Plant Cell and Tissue Culture for the Production of Food Ingredients

by Fu, Tong-Jen; Singh, Gurmeet; Curtis, Wayne R.

• ISBN13: 9780306461002
• ISBN10: 0306461005
• Format: Hardcover
• Copyright: 1999-04-01
• Publisher: Kluwer Academic Pub

Summary

This book reflects the latest development in plant cell and tissue culture technology, with special emphasis on its application for food ingredient production. Topics include 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 ingredients, as well as safety assessment schemes and regulatory frameworks set up by regulatory agencies around the world are also included.

Table of Contents

Plant Cell and Tissue Culture for Food Ingredient Production: An Introduction	1	(6)
Tong-Jen Fu
Gurmeet Singh
Wayne R. Curtis
Plant Secondary Metabolism: Control Points and Prospects for Genetic Manipulation of Phenylpropanoid Biosynthesis	7	(16)
Richard A. Dixon
Paul J. Howles
Chris Lamb
Ken Korth
Xian-Zhi He
Vincent J. H. Sewalt
Susanne Rasmussen
Production of Aromatic Amino Acid Derivatives through Metabolic Engineering of Crop Plants	23	(12)
Vincenzo De Luca
Vanillin Biosynthetic Pathways: An Overview	35	(10)
Daphna Havkin-Frenkel
Andrzej Podstolski
Ewa Witkowska
Piotr Molecki
Monika Mikolajczyk
Quantification of Metabolic Fluxes for Metabolic Engineering of Plant Products	45	(16)
Jacqueline V. Shanks
Sushil K. Rijhwani
John Morgan
Sundeep Vani
Rajiv Bhadra
Chih-Huang Ho
Biosynthesis and Accumulation of Rosmarinic Acid in Plant Cell Cultures	61	(14)
Maike Petersen
Overview of Yield Improvement Strategies for Secondary Metabolite Production in Plant Cell Culture	75	(10)
M. L. Shuler
Novel Approaches to Improve Plant Secondary Metabolite Production	85	(16)
R. Verpoorte
R. van der Heijden
H. J. G. ten Hoopen
J. Memelink
Elicitation---Manipulating and Enhancing Secondary Metabolite Production	101	(12)
Gurmeet Singh
The Selectivity by Plant Biotransformation	113	(8)
Hiroki Hamada
Tsutomu Furuya
Production of Betalains by Hairy Root Cultures of Beta vulgaris L	121	(8)
Usha Mukundan
Vaishali Bhide
Himanshu Dawada
Yield Improvement in Plant Cell Cultures by In Situ Extraction	129	(10)
Henrik Pedersen
Chee-Kok Chin
Amlan Dutta
Reactor Design for Root Culture: Oxygen Mass Transfer Limitations	139	(18)
Lia Tescione
Patrick Asplund
Wayne R. Curtis
Medium Recycling as an Operational Strategy to Increase Plant Secondary Metabolite Formation: Continuous Taxol Production	157	(8)
Minoru Seki
Shintaro Furusaki
Production of Bioactive Metabolites by Cell and Tissue Cultures of Marine Macroalgae in Bioreactor Systems	165	(20)
Gregory L. Rorrer
Ronald Mullikin
Bryan Huang
William H. Gerwick
Sanjiv Maliakal
Donald P. Cheney
Trichosanthes kirilowii Plant Cell Culture in a 5 Liter Bioreactor	185	(10)
Karen A. McDonald
Michael R. Stoner
N. Remi Shih
Alan P. Jackman
Economic Considerations for Food Ingredients Produced by Plant Cell and Tissue Culture	195	(20)
Walter E. Goldstein
Commercial Production of Ginseng by Plant Tissue Culture Technology	215	(10)
Ken Hibino
Keiichi Ushiyama
Achieving Economic Feasibility for Moderate-Value Food and Flavor Additives: A Perspective on Productivity and Proposal for Production Technology Cost Reduction	225	(12)
Wayne R. Curtis
Plant Cell and Tissue Culture for Food Ingredient Production: Safety Considerations	237	(14)
Tong-Jen Fu
The Safety Assessment of Flavor Ingredients Derived from Plant Cell and Tissue Culture	251	(8)
J. B. Hallagan
J. M. Putnam
N. A. Higley
R. L. Hall
European Guidelines for Safety Evaluation of Flavourings Produced by Plant Tissue Culture	259	(6)
Jorn Gry
Food Ingredients from Plant Cell and Tissue Culture: Regulatory Considerations	265	(10)
Nega Beru
Regulatory Issues: Canadian Perspective	275	(6)
Karen E. McIntyre
Regulations for Plant Cell Culture Derived Products in Japan	281	(6)
Keiichi Ushiyama
Index	287