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High Rosmarinic Acid Content in Induced Mutants and in in vitro Elicited Sweet Basil (Ocimum basilicum L.) CallusKeywords: Ocimum basilicum L. , callus , mutant , rosamarinic acid , protein electrophoresis , induction Abstract: Seeds of Sweet basil (Ocimum basilicum) were exposed to different doses of gamma radiation and several mutants were selected upon morphological aberration. The spectrophotometric measurements showed that some mutants have 1.5 fold increase in the rosmarinic acid content comparing to the wild type. The in vitro shoot culture of mutants was established with fastest callus growth on MS media supplemented with 1 mg L-1 of 2,4-D and 0.25 mg L-1 of KIN. Addition of 5 g L-1 of yeast extract to the culture media led to increase the rosmarinic acid content with 3.4 fold further. The soluble and insoluble leaf protein fraction of mutants were screened on SDS PAGE. The protein patterns demonstrate that the soluble proteins have a more stable pattern than the insoluble proteins.
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