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Rosavin as a product of glycosylation by Rhodiola rosea (roseroot) cell cultures

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Abstract

The paper discusses glycosylation of trans-cinnamyl alcohol to obtain the biologically active compound rosavin and possibly other cinnamoylglycosides. Cell suspension cultures of Rhodiola rosea were established from callus of leaf origin cultured under light in a modified Murashige and Skoog medium. Under these conditions, no rosavin was formed. However, when trans-cinnamyl alcohol (2.5 mM; in MeOH) was added to the medium, after 72 h incubation cells transformed over 90% of the cinnamyl alcohol into a number of unidentified products. The structure of potential rosavin accumulated in intracellular spaces was elucidated as [3-phenyl-2-propenyl-O-(6'-O-α-L-arabinopyranosyl) -β-D-glucopyranoside] by means of chemical and spectral analysis using TLC, HPLC, UV, LSIMS and NMR methods. Rosavin yields of 0.03–1.01% dry weight were obtained. The actual amount depended on the cell strain cultured and the biotransformation period.

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Authors and Affiliations

  1. Dept. of Biology and Pharm. Bot., Medical University of Warsaw, ul. Banacha 1, 02-097, Warsaw, Poland

    Mirosława Furmanowa & Małgorzata Hartwich

  2. Institut für Entwicklungs- und Molekularbiologie der Pflanzen, Heinrich-Heine Universität Düsseldorf, Universitätsstr. 1, Geb. 26.13, 40225, Düsseldorf, Germany

    August W. Alfermann

  3. Dept. of Chemistry, Warsaw University, ul. Pasteura 1, 02-093, Warsaw, Poland

    Wiktor Koźmiński

  4. Institute of Organic Chemistry, Polish Academy of Sciences, ul. Kasprzaka 44/52, 01-224, Warsaw, Poland

    Marian Olejnik

Authors
  1. Mirosława Furmanowa
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  2. Małgorzata Hartwich
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  3. August W. Alfermann
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  4. Wiktor Koźmiński
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  5. Marian Olejnik
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Furmanowa, M., Hartwich, M., Alfermann, A.W. et al. Rosavin as a product of glycosylation by Rhodiola rosea (roseroot) cell cultures. Plant Cell, Tissue and Organ Culture 56, 105–110 (1999). https://doi.org/10.1023/A:1006232023274

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