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首页> 外文会议>International Conference on Food, Agriculture and Natural Resources >In Vitro Bioassay of Allelopathy in Robusta Coffee Callus Using Sandwich Method
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In Vitro Bioassay of Allelopathy in Robusta Coffee Callus Using Sandwich Method

机译：使用夹层法在罗布斯塔咖啡愈伤组织中的体外生物测定

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The allelopathic potential of various plants, including coffee species, has been studied. Although the allelopathic potential of coffee leaves, stems, and roots has been reported, there is no detailed information about coffee callus. Since this callus produces bioactive metabolites, we focused on investigating the allelopathic potential of Robusta coffee (Coffea canephora) callus as follows. The sandwich (SW) method, a small-scale bioassay using dried leaves of test plants and recipient lettuce seedlings, was adapted to identify the allelopathic activity of target coffee calli. Test samples were prepared as 10 mg of dried calli under five drying conditions: oven drying at 40°C, 60°C, 80°C, silica gel drying, and freeze-drying. The appearance of each dried callus and chemical features of its water extract varied depending on drying conditions. However, all Robusta coffee calli showed a strong suppressive effect on the growth of hypocotyls and roots of lettuce seedlings. Based on this finding, we analyzed the endogenous level of caffeine (1,3,7-trimethylxanthine), a known allelochemical of coffee and tea plants, using HPLC. In this report, we discuss 1) technical points such as moisture content, drying method, and managing sample quality in the SW method for calli, and 2) the relationship between allelopathic potential and endogenous caffeine level of Robusta coffee calli.
机译：研究了包括咖啡物种的各种植物的化感受性潜力。虽然据报道，咖啡叶，茎和根的化感受潜力，但没有关于咖啡愈伤组织的详细信息。由于这种愈伤组织产生了生物活性代谢物，我们专注于调查Robusta咖啡（Coffea Canephora）愈伤组织的化感受潜力如下。三明治（SW）方法是一种使用干燥的试验植物和受体莴苣幼苗的小型生物测定，适于鉴定目标咖啡Calli的化感受活性。在五种干燥条件下制备测试样品为10mg干愈伤组织：烘箱干燥在40℃，60℃，80℃，硅胶干燥和冷冻干燥中。其水提取物的每个干愈伤组织和化学特征的外观根据干燥条件而变化。然而，所有Robusta咖啡Calli都对莴苣幼苗的幼杆和根源的生长表现出强烈的抑制作用。基于该发现，我们分析了使用HPLC的咖啡因（1,3,7-三甲基黄嘌呤），咖啡和茶叶植物的已知等级化学的内源性水平。在本报告中，我们讨论了1）诸如水分含量，干燥方法和管理SW方法中的样品质量的技术要点，以及2）罗布斯塔咖啡阵列的化感势和内源性咖啡因水平之间的关系。

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