Food-grade sugar can promote differentiation in melon (Cucumis melo L.) tissue culture
The objective of the present study was to investigate the origin of discrepancy between experimental results in in vitro culture of Turkish melon (Cucumis melo L.) cultivars, conducted by the same individual using the same protocol and same seed batches in two different laboratories. The difference...
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| Veröffentlicht in: | In vitro cellular & developmental biology. Plant 2012, Vol.48 (6), p.600-608 |
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| creator | Çürük, Sebahattin Çetiner, Selim Yalçın-Mendi, Yeşim Carmeli-Weissberg, Mira Graber, Ellen Gaba, Victor |
| description | The objective of the present study was to investigate the origin of discrepancy between experimental results in in vitro culture of Turkish melon (Cucumis melo L.) cultivars, conducted by the same individual using the same protocol and same seed batches in two different laboratories. The difference in the sucrose source was found to be the major reason for the deviation in results between the two laboratories. The percentage of regenerating explants and the number of bud-like protuberances and/or shoots were significantly greater when a food-grade Turkish sucrose was used in the medium compared with analytical-grade sucrose. Media formulated with the food-grade sucrose regenerated 37 and 67 % more explants and bud-like protuberances and/or shoots per explant, respectively, than media containing analytical-grade sucrose. No meaningful differences were found in added elements or anions between the sucrose sources or by liquid chromatography/mass spectroscopy. The only significant chemical difference observed between the sucrose samples was the presence of melanoidins (Maillard reaction products) in the food-grade sucrose. The melanoidins were of high molecular weight (>3,000 Da determined by ultrafiltration), with characteristic ultraviolet–visible spectra and in vitro antioxidant activity. Melanoidin-containing sucrose can be differentiated by color and spectroscopy. |
| doi_str_mv | 10.1007/s11627-012-9453-0 |
| format | Article |
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The difference in the sucrose source was found to be the major reason for the deviation in results between the two laboratories. The percentage of regenerating explants and the number of bud-like protuberances and/or shoots were significantly greater when a food-grade Turkish sucrose was used in the medium compared with analytical-grade sucrose. Media formulated with the food-grade sucrose regenerated 37 and 67 % more explants and bud-like protuberances and/or shoots per explant, respectively, than media containing analytical-grade sucrose. No meaningful differences were found in added elements or anions between the sucrose sources or by liquid chromatography/mass spectroscopy. The only significant chemical difference observed between the sucrose samples was the presence of melanoidins (Maillard reaction products) in the food-grade sucrose. The melanoidins were of high molecular weight (>3,000 Da determined by ultrafiltration), with characteristic ultraviolet–visible spectra and in vitro antioxidant activity. Melanoidin-containing sucrose can be differentiated by color and spectroscopy.</description><identifier>ISSN: 1054-5476</identifier><identifier>EISSN: 1475-2689</identifier><identifier>DOI: 10.1007/s11627-012-9453-0</identifier><language>eng</language><publisher>New York: Springer-Verlag</publisher><subject>Anions ; antioxidant activity ; Antioxidants ; Aqueous solutions ; Betting ; Biomedical and Life Sciences ; Cell Biology ; color ; Cotyledons ; Cucumis melo ; Cultivars ; Developmental Biology ; DEVELOPMENTAL BIOLOGY/MORPHOGENESIS ; Experiments ; Food ; Fourier transforms ; In vitro regeneration ; Laboratories ; Life Sciences ; Liquid chromatography ; Maillard reaction products ; mass spectrometry ; Mass spectroscopy ; melanoidins ; Molecular weight ; Plant Breeding/Biotechnology ; Plant cells ; Plant Genetics and Genomics ; Plant Sciences ; Plants ; R&D ; Research & development ; Sea level ; Seeds ; Shoots ; Studies ; Sucrose ; Sugar ; Sugars ; tissue culture ; Ultrafiltration ; Water