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.
GEA is supporting hands-on training at Geisenheim University with process technology specifically designed for research and teaching. For the newly opened Beverage Technology Center (GTZ), the engineering group supplied a multipurpose plant that replicates industrial beverage processes on a small scale – flexible in use, broadly applicable, and designed to support both teaching and applied research.
GEA technology makes processes visible and understandable
GEA’s pilot-scale solution combines industrial process standards with didactic accessibility. It consists of a flash pasteurizer, a cleaning-in-place (CIP) and sterilisation-in-place (SIP) system, a carbonator, an automated interconnection matrix, and a separator suitable for fruit juice, beer, and wine applications. All components are skid-mounted, with an integrated maintenance walkway for optimal access – a setup specifically adapted to the demands of university-based operations.
“Students should learn how processes work – and how to design them,” says Astrid Heller, project manager at GEA and expert for non-alcoholic beverage processing. “With this setup, they can modify process sequences, understand control points, and at the same time gain insights into the hygiene and efficiency standards of industrial production.”
The automated interconnection matrix allows specific process steps to be switched on or off, enabling students and faculty to construct, modify, and analyze entire process chains. This flexibility enables a learning experience that goes far beyond conventional training models.
“Our students not only experience real industrial automation here, but also develop a deep understanding of the logic and structure of modern beverage production – from pasteurisation to filling,” explains Michael Ludwig, head of the GTZ at Geisenheim University. “We aim to train the people who will move the industry forward – in production, innovation, and product development.”
Transfer platform for academia, research, and industry
The GTZ is designed as an open center for technology and knowledge transfer. In addition to university students, the infrastructure is also used by collaborating research institutes, industrial partners, and – via Germany’s federal vocational class for fruit juice technology – even vocational school programs. Continuing education courses, technical workshops, and joint pilot projects help ensure that knowledge transfer is active and ongoing. With this approach, the GTZ strengthens Geisenheim’s position as one of Germany’s leading centers for beverage education and applied development – both alcoholic and non-alcoholic.
GEA was involved early in the project’s system planning. Even before construction began, requirements related to utilities, automation, and process integration were jointly defined – a model for successful collaboration between academia and industry.
Pilot-scale systems: a growing strategic area
For GEA, the Geisenheim project exemplifies a growing application field: scaled-down process lines for research, education, and product development. The combination of industrial-grade automation, didactic accessibility, and flexible multipurpose design makes these systems increasingly relevant – not only at universities, but also in pilot labs and innovation hubs across the beverage industry.
The blood pressure lowering effect of nitrate-rich beetroot juice in older people may be due to specific changes in their oral microbiome, according to the largest study of its kind.
Researchers at the University of Exeter conducted the study, published in the journal Free Radical Biology and Medicine, comparing responses between a group of older adults to that of younger adults. Previous research has shown that a high nitrate diet can reduce blood pressure, which can help reduce risk of heart disease.
Nitrate is crucial to the body and is consumed as a natural part of a vegetable-rich diet. When the older adults drank a concentrated beetroot juice ‘shot’ twice a day for two weeks*, their blood pressure decreased – an effect not seen in the younger group.
The new study, funded by a BBSRC Industrial Partnership Award, provides evidence that this outcome was likely caused by the suppression of potentially harmful bacteria in the mouth. An imbalance between beneficial and harmful oral bacteria can decrease the conversion of nitrate (abundant in vegetable-rich diets) to nitric oxide. Nitric oxide is key to healthy functioning of the blood vessels, and therefore the regulation of blood pressure.
Study author Professor Anni Vanhatalo, of the University of Exeter, said: “We know that a nitrate-rich diet has health benefits, and older people produce less of their own nitric oxide as they age. They also tend to have higher blood pressure, which can be linked to cardiovascular complications like heart attack and stroke. Encouraging older adults to consume more nitrate-rich vegetables could have significant long term health benefits. The good news is that if you don’t like beetroot, there are many nitrate-rich alternatives like spinach, rocket, fennel, celery and kale.”
