《植物生理学报》 2015, 51(3): 302-306

甘草细胞在搅拌式生物反应器中的放大培养

李雅丽*, 孟婷婷, 王毛毛, 李晓雪, 李蓉蓉, 郭晓强

内蒙古科技大学数理与生物工程学院, 内蒙古包头014010

通信作者：李雅丽；E-mail: btliyali@126.com；Tel: 0472-5954358

摘　要：

在建立了稳定的甘草细胞搅拌式生物反应器放大培养体系的基础上, 本文研究了甘草细胞在搅拌式反应器中悬浮培养的生长特性, 包括细胞生长、细胞膜的透性、培养体系的pH变化及甘草黄酮合成情况等, 并与摇瓶培养作比较。结果发现, 同等条件下, 反应器中培养细胞生物量的积累低于摇瓶培养, 整个培养周期较摇瓶培养缩短。培养过程中同一时间段反应器中的pH值略低于摇瓶中的pH, 细胞中H₂O₂的浓度是摇瓶中的1.8倍, 甘草黄酮的产量是摇瓶培养的1.5倍, 表明反应器中机械搅拌与流体剪切的培养环境对细胞生长起到一定程度的抑制作用, 但刺激了细胞次生代谢产物甘草黄酮较高水平的合成。

关键词：甘草细胞; 生物反应器; 摇瓶培养; 生长特性

收稿：2014-11-06   修定：2015-02-19

资助：国家自然科学基金(31460064)、内蒙古自治区高等学校“青年科技英才计划”(NJYT-15-A08)、内蒙古自然科学基金(2013MS0512)和内蒙古自治区高等学校科学研究项目(NJZY13152)。

Amplification Culture of Glycyrrhiza uralensis Cell in Stirring Bioreactor

LI Ya-Li*, MENG Ting-Ting, WANG Mao-Mao, LI Xiao-Xue, LI Rong-Rong, GUO Xiao-Qiang

School of Mathematics, Physics and Biology Engineering, Inner Mongolia University of Science and Technology, Baotou, Inner Mongolia 014010, China

Corresponding author: LI Ya-Li; E-mail: btliyali@126.com; Tel: 0472-5954358

Abstract:

Based on the establishment of a stable Glycyrrhiza uralensis (licorice) cells amplification culture system in stirring bioreactor, the growth characteristics of cell suspension culture in stirring bioreactor were studied, including the cell growth, cell membrane permeability, the pH change of the culture system and licorice flavonoids synthesis, and compared with the shake flask culture. The results showed that cell biomass accumulation in the bioreactor was less than that in shake flask under the same conditions, and the whole cultivation period was shortened. At the same time in the culture period, pH was slightly lower than that in the shake flask, the H₂O₂ concentration in cells was 1.8 times of that in shake flask, and the production of licorice flavonoids was 1.5 times of that in the shake flask. These indicated that the cultivation environment with mechanical agitation and fluid shear in the bioreactor inhibited the cells growth at a certain level, but stimulated secondary metabolites licorice flavonoids synthesis cell in higher levels.

Key words: Glycyrrhiza uralensis (licorice) cell; bioreactor; shake flask culture; growth characteristic