Production of rosmarinic acid and correlated gene expression in hairy root cultures of green and purple basil ( Ocimum basilicum L.)

Rosmarinic acid (RA) is an active constituent of Ocimum basilicum. It has been shown that hairy root production (measured as dry weight) improves when green basil (O. basilicum "Cinnamon") is cultured under the light. In contrast, purple basil (O. basilicum "Purpurascens") shows greater hairy root production when cultured under dark conditions. The level of gene expression was highest in hairy roots of green basil under dark conditions for up to 1 week. Transcript levels were highest in hairy roots of purple basil under both dark and light conditions after 2 weeks of culturing. After 3 weeks of culture under light conditions, green basil had accumulated 1.9-fold higher RA content than that of purple basil, which in turn was fivefold higher than that of the natural roots (42.86 µg/mg). Tyrosine aminotransferase showed a higher transcript level when compared to the other phenylpropanoid pathway genes (phenylalanine ammonia-lyase, cinnamate 4-hydroxylase, and coenzyme-A ligase) in both dark and light conditions and in all-time regimens. RA accumulation was higher in the cultured hairy roots of green basil than those of purple basil under both light and dark conditions.

Keywords: Ocimum basilicum L; Gene expression; hairy root; rosmarinic acid.