The study recruited 39 adults aged under 30, and 36 adults in their 60s and 70s through the NIHR Exeter Clinical Research Facility. The trial was supported by the Exeter Clinical Trials Unit. Each group spent two weeks taking regular doses of nitrate-rich beetroot juice and two weeks on a placebo version of the juice with nitrate stripped out. Each condition had a two week “wash out” period in between to reset. The team then used a bacterial gene sequencing method to analyse which bacteria were present in the mouth before and after each condition.
In both groups, the make-up of the oral microbiome changed significantly after drinking the nitrate-rich beetroot juice, but these changes differed between the younger and older age groups.
The older age group experienced a notable decrease in the mouth bacteria Prevotella after drinking the nitrate rich juice, and an increase in the growth of bacteria known to benefit health such as Neisseria. The older group had higher average blood pressure at the start of the study, which fell after taking the nitrate-rich beetroot juice, but not after taking the placebo supplement.
Co-author Professor Andy Jones, of the University of Exeter, said: “This study shows that nitrate-rich foods alter the oral microbiome in a way that could result in less inflammation, as well as a lowering of blood pressure in older people. This paves the way for larger studies to explore the influence of lifestyle factors and biological sex in how people respond to dietary nitrate supplementation.”
Dr Lee Beniston FRSB, Associate Director for Industry Partnerships and Collaborative Research and Development at BBSRC, said: “This research is a great example of how bioscience can help us better understand the complex links between diet, the microbiome and healthy ageing. By uncovering how dietary nitrate affects oral bacteria and blood pressure in older adults, the study opens up new opportunities for improving vascular health through nutrition. BBSRC is proud to have supported this innovative partnership between academic researchers and industry to advance knowledge with real-world benefits.”
Heart disease is the leading cause of death for men, women and people of most racial and ethnic groups, according to the Centers for Disease Control and Prevention.
Recent research has shown that some gut bacteria help develop cardiovascular disease. When they feed on certain nutrients during digestion, gut bacteria produce trimethylamine N-oxide (TMAO). Levels of TMAO can help predict future cardiovascular disease, according to researchers at the Cleveland Clinic.
With help from a $500,000 USDA grant, Yu Wang and her team investigated the potential of orange peel extracts – rich in beneficial phytochemicals – to reduce TMAO and trimethylamine (TMA) production. Scientists tested two types of extracts: a polar fraction and a non-polar fraction.
To get the polar fractions, scientists used polar and non-polar solvents to extract the orange peel, Wang said.
“If you imagine your salad dressing, anything in the water or vinegar part are the polar fraction; anything in the oil away from water is the non-polar fraction,” Wang said. “The solvents we used were not exactly like water and oil, but they possess similar polarity.”
Results from the study showed that the orange peel non-polar fraction extract effectively inhibited the production of harmful chemicals. Researchers also identified a compound called feruloylputrescine in the orange peel polar fraction extract that also significantly inhibits the enzyme responsible for TMA production.
“This is a novel finding that highlights the previously unrecognised health potential of feruloylputrescine in reducing the risk of cardiovascular disease,” said Wang, a UF/IFAS associate professor of food science and human nutrition.
The orange peel finding is significant because 5 million tons of orange peels are produced each year in orange juice production nationwide. Nearly 95 % of Florida oranges are used for juice. About half of the peels go to feed cattle. The rest goes to waste.
But the Food and Drug Administration considers natural orange peel extracts safe for human consumption. So, Wang hope to put the peels to better use.
“These findings suggest that orange peels, often discarded as waste in the citrus industry, can be repurposed into valuable health-promoting ingredients, such as diet supplements or food ingredients,” said Wang, a faculty member at the UF/IFAS Citrus Research and Education Center. “Our research paves the way for developing functional foods enriched with these bioactive compounds, providing new therapeutic strategies for heart health.”
About UF/IFAS The mission of the University of Florida Institute of Food and Agricultural Sciences (UF/IFAS) is to develop knowledge relevant to agricultural, human and natural resources and to make that knowledge available to sustain and enhance the quality of human life. With more than a dozen research facilities, 67 county Extension offices, and award-winning students and faculty in the UF College of Agricultural and Life Sciences, UF/IFAS brings science-based solutions to the state’s agricultural and natural resources industries, and all Florida residents.
