Non-targeted metabolomics and scavenging activity of reactive oxygen species reveal the potential of Salicornia brachiata as a functional food

Mishra, Avinash; Patel, Manish Kumar; Jha, Bhavanath

doi:10.1016/j.jff.2014.12.027

Cited by 97 publications

(96 citation statements)

References 59 publications

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“…A spatial occurrence of amino acids was reported from different plants, including Cumin, Salicornia and Plantago spp. [33,39,45]. Similar to the observation in developing psyllium fruit, some amino acids increased, whereas others decreased at early stages of tomato development; on the other hand, an increase in certain amino acids was found during strawberry and peach development [6,15,30].…”

Section: Discussionsupporting

confidence: 80%

“…Several mechanisms are involved in free-radical scavenging activity, such as destruction of ROS formation by inhibition of enzymes that are involved in free-radical generation, ROS scavenging and protection by antioxidant defences [7,40]. The plant metabolomics approach has been used to identify and quantify primary and secondary metabolites of medicinal plants [33,39,45]. Plant primary metabolites, such as fatty acids, amino acids and carbohydrates, are essential to life, whereas the production of secondary metabolites is co-ordinated with respect to plant development [42,43].…”

Section: Introductionmentioning

confidence: 99%

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Metabolic profiling and scavenging activities of developing circumscissile fruit of psyllium (Plantago ovata Forssk.) reveal variation in primary and secondary metabolites

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Background: Developing fruit is considered as an excellent model to study the complex network of metabolites which are altered rapidly during development. Results: Metabolomics revealed that developing psyllium fruit is a rich source of primary metabolites (ω-3 and ω-6 fatty acids and amino-acids), secondary metabolites and natural antioxidants. Eidonomy and anatomy confirmed that psyllium fruit followed five stages of development. Total lipids and fatty acids were synthesized differentially; saturated fatty acids (FAs) increased, whereas total polyunsaturated FAs decreased with increasing developmental stage. The unsaturation index and degree of unsaturation showed a catenary curve. Principal component analysis confirmed a significant shift in the FA profile from bud initiation to the maturation stage. Similarly, a similar level of total amino acids was present at different developmental stage following a temporal biosynthesis pathway. Total phenolic and flavonoid contents decreased in tandem with fruit development. Twenty-two different metabolites were identified, and metabolic changes were also observed during fruit development. Six metabolites were detected exclusively in the flowering stage, whereas two were detected in each of early and maturity stages of development. The metabolites apigenin and kaempferol were detected ubiquitously in all developmental stages. Time-dependent metabolomics revealed a shift in metabolite biosynthesis. Conclusion: During fruit development, metabolites, FAs, amino acids, total phenolics, total flavonoids, antioxidants and scavenging activities changed progressively and were co-ordinately linked to each other. As a future perspective, further studies will focus on the validation of identified metabolites, which integrated with transcriptomics data and will reveal the metabolic regulatory network of development psyllium fruit.

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Section: Discussionsupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Metabolic profiling and scavenging activities of developing circumscissile fruit of psyllium (Plantago ovata Forssk.) reveal variation in primary and secondary metabolites

et al. 2020

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“…Hydrolyzed samples and amino acid standards (AAS18, Sigma, USA) were vacuum dried. A mixture of ethanol–water–TEA (2:2:1, v/v/v; 400 μl) was added to the vacuum‐dried samples for neutralization followed by the addition of ethanol–water–TEA–PITC (7:1:1:1, v/v/v/v; 400 μl) mixture for derivatization (Kwanyuen & Burton, ; Mishra, Patel, & Jha, ). The reaction mixture was incubated for 20 min at room temperature, vacuum dried, and dissolved in Na 2 HPO 4 buffer (5 mM, pH 7.4; 500 μl) containing acetonitrile (5%, v/v).…”

Section: Methodsmentioning

confidence: 99%

Phenolic, flavonoid, and amino acid compositions reveal that selected tropical seaweeds have the potential to be functional food ingredients

