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AssigneeDianaPlantScience, Inc.
InventorsSung-Yong Harrison Yoon, Young Chul Park, Amy McDonald, Camille Pierre Dubois, Sonia Lall
Estimating the term…
A method of preparing cocoa oligomeric procyanidins from cocoa cell cultures grown in the presence of monosaccharide can increase production of procyanidins as follows: culturing cells sufficient to result in production of cocoa oligomeric procyanidins at a first rate; and introducing a monosaccharide to the cells sufficient for inducing the cells to produce the cocoa oligomeric procyanidins at a second rate that his higher than the first rate. The method can further include extracting the cocoa oligomeric procyanidins from the cells, and such extracting can occur between 1 day to 21 days after introduction of the monosaccharide. Optionally, the monosaccharide can be introduced in an amount about 0.5% to about to about 20% by volume of the culture medium. The monosaccharide can be glucose, sucrose, fructose, or the like. The monosaccharide can be introduced during or after a last phase of an exponential growth state.
An isolated cocoa cell line, comprising cocoa callus cells derived from a Theobroma cacao plant, the callus cells being selected to produce greater than 100 mg of procyanidins per liter of cell culture, greater than 200 mg of procyanidins per liter of packed cells, and less than 0.5 ug caffeine and less than 0.75 ug theobromine per mg of procyanidins when grown in a cell suspension culture comprising a carbon source, a nitrogen source, and one or more supplements selected from the group consisting of a macronutrient, a micronutrient, an auxin, a cytokinin, a vitamin, an amino acid, a hormone, inositol, and a myo-inositol.
A method of preparing cocoa oligomeric procyanidins, the method comprising:
A method of preparing cocoa oligomeric procyanidins, the method comprising:
Dependencies are inferred from the claim text.