Wild Asparagus Shoots Constitute a Healthy Source of Bioactive Compounds

Chileh Chelh, Tarik; Rincon-Cervera, Miguel A.; Gomez-Mercado, Francisco; Lopez-Ruiz, Rosalia; Gallon-Bedoya, Manuela; Ezzaitouni, Mohamed; Guil-Guerrero, Jose L.

doi:10.3390/molecules28155786

Cited by 2 publications

(1 citation statement)

References 74 publications

(80 reference statements)

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“…In the spear bottoms from the Primens samples, 10 times more phenols (370.82 ± 29.26 mg/100 g dry weight) were quantified than saponins (38.27 ± 3.94 mg/100 g dry weight), which represents a significant difference compared to Herkolim, where the quantities of both phytochemicals were of the same order (138.00 ± 4.80 mg/100 g dry weight of flavonoids and 103.30 ± 3.70 mg/100 g dry weight of saponins. The spear edible portion also stands out for its high content of flavonoids, well above that of the varieties used for asparagus cultivation [47], and even superior to that of most wild species [48].…”

Section: Fructans and Phenolic Compoundsmentioning

confidence: 99%

Composition and Functional Properties of the Edible Spear and By-Products from Asparagus officinalis L. and Their Potential Prebiotic Effect

Goñi,

García-Alonso,

Alba

et al. 2024

Foods

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Asparagus is a healthy food appreciated for its organoleptic characteristics, nutritional composition and physiological properties. During its industrial processing, a large amount of by-products are generated, since only the apical part of the vegetable is considered edible and a large amount of by-products are generated that could be of nutritional interest. Therefore, the nutritional composition of the edible part and the two by-products of the plant (root and stem) was evaluated, including dietary fiber, inulin, low-molecular-weight carbohydrates, low-molecular-weight polyphenols and macromolecular polyphenols. The hydration properties, oil retention capacity, glucose retardation index and impact on bacterial growth of both probiotic bacteria and pathogenic strains were determined. All samples were high in fiber (>22 g/100 g dw), fructans (>1.5 g/100 g dw) and polyphenolic compounds (>3 g/100 g dw) and had good water-, oil- and glucose-binding capacity. In addition, they promoted the growth of probiotic strains but not pathogenic ones. The effects were more pronounced in the spear by-product samples and appear to be related to the components of dietary fiber. The results indicate that edible spear has potential beneficial effects on host health and microbiota when ingested as part of a healthy diet, while the by-products could be used as supplements and/or as natural ingredients in fiber-enriched foods that require emulsification and are intended to achieve a prebiotic effect.

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Section: Fructans and Phenolic Compoundsmentioning

confidence: 99%

Composition and Functional Properties of the Edible Spear and By-Products from Asparagus officinalis L. and Their Potential Prebiotic Effect

Goñi,

García-Alonso,

Alba

et al. 2024

Foods

View full text Add to dashboard Cite

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Cytotoxicity and Chemotaxonomic Significance of Saponins from Wild and Cultured Asparagus Shoots

Chileh-Chelh,

López-Ruiz,

García-Cervantes

et al. 2024

Molecules

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The shoots of Asparagus L. are consumed worldwide, although most species belonging to this genus have a restricted range, and several taxa remain unstudied. In this work, a total of four taxa from different locations were scrutinized and compared with cultivated A. officinalis. All shoots were screened for saponins via LC-MS, and in vitro antiproliferative activities against the HT-29 colorectal cancer cell line were assessed via the MTT assay. The total saponins (TS) contained in the crude extracts ranged from 710.0 (A. officinalis) to 1258.6 mg/100 g dw (A. acutifolius). The richness of the compounds detected in this work stands out; a total of 47 saponins have been detected and quantified in the edible parts (shoots) of five taxa of Asparagus. The structure of all the saponins found present skeletons of the furostane and spirostane type. In turn, the structures with a furostane skeleton are divided into unsaturated and dioxygenated types, both in the 20–22 position. The sum of dioscin and derivatives varied largely among the studied taxa, reaching the following percentages of TS: 27.11 (A. officinalis), 18.96 (A. aphyllus), 5.37 (A. acutifolius), and 0.59 (A. albus); while in A. horridus, this compound remains undetected. Aspachiosde A, D, and M varied largely among samples, while a total of seven aspaspirostanosides were characterized in the analyzed species. The hierarchical cluster analysis of the saponin profiles clearly separated the various taxa and demonstrated that the taxonomic position is more important than the place from which the samples were acquired. Thus, saponin profiles have chemotaxonomic significance in Asparagus taxa. The MTT assay showed dose- and time-dependent inhibitory effects of all saponins extracts on HT-29 cancer cells, and the strongest cell growth inhibition was exercised by A. albus and A. acutifolius (GI50 of 125 and 175 µg/mL). This work constitutes a whole approach to evaluating the saponins from the shoots of different Asparagus taxa and provides arguments for using them as functional foods.

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Wild Asparagus Shoots Constitute a Healthy Source of Bioactive Compounds

Cited by 2 publications

References 74 publications

Composition and Functional Properties of the Edible Spear and By-Products from Asparagus officinalis L. and Their Potential Prebiotic Effect

Composition and Functional Properties of the Edible Spear and By-Products from Asparagus officinalis L. and Their Potential Prebiotic Effect

Cytotoxicity and Chemotaxonomic Significance of Saponins from Wild and Cultured Asparagus Shoots

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