Cell and Tissue Culture Models for Pharmacological Investigation of an Herbal Combination of Myrrh, Coffee Charcoal and Chamomile Flower Extract in the Context of IBD

2021 ◽  
Author(s):  
L Schiller ◽  
B Lipowicz ◽  
A Hoffmeister ◽  
S Kallendrusch ◽  
C Vissiennon
2012 ◽  
Vol 84 (9) ◽  
pp. 3938-3944 ◽  
Author(s):  
Paul M. van Midwoud ◽  
Arnout Janse ◽  
Marjolijn T. Merema ◽  
Geny M. M. Groothuis ◽  
Elisabeth Verpoorte

1992 ◽  
Vol 8 (2) ◽  
pp. 78
Author(s):  
David A. Evans

2019 ◽  
Vol 19 (1) ◽  
Author(s):  
Anthony J. Conner ◽  
Helen Searle ◽  
Jeanne M. E. Jacobs

Abstract Background A frequent problem associated with the tissue culture of Compositae species such as chicory (Cichorium intybus L.) and lettuce (Lactuca sativa L.) is the premature bolting to in vitro flowering of regenerated plants. Plants exhibiting such phase changes have poor survival and poor seed set upon transfer from tissue culture to greenhouse conditions. This can result in the loss of valuable plant lines following applications of cell and tissue culture for genetic manipulation. Results This study demonstrates that chicory and lettuce plants exhibiting stable in vitro flowering can be rejuvenated by a further cycle of adventitious shoot regeneration from cauline leaves. The resulting rejuvenated plants exhibit substantially improved performance following transfer to greenhouse conditions, with increased frequency of plant survival, a doubling of the frequency of plants that flowered, and substantially increased seed production. Conclusion As soon as in vitro flowering is observed in unique highly-valued chicory and lettuce lines, a further cycle of adventitious shoot regeneration from cauline leaves should be implemented to induce rejuvenation. This re-establishes a juvenile phase accompanied by in vitro rosette formation, resulting in substantially improved survival, flowering and seed set in a greenhouse, thereby ensuring the recovery of future generations from lines genetically manipulated in cell and tissue culture.


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