APPLICATION OF A NEW METHOD TO OBTAIN CELL BIOMASS OF THEOBROMA CACAO SEEDS FOR METABOLITES PRODUCTION IN FLASKS AND BIOREACTOR CULTURES

L.F. Rojas, C. Florez, L. Atehortúa, A. Gil, J. Londoño
Traditionally, obtaining a cell suspension culture oriented to the production of primary and secondary metabolites takes 10 to 12 months, depending on the plant species, physiological stage and growing conditions, among others. This process involves the induction of friable callus suitable for the establishment of a cell suspension. However, this process is often laborious and requires supplies which are quite onerous. The purpose of this study was to apply a new method for in vitro cell growth in Theobroma cacao, in order to achieve mass multiplication of cells in a time substantially less than reported to date. The method involves direct enzymatic treatment of the explant in liquid medium. This generates a cell suspension with high-speed multiplication, morphologically stable, high cell viability and capable of synthesizing bioactive interesting molecules, both at flask and bioreactor level. Our results show that at the flask level it is feasible to achieve a good cell suspension of Theobroma cacao, with a specific growth rate (μ) of 0.0719 days-1, with cell viability of 90-95% and total polyphenol content of 8465±0533 mg GAE/g (DW). At bioreactor level the specific growth rate (μ) was 0.0924 days-1, 80% cell viability, and the content of total polyphenols 33,045±2312 mg GAE/g. Additionally were made the fatty acid profile at the end of the batch culture. The acids palmitic, stearic and oleic were found with values of 30.5, 32.0 and 32.6% (DW), respectively. This composition is similar to the cocoa butter extracted from seeds.
Rojas, L.F., Florez, C., Atehortúa, L., Gil, A. and Londoño, J. (2012). APPLICATION OF A NEW METHOD TO OBTAIN CELL BIOMASS OF THEOBROMA CACAO SEEDS FOR METABOLITES PRODUCTION IN FLASKS AND BIOREACTOR CULTURES. Acta Hortic. 961, 435-440
DOI: 10.17660/ActaHortic.2012.961.57
https://doi.org/10.17660/ActaHortic.2012.961.57
Theobroma cacao, polyphenols, fatty acids, pectinase, cell suspension cultures
English

Acta Horticulturae