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Plant Cell and Tissue Culture for the Production of Food Ingredients

  • Book
  • © 1999

Overview

Editors:
  1. Tong-Jen Fu

    1. U.S. Food and Drug Administration, Summit-Argo, USA

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    You can also search for this editor in PubMed   Google Scholar

  2. Gurmeet Singh

    1. Indian Institute of Technology, New Delhi, India

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    You can also search for this editor in PubMed   Google Scholar

  3. Wayne R. Curtis

    1. The Pennsylvania State University, University Park, USA

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    You can also search for this editor in PubMed   Google Scholar

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Table of contents (25 chapters)

  1. Front Matter

    Pages i-ix
    Download chapter PDF

  2. Plant Cell and Tissue Culture for Food Ingredient Production

    • Tong-Jen Fu, Gurmeet Singh, Wayne R. Curtis
    Pages 1-6

  3. Plant Secondary Metabolism

    • Richard A. Dixon, Paul J. Howles, Chris Lamb, Ken Korth, Xian-Zhi He, Vincent J. H. Sewalt et al.
    Pages 7-22

  4. Production of Aromatic Amino Acid Derivatives through Metabolic Engineering of Crop Plants

    • Vincenzo De Luca
    Pages 23-33

  5. Vanillin Biosynthetic Pathways

    • Daphna Havkin-Frenkel, Andrzej Podstolski, Ewa Witkowska, Piotr Molecki, Monika Mikolajczyk
    Pages 35-43

  6. Quantification of Metabolic Fluxes for Metabolic Engineering of Plant Products

    • Jacqueline V. Shanks, Sushil K. Rijhwani, John Morgan, Sundeep Vani, Rajiv Bhadra, Chih-Huang Ho
    Pages 45-60

  7. Biosynthesis and Accumulation of Rosmarinic Acid in Plant Cell Cultures

    • Maike Petersen
    Pages 61-73

  8. Overview of Yield Improvement Strategies for Secondary Metabolite Production in Plant Cell Culture

    • M. L. Shuler
    Pages 75-83

  9. Novel Approaches to Improve Plant Secondary Metabolite Production

    • R. Verpoorte, R. van der Heijden, H. J. G. ten Hoopen, J. Memelink
    Pages 85-100

  10. Elicitation—Manipulating and Enhancing Secondary Metabolite Production

    • Gurmeet Singh
    Pages 101-111

  11. The Selectivity by Plant Biotransformation

    • Hiroki Hamada, Tsutomu Furuya
    Pages 113-120

  12. Production of Betalains by Hairy Root Cultures of Beta Vulgaris L

    • Usha Mukundan, Vaishali Bhide, Himanshu Dawda
    Pages 121-127

  13. Yield Improvement in Plant Cell Cultures by in Situ Extraction

    • Henrik Pedersen, Chee-Kok Chin, Amlan Dutta
    Pages 129-138

  14. Reactor Design for Root Culture

    • Lia Tescione, Patrick Asplund, Wayne R. Curtis
    Pages 139-156

  15. Medium Recycling as an Operational Strategy to Increase Plant Secondary Metabolite Formation

    • Minoru Seki, Shintaro Furusaki
    Pages 157-163

  16. Production of Bioactive Metabolites by Cell and Tissue Cultures of Marine Macroalgae in Bioreactor Systems

    • Gregory L. Rorrer, Ronald Mullikin, Bryan Huang, William H. Gerwick, Sanjiv Maliakal, Donald P. Cheney
    Pages 165-184

  17. Trichosanthes Kirilowii Plant Cell Culture in a 5 Liter Bioreactor

    • Karen A. McDonald, Michael R. Stoner, N. Remi Shih, Alan P. Jackman
    Pages 185-193

  18. Economic Considerations for Food Ingredients Produced by Plant Cell and Tissue Culture

    • Walter E. Goldstein
    Pages 195-213

  19. Commercial Production of Ginseng by Plant Tissue Culture Technology

    • Ken Hibino, Keiichi Ushiyama
    Pages 215-224

  20. Achieving Economic Feasibility for Moderate-Value Food and Flavor Additives

    • Wayne R. Curtis
    Pages 225-236
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Keywords

About this book

Commercial development of cultured-derived food ingredients has attracted interna­ tional interest. As consumers have become more health conscious in recent years, the de­ mand for natural food ingredients and disease-preventative phytochemicals has increased tremendously. Plant Cell and Tissue Culture provides an alternative method for controlled production of these products. A wide range of food ingredients has been shown to be pro­ duced in culture. Much progress has been made in advancing this technology to the point that large-scale production has become possible. This book is developed from the Symposium "Plant Cell and Tissue Culture for Food Ingredient Production" which was held on April 13-17, 1997 at the American Chemical So­ ciety National Meeting in San Francisco, CA. In this book, international experts in acade­ mia, government, and industry discuss current advances in the field of plant cell and tissue culture with special emphasis on its application for food ingredient production. Topics re­ lated to various aspects of plant cell and tissue culture technology are discussed, including overviews of recent advances in plant metabolic pathway studies, process development for improving yields, and bioreactor design and operation for large-scale production. Economic considerations and issues related to the commercial development of culture-derived food in­ gredients are discussed. Also included are the safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world.

Editors and Affiliations

  • U.S. Food and Drug Administration, Summit-Argo, USA

    Tong-Jen Fu

  • Indian Institute of Technology, New Delhi, India

    Gurmeet Singh

  • The Pennsylvania State University, University Park, USA

    Wayne R. Curtis

Bibliographic Information

  • Book Title: Plant Cell and Tissue Culture for the Production of Food Ingredients

  • Editors: Tong-Jen Fu, Gurmeet Singh, Wayne R. Curtis

  • DOI: https://doi.org/10.1007/978-1-4615-4753-2

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer Science+Business Media New York 1999

  • Hardcover ISBN: 978-0-306-46100-2Published: 30 April 1999

  • Softcover ISBN: 978-1-4613-7155-7Published: 17 October 2012

  • eBook ISBN: 978-1-4615-4753-2Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: IX, 290

  • Topics: Plant Sciences, Food Science, Plant Physiology

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