Production of Triterpene Acids by Cell-suspension Cultures of Olea europaea

Publisher Summary The olive (Olea europaea L.) is a well-known evergreen tree, native to the Mediterranean coast, of which the fruit and oil are used for food and cooking. Olives contain numerous triterpene acids including oleanolic acid (1) as the major one. Recently, much attention has been paid to triterpene acids from the pharmaceutical viewpoint because of their anti-HIV, anti-inflammatory, and antitumor-promoting activities. The wax of the olive fruit contains predominantly oleanolic acid, whereas that of the leaves contains a mixture of oleanolic acid and betulinic acid in a ratio of 7:2. In addition to these triterpene acids, triterpene diols, such as erythrodiol (oleanane type) and uvaol (ursane type) are also present, though in smaller quantities than the corresponding acids. Triterpenes are concentrated mainly in the skin of the fruit. Their content in pomace olive oil, which is an olive residue, is about 10-fold higher than in other types of olive oil. This chapter summarizes the key features of triterpene acids. It describes the induction of cell cultures, production of triterpene metabolites, and cDNA cloning of oxidosqualene cyclases (OSCs) from O. europaea cell cultures.