Co-culturing plant cells with harmless bacteria can expand the diversity of obtainable plant-derived compounds for pharmaceuticals, cosmetics, and agrochemicals
Plants are a rich and renewable source of compounds used in medicines, food ingredients, and cosmetics. Since growing an entire plant just to extract a few specific compounds is rather inefficient, scientists are turning to plant cell cultures as a more sustainable alternative. Cultured plant cells can act as ideal ‘biofactories’ that multiply quickly indoors and are unaffected by weather or seasons. Unfortunately, this strategy faces a long-standing problem: although plant cells contain thousands of genes capable of making diverse chemicals, only a small fraction of them are active under standard culture conditions.
One possible strategy to unlock these hidden metabolic pathways comes from the concept of microbial co-cultures, a method where different organisms are grown together so their interactions trigger the production of compounds that are previously unattainable when grown alone. Although this technique has transformed natural product discovery and synthesis in bacteria and fungi, it remains challenging in plant cells. Most bacteria either inhibit plant cell growth or kill plant cultures outright. As a result, very few safe microbial partners that can stimulate plant metabolism are known. Could endophytic bacteria, which naturally live inside plants without causing harm, be the solution?
In a recent study published in Volume 19, Issue 1 of the journal Microbial Biotechnology on January 8, 2026, a research team led by Professor Toshiki Furuya from the Department of Applied Biological Science, Tokyo University of Science (TUS), Japan, investigated this possibility using endophytic bacteria previously isolated from Japanese mustard spinach (komatsuna) and Japanese radish (daikon). The researchers tested whether these bacteria could coexist with plant cell cultures and activate new metabolic pathways. Other members of the team included Mr. Yui Aikawa (completed Master’s program in 2022), Ms. Ayano Yabuuchi (completed Master’s program in 2024), and Mr. Hiroki Kaneko (completed Master’s program in 2022), as well as Assistant Professor Takafumi Hashimoto, all from TUS at the time of the research.
“Through the analysis of komatsuna, we came up with the idea that endophytic bacteria that originally live symbiotically within plants might be able to coexist favorably with plant-cultured cells,” shares Prof. Furuya as the core idea behind the study.
The researchers focused first on tobacco BY-2 cells, a widely used model plant cell line. They introduced an endophytic bacterium called Delftia sp. BR1R-2 into the culture and compared its effects with those of common bacteria. As expected, pathogenic bacteria and even the most commonly found Escherichia coli quickly suppressed plant cell growth and caused cell death. In contrast, BR1R-2 grew alongside the plant cells without harming them.
Interestingly, chemical analysis confirmed major metabolic changes. Using high-performance liquid chromatography, the team detected increased levels of acetophenone derivatives—small molecules known for antimicrobial and pesticidal activities. At the same time, another compound (N-caffeoylputrescine), normally abundant in tobacco cells, decreased, indicating that metabolic resources had been redirected. Extracts from the co-cultured cells also inhibited the growth of a plant pathogen, demonstrating that the newly produced molecules were biologically active.
The team conducted gene expression analyses to look further into the changes caused by co-culturing. They found that microbial growth switched on various defense-related pathways controlled by plant hormones involved in immune responses. The researchers also proved that physical contact between plant cells and bacteria was required to trigger these effects. Importantly, similar results were obtained with another endophyte from radish (Pseudomonas sp. RS1P-1) and in Arabidopsis cultured cells. This suggests the effect is not limited to one species. “Although our study used model plants for proof-of-concept, extending the method to other plant species could enable exploitation of previously inaccessible plant metabolic pathways,” highlights Prof. Furuya.
Overall, the findings of this work point to a new way to safely stimulate plant cell metabolism using bacteria that naturally coexist with plants. “Plant immunity–activating endophytic bacteria exhibit great potential for use in altering the metabolic profile of cultured plant cells for the production of valuable phytochemicals,” notes Prof. Furuya. Thus, this promising approach may help expand the range of plant-derived compounds available through cell-based production, opening new avenues for the synthesis of more affordable pharmaceuticals, cosmetics, food additives, and functional materials.
A groundbreaking new clinical trial reveals that people with type 2 diabetes can enjoy a glass of 100 % orange juice at breakfast without adversely affecting blood sugar levels.
The study, published in the international journal Nutrition and Diabetes, compares the effects of consuming whole oranges and fruit juice on blood sugar levels and insulin response, with surprising results.
Type 2 diabetes is a growing global health issue, affecting nearly 4.6 million people in the UK alone, with an estimated 1.3 million more potentially undiagnosed, according to Diabetes UK. Lifestyle factors, especially diet, play a critical role in managing and preventing this condition.
Conducted by scientists at the University of Hasselt in Belgium, the study involved normal-to-overweight adults with well-controlled type 2 diabetes. Participants consumed a standard high-carbohydrate breakfast on three separate occasions, each time paired with either whole orange pieces, a 250 ml glass of 100 % orange juice, or an orange-flavoured drink with added sugars.
