Metabolic Plasticity and Terpenoid Modulation in Zanthoxylum armatum Callus Cultures: Chemical Composition and Biotechnological Perspectives

IF 2.5 3区 农林科学 Q3 CHEMISTRY, APPLIED
Flavour and Fragrance Journal Pub Date : 2026-06-12 Epub Date: 2026-03-09 DOI:10.1002/ffj.70083
Sumit Purohit, Balwant Rawat, Ravendra Kumar, Mrinalini Agarwal, Somya Sinha, Shivani Negi, Namini Joshi, Akshita Raj, Prabhakar Semwal, A. Dheerani, Janhvi Mishra Rawat, Mozaniel Santana de Oliveira
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引用次数: 0

Abstract

This study provides the systematic evaluation of methyl jasmonate (MeJA), yeast extract (YE) and silver nanoparticles (AgNPs) as elicitors for essential oil biosynthesis in Zanthoxylum armatum callus cultures. Thirteen elicitation treatments revealed pronounced quantitative and qualitative metabolic plasticity. Across treatments, total identified compounds ranged from 91.3% to 97.5%, confirming high analytical coverage. Monoterpene hydrocarbons represented 17.4%–61.4% of the oils, while oxygenated monoterpenes ranged from 14.1% to 69.1%, demonstrating strong elicitor- and concentration-dependent shifts, indicating differential activation of terpenoid biosynthetic pathways. Linalool, a key bioactive constituent, varied substantially (10.4%–45.5%), aligning with previously reported natural oils. Limonene also showed high abundance (10.3%–21.3%), and β-phellandrene peaked at 37.6% in one treatment. Notably, treatment T4 generated the most oxygenated monoterpene–rich profile (69.1%), whereas T6, T11, and T12 produced hydrocarbon-dominant profiles (59%–61%), demonstrating elicitor-driven chemotype-like modulation in vitro. These findings highlight the metabolic flexibility of Z. armatum callus tissues and establish elicitation as a controllable biotechnological strategy for tailoring terpenoid profiles and producing high-value aroma compounds independent of environmental variability. This study is the first to demonstrate elicitor-induced chemotype-like modulation of essential oil composition in Zanthoxylum armatum callus cultures. By integrating biotic and abiotic elicitors (MeJA, yeast extract and AgNPs), we reveal pronounced metabolic plasticity and controllable shifts between monoterpene hydrocarbon and oxygenated monoterpene dominant profiles. The findings establish callus elicitation as a precision biotechnological platform for tailoring terpenoid biosynthesis and producing high-value aroma compounds independent of environmental constraints. These findings reinforce callus culture as a valuable system for controlled production of essential oil constituents and for advancing biotechnological strategies targeting specific chemotypes.

Abstract Image

花椒愈伤组织的代谢可塑性和萜类调节:化学成分和生物技术的观点
本研究系统评价了茉莉酸甲酯(MeJA)、酵母提取物(YE)和纳米银粒子(AgNPs)作为花椒愈伤组织中精油生物合成的激发子。13种诱导处理显示出明显的定量和定性代谢可塑性。在整个处理过程中,鉴定出的化合物总数从91.3%到97.5%不等,证实了较高的分析覆盖率。单萜烯烃占17.4% ~ 61.4%,而氧化单萜烯占14.1% ~ 69.1%,表现出强烈的激发子和浓度依赖性,表明萜类生物合成途径的不同激活。芳樟醇是一种关键的生物活性成分,变化很大(10.4%-45.5%),与之前报道的天然油一致。柠檬烯也表现出较高的丰度(10.3% ~ 21.3%),而β-茶树烯在单次处理中丰度最高,达到37.6%。值得注意的是,T4处理产生了最富氧的单萜烯谱(69.1%),而T6、T11和T12处理产生了碳氢化合物优势谱(59%-61%),证明了激发子驱动的体外化学型样调节。这些研究结果强调了香姜愈伤组织的代谢灵活性,并建立了诱导作为一种可控的生物技术策略,可以定制萜类化合物的谱,并产生不受环境变化影响的高价值香气化合物。这项研究首次证明了激发剂诱导的花椒愈伤组织中精油成分的化学型样调节。通过整合生物和非生物激发子(MeJA,酵母提取物和AgNPs),我们揭示了单萜烯碳氢化合物和氧化单萜烯优势谱之间明显的代谢可塑性和可控转变。研究结果表明,愈伤组织诱导是一种精确的生物技术平台,可用于定制萜类生物合成和生产不受环境限制的高价值芳香化合物。这些发现加强了愈伤组织培养作为控制精油成分生产和推进针对特定化学型的生物技术策略的有价值的系统。
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来源期刊
Flavour and Fragrance Journal
Flavour and Fragrance Journal 工程技术-食品科技
CiteScore
6.00
自引率
3.80%
发文量
40
审稿时长
1 months
期刊介绍: Flavour and Fragrance Journal publishes original research articles, reviews and special reports on all aspects of flavour and fragrance. Its high scientific standards and international character is ensured by a strict refereeing system and an editorial team representing the multidisciplinary expertise of our field of research. Because analysis is the matter of many submissions and supports the data used in many other domains, a special attention is placed on the quality of analytical techniques. All natural or synthetic products eliciting or influencing a sensory stimulus related to gustation or olfaction are eligible for publication in the Journal. Eligible as well are the techniques related to their preparation, characterization and safety. This notably involves analytical and sensory analysis, physical chemistry, modeling, microbiology – antimicrobial properties, biology, chemosensory perception and legislation. The overall aim is to produce a journal of the highest quality which provides a scientific forum for academia as well as for industry on all aspects of flavors, fragrances and related materials, and which is valued by readers and contributors alike.
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