Tanna

Brahmbhatt

Mishra

2019

J Food Process Preserv

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Seaweeds are a rich source of metabolites, including polyphenols, flavonoid, and amino acids, and have been used as food or food supplements in Asian countries since ancient times. Different metabolites are being reported from seaweeds worldwide, but there has been little reported, so far, on tropical seaweeds of the Arabian Sea coast. Eighteen abundant tropical seaweeds (7 green, 4 brown, and 7 red) were collected from the Saurashtra Coast of the Arabian Sea (Gujarat, India), and their phenolic, flavonoid, and amino acid compositions were studied. Liquid chromatography/mass spectroscopy revealed the presence of important polyphenols and flavonoids. High‐performance liquid chromatography detected ascorbic acid and 19 natural flavonoids, including gallic acid, catechins, myricetin, proanthocyanin, kaempferol, quercetin, apigenin, and lutein. The highest amount of ascorbic acid (26.3 mg/g DW) was detected in Ulva fasciata, followed by Ulva lactuca (20 mg/g DW) and Grateloupia indica (11.5 mg/g DW). All green and red seaweeds contained gallic acid, with the highest amount (9 mg/g DW) in Amphiroa anceps, followed by Caulerpa racemosa var. macrophysa (8.5 mg/g DW) and Caulerpa corynephora (4 mg/g DW). The highest catechin content was found in A. anceps (14 mg/g DW), followed by C. racemosa var. macrophysa and Spatoglossum asperum (11 mg/g DW). Amino acids are primary metabolites that are important in the human diet. Among the green seaweeds, the highest amounts of leucine (0.2 mg/g protein), lysine (0.5 mg/g protein), methionine (0.4 mg/g protein), phenylalanine (0.2 mg/g protein), valine (1.3 mg/g protein), proline (48 mg/g protein), and tyrosine (28 mg/g protein) were detected in Caulerpa spp. The highest amounts of the sulfur‐rich amino acids, methionine (1 mg/g protein), and cysteine (9 mg/g protein), were found in the red seaweed Gracilaria corticata. This study reveals that tropical seaweeds, including Caulerpa spp., Spatoglossum asperum, Stoechospermum polypodioides, Gracilaria corticata, and Grateloupia indica, are promising as functional food ingredients or dietary supplements for daily intake. Practical applications The present study demonstrates that tropical seaweeds, especially Caulerpa species (corynephora, racemosa and chemnitzia), S. asperum, S. polypodioides, G. corticata, and G. indica are rich source of phenolic and flavonoid compounds, including ascorbic acid, gallic acid, catechins, myricetin, proanthocyanin, and essential amino acids. These metabolites are natural antioxidants and own high bioactivity. The article reveals the functional food or nutraceutical potential of tropical seaweeds. As practical perspective, tropical seaweeds such as Caulerpa has potential to be processed further as a functional food or may be explored for the extraction of nutraceuticals.

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“…With increasing consumer awareness, nutraceuticals have received much attention, and their potential as a treatment for chronic diseases is being investigated on a large‐scale basis (Choudhary & Grover, ). There is always a quest for natural, novel, functional ingredients from different bioresources which possess strong potential for medicinal properties as a food supplement (Cuellar‐Bermudez et al., ; Mishra, Patel, & Jha, ; Pandey, Patel, Mishra, & Jha, ; Patel, Mishra, & Jha, , b; Tanna & Mishra, ).…”

Section: Introductionmentioning

confidence: 99%

Metabolites Unravel Nutraceutical Potential of Edible Seaweeds: An Emerging Source of Functional Food

Tanna

Mishra

2018

Comp Rev Food Sci Food Safe

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100

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Functional foods are nutritional compounds which also provide health and medicinal benefits. Daily food intake has much impact on the quality of life, and therefore inclusion of functional foods is now essential to our diet. Nutraceuticals are neither food nor drug but are added to food to provide extra nutritional and physiological properties. Though nutraceutical compounds provide minimal actions, their regular involvement in the diet can provide major and long‐term health benefits. Global demand for additional and sustainable biomass for the production of important metabolites with nutraceutical potential has resulted in renewed interest in seaweeds. Seaweeds have been consumed from ancient times in Asian areas, and in recent times they have been demonstrated to possess many medicinal effects. Seaweeds are considered a rich source of various nutritional ingredients and metabolites that have pharmaceutical properties. It has been observed that total protein, from terrestrial plants such as soybean and wheat, produces an allergic response on consumption. Therefore, seaweed proteins can be considered a promising source for food industries. Overall, seaweeds are a rich source of PUFAs, metabolites, proteins, sulfated polysaccharides, vitamins, and minerals, which are all responsible for different bioactivities; they are therefore considered a promising functional food (nutraceutical). In this review we discuss the nutraceutical potential of seaweeds regarding different metabolites (primary and secondary), variation in composition, probable biological applications, limitations, research gaps, and future prospects.

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Non-targeted metabolomics and scavenging activity of reactive oxygen species reveal the potential of Salicornia brachiata as a functional food

Cited by 97 publications

References 59 publications

Metabolic profiling and scavenging activities of developing circumscissile fruit of psyllium (Plantago ovata Forssk.) reveal variation in primary and secondary metabolites

Metabolic profiling and scavenging activities of developing circumscissile fruit of psyllium (Plantago ovata Forssk.) reveal variation in primary and secondary metabolites

Phenolic, flavonoid, and amino acid compositions reveal that selected tropical seaweeds have the potential to be functional food ingredients

Metabolites Unravel Nutraceutical Potential of Edible Seaweeds: An Emerging Source of Functional Food

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