Stimulation with a 130-mT magnetic field improves growth and biochemical parameters in lupin (Lupinus angustifolius L.)

Zdyrska, Magdalena Mroczek; Kornarzyński, K.; Pietruszewski, S.; Gagoś, Mariusz

doi:10.3906/biy-1504-19

Cited by 15 publications

(9 citation statements)

References 21 publications

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“…These findings underline the fact that the carotenoid profiles vary considerably among different lupin species and subspecies. In line with the results gained by Mroczek-Zdyrska et al ( 2016 ) in 14-day-old lupin leaves, chlorophyll a concentration always exceeded the total carotenoid and the chlorophyll b concentration in pea and lupin microgreens and leaves (Tables 3 , 4 ). A high chlorophyll a concentration was also described in various green vegetables such as broccoli ( Brassica oleracea var.…”

Section: Resultssupporting

confidence: 88%

Bread Enriched With Legume Microgreens and Leaves—Ontogenetic and Baking-Driven Changes in the Profile of Secondary Plant Metabolites

et al. 2018

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Flavonoids, carotenoids, and chlorophylls were characterized in microgreens and leaves of pea (Pisum sativum) and lupin (Lupinus angustifolius) as these metabolites change during ontogeny. All metabolites were higher in the leaves for both species. Acylated quercetin and kaempferol sophorotrioses were predominant in pea. Genistein and malonylated chrysoeriol were predominant in lupin. Further, the impact of breadmaking on these metabolites using pea and lupin material of two ontogenetic stages as an added ingredient in wheat-based bread was assessed. In “pea microgreen bread” no decrease of quercetin was found with regard to the non-processed plant material. However kaempferol glycosides showed slight decreases induced by the breadmaking process in “pea microgreen bread” and “pea leaf bread.” In “lupin microgreen bread” no decrease of genistein compared to the non-processed plant material was found. Chrysoeriol glycosides showed slight decreases induced by the breadmaking process in “lupin microgreen bread” and “lupin leaf bread.” In all breads, carotenoids and chlorophylls were depleted however pheophytin formation was caused. Thus, pea and lupin microgreens and leaves are suitable, natural ingredients for enhancing health-promoting secondary plant metabolites in bread and may even be used to tailor bread for specific consumer health needs.

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Section: Resultssupporting

confidence: 88%

Bread Enriched With Legume Microgreens and Leaves—Ontogenetic and Baking-Driven Changes in the Profile of Secondary Plant Metabolites

et al. 2018

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“…On the other hand, a significant difference was found between old and young alfalfa plants, with the young alfalfa returning decidedly higher concentrations of chlorophyll a when compared to the old plants. In a study on the effect of a constant magnetic field on the content of chlorophyll a in lupine, an increase of 28% was reported relative to the control [52].…”

Section: Resultsmentioning

confidence: 98%

Effect of Stress Caused by Electromagnetic Stimulation on the Fluorescence Lifetime of Chlorophylls in Alfalfa Leaves

Dziwulska‐Hunek

Ćwintal

Niemczynowicz

et al. 2019

Pol. J. Environ. Stud.

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The experimental material consisted of leaves obtained from 6-and 2-year-old alfalfa plants. Samples were obtained from a field experiment. One day prior to sowing, seeds were stimulated using He-Ne laser light with a surface power density of 6 mW•cm-2-free-fall exposure (L) repeated three times; alternating magnetic field with 30 mT induction and 30 s (P) exposure time; and a combination of laser light and magnetic field (L+P). The results of the stimulation treatments were referenced to non-stimulated samples (control-K). The obtained values of fluorescence lifetime varied from 8.98 to 12.90 ns (t1) and from 3.84 to 5.14 ns (t2). The physical factors applied caused an extension of the lifetimes (t1 and t2), as well as an increase in the chlorophyll a and carotenoid content in 6-year-old cv. Radius leaves, as compared to the control. Contrary observations (i.e., a decrease in the aforementioned indicators) were made for cv. Ulstar (old). In the case of magnetic field stimulation, the longest fluorescence lifetimes, the highest concentrations of chlorophyll a and carotenoids were noted for cv. Radius (old). The content of chlorophyll a was significantly higher in young Lucerne than in older plants.

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“…Mroczek-Zdyrska et al 48 observed a similar increase (13–22%) in the content of protein in the sprouts and roots of lupin grown from seeds stimulated with a 130 mT magnetic field. Furthermore, Asghar et al 37 observed that the concentration of protein and chlorophyll increased in the seeds and seedlings of soy after magnetic field and laser light stimulation.…”

Section: Resultsmentioning

confidence: 68%

“…Before sowing, soy seeds were subjected to stimulation using an alternating magnetic field (magnetic induction B = 30mT for t = 60 s) 47 , constant magnetic field (magnetic induction B = 130mT for t = 17 h) 48 and alternating electric field (intensity E = 5 kV/cm for t = 60 s) 39 , 40 (Figs. 1 and 2 ), respectively designated as: AMF, CMF, and AEF as well as C—control sample (non-stimulated seeds).…”

Section: Methodsmentioning

confidence: 99%

Stimulation of soy seeds using environmentally friendly magnetic and electric fields

Dziwulska-Hunek,

Niemczynowicz,

Kycia

et al. 2023

Sci Rep

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The study analyses the impact of alternating (magnetic induction B = 30 mT for t = 60 s) and constant magnetic fields (B = 130 mT for t = 17 h) and alternating electric fields (electric current E = 5 kV/cm for t = 60 s) on various growth parameters of soy plants: the germination energy and capacity, plants emergence, the fresh mass of seedlings, protein content (Kjeldahl’s method), and photosynthetic parameters (with MINI-PAM 2000 WALTZ Photosynthesis Yield Analyser and a SPAD-502 Chlorophyll Meter). Four cultivars were used: MAVKA, MERLIN, VIOLETTA, and ANUSZKA. Moreover, the advanced Machine Learning processing pipeline was proposed to distinguish the impact of physical factors on photosynthetic parameters. The use of electromagnetic fields had a positive impact on the germination rate in MERLIN seeds. The best results in terms of germination improvement were observed for alternating magnetic field stimulation in all cultivars (p > 0.05). For the VIOLETTA cultivar an increase (p > 0.05) in the emergence and overall number of plants as well as fresh mass was observed after electromagnetic field stimulation. For the MAVKA and MERLIN cultivars, the concentration of proteins in the leaves was noticeably higher in plants grown from seeds stimulated using a constant magnetic field.

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Stimulation with a 130-mT magnetic field improves growth and biochemical parameters in lupin (Lupinus angustifolius L.)

Cited by 15 publications

References 21 publications

Bread Enriched With Legume Microgreens and Leaves—Ontogenetic and Baking-Driven Changes in the Profile of Secondary Plant Metabolites

Bread Enriched With Legume Microgreens and Leaves—Ontogenetic and Baking-Driven Changes in the Profile of Secondary Plant Metabolites

Effect of Stress Caused by Electromagnetic Stimulation on the Fluorescence Lifetime of Chlorophylls in Alfalfa Leaves

Stimulation of soy seeds using environmentally friendly magnetic and electric fields

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