quality</subject><ispartof>In vitro cellular & developmental biology. Plant, 2012, Vol.48 (6), p.600-608</ispartof><rights>The Society for In Vitro Biology 2012</rights><rights>Copyright Society for In Vitro Biology Dec 2012</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c338t-e42e68657642abdbd9c9f6bdc285b32c90d8ab5d68d0e43126665117000736953</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.jstor.org/stable/pdf/23326890$$EPDF$$P50$$Gjstor$$H</linktopdf><linktohtml>$$Uhttps://www.jstor.org/stable/23326890$$EHTML$$P50$$Gjstor$$H</linktohtml><link.rule.ids>314,777,781,800,27905,27906,41469,42538,51300,57998,58231</link.rule.ids></links><search><creatorcontrib>Çürük, Sebahattin</creatorcontrib><creatorcontrib>Çetiner, Selim</creatorcontrib><creatorcontrib>Yalçın-Mendi, Yeşim</creatorcontrib><creatorcontrib>Carmeli-Weissberg, Mira</creatorcontrib><creatorcontrib>Graber, Ellen</creatorcontrib><creatorcontrib>Gaba, Victor</creatorcontrib><title>Food-grade sugar can promote differentiation in melon (Cucumis melo L.) tissue culture</title><title>In vitro cellular & developmental biology. Plant</title><addtitle>In Vitro Cell.Dev.Biol.-Plant</addtitle><description>The objective of the present study was to investigate the origin of discrepancy between experimental results in in vitro culture of Turkish melon (Cucumis melo L.) cultivars, conducted by the same individual using the same protocol and same seed batches in two different laboratories. The difference in the sucrose source was found to be the major reason for the deviation in results between the two laboratories. The percentage of regenerating explants and the number of bud-like protuberances and/or shoots were significantly greater when a food-grade Turkish sucrose was used in the medium compared with analytical-grade sucrose. Media formulated with the food-grade sucrose regenerated 37 and 67 % more explants and bud-like protuberances and/or shoots per explant, respectively, than media containing analytical-grade sucrose. No meaningful differences were found in added elements or anions between the sucrose sources or by liquid chromatography/mass spectroscopy. The only significant chemical difference observed between the sucrose samples was the presence of melanoidins (Maillard reaction products) in the food-grade sucrose. The melanoidins were of high molecular weight (>3,000 Da determined by ultrafiltration), with characteristic ultraviolet–visible spectra and in vitro antioxidant activity. Melanoidin-containing sucrose can be differentiated by color and spectroscopy.</description><subject>Anions</subject><subject>antioxidant activity</subject><subject>Antioxidants</subject><subject>Aqueous solutions</subject><subject>Betting</subject><subject>Biomedical and Life Sciences</subject><subject>Cell Biology</subject><subject>color</subject><subject>Cotyledons</subject><subject>Cucumis melo</subject><subject>Cultivars</subject><subject>Developmental Biology</subject><subject>DEVELOPMENTAL BIOLOGY/MORPHOGENESIS</subject><subject>Experiments</subject><subject>Food</subject><subject>Fourier transforms</subject><subject>In vitro regeneration</subject><subject>Laboratories</subject><subject>Life Sciences</subject><subject>Liquid chromatography</subject><subject>Maillard reaction products</subject><subject>mass spectrometry</subject><subject>Mass spectroscopy</subject><subject>melanoidins</subject><subject>Molecular weight</subject><subject>Plant Breeding/Biotechnology</subject><subject>Plant cells</subject><subject>Plant Genetics and Genomics</subject><subject>Plant Sciences</subject><subject>Plants</subject><subject>R&D</subject><subject>Research & development</subject><subject>Sea level</subject><subject>Seeds</subject><subject>Shoots</subject><subject>Studies</subject><subject>Sucrose</subject><subject>Sugar</subject><subject>Sugars</subject><subject>tissue culture</subject><subject>Ultrafiltration</subject><subject>Water