Silicon biofortification of leafy vegetables and its bioaccessibility in the edible parts

D’Imperio, Massimiliano; Renna, Massimiliano; Cardinali, Angela; Buttaro, D.; Santamaria, Pietro; Serio, Francesco

doi:10.1002/jsfa.7142

Cited by 59 publications

(47 citation statements)

References 39 publications

(61 reference statements)

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“…At the same time, Swiss chard showed slightly lower bioaccessibility of oxalate. According to previous studies [2][3][4][5] the bioaccessibility of mineral nutrients can be considerably affected by several factors, including mineral type and food matrix composition. At any rate, all the results of the present study suggest that bioaccessibility, defined as the ability of a nutrient to be released into the gastrointestinal tract, can be considered as a useful tool to better estimate real nutrient intake from vegetable products, especially when innovative cultivation protocols are applied.…”

Section: Discussionmentioning

confidence: 99%

“…A novel challenge in agriculture is the production of tailored foods, i.e., foods specifically suitable for target groups of people with particular nutritional needs. In fact, in recent years, a number of studies have highlighted the possibility of producing vegetables for specific physiological conditions, such as biofortified vegetables, with the aim of counteracting different nutritional deficits [1][2][3][4][5][6][7][8]. In general, these authors reported evidence on the use of specific growing protocols aimed to increase the content of specific nutrients in plant tissues, such as iodine (I), silicon (Si), calcium (Ca), selenium (Se), zinc (Zn), and iron (Fe).…”

Section: Introductionmentioning

confidence: 99%

“…Among different cultivation techniques, a floating hydroponic system, which involves growing plants on trays floating in tanks filled with a nutrient solution (NS), has proven to be an interesting tool to obtain baby leaf vegetables with modified tissue concentrations of specific minerals (Ca and Si) [2][3][4] in edible parts of the plants. By acting on the mineral composition of the NS, it is possible to modify to a certain extent the tissue concentration of target ions.…”

Section: Introductionmentioning

confidence: 99%

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Hydroponic Production of Reduced-Potassium Swiss Chard and Spinach: A Feasible Agronomic Approach to Tailoring Vegetables for Chronic Kidney Disease Patients

et al. 2019

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Tailored foods are specifically suitable for target groups of people with particular nutritional needs. Although most research on tailored foods has been focused on increasing the nutrient content in plant tissues (biofortification), in populations with specific physiological conditions, it is recommended to reduce the uptake of specific nutrients in order to improve their health. People affected by chronic kidney disease (CKD) must limit their consumption of vegetables because of the generally high potassium (K) content in the edible parts. This study aimed to define an appropriate production technique for two baby leaf vegetables, spinach (Spinacia oleracea L.) and Swiss chard (Beta vulgaris L. ssp. vulgaris), with reduced K tissue content, minimizing the negative effects on their crop performance and overall nutritional quality. Plants were grown in a hydroponic floating system. The K concentration in the nutrient solution (NS) was reduced from 200 mg/L (K200, the concentration usually used for growing baby leaf vegetables in hydroponic conditions) to 50 mg/L over the entire growing cycle (K50) or only during the seven days before harvest (K50-7d). The reduction of K in the NS resulted in a significant decrease of K tissue content in both species (32% for K50 and 10% for K50-7d, on average), while it did not, in general, compromise the crop performance and quality traits or the bioaccessibility of K, magnesium, and calcium. The production of reduced-potassium leafy vegetables is a feasible tailored nutrition approach for CKD patients in order to take advantage of the positive effects of vegetable consumption on health without excessively increasing potassium intake.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Hydroponic Production of Reduced-Potassium Swiss Chard and Spinach: A Feasible Agronomic Approach to Tailoring Vegetables for Chronic Kidney Disease Patients

et al. 2019

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“…Silicon (Si) is a general mineral component present in many food plants, including cereals, fruit, vegetables and legumes 5 . The Si content in plant tissues is generally related with species 6 7 . Its absorption in the intestinal tract is related to the food source.…”

