cultured cells of water-soluble antioxidant vitamins, such as the ascorbic acid (AsA), is very limited. Tomato fruits are a main dietary source of vitamin C and in this work, we explored the potential of in vitro cultured cells for AsA accumulation. Specifically, using a full factorial design, we examined the effect of the source explant, the time in tissue culture and the genetic difference present in two Introgression Line (IL7-3 and IL12-4) that harbor Quantitative Trait Loci (QTLs) for ascorbic acid in fruits. Moreover, we performed an expression analysis of genes involved in AsA metabolism to highlight the molecular mechanisms that can account for the difference between fruit explants and calli. Our work indicated that cultured tomato cells accumulate AsA well beyond the amount present in fruits and that the three factors under investigation and their interaction significantly influence AsA accumulation. The time in tissue culture is the main single factor and, different from the expectations for secondary metabolites, explants from unripe, mature green fruits provided the highest increase in AsA. Moreover, in controlled conditions the genetic differences between the ILs and the control genotype are less relevant for calli cultivated for longer time. Our work showed the potential of tomato cell culture to produce AsA and prompt further refinements towards its possible large-scale exploitation.Ascorbic acid content inCitrus reticulata, Citrus sinensis, andCitrus limonum were estimated. Citrus reticulata
contained 30.60mg/100g, Citrus sinensis had 55.9 mg/100g, Citrus limonum ascorbic content was
57.5mg/100g.These values were higher than the literature values .The high ascorbic contents in the three samples
showed that they are highly rich in vitamin C and they may be good for the prevention and treatment of scurvy.
Citrus × sinensis
Scurvy
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Abstract For centuries, the consumption of citrus fruit has been associated with the prevention of the vitamin C deficiency disease scurvy, but it was not until 1932 that the active compound was isolated (King and Waugh, 1932; Svirbely and Szent-Gyo¨rgyi, 1932). A year later, ascorbic acid was characterized and synthesized. The term “ascorbic acid” is now used to embrace both L-ascorbic acid and dehydroascorbic acid; both have approximately equal vitamin C activity. Ascorbic acid is the enolic form of an α-ketolactone (2,3-didehydro-Lthreo-hexano-1,4-lactone), which in solution is then easily oxidized to the diketo form — dehydro-L-ascorbic acid; their structures are shown in Figure 19.1.
Dehydroascorbic acid
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White (mutation)
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Ascorbic acid commonly known as vitamin C is essentially required human beings for their health and longevity. However, Due to inability of man to synthesize ascorbic acid, it has to be continuously supplied through the diet. The present study conducted with an objective to examine the relative efficacy of different storage conditions in retaining the ascorbic acid content in fresh vegetables. viz tomato and cabbage The vegetable were kept in both perforated and non -perforated polythene bags under light, dark and refrigerated condition. The ascorbic acid was analyzed with titration method from the day of procurement from market till eighth day on every alternative day. A gradual decrease in ascorbic acid content in both the vegetables during storage took place. The vegetables kept in non perforated polythene bags under refrigeration and dark retained vitamin C most when compared to other storage conditions.
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The fresh and dried leaves of two edible plants, Oldenlandia corymbosa and Dissotis rotundifolia have been assayed for their ascorbic acid content. They were found to be rich sources of ascorbic acid (vitamin C) when compared with some common garden fruits and vegetables. Students' t-test statistical analysis using INSTAT.EXE program for the results (mean+/-SEM) shows that there was no significant difference for the fresh leaves of the individual plants and also there is no significant difference for the dried leaves (P=0.05). However, there was significant difference between ascorbic acid content of the fresh and dried leaves of the same plant, obviously indicating that the fresh leaves contain more ascorbic acid than the dried leaves.
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Oxidative stress is a major contributing factor to high mortality rates associated with several diseases such as sepsis. This condition can be controlled to a certain degree by antioxidants for instance ascorbic acid (vitamin C). This review focuses on the potential treatment of sepsis by ascorbic acid and its effects on the immune cell function. Keywords: ascorbic acid, sepsis, oxidative stress, lipopolysaccharide, free radicals, immune cells
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L-Ascorbic acid (vitamin C, AA) exhibits anti-cancer effects with high-dose treatment through the generation of reactive oxygen species (ROS) and selective damage to cancer cells. The anti-cancer effects of L-ascorbic acid are determined by sodium-dependent vitamin C transporter 2 (SVCT-2), a transporter of L-ascorbic acid. In this study, we demonstrate that L-ascorbic acid treatment showed efficient anti-cancer activity in cell lines with high expression levels of SVCT-2 for a gradient concentration of L-ascorbic acid from 10 μM -2 mM. However, in low SVCT-2 expressing cell lines, high-dose L-ascorbic acid (>1 mM) showed anti-cancer effects but low-dose (<10 μM) treatment induced cell proliferation. Such conflicting results that depend on the concentration are called a hormetic dose response. A hormetic dose response to low-dose L-ascorbic acid was also observed in high SVCT-2 expressing cell lines in the presence of a SVCT family inhibitor. Insufficient uptake of L-ascorbic acid in low SVCT-2 expressing cancer cell lines cannot generate sufficient ROS to kill cancer cells, resulting in the hormetic response. Molecular analysis confirmed the increased expression of cancer proliferation markers in the hormetic dose response. These results suggest that L-ascorbic exhibits a biphasic effect in cancer cells depending on SVCT-2 expression.
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Ascorbic acid (Vitamin C) is an antioxidant that is essential for human nutrition. Vitamin C is needed for the growth and repair of tissues in all parts of our body is necessary for the treatment and prevention of scurvy. Many fruits and vegetables contain vitamin C, but cooking destroys the vitamin, so raw citrus fruits and their juices are the main source of Ascorbic acid. The chemical determination of Ascorbic acid is based upon the high reducing capacity shown by this substance with different organic compounds. Here quantitative analysis of Ascorbic acid was carried out by different methods in Fresh Fruit Juices as well as respective Marketed preparations. The highest content of Ascorbic acid was found in the fresh fruit juices than marketed preparations.
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