Objective: To investigate the effects of several additives (sodium acetate, phenylalanine and amidocaproic acid) on glycyrrhizin production in Glycyrrhiza uralensis cells.
Method: The different concentration of additives were administrated into the medium at the beginning of the culture. The glycyrrhizin content in G. uralensis cells was analyzed by HPLC.
Result: The lower sodium acetate concentration of 0.1 mmol x L(-1) enhanced the glycyrrhizin content by 2.4 times and the higher sodium acetate concentration resulted in the higher accumulation of cell biomass. Glycyrrhizin content increased slightly when the phenylalanine dosages increased gradually from 0.1-2 mmol x L(-1). The highest glycyrrhizin content of 14.10 microg x g(-1) was obtained with the addition of 2 mmol x L(-1) phenylalanine which was 3.60 times compared with the control. The addition of 0.1 mmol x L(-1) amidocaproic acid increased the glycyrrhizin content by 2. 24 times. With the increase of the concentration of amidocaproic acid, the glycyrrhizin content decreased slightly and the higher concentration of 2 mol x L(-1) inhibited the accumulation of glycyrrhizin.
Conclusion: The addition of sodium acetate, phenylalanine and amidocaproic acid to the medium were effective approaches to enhance the glycyrrhizin content in G. uralensis cells.