Glycosilation of Terpenols and Aromatic Alcohols by Cell Suspension Cultures of Peppermint (Mentha piperita L.)

Abstract

Plant cell cultures effectively convert terpenoid and aromatic alcohols into glycosides. A quantitative comparison showed a culture of peppermint (Mentha piperita) to be the most active among four species examined. The synthesis of glycosides was affected by the concentration of substrate, incubation period, cell age and aggregation, and by light. Conversion rates of exogenous alcohols were greater than 70% under optimized conditions.