Antioxidative responses during germination in quinoa grown in vitamin B‐rich medium

Abstract

Synthetic vitamin preparations have grown in popularity to combat health risks associated with an imbalanced diet, poor exercise and stress. In terms of bioavailability and diversity, they lack behind vitamins naturally occurring in plants. Solutions to obtain plant-derived vitamins at a larger scale are highly desirable. B vitamins act as precursors of enzymatic cofactors, thereby regulating important metabolic processes both in animals and plants. Because during plant germination, the vitamin content and micronutrient availability increase, sprouts are generally considered a healthier food as compared to dry grains. Germination only occurs if a plant′s antioxidant machinery is sufficiently activated to cope with oxidative stress. Seeds of quinoa, an edible gluten-free plant naturally rich in minerals, germinate readily in a solution containing the eight B vitamins. We studied biochemical changes during quinoa germination, with a focus on nutritionally relevant characteristics. The results are considered from a nutritional and plant physiological perspective. Germination of quinoa in vitamin-rich medium is a promising strategy to enhance the nutritional value of this matrix. Additional health-beneficial effects indirectly resulting from the vitamin treatment include elevated levels of the multi-functional amino acid proline and a higher antioxidant capacity. Plant biomolecules can be better protected from oxidative damage in vivo.

Developmental Peculiarities and Seed-Borne Endophytes in Quinoa: Omnipresent, Robust Bacilli Contribute to Plant Fitness

“…These observations rather pointed to enzymatic activities; and catalase, which uses H 2 O 2 to generate water and oxygen, was the suspect enzyme. Its activities are knowingly high in extracts from dry quinoa seeds ( Pitzschke et al, 2015 ), and in-gel activity assays confirmed this (not shown). If “bubbling” indeed resulted from catalase-mediated oxygen formation one would expect a certain pool of the enzyme’s substrate in seeds.…”

Sprouting of oats: A new approach to quantify compositional changes

“…However, the presence of these species results in an oxidative stress in the cells. Moreover, the exposure to light also causes stress in the grain inducing the synthesis of antioxidants, for example, ascorbic acid (Pitzschke, Fraundorfer, Guggemos, & Fuchs, 2015).…”

Content of Selected Vitamins and Antioxidants in Colored and Nonpigmented Varieties of Quinoa, Barley, and Wheat Grains

“…There are at least three SOD isoforms found in seeds. They show high activity, but the literature data indicate also a major contribution of other antioxidant mechanism factors (Pitzschke, Fraundorfer, Guggemos, & Fuchs, 2015).…”