quality</subject><issn>1054-5476</issn><issn>1475-2689</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNp9UT1PwzAQjRBIlMIPYEBYYoHB5fydjKiigFSJAcpqObFTpWrjYicD_x6HIMTUW-5O9959vMuySwIzAqDuIyGSKgyE4oILhuEomxCuBKYyL45TDIJjwZU8zc5i3AAAAaIm2cfCe4vXwViHYr82AVWmRfvgd75zyDZ17YJru8Z0jW9R06Kd26bgdt5X_a6JPylazu5Q18TYO1T1264P7jw7qc02uotfP81Wi8f3-TNevj69zB-WuGIs77Dj1MlcCiU5NaUtbVEVtSxtRXNRMloVYHNTCitzC44zQqWUghCV1ldMFoJNs5uxb9r4s3ex0xvfhzaN1IRzXiSDIqHIiKqCjzG4Wu9DszPhSxPQg3x6lE8n-fQgn4bEoSMnJmy7duFf5wOkq5G0iZ0Pf1MoY8Mbhvr1WK-N12YdmqhXbxQITwexXBJ2EEGBKc6-Adv8jMY</recordid><startdate>2012</startdate><enddate>2012</enddate><creator>Çürük, Sebahattin</creator><creator>Çetiner, Selim</creator><creator>Yalçın-Mendi, Yeşim</creator><creator>Carmeli-Weissberg, Mira</creator><creator>Graber, Ellen</creator><creator>Gaba, Victor</creator><general>Springer-Verlag</general><general>Springer Science + Business Media</general><general>Springer Nature B.V</general><scope>FBQ</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>4T-</scope><scope>4U-</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88A</scope><scope>88I</scope><scope>8AF</scope><scope>8AO</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>LK8</scope><scope>M0K</scope><scope>M0S</scope><scope>M2P</scope><scope>M7P</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>Q9U</scope><scope>S0X</scope></search><sort><creationdate>2012</creationdate><title>Food-grade sugar can promote differentiation in melon (Cucumis melo L.) tissue culture</title><author>Çürük, Sebahattin ; 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Plant</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Çürük, Sebahattin</au><au>Çetiner, Selim</au><au>Yalçın-Mendi, Yeşim</au><au>Carmeli-Weissberg, Mira</au><au>Graber, Ellen</au><au>Gaba, Victor</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Food-grade sugar can promote differentiation in melon (Cucumis melo L.) tissue culture</atitle><jtitle>In vitro cellular & developmental biology. Plant</jtitle><stitle>In Vitro Cell.Dev.Biol.-Plant</stitle><date>2012</date><risdate>2012</risdate><volume>48</volume><issue>6</issue><spage>600</spage><epage>608</epage><pages>600-608</pages><issn>1054-5476</issn><eissn>1475-2689</eissn><abstract>The objective of the present study was to investigate the origin of discrepancy between experimental results in in vitro culture of Turkish melon (Cucumis melo L.) cultivars, conducted by the same individual using the same protocol and same seed batches in two different laboratories. The difference in the sucrose source was found to be the major reason for the deviation in results between the two laboratories. The percentage of regenerating explants and the number of bud-like protuberances and/or shoots were significantly greater when a food-grade Turkish sucrose was used in the medium compared with analytical-grade sucrose. Media formulated with the food-grade sucrose regenerated 37 and 67 % more explants and bud-like protuberances and/or shoots per explant, respectively, than media containing analytical-grade sucrose. No meaningful differences were found in added elements or anions between the sucrose sources or by liquid chromatography/mass spectroscopy. The only significant chemical difference observed between the sucrose samples was the presence of melanoidins (Maillard reaction products) in the food-grade sucrose. The melanoidins were of high molecular weight (>3,000 Da determined by ultrafiltration), with characteristic ultraviolet–visible spectra and in vitro antioxidant activity. Melanoidin-containing sucrose can be differentiated by color and spectroscopy.</abstract><cop>New York</cop><pub>Springer-Verlag</pub><doi>10.1007/s11627-012-9453-0</doi><tpages>9</tpages></addata></record> |
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| subjects | Anions antioxidant activity Antioxidants Aqueous solutions Betting Biomedical and Life Sciences Cell Biology color Cotyledons Cucumis melo Cultivars Developmental Biology DEVELOPMENTAL BIOLOGY/MORPHOGENESIS Experiments Food Fourier transforms In vitro regeneration Laboratories Life Sciences Liquid chromatography Maillard reaction products mass spectrometry Mass spectroscopy melanoidins Molecular weight Plant Breeding/Biotechnology Plant cells Plant Genetics and Genomics Plant Sciences Plants R&D Research & development Sea level Seeds Shoots Studies Sucrose Sugar Sugars tissue culture Ultrafiltration Water quality |
| title | Food-grade sugar can promote differentiation in melon (Cucumis melo L.) tissue culture |
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