Effects of Nutritional Factors on Formation of Scopoletin and Scopolin in Tobacco Tissue Cultures
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概要
- 論文の詳細を見る
At low concentrations, sucrose and phosphate increased the formation of scopoletin and scopolin. Among carbon sources tested, only sucrose was effective in the formation of scopoletin and scopolin. A high concentration of either inorganic nitrogen source or casamino acid increased scopoletin and scopolin formation. L-Phenylalanine as the sole amino acid completely inhibited cell growth and the formation of scopoletin and scopolin, but combining L-phenylalanine and casamino acid remarkably stimulated the formation of scopoletin and scopolin.
- 社団法人 日本農芸化学会の論文
著者
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Miura Yoshiharu
Department Of Biochemical Engineering Faculty Of Pharmaceutical Sciences Osaka University
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Okazaki Mitsuo
Department Of Applied Biology Faculty Of Textile Science And Technology Shinshu University
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Nagasawa Kazuo
Department Of Biotechnology And Life Science Faculty Of Technology Tokyo University Of Agriculture A
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HINO Fumitsugu
Department of Biochemical Engineering, Faculty of Pharmaceutical Sciences, Osaka University
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NAGASAWA Kazuo
Department of Biochemical Engineering, Faculty of Pharmaceutical Sciences, Osaka University
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