Influence of agar on in vitro cultures: I. Physicochemical properties of agar and agar gelled media
Influence of agar on in vitro cultures: I. Physicochemical properties of agar and agar gelled media
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DOI：
10.1007/s11627-999-0016-y
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发表时间：
1999-01-01
影响因子：
2.6
通讯作者：
Debergh, P
中科院分区：
文献类型：
--
作者：
Beruto, M;Beruto, D;Debergh, P
体外培养的成功与几个因素有关。除了与植物材料或培养基成分相关的因素外，胶凝培养基的理化特性也起着重要作用。在本文中，后一方面已被认为是和琼脂粉的性质进行了研究。研究了三种不同介质的凝胶形成过程以及相应凝胶中水和矿物质的可利用性。琼脂粉末的分析表明，它们可能含有不同量的杂质，这些粉末的透析表明，杂质可能可用于组织。对琼脂品牌的吸湿性进行热分析表明，这些数据对于获得可比和可重现的凝胶化培养基非常重要。对成胶介质形成过程的研究表明，存在一个临界温度T-ss，可用来控制成胶过程。实际上，在这个温度下。琼脂粉在水中通过电导率的快速变化转变成溶胶状态。培养基的水势、培养期间凝胶的水分损失以及在压力下凝胶释放液体的难易程度对于不同的琼脂品牌是不同的。Murashige和Skoog培养基中的水和矿物质的不同可用性从用三种琼脂品牌（Oxoid、Merck和Roth）制备的凝胶中推导出来。
The success of in vitro culture is related to several factors. Beside factors associated with the plant material or the medium composition, the physicochemical characteristics of gelled media can play an important role. In this paper, the latter aspect has been considered and the nature of agar powders has been investigated. Moreover, the process of gel formation for three different media and the availability of water and minerals for the corresponding gels have been studied. Analysis of agar powders showed that they can contain different amounts of impurities and the dialysis of these powders suggested that the impurities might be available to the tissues. Thermal analysis on the hygroscopic properties of the agar brands suggest the importance of these data to obtain comparable and reproducible gelled media. The study on the process of formation of gelled media indicates that there is a critical temperature T-ss which can be used to control the gel processing. In fact, at this temperature. agar powders in water transform into a sol status through a rapid shift of electrical conductivity. Water potential of the medium, water loss from gels over the culture period, and the ease of releasing liquid from gels under pressure were shown to be different for different agar brands. A different availability of water and minerals in Murashige and Skoog medium was deduced from the gels prepared with three agar brands (Oxoid, Merck, and Roth).