Blood glucose and insulin levels were measured over four hours following each meal.
Lead researcher Dr. Kenneth Verboven explained: “We believed that the lowest blood glucose levels would be seen when someone ate fruit with breakfast while orange juice and a sugary drink would cause higher glucose levels. In fact, there were no differences. We think this was because most of the rise in blood glucose and insulin came from the bread eaten at our standard carbohydrate rich breakfast. The small amounts of sugars from the fruit or drinks were inconsequential.
“This doesn’t mean we recommend that people with diabetes should have drinks with added sugars at breakfast as these typically have no nutritional benefit. However, 100% orange juice is different as the sugars come directly from the fruit and it contains similar vitamins, minerals and bioactives to whole oranges. While fruit remains the healthiest addition to breakfast as it contains some fibre, a small daily glass of 100% fruit juice is a convenient alternative when fruit isn’t an option”.
A recent study from Ipsos commissioned by Swedish food tech company Picadeli found 86 % of Britain’s Gen Z adults fail to meet WHO guidelines for fruit and vegetable intake — incorporating a daily glass of 100 % fruit juice can help bridge this gap.
Pure orange juice and other 100 % fruit juices are classified as minimally processed, containing no added sugars, flavourings, or preservatives under both EU and UK law. Just one glass of orange juice provides over 80 % of the daily recommended intake of vitamin C, an essential nutrient that supports immunity and skin health.
Dr. Carrie Ruxton, award-winning nutritionist, commented: “With fruit intake alarmingly low across Europe, adding a small daily glass of fruit juice into your diet can be an easy way to make sure you consume important nutrients and vitamins. This study shows that you don’t need to avoid fruit juice if you have well-controlled diabetes and can instead benefit from the vitamins and minerals. Choosing a high fibre breakfast, such as oats or bran flakes, is a good way to help limit those blood sugar spikes”.
Bevolution Group, one of most diverse and innovative beverage manufacturers in the US, announced the launch of Dr. Smoothie’s Watermelon Kiwi Refreshers. This is the latest flavour of its widely successful Refreshers line of beverages to help consumers refresh and recharge with a hint of green coffee extract.
Dr. Smoothie Refreshers are crafted from real fruit juice and green coffee extract, which is a natural energy boost that consumers will love any time of the day. These fresh-tasting beverages offer more than just simple refreshment.
The new Watermelon Kiwi Refreshers joins a growing portfolio of Dr. Smoothie Refreshers that include Strawberry Acai; Watermelon Cucumber Mint; Wildberry Hibiscus; Peach Mango; Blood Orange Coconut Ginger; and Dragon Fruit Lychee.
These lightly caffeinated beverages are perfect for smoothie shops, cafes, bars or any foodservice establishment that caters to consumers seeking a unique, premium option for their beverage menu that delivers a blast of refreshment with a great taste.
Just like the other Refreshers beverages, the new Dr. Smoothie Watermelon Kiwi Refreshers is just pure goodness: no artificial colours or preservatives, no HFCS, sweetened with cane sugar and stevia, shelf-stable, made with real fruit juice and natural flavours, gluten-free, lactose-free, vegan and blended in the US.
Dr. Smoothie Refreshers Watermelon Kiwi are available in 46 Fl oz, shelf-stable bottles and are sold to foodservice distributors or direct in the US.
For the first time ever, European container glass manufacturers come together to build the first large scale hybrid electric furnace to run on 80 % green electricity.
The ‘Furnace of the Future’ is a fundamental milestone in the industry’s decarbonisation journey towards climate-neutral glass packaging. It will be the first large-scale hybrid oxy-fuel furnace to run on 80 % renewable electricity in the world. It will replace current fossil-fuel energy sources and cut CO2 emissions by 50 %.
For the very first time, the industry has adopted a collaborative approach where 20 glass container producers have mobilised resources to work on and fund a pilot project to prove the concept.
We are extremely proud to announce this joint-industry project”, comments Michel Giannuzzi, President of FEVE. “The hybrid technology is a step-change in the way we produce and will enable us to significantly reduce the carbon footprint of glass packaging production. The move marks an important milestone for the glass sector in implementing our decarbonisation strategy”.
Ardagh Group – the second largest glass packaging manufacturer in the world – has volunteered to build the furnace in Germany. It will be built in 2022, with an assessment of first results planned for 2023. The industry already works with electric furnaces in several of its 150 glass manufacturing plants across Europe, but they are small scale and exclusively used to produce flint (colourless) glass with virgin raw materials, therefore using very little or no recycled glass content. With this new technology, the industry will be able to produce more than 300 tonnes per day of any glass colour, using high levels of recycled glass.
“With this new technology we are embarking on the journey to climate-neutral glass packaging, and ensuring the long-term sustainability of manufacturing”, states Martin Petersson, CEO of Ardagh Group, Glass Europe. “We aim to demonstrate the viability of electric melting on a commercial scale, which would revolutionise the consumer glass packaging market”.
