Tissue culture/molecular biology grade sucrose is highly costly. Can we use 99.9% commercially availabe sugar from reputed sources in place of costly sucrose?Why/Why not?
Hello,
interesting question. Normally I would say: Why not? But I think if you use it in cell culture it is better to use allways sucrose from the same chemical company. Because commercially available sugar is maybe not everytime the same quality, not the same components everytime etc. So if you want to get reproducible results you should sucrose from companies like Sigma.
Hi
at least for regenerated tobacco plantlets to be transferred to the greenhouse this is feasble without problems.
Good luck
If for all practical purposes, 99.9% sucrose is pure enough, then why source it from Sigma or other chemical companies when 0.1% variability should hardly matter? Secondly, does this 0.1% contain inhibitor proteins like nucleases, proteases; if not, then why bother? I did not get the idea of Ajay's when he recommends passing through 0.2 micron filter before autoclaving. If getting rid of microbial contaminants, then straightforward autoclaving should suffice. The purpose of this question was to examine if we are all getting too worried by sucrose quality and fall ourselves to purchasing costly chemicals when alternatives are abound, as long as these alternatives work great!
A good quality commercial sugar can easly replaces AR grade sucrose for plant tissue culture. We have been using the commercial sugar from leading companies for out commercial unit of tissue culture ans also for some rutien research work. It works very well
However, for molecular biology the commercial sugar sis avoided as it may contain some nucleases that may affect the proformance.
Well, it depends on what do you want sugar for, I think. In my lab we have been using commercial sugar for plant tissue culture for years, and it hasn't posed any problems so far, so you should be ok, but for BioMol purposes you may want to proceed more cautiously.
We have been using the commercial sucrose for more than 20 yaers- we did not have any problem. In fact we tested the performance of our cultures using the commercial sucrose and the expensive grade - we did not see any significant difference at all.
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