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confidence: 99%

Green bean biofortification for Si through soilless cultivation: plant response and Si bioaccessibility in pods

Montesano¹,

D’Imperio²,

Parente³

et al. 2016

Sci Rep

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Food plants biofortification for micronutrients is a tool for the nutritional value improvement of food. Soilless cultivation systems, with the optimal control of plant nutrition, represent a potential effective technique to increase the beneficial element content in plant tissues. Silicon (Si), which proper intake is recently recommended for its beneficial effects on bone health, presents good absorption in intestinal tract from green bean, a high-value vegetable crop. In this study we aimed to obtain Si biofortified green bean pods by using a Si-enriched nutrient solution in soilless system conditions, and to assess the influence of boiling and steaming cooking methods on Si content, color parameters and Si bioaccessibility (by using an in vitro digestion process) of pods. The Si concentration of pods was almost tripled as a result of the biofortification process, while the overall crop performance was not negatively influenced. The Si content of biofortified pods was higher than unbiofortified also after cooking, despite the cooking method used. Silicon bioaccessibility in cooked pods was more than tripled as a result of biofortification, while the process did not affect the visual quality of the product. Our results demonstrated that soilless cultivation can be successfully used for green bean Si biofortification.

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“…Silicon helps plants tolerate different environmental stresses that are present in field conditions, such as high temperature, drought, loading, UV, freezing, nutrient imbalance, salinity, and metal toxicity (Sahebi et al 2015). A number of studies have shown that Si treatment improves crop growth and yield under abiotic and biotic stress conditions (Ahmad et al 2013a, b;Esfahani et al 2014;Schurt et al 2014;Artyszak et al 2015;Chen et al 2015;D'Imperio et al 2015;Hartley 2015;Hussain et al 2015;Muneer and Jeong 2015;Noor et al 2015;Saudy and Mubarak 2015;Wang et al 2015;Xu et al 2015;Yin et al 2015).…”

Section: Introductionmentioning

confidence: 96%

Application of silicon in plant tissue culture

Sahebi

Hanafi

Azizi

2016

In Vitro Cell.Dev.Biol.-Plant

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Silicon (Si) is one of the most plentiful mineral elements in soil. It is a macroelement involved in the responses of plants to a variety of abiotic stresses. The culture medium composition, particularly the mineral nutrients, greatly impacts the growth as well as the morphogenesis of in vitro plant cultures. Numerous morphological and physiological disorders including hyperhydricity, upwardly curled leaves, shoot tip necrosis, and fasciation are often related to inorganic nutrient imbalances of the tissue culture medium. Silicon has been reported to improve many growth parameters including embryogenesis and organogenesis, as well as leaf morphology, physiology, and anatomy. Silicon decreases the susceptibility of plants to salinity and low temperature, alleviates metal toxicity, lessens the incidence of hyperhydricity, and avoids oxidative phenolic browning in various plants. Overall, the evidence indicates a positive role for Si in improving various aspects of plant tissue culture, including micro-propagation, organogenesis, cryopreservation, somatic embryogenesis, and secondary metabolite production.

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Silicon biofortification of leafy vegetables and its bioaccessibility in the edible parts

Abstract: The application of Si to the nutrient solution in the range of 50-100 mg L(-1) allows biofortification of leafy vegetables. In addition, the biofortified vegetables showed, on average, more bioaccessible Si, with respect to unbiofortified vegetables.

Cited by 59 publications

References 39 publications

Hydroponic Production of Reduced-Potassium Swiss Chard and Spinach: A Feasible Agronomic Approach to Tailoring Vegetables for Chronic Kidney Disease Patients

Hydroponic Production of Reduced-Potassium Swiss Chard and Spinach: A Feasible Agronomic Approach to Tailoring Vegetables for Chronic Kidney Disease Patients

Green bean biofortification for Si through soilless cultivation: plant response and Si bioaccessibility in pods

Application of silicon in plant tissue culture

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