Effect of LED lights on the growth, nutritional quality and glucosinolate content of broccoli, cabbage and radish microgreens

Demir, Köksal; Sarıkamış, Gölge; Seyrek, Gamze Çakırer

doi:10.1016/j.foodchem.2022.134088

Cited by 29 publications

(26 citation statements)

References 33 publications

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“…It has been reported that blue and red light have various effects on plant growth and development [ 18 ]. Thus, further understanding the growth and development of moso bamboo seedlings regulated by blue and red light may improve cultivation of moso bamboo seedlings under various light conditions and pave the way for genetic breeding [ 37 ]. This study investigated the phenotypic differences of moso bamboo seedlings grown under blue light, red light and dark conditions and studied the proteomic changes in moso bamboo seedlings using proteomic methods.…”

Section: Discussionmentioning

confidence: 99%

Data-Independent Acquisition Proteomics Reveals the Effects of Red and Blue Light on the Growth and Development of Moso Bamboo (Phyllostachys edulis) Seedlings

Xing

et al. 2023

IJMS

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Moso bamboo is a rapidly growing species with significant economic, social, and cultural value. Transplanting moso bamboo container seedlings for afforestation has become a cost-effective method. The growth and development of the seedlings is greatly affected by the quality of light, including light morphogenesis, photosynthesis, and secondary metabolite production. Therefore, studies on the effects of specific light wavelengths on the physiology and proteome of moso bamboo seedlings are crucial. In this study, moso bamboo seedlings were germinated in darkness and then exposed to blue and red light conditions for 14 days. The effects of these light treatments on seedling growth and development were observed and compared through proteomics analysis. Results showed that moso bamboo has higher chlorophyll content and photosynthetic efficiency under blue light, while it displays longer internode and root length, more dry weight, and higher cellulose content under red light. Proteomics analysis reveals that these changes under red light are likely caused by the increased content of cellulase CSEA, specifically expressed cell wall synthetic proteins, and up-regulated auxin transporter ABCB19 in red light. Additionally, blue light is found to promote the expression of proteins constituting photosystem II, such as PsbP and PsbQ, more than red light. These findings provide new insights into the growth and development of moso bamboo seedlings regulated by different light qualities.

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Section: Discussionmentioning

confidence: 99%

Data-Independent Acquisition Proteomics Reveals the Effects of Red and Blue Light on the Growth and Development of Moso Bamboo (Phyllostachys edulis) Seedlings

Xing

et al. 2023

IJMS

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“…Glucoraphanin is the major glucosinolate found in cabbage microgreens, along with glucobrassicin and 4-methoxy glucobrassicin . According to Huang et al, the main glucosinolates found in red cabbage microgreens are progoitrin and sinigrin.…”

Section: Composition Of Bmmentioning

confidence: 99%

“…Glucoraphanin, glucoiberin, and glucoerucin are the primary glucosinolates present in broccoli microgreens. 76,77 Broccoli microgreens contain more glucoerucin and glucoraphanin glucosinolates than broccoli florets and mature broccoli leaves. 77 Glucoraphanin is the most predominant glucosinolate in mature broccoli vegetables.…”

Section: Vitaminsmentioning

confidence: 99%

“…73,74,78 Glucoraphanin is the major glucosinolate found in cabbage microgreens, along with glucobrassicin and 4-methoxy glucobrassicin. 76 According to Huang et al, 70 the main glucosinolates found in red cabbage microgreens are progoitrin and sinigrin. In addition, these authors also reported that red cabbage microgreens contained the highest amount of glucosinolates compared to their mature counterparts.…”

Section: Vitaminsmentioning

confidence: 99%

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Brassicaceae Microgreens: Phytochemical Compositions, Influences of Growing Practices, Postharvest Technology, Health, and Food Applications

Dereje

Jacquier

Elliott-Kingston

et al. 2023

ACS Food Sci. Technol.

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Our planet is facing food scarcity due to a rapidly growing population. Hence, food production and sources must adapt to accommodate a growing population and a changing climate in addition to being produced year-round in a small space with minimal growing inputs. Brassicaceae microgreens (BM) have a short growth cycle and can quickly grow with minimum inputs in a small area year-round, which make them an ideal candidate to diversify global nutrition and adapt to global climate change and urbanization. There is a growing interest in incorporating BM into daily diets as a source of phytochemicals and other nutrients. The phytochemicals in BM possess various biological activities, including antioxidant, anticancer, antidiabetic, and anti-inflammatory, which has piqued the interest of health-conscious consumers and researchers. Several growing conditions and postharvest practices have influenced the concentration of phytochemicals in BM. This review contains up-to-date information about the proximate compositions, phytochemicals contents, growing practices of BM, possible shelf life extending mechanisms, and their application in novel food product development and health benefits.

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“…Phenolphtalein, sodium carbonate, catechin, 2,4,6-tris(2-pyridyl)-s-triazine (TPTZ), iron(II) sulphate, 2,2-diphenyl-1-picrylhydrazyl (DPPH), 6-hydroxy-2,5,7,8-tetramethylchromane-2-carboxylic acid (Trolox), 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS), potassium persulfate, potassium dihydrogen phosphate, dipotassium hydrogen phosphate, haemoglobin, Tris (hydroxymethyl) aminomethane (Trizma base), p-toluene sulfonyl-L-arginine methyl ester (TAME), pepsin, pancreatin, bile salt, methanol (≥%99.9), hyperoside and 4-hydroxybenzoic acid (4-HBA) standards were purchased from Sigma Dimitry et al, 2022;Murthy et al, 2022). The main antioxidant compounds in white cabbage are phenolic acids, flavonoids, lignans, and glucosinolates (Kuljarachanan et al, 2021;Demir et al, 2023;Tao et al, 2019;Zhou et al, 2022;Cvetković et al, 2019).…”

Section: Chemicalsmentioning

confidence: 99%

Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins

Kaşıkçı

Bağdatlıoğlu

2022

Ital. J. Food Sci.

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White cabbage and gherkin are vegetables that are widely consumed as pickles as well as raw vegetables. In this research, we explored the effect of pickling on the bioaccessibility of phenolics and flavonoids and changes in anti-oxidant activity after in vitro digestion. In general, the pickling process enhances the bioaccessibility of phenolics and flavonoids in white cabbage and gherkin. The bioaccessibility of total phenolics (TP) in cabbages, pickled cabbages, gherkins, and pickled gherkins is determined as 125.2%, 185.1%, 369.2%, and 462%, respectively. In contrast, after in vitro digestion of raw and pickled vegetables, total antioxidant activity is reduced. So it can be concluded that both raw and pickled gherkins are good sources of bioaccessible phenolics and flavonoids. The consumption of these vegetables and their pickles is suggested to promote the reduction of diseases plagued by free radicals.

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Effect of LED lights on the growth, nutritional quality and glucosinolate content of broccoli, cabbage and radish microgreens

Cited by 29 publications

References 33 publications

Data-Independent Acquisition Proteomics Reveals the Effects of Red and Blue Light on the Growth and Development of Moso Bamboo (Phyllostachys edulis) Seedlings

Data-Independent Acquisition Proteomics Reveals the Effects of Red and Blue Light on the Growth and Development of Moso Bamboo (Phyllostachys edulis) Seedlings

Brassicaceae Microgreens: Phytochemical Compositions, Influences of Growing Practices, Postharvest Technology, Health, and Food Applications

Assessment of the bioaccessibility of phenolic compounds and antioxidant activity in raw and pickled white cabbage and gherkins

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