Chlorophyll breakdown in aquatic ecosystems

Scheer, Hugo

doi:10.1073/pnas.1214999109

Cited by 6 publications

(3 citation statements)

References 18 publications

(15 reference statements)

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“…35 This should increase our understanding of the breakdown of the oceanic chlorophylls that support half the primary production on Earth. 44 Indeed, managing the phototoxicity of chlorophylls must have been a persistent problem since the evolution of oxygenic photosynthesis (the evolution of this process itself is quite paradoxical!) in cyanobacteria or any ancestry extinct organisms, and to date, we understand only a small part of the diverse strategies used to accommodate this toxicity by different organisms.…”

Section: Discussionmentioning

confidence: 99%

Risk Management by Organisms of the Phototoxicity of Chlorophylls

Kashiyama

Tamiaki

2013

Chemistry Letters

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. His research interests span from the elucidation of photosynthetic energy and electron transfer in a molecular level using natural systems and artificial models to the construction of photoactive nano(bio)devices. AbstractThe phototoxic effects of chlorophylls on the cells of organisms have been debated for decades. The extreme phototoxicity of uncontrolled chlorophylls and the concomitant need for rapid elimination of chlorophylls in cells have again attracted attention since the robust processes of higher plants for their catabolism during senescence have been clarified (e.g., autumnal tints). Recently, another type of chlorophyll catabolism has been identified in aquatic microbes that digest algae. Both of these processes involve the detoxification of chlorophylls: the former degrading them into colorless compounds in multiple steps and the latter rapidly converting them into colored but nonphotosensitive molecules. In this paper, we describe various ways that organisms circumvent the phototoxicity of chlorophylls, emphasizing the costs of the adaptive mechanisms against this risk to biological processes.

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Section: Discussionmentioning

confidence: 99%

Risk Management by Organisms of the Phototoxicity of Chlorophylls

Kashiyama

Tamiaki

2013

Chemistry Letters

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“…Through fermentation, plant juice and chlorophyll are produced as a rich enzyme solution full of these bacteria which are useful for invigorating plants. Since chlorophyll doesn't dissolve in water or oil but in weak alcohol; microorganisms in the process of fermentation produce small quantities of alcohol that extract the chlorophyll (Hugo Scheer, 2012) [9] .…”

Section: Introductionmentioning

confidence: 99%

Review for fermentation on the rate of plant nutrient management practices in Ethiopia

Teshome¹

2021

Int. J. Res. Agron.

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The use of fermented plant extracts (FPE) as a top dress in crop production is a natural process that can provide plant nutrients and suppress diseases. However, there is scanty information on the use of plant extracts and the bulky of it is not documented. This study aimed at determining the effectiveness of fermentation in extracting plant nutrients from plant tissues for use as top dress in crop production. Materials from Lantana (Lantana camara, L), stinging nettle (Urtica dioica L) and Tithonia (Tithonia diversifolia, G), common plants that are locally available in most agricultural areas were investigated. A complete randomized design (CRD) was used to set up the experiments in the laboratory. Tender shoots and leaves of these plants were fermented in water and the levels of nitrogen, phosphorous and potassium (NPK) contained were measured at intervals of 1, 5, 10, 15, 20 and 25 days. The concentration of lactic acid bacteria (LAB) yeasts and the pH were also determined at each interval. Standard foliar feeds (Agro-Feed and Power Booster) commonly used by farmers were used as control. The results demonstrated that Lantana and stinging nettle were not significantly different in the percentage of N released. Phosphorous was highest in stinging nettle at 5.26%, Tithonia had 5.12% while Lantana had the lowest at 4.48%. However potassium was highest in Tithonia at 4.38%, stinging nettle had 3.64%, while Lantana had the lowest at 3.63%. There were also high significant differences in concentration of lactic acid bacteria (LAB), Yeast and pH at p < 0.05. The findings of the study showed that nutrients can be extracted from plant materials by fermentation although in less quantities as compared to commercial foliar feeds.

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“…trans -Phytol is an isoprenoid alcohol which is mainly known as side chain of the chlorophyll molecule in which it is bound to the porphyrin ring via an ester bond and makes up one third of the molecular mass [ 13 , 14 ]. As the plant pigment chlorophyll is one of the most abundant organic substances on earth [ 15 ], one might think that the intake of trans -phytol might be especially high when consuming lots of green food because of the high chlorophyll contents [ 16 ]. However, the ester bond cannot be cleaved during human digestion, so that the chlorophyll phytol moiety is not bioavailable [ 9 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Phytyl fatty acid esters in vegetables pose a risk for patients suffering from Refsum’s disease

Krauß¹,

Michaelis²,

Vetter³

2017

PLoS ONE

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Patients suffering from Refsum’s disease show mutations in the enzyme necessary for the degradation of phytanic acid. Accumulation of this tetramethyl-branched fatty acid in inner organs leads to severe neurological and cardiac dysfunctions which can even result in death. Thus, patients with Refsum’s disease have to follow a specific diet resigning foods with high levels of phytanic acid and trans-phytol like products from ruminant animals with a tolerable daily intake (TDI) of ≤ 10 mg/d. We recently reported the occurrence of phytyl fatty acid esters (PFAE, trans-phytol esterified with a fatty acid) in bell pepper with trans-phytol amounts of up to 5.4 mg/100 g fresh weight (FW). In this study we carried out in vitro-digestion experiments of PFAE with artificial digestion fluids. Our results demonstrate that PFAE actually are a source for bioavailable trans-phytol and thus add to the TDI. Eating only one portion of bell pepper (∼150 g) could therefore lead to exploitation of the TDI of up to 81%. Analysis of additional vegetable matrices showed that also rocket salad with up to 4.2 mg/100 g FW trans-phytol bound in PFAE represents a risk-relevant food for patients with Refsum’s disease and should therefore be taken into account.

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Chlorophyll breakdown in aquatic ecosystems

Cited by 6 publications

References 18 publications

Risk Management by Organisms of the Phototoxicity of Chlorophylls

Risk Management by Organisms of the Phototoxicity of Chlorophylls

Review for fermentation on the rate of plant nutrient management practices in Ethiopia

Phytyl fatty acid esters in vegetables pose a risk for patients suffering from Refsum’s disease

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