ArticleBioMed research international2015
Factors affecting the accumulation of curcumin in microrhizomes of Curcuma aromatica Salisb.
Article in BioMed research international, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed, 21 citations in OpenAlex.
- Natural products in the treatment of diabetic foot infection.European journal of medical research · 2025Review
- Biotechnological advances for improving natural pigment production: a state-of-the-art review.Bioresources and bioprocessing · 2022Review
- In vitro acclimatization ofPlant biotechnology (Tokyo, Japan) · 2021Article
- Transcriptional Regulatory Networks Associate with Early Stages of Potato Virus X Infection ofInternational journal of molecular sciences · 2021Article
- Effects of exogenous 6-BA and NAA on growth and contents of medicinal ingredient ofSaudi journal of biological sciences · 2018Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Curcuminoids, and mainly curcumin, are potential therapeutic agents for the prevention of various diseases; however, little is known about the factors that influence their accumulation in Curcuma species. In this study, the effects of factors such as sucrose concentration, different ratios of 6-benzylaminopurine (6-BA) and α-naphthalene acetic acid (NAA), and light quality on the accumulation of curcumin and other curcuminoids in Curcuma aromatica were investigated. Microrhizomes grown on media containing 3% sucrose produced more curcumin and other curcuminoids than those grown on higher concentrations. Moreover, when compared to other ratios of 6-BA and NAA, microrhizomes induced on 3% sucrose media supplemented with 3.0 mg/L 6-BA and 0.5 mg/L NAA produced more curcumin and other curcuminoids; however, the amount was less than in microrhizomes grown on 3% sucrose alone. We determined that a 5% sucrose medium supplemented with 3.0 mg/L of 6-BA and 0.5 mg/L of NAA enhanced the levels of curcumin and curcuminoids and that exposure to red light further increased production.
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