Bringing the ‘Furnace of the Future’ to life is an extremely ambitious project requiring significant financial and human resources and a wide range of expertise. For this reason, the industry has committed to work together. By adopting a sectoral approach, it also intends to gain the support of the European Commission through the ETS Finance for Innovation Fund Programme. Despite its key importance, this project is not the only one the industry is working on. Other pathways towards clean production technologies and climate-neutral glass packaging are already implemented and others are also being explored.
Less sugar, more minerals and still: 100 percent juice!
From 16 to 18 October 2018, the largest and most important European summit of the fruit juice industry – the Juice Summit in Antwerp – took place. Stefan Reiß, CEO of Green Coco Europe GmbH and co-founder of premium brand Dr. Antonio Martins was invited as a speaker emphasizing the potential and relevance of coconut water / coconut juice to the juice industry in front of about 600 decision-makers. The CEO of the Nuremberg company presents an interesting approach to reducing sugar in fruit juices. Coconut juice is very popular among athletes, vegans and nutritionally-conscious consumers due to its high potassium and low calorie content – making it an ideal blend for juices whose high sugar content no longer seems to hit the nerve of the times.
For some time now, the juice industry has faced immense challenges in terms of sugar discussions. The high sugar content of orange juice & co is increasingly being pilloried. For example, orange juice with about 8 grams of sugar per 100 ml of juice contains as much sugar as cola. For this reason, the 100 % fruit juice loses its healthy reputation not only with relevant nutritionists, but more and more with nutritionally conscious consumers.
“Coconut juice can be a solution here and take out the wind of the issue´s sails. Why not add coconut juice to orange juice and drastically reduce sugar content and calories? The fruit juice content remains in this way at 100 percent. The light and neutral properties of the coconut juice do not mask the taste of the orange juice. According to the latest figures from the market research study by Arizton, I see a potential of 297 million liters for juice with coconut juice by 2023, “says Green-Coco CEO Stefan Reiß, summing up his solution. Coconut juice adds valuable minerals such as potassium, calcium and magnesium to the juice and these can also be declared as such. The juice of the coconut is 11-19 kcal per 100 ml – the lowest calorie fruit juice ever.
A mixing ratio of 40 % coconut juice and 60 % orange juice gives 29 calories per 100 ml, instead of 42 kcal as before. In this way you achieve a reduction of more than 10 calories per 100ml to less than 30 kcal compared to the pure variant – in times of steadily rising numbers of diabetes diseases a step in the right direction. Even in multivitamin juices, adding coconut juice would mean a significant calorie and sugar reduction.
Other facts should encourage the industry to take this path: According to a market study by Arizton, the coconut water market is expected to grow by 25 % per year across Europe by 2023. Coconut juice is no longer a niche product, has established itself as an independent category and can be found in almost every discount. Supermarkets, such as REWE, already have a firm place on the shelves for their own coconut juice brands.
Made from sugar cane, bio-sourced plastics offer a new level of sustainability
United Caps, an international manufacturer of caps and closures, and Braskem, a leading Brazilian petrochemical company, reported they have collaborated to deliver to the market greener bio-sourced plastic caps and closures made from sugar cane as an addition to the United Caps product portfolio.
Bio ethanol, the feedstock for I’m green™ Polyethylene, the basis for United Caps greener bioplastic caps, is derived from sugarcane, a renewable alternative to traditional fossil feedstocks. Being a renewable feedstock, sugarcane captures and fixes CO2 from the atmosphere with every growth cycle, which occurs annually. This means that the production of I’m green™ Polyethylene contributes to the reduction of greenhouse gas emissions when compared to conventional polyethylene, made from fossil materials.
“As a result, the carbon footprint of I’m green™ Polyethylene is negative, when considering our life cycle analysis. This means that every kilogram of I’m green™ Polyethylene used in United Caps products results in 3.09 kilograms of CO2 being sequestered from the atmosphere,” Brendan Hill, Sales Manager at Braskem Netherlands B.V., explained “Apart from the feedstock, I’m green™ Polyethylene follows the same production process as traditional fossil Polyethylene, ensuring that our Polyethylene has the same characteristics, quality and properties as the fossil equivalent,” he added “It goes without saying that I’m green™ Polyethylene fits all existing end-of-life scenarios and that our ethanol is sustainably sourced with clear chain of custody certification possible.”
United Caps is initially bringing to market two standard closures manufactured using bioplastic resin from Braskem, including:
- The VICTORIA closure, a 30/25 screw closure designed for still drinks.
- PROFLATSEAL, ideal for dairy products and still drinks, both pressurized and non-pressurized.
Innovative caps and closures for the food and drink industry are the core business of the Luxembourg-based family company United Caps. Its custom-designed caps and closures solutions have been one of the most sought-after solutions in the packaging industry for years. The company has experience growth in the high single digits since its 2015 rebranding, with a significant percentage of production being bespoke products that are uniquely designed to meet customer needs for exceptional appearance and ease of use, both in the filling line and for the consumer.