Scientists in Germany have discovered a new ‘super’ apple juice which has the potential to improve heart health by boosting blood flow1.
Researchers at Hochschule Geisenheim University, near Frankfurt, have found a way to maximise polyphenols in apple juice by using a novel squeezing method called a spiral filter press which actively takes out oxygen by vacuum-driven pressing. Moreover, they ensured that oxygen is excluded from all other processing steps, therefore reducing nutrient deterioration.
The new study, published in Food Research International, found that this new method boosted polyphenol content by four times as much as regular apple juice. Polyphenols are natural plant compounds found in fruit, red wine, and cocoa which are known to have a range of health benefits for the heart and brain.
A 280 ml serving of the new apple juice would be enough to provide 100 % of the ideal intake for a key group of polyphenols, called flavan-3-ols, which help promote a healthy blood flow. The ideal intake of 400 – 600 milligrams per day for cardiovascular health was proposed by an international consortium of scientists in 20222.
The British Heart Foundation estimates that there are 7.6m people living in the UK with heart or circulatory diseases3. Meanwhile, data from the 2021 census show that 32 % of adults suffered from high blood pressure (hypertension) and 3 in 10 of those (29 %) were undiagnosed; equating to approximately 4.2 million adults with undiagnosed hypertension4.
Lead author of the paper, Professor Ralf Schweiggert, commented: “Apple juice is already a source of polyphenol compounds, but you would need to drink several glasses to reach the levels recommended by scientists for heart health effects. The new juicing method that we’ve investigated takes the polyphenol content to a new level by minimising the nutrient losses we typically see during juicing.”
Co-Researcher of the study, Stefan Dussling, said: “Nutrient losses are commonly due to the presence of oxygen which quickly degrades some of the nutrients in apple juice like flavan-3-ols or vitamin C. This would happen when we juice apples at home or buy a ready-made product. We hope that the new juicing method will be used more widely in the future to help people get more of these beneficial natural compounds simply by drinking one glass of juice”.
The health effects of 100 % fruit and vegetable juices (FVJ) represent a controversial topic. FVJ contain notable amounts of free sugars, but also vitamins, minerals, and secondary compounds with proven biological activities like (poly)phenols and carotenoids. The review aimed to shed light on the potential impact of 100 % FVJ on human subject health, comprehensively assessing the role each type of juice may have in specific health outcomes for a particular target population, as reported in dietary interventions. The effects of a wide range of FVJ (orange, grapefruit, mandarin, lemon, apple, white, red, and Concord grapes, pomegranate, cranberry, chokeberry, blueberry, other minor berries, sweet and tart cherry, plum, tomato, carrot, beetroot, and watermelon, among others) were evaluated on a series of outcomes (anthropometric parameters, body composition, blood pressure and vascular function, lipid profile, glucose homeostasis, biomarkers of inflammation and oxidative stress, cognitive function, exercise performance, gut microbiota composition and bacterial infections), providing a thorough picture of the contribution of each FVJ to a health outcome. Some juices demonstrated their ability to exert potential preventive effects on some outcomes while others on other health outcomes, emphasising how the differential composition in bioactive compounds defines juice effects. Research gaps and future prospects were discussed. Although 100 % FVJ appear to have beneficial effects on some cardiometabolic health outcomes, cognition and exercise performance, or neutral effects on anthropometric parameters and body composition, further efforts are needed to better understand the impact of 100 % FVJ on human subject health. …
Public-private partnership to advance citrus research, development of breakthrough solutions for food, beverage and fragrance industries
In a ceremonial presentation, IFF and Florida Polytechnic University laid the foundation for the new Citrus Innovation Center, located on the University’s campus in Lakeland, Florida. The nearly 30,000-square-foot, standalone building will support global citrus research and development, and will include sensory and experience venues, research labs, processing, analytical departments, a fully equipped citrus garden and amenities for hosting customers and partners.
