Method of treating plant and method of making plant-based food or drink product

Patent metadata

Field	Value
Publication number	US-12213503-B2
Application number	US-202117393709-A
Country	US
Kind code	B2
Filing date	Aug 4, 2021
Priority date	Aug 5, 2020
Publication date	Feb 4, 2025
Grant date	Feb 4, 2025

Abstract

The present disclosure relates to a method of increasing an amount of a stilbenoid, and/or one or more compounds selected from the group consisting of TCA cycle metabolites, polyamine alkaloids, 4-aminobutyric acid, abscisic acid and salts thereof in a plant, the method comprising steps of:irradiating the plant, part, crushed material or cultured plant cell with light, wherein a fluence at a wavelength range of 275-295 nm is 50,000-2,500,000 μmol/m2, while at the same time a fluence at a wavelength range of 200-270 nm is less than 20% of the fluence at the wavelength range of 275-295 nm; andstoring the irradiated plant, part, crushed material or cultured plant cell in a dark place for 1 day or more.

First claim

The invention claimed is:

1. A method of increasing an amount of one or more compounds selected from the group consisting of stilbenoids, TCA cycle metabolites, polyamine alkaloids, 4-aminobutyric acid, abscisic acid and salts in a plant cell culture, the method comprising steps of:
irradiating the plant cell culture with light at a wavelength range of 275-295 nm, at a fluence of 50,000-2,500,000 μmol/m 2 , while at the same time a fluence at a wavelength range of 200-270 nm is less than 20% of the fluence at the wavelength range of 275-295 nm; and then
storing the irradiated plant cell culture for 1 day or more in a dark place,
wherein the plant cell culture is a callus cell culture.

2. The method according to claim 1 , wherein the irradiating is carried out at a photon flux density at the wavelength range of 275-295 nm of 0.1-600 μmol/m 2 /s.

3. The method according to claim 1 , wherein the irradiating is carried out with light having a wavelength spectrum with a peak wavelength at 285±5 nm and a full width at half maximum of 5-15 nm.

4. The method according to claim 1 , wherein the cultured plant cell is stored in the dark place at a temperature of 15-25° C.

5. The method according to claim 1 , wherein the cultured plant cell is stored in the dark place for 48 hours or more.

6. The method according to claim 1 , wherein the fluence at the wavelength range of 275-295 nm is 100,000-2,500,000 μmol/m 2 .

7. The method according to claim 1 , wherein the fluence at the wavelength range of 275-295 nm is 150,000-2,500,000 μmol/m 2 .

8. The method according to claim 1 , wherein the irradiating is carried out with intermittent light having a duty ratio of 50% or less.

9. The method according to claim 1 , wherein the callus cell culture is red.

10. The method according to claim 9 , wherein the red callus cell culture is from a tissue of grape belonging to the species Vitis vinifera , or an interspecific hybrid between Vitis vinifera and one or more species selected from the group consisting of Vitis labrusca, Vitis amurensis, Vitis mustangensis and Vitis riparia.

11. The method according to claim 10 , wherein the compound is resveratrol.

12. The method according to claim 10 , wherein the callus cell culture is red.

13. A method of obtaining or extracting one or more compounds selected from the group consisting of stilbenoids, TCA cycle metabolites, polyamine alkaloids, 4-aminobutyric acid, abscisic acid and salts from cultured plant cells in a callus cell culture, the method comprising steps of:
subjecting the cultured plant cells to the irradiation method according to claim 1 , and then
obtaining or extracting the compounds from the irradiated cultured plant cells.

Assignees

• Nichia Corp

Inventors

• Tsurumoto Tomohiro
• Fujikawa Yasuo
• Okazawa Atsushi

Classifications

• A01G7/045

  with electric lighting · CPC title

• A23L5/30

  Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation (cooking A23L5/10) · CPC title

• C12G1/00 Primary

  Preparation of wine or sparkling wine · CPC title

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23B7/015

  Preserving by irradiation or electric treatment without heating effect · CPC title