The use of biotechnology in hop (Humulus lupulus L.) improvement

Authors

  • Juraj Faragó Plant Production Research Centre, Research Institute of Plant Production (RIPP), Bratislavská cesta 122, Piešťany, SK-921 68, Slovak Republic
  • Ivana Pšenáková Department of Biotechnology, University of SS. Cyril and Methodius, J. Herdu 2, Trnava, SK-917 01, Slovak Republic
  • Natália Faragová Plant Production Research Centre, Research Institute of Plant Production (RIPP), Bratislavská cesta 122, Piešťany, SK-921 68, Slovak Republic

DOI:

https://doi.org/10.36547/nbc.1137

Keywords:

hops, biotechnology, tissue culture, genetic transformation, secondary metabolites

Abstract

Hop (Humulus lupulus L.) is a clonally propagated, dioecious, perennial, climbing plant used commercially for their secondary metabolites. The resins containing α- and β-acids, and essential oils produced by the lupulin glands, present on the female flowers are used to add bitterness, aroma and flavour to beer. Recently, flavonoids, including chalcones and flavanones, of hops have been shown to exert a variety of biological activities, including oestrogenic and anticancerogenic characteristics. In this review, we provide a overview of the techniques and opportunities presented by the integration of plant biotechnology into hop improvement. The use of tissue culture techniques such as micropropagation, meristem culture, in vitro storage, adventitious shoot induction, callus culture and cell suspension culture in hops are briefly reviewed. The usefullness of genetic transformation technology to introduce novel traits into hop is also discussed.

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Published

2021-09-02

How to Cite

Faragó, J., Pšenáková, I., & Faragová, N. (2021). The use of biotechnology in hop (Humulus lupulus L.) improvement. Nova Biotechnologica Et Chimica, 9(3), 279-293. https://doi.org/10.36547/nbc.1137

Issue

Section

Reviews
Received 2021-09-02
Published 2021-09-02