“What an honour to celebrate this beacon for innovation and excellence, that is a perfect blend of science and creativity,” said Nicolas Mirzayantz, president, Nourish Division, IFF. “As we lay the foundation for a global citrus innovation center, we re-affirm IFF’s commitment to invest in R&D capabilities that unlock the development of innovative solutions for our customers, partners and communities we operate in. This facility represents a significant milestone in our cross-divisional citrus strategy. Here, we will accelerate innovation by combining the expertise from our Nourish and Scent divisions with on-campus talent who are just as committed to pushing the boundaries of science and uplifting the citrus industry as a whole.”
Nestled on the university’s campus in the heart of the citrus belt, the new, best-in-class center for excellence is designed, engineered and constructed by Ryan Companies, who upon completion, will maintain the building. The sprawling, glass-fronted building and surrounding grounds are slated for completion in late 2023.
“IFF holds a leading position in R&D investment,” said Christophe de Villeplée, president, Scent Division, IFF. “This cutting-edge facility represents one more way we’re combining creativity and science, working closely with our partners and customers. Citrus extracts are an essential component of our creations, bringing consumers delightful freshness. By building a transformational, holistic citrus development ecosystem in one of the world’s central citrus locations, we will further deepen our knowledge, and facilitate the creation of differentiated citrus products that delight global food, beverage and fragrance customers, while doing more good for people and planet.”
IFF will be the first company located on Florida Poly’s campus. The company anticipates providing hands-on internships and job opportunities for Florida Poly students in areas of research and development, customer experience, supply and operational coordination and entrepreneurship. Additionally, IFF will support the University through funding and collaborating on faculty research, sponsoring senior capstone projects, and supporting academic programs.
“We are proud that IFF recognised the strategic advantage in partnering with our University,” said Randy K. Avent, president of Florida Poly. “Our students and faculty are making real contributions in growing the tech industry by influencing the designs of pioneering technologies and real-world solutions. We’re excited about the cross-disciplinary learning opportunities for our students through this partnership in fields such as metabolomics, automation, artificial intelligence, virtual and augmented reality, and biometric data capture and analysis, to name a few.”
The building capitalises on views toward the campus, overlooking the expansive ponds and the campus front entry. Its architectural design draws inspiration from the building’s purpose: the exterior reflects the density and discernment of aromas, scents and taste sensations, showcasing acute moments of knowledge, research and gathering, and the flow of those experiences between spaces.
“The ethereal nature of the design concept was challenging, however Ryan was able to successfully create a dynamic, unique architectural expression that reflects the nature of the work being done within the facility, while complementing the existing architecture on the campus,” said Linaea Floden, regional director of Architecture for Ryan A+E.
Research from Swansea University has found how plastics commonly found in food packaging can be recycled to create new materials like wires for electricity – and could help to reduce the amount of plastic waste in the future.
While a small proportion of the hundreds of types of plastics can be recycled by conventional technology, researchers found that there are other things that can be done to reuse plastics after they’ve served their original purpose.
The research, published in The Journal for Carbon Research, focuses on chemical recycling which uses the constituent elements of the plastic to make new materials.
While all plastics are made of carbon, hydrogen and sometimes oxygen, the amounts and arrangements of these three elements make each plastic unique. As plastics are very pure and highly refined chemicals, they can be broken down into these elements and then bonded in different arrangements to make high value materials such as carbon nanotubes.
Conversion of plastics to carbon nanotube materials (Foto: Swansea University)
Dr Alvin Orbaek White, a Sêr Cymru II Fellow at the Energy Safety Research Institute (ESRI) at Swansea University said: “Carbon nanotubes are tiny molecules with incredible physical properties. The structure of a carbon nanotube looks a piece of chicken wire wrapped into a cylinder and when carbon is arranged like this it can conduct both heat and electricity. These two different forms of energy are each very important to control and use in the right quantities, depending on your needs.
“Nanotubes can be used to make a huge range of things, such as conductive films for touchscreen displays, flexible electronics fabrics that create energy, antennas for 5G networks while NASA has used them to prevent electric shocks on the Juno spacecraft.”
