The Effect of Some Plant Growth Regulators on the Induction of Calluses and Carbohydrates on the Biochemical Composition of Chicory (Cichorium intybus L.) In Vitro

Subject Areas : Developmental biology of plants and animals , development and differentiation in microorganisms

leila beikmahdavi ¹ (Department of Biology, Qaemshahr Branch, Islamic Azad University, Mazandaran, Qaemshahr, Iran)
Roya Bishehkolaei ² (member of faculty)
Abbas Ali Dehpour joybari ³ (Department of biology,Qaemshahr branch,Islamic azad university,Qaemshahr .Iran)
saeed soltani ⁴ (Plant Physiology, Biology, Basic Sciences, Ghaemshahr Islamic Azad University)

Received: 2022-05-23 Accepted : 2023-01-01 Published : 2023-07-23

Keywords: Anthocyanins, flavonoid, antioxidants, phenol,

Abstract :

Cichorium intybus L. is a biennial plant that all parts of this plant (roots, leaves, seeds) are used medicinally. The aim of this study was to investigate the effect of growth regulators on the induction of calluses from chicory leaves and petioles and to investigate the effect of carbohydrates (sucrose and glucose) on the biochemical composition (flavonoid, Antioxidant activity, phenol, sugar, anthocyanin) of the produced Calli. For this purpose, BAP and KIN cytokinins at three levels (0.5, 1 and 1.5 mg/l) and NAA auxin at three levels (0.2, 0.5 and 1 mg/l) in MS medium were used to induction callus. Also, the effect of different levels of sucrose and glucose was investigated on five levels (1, 2, 3, 4, 5%) with control treatment ½ MS medium. The highest percentage of callus formation and callus weight was observed in culture medium containing 1 mg / l of BAP and NAA. The results showed that the studied carbohydrates had a significant effect on the biochemical composition of chicory (P<0.01). The highest amount of phenol was observed in the treatment of 3% glucose (0.28 mg gallic acid / g fresh weight) and the highest amount of flavonoids was observed in the concentration of 4% glucose (0.29 mg quercetin / g fresh weight). Also, the highest amount of antioxidant and sugar activities were observed in glucose concentration of 1% (89.51%) and glucose 4% (86.97 µg), respectively. The highest amount of anthocyanin (7.1 µM per gram of fresh weight) was observed in 5% glucose treatment.

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