Cloudberries From the Lab

Cloudberries From the Lab

Author: Lisa-Marie Rauschendorfer

Cloudberries are a Nordic wild berry with a distinct flavor and odour, as well as versatile nutritional properties. Therefore, cloudberries are an attractive raw material for the food, beverage, and cosmetic industries. Unfortunately, cloudberries are difficult to grow in the field and the availability and quality of the berries underlie annual and seasonal variations, environmental contamination, and the risk of overexploitation. A chemical synthesis of these biochemicals often is very difficult and expensive. Hence, biotechnological production of cloudberries is an attractive alternative.

Liisa Nohynek and her colleagues, VTT Technical Research Centre of Finland, Espoo, biotechnologically produced cloudberry cells from the callus of its leaves. Callus cells of uniform quality were selected and after 18 month a stable cell line was established for a suspension culture.

A 300 L suspension culture grown for 10 ± 3 days yields 19 kg of fresh cloudberry cell material. The unusual phenolic profile including flavanols and the specific fatty acid composition with a high proportion of α-linolenic acid, which is characteristic for wild cloudberries, are also found in the cell material of the suspension culture.


 

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