During the study, the research team tested plastics, in particular black plastics, which are commonly used as packaging for ready meals and fruit and vegetables in supermarkets, but can’t be easily recycled. They removed the carbon and then constructed nanotube molecules from the bottom up using the carbon atoms and used the nanotubes to transmit electricity to a light bulb in a small demonstrator model.
The research team plan to make high purity carbon electrical cables using waste plastic materials and to improve the nanotube material’s electrical performance and increase the output, so they are ready for large-scale deployment in the next three years.
Dr Orbaek White said: “The research is significant as carbon nanotubes can be used to solve the problem of electricity cables overheating and failing, which is responsible for about 8 % of electricity is lost in transmission and distribution globally.
“This may not seem like much, but it is low because electricity cables are short, which means that power stations have to be close to the location where electricity is used, otherwise the energy is lost in transmission.
“Many long range cables, which are made of metals, can’t operate at full capacity because they would overheat and melt. This presents a real problem for a renewable energy future using wind or solar, because the best sites are far from where people live.”
The U.S. Department of Agriculture’s National Institute of Food and Agriculture has awarded $1.8 million to two Cornell food science research projects.
One project improves the commercial viability of a new food packaging material that actively reduces the need for preservatives, while decreasing food waste; the other project improves juice and beverage production to keep the fresh taste in concentrates.
Ever-increasing food waste represents an emerging threat to the economic and environmental sustainability of the U.S. food system, said Julie M. Goddard, associate professor of food science. Preservatives are added to foods to retain quality with a longer shelf life, but consumers are demanding a reduction in additives.
However, this consumer movement leads to unintended results: food that spoils more quickly, which could cause a surge in food waste.
“We’ve shown that you can introduce preservative functionality into packaging materials, so that we can reduce the additives in foods and beverages without losing product quality,” Goddard said. These “active packaging” materials are a promising new technology, but technological hurdles and consumer-mindsets have so far prevented their successful commercial translation, she added.
Removing the preservatives in food products – such as sauces, mayonnaise or salad dressing – would severely diminish shelf life, even with refrigeration. But by adding chelating agents – compounds that can sequester metal ions – to the jar or bottle itself, the food can last much longer without the additives seeping into the food.
“There is a lot of benefit in having fewer additives but gaining the preservative quality built-in to the package so they don’t migrate to the food,” she said.
During the research phase, the researchers will work directly with consumers and producers to ensure that the packaging material meets food-production, supply chain needs and that consumers are more likely to accept this new technology.
Joining Goddard on this project will be co-principal investigators Randy Worobo, professor of food science, and Motoko Mukai, assistant professor of food science; David Just, professor of applied economics at the Charles H. Dyson School of Applied Economics and Management; and Chris Ober, professor of materials science and engineering.
For the other project, Carmen Moraru and Olga Padilla-Zakour, both professors of food science, will lead research on using reverse and forward osmosis filtration and other cold processes to create nutritious, high-quality and tasty juices and beverages in an energy-efficient way. Collaborators include Miguel Gomez, associate professor of applied economics at Dyson, and Robin Dando, associate professor of food science.
Currently, juice processors use heat to create juice concentrate, but heat changes the product’s nutritional and sensory profiles.
“Our combination nonthermal process maintains product quality and makes the juice concentrate taste like it is fresh,” Moraru said.
Also, juice concentration consumes energy. “With this cold process technology, we can save energy and conduct the concentration at a fraction of the thermal evaporation cost,” she said.
The researchers will examine different filtration conditions for specific juices and other beverages. In addition to New York state fruit juices like apple and grape juice, the researchers will also examine concentration of cold-brew coffee and tea.
Juice and beverage concentrates make sense from a financial perspective, Moraru said.
“For commercial purposes,” she said, “it is more economical to transport concentrate rather than move the added weight of water. Concentrate is economical and stable, while water makes juices more prone to degradation.”
The developed processes will be transferred to industry stakeholders. Said Moraru: “Ultimately, this work will benefit consumers and will help boost the competitiveness and sustainability of the U.S. food sector by reducing the energy in food processing.”
These new projects add to the department’s growing research output in improving environmental sustainability in the U.S. and global food production by reducing food waste while improving energy efficiency.
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