Food Engineering Progress
Korean Society for Food Engineering
Article

Aloe vera L.로부터 캘러스의 유도 및 배양

김명욱1, 이신영2,*
Myung-Uk Kim1, Shin-Young Lee2,*
1(재)경북해양바이오산업연구원
2강원대학교 생물공학과
1Gyeongbuk Institute for Marine Bioindustry
2Department of Bioengineering and Technology, Kangwon National University
*Corresponding author: Shin-Young Lee, Department of Bioengineering and Technology, Kangwon National University, Chuncheon 200- 701, Korea. Tel: +82-33-250-6273; Fax: +82-33-243-6350, E-mail: sylee@kangwon.ac.kr

ⓒ Copyright 2012 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Received: Jul 23, 2012; Revised: Aug 22, 2012; Accepted: Aug 23, 2012

Published Online: Aug 31, 2012

Abatract

A callus formation from Aloe vera L. was inducted, and the tissue cultivation of induced callus was investigated. As a result of using a combined growth factors kinetin and NAA (or 2,4-D) varying from 0.5 to 30 μM and 3% sucrose in MS solid medium, the callus grew better than using either kinetin or auxins alone. Supplementation of 2,4-D in the combined growth factor formulation showed an enhanced callus growth. The maximum callus growth occurred when kinetin 5 μM and 2,4-D 30 μM were added in the MS medium. The optimal culture conditions for the callus growth were 25°C, pH 5.5 and 8-10 weeks of cultivation, yielding callus weight of 11.03 mg/aloe tissue (0.5 cm2). Water or ethanol (60%, v/v) extracts from Aloe callus contained the bioactives contents of fresh Aloe vera gel such as glucomannan, and the level of total phenolics content was much higher than that of Aloe vera whole leaf, suggesting the possibility as an alternative production method of Aloe vera bioactives.

Keywords: Aloe vera L.; callus induction; tissue culture; bioactives. glucomannan