Elicitation and treatment with precursors of phenolics synthesis improve low-molecular antioxidants and antioxidant capacity of buckwheat sprouts

Abstract

An increased interest has been noticed in the modifi cation of food along each step of its production (breeding, production technology, storage condition). Briefl y speaking nutritional properties as well as the level and activity of bioactive compounds present in plant-origin food may be modifi ed using a range of technological ELICITATION AND TREATMENT WITH PRECURSORS OF PHENOLICS SYNTHESIS IMPROVE LOW-MOLECULAR ANTIOXIDANTS AND ANTIOXIDANT CAPACITY OF BUCKWHEAT SPROUTS ABSTRACTBackground. Recently, an increase of interest in the modifi cation of food products on each step of production (breeding, production technology, storage condition) is observed. Nutritional properties as well as level and activity of bioactive compounds in plant-origin food may be modifi ed using a range of technological and biotechnological practices and elicitation should be mentioned between them. Material and methods. Elicitation with willow bark infusion supported by feeding with the phenylpropanoid pathway precursors were used for improving the quality of buckwheat sprouts. Special emphasis has been placed on the metabolomic and biochemical changes and the mechanism of overproduction of low--molecular antioxidants.Results. The accumulation of phenolics is caused by stimulation of two main enzymes the phenylpropanoid pathway (tyrosine ammonia-lyase and phenylalanine ammonia-lyase). Tyrosine ammonia-lyase activities were eff ectively induced by feeding with tyrosine (about four times that of the control), whereas phenylalanine ammonia-lyase activity was the highest in the elicited control sprouts and those fed with shikimic acid (an increase by 60% compared to the control). Shikimic acid feeding (both elicited and non-elicited sprouts) eff ectively improved the total phenolics (by about 10% and 20%, respectively), condensed tannins (by about 30% and 28%, respectively), and fl avonoids (by about 46% and 70%, respectively). Signifi cant increase of vitexin, rutin, chlorogenic acid and isoorientin contents was also observed. The treatments increased the ascorbic acid content, too. Total antioxidant capacity of sprouts was most eff ectively increased by feeding with shikimic acid and further elicitation. Conclusion. The studies transfer biotechnology commonly used for the induction of overproduction of secondary metabolites in plant cell line systems to low-processed food production. The obtained results could be used for better understanding of the eff ect of elicitation and precursor feeding on antioxidants production and contribute to improving the buckwheat sprouts quality.

Effect of jasmonic acid and yeast extract elicitation on low-molecular antioxidants and antioxidant activity of marjoram (Origanum majorana L.) [pdf]

“…Some previous studies indicated that jasmonic acid elicitation can increase the production of some phytochemicals (like phenolic compounds or vitamin C) in basil and lettuce leaves (Złotek et al, 2014;2016). Additionally, YE-elicited lettuce also showed an increase in total phenolic content, but not in vitamin C content .…”

“…Due to its high content of antioxidants, marjoram has antioxidant properties, which largely determine the health-promoting value of this herb (Vallverdú--Queralt et al, 2015). It is well known that elicitation may affect the antioxidant capacity of plant food (Świeca, 2016;. Elicitation with jasmonic acid significantly improved the antioxidant activity of the extracts of the herb, which was determined using two different assays: DPPH free radical scavenging activity and reducing power ( Fig.…”

“…There is growing interest in using some natural elicitors in the induction of plant resistance and in the overproduction of phytochemicals by plants. Between them, in agricultural practices there are attempts to apply some products of natural origin, such as seaweed extracts, yeast extracts or willow bark extract for improving the quality and resistance of plants (Gawlik--Dziki et al, 2013;Kocira et al, 2016;Świeca, 2016;, but this practice has still not been introduced in herb production.…”

Effect of Germination on Alfalfa and Buckwheat: Phytochemical Profiling by UHPLC-ESI-QTOF-MS/MS, Bioactive Compounds, and In-Vitro Studies of Their Diabetes and Obesity-Related Functions

“…Sprouting is an inexpensive and effective method to improve the nutritional quality and the phytochemical profiles of edible seeds [4]. The impact of germination on the functional properties of alfalfa and buckwheat has been investigated [4,5]. Owing to their numerous health benefits, an ongoing study on the sprouts is crucial to fully uncover the chemical composition and health functions of these products.…”

Safeness of Diets Based on Gluten-Free Buckwheat Bread Enriched with Seeds and Nuts—Effect on Oxidative and Biochemical Parameters in Rat Serum

“…Additionally, it also contains valuable trace elements (zinc, copper, manganese, iron, potassium, phosphorus, magnesium, boron, cobalt, and platinum) and dietary fiber [3,5]. Buckwheat is also a rich source of phenolics, such as rutin, quercetin, quercitrin, orientin, homoorientin, vitexin, and isovitexin-flavonoids with well-documented pro-health properties [6,7].…”