Production of low potassium kale with increased glucosinolate content from vertical farming as a novel dietary option for renal dysfunction patients

Low-Potassium Fruits and Vegetables: Research Progress and Prospects

With the increasing number of patients with chronic kidney disease (CKD) and the improved recognition of nutritional therapy, research on low-potassium (LK) fruits and vegetables for CKD patients has gained global attention. Despite its already commercial availability primarily in Japan, public awareness remains limited, and cultivation methods lack a comprehensive strategy. This review offers an extensive examination of the developmental significance, current cultivation techniques, and existing limitations of functional LK fruits and vegetables with the objective of providing guidance and inspiration for their exploitation. Additionally, this review investigates various factors influencing K content, including varieties, temperature, light, exogenous substances, harvest time, and harvest parts, with a focus on optimizing production methods to enhance potassium utilization efficiency (KUE) and decrease the K content in plants. Finally, the review outlines the shortcomings and prospects of research on LK fruits and vegetables, emphasizing the importance of interdisciplinary research (in agriculture technology, medicine, and business) for patients with CKD and the future development of this field.

Na improves the growth of K-deficient but not K-sufficient kale

The decrease in the use of K fertilizers may be relevant for developing countries that depend on imports, as well as for specific groups such as patients with chronic kidney disease, who have restricted K in their diets. However, the decrease in the use of K affects plant yield, requiring the study of alternatives to mitigate nutritional stress. Sodium is a beneficial element that can mitigate K deficiency, but studies on kale plants are lacking. We investigated the role of Na in kale grown with and without K in nutrient feed solution. Four treatments were used: abundant K, abundant K plus Na, deficient K, and deficient K plus Na. Low Na (2 mmol L^-1) attenuated the symptoms of K deficiency in kale by minimizing leaf water loss and increasing pigment content, leaf area, and plant dry mass. The synergism between K and Na negatively affected the growth of kale plants.

Elemental Sulfur Nanoparticles Enhance Disease Resistance in Tomatoes

In agriculture, loss of crop yield to pathogen damage seriously threatens efforts to achieve global food security. In the present work, "organic" elemental sulfur nanoparticles (SNPs) were investigated for management of the fungal pathogen Fusarium oxysporum f. sp. lycopersici on tomatoes. Foliar application and seed treatment with SNPs (30-100 mg/L, 30 and 100 nm) suppressed pathogen infection in tomatoes, in a concentration- and size-dependent fashion in a greenhouse experiment. Foliar application with 1 mg/plant of 30 nm SNPs (30-SNPs) exhibited the best performance for disease suppression, significantly decreasing disease incidence by 47.6% and increasing tomato shoot biomass by 55.6% after 10 weeks application. Importantly, the disease control efficacy with 30-SNPs was 1.43-fold greater than the commercially available fungicide hymexazol. Mechanistically, 30-SNPs activated the salicylic acid-dependent systemic acquired resistance pathway in tomato shoots and roots, with subsequent upregulation of the expression of pathogenesis-related and antioxidase-related genes (upregulated by 11-352%) and enhancement of the activity and content of disease-related biomolecules (enhanced by 5-49%). In addition, transmission electron microscopy imaging shows that SNPs were distributed in the tomato stem and directly inactivated in vivo pathogens. The oxidative stress in tomato shoots and roots, the root plasma membrane damage, and the growth of the pathogen in stem were all significantly decreased by SNPs. The findings highlight the significant potential of SNPs as an eco-friendly and sustainable crop protection strategy.

Development of a High-Fibre Multigrain Bar Technology with the Addition of Curly Kale

The aim of this study was to find the effect of kale and dietary fibre (DF) on the physicochemical properties, nutritional value and sensory quality of multigrain bars. A recipe of multigrain bars was prepared with the addition of fresh kale (20% and 30%) and DF preparations (apple, blackcurrant, chokeberry and hibiscus). The bars were baked at 180 °C for 20 min. These snack bars, based on pumpkin seeds, sunflower seeds, flaxseed and wholegrain oatmeal, are a high-calorie product (302-367 kcal/100 g). However, the composition of the bars encourages consumption. In addition to the ability to quickly satisfy hunger, such bars are rich in many natural ingredients that are considered pro-health (high fibre content (9.1-11.6 g/100 g), protein (11.2-14.3 g/100 g), fat (17.0-21.1 g/100 g, including unsaturated fatty acids), carbohydrates (20.5-24.0 g/100 g), as well as vitamins, minerals and a large number of substances from the antioxidant group. The addition of kale caused a significant increase of water content, but reduction in the value of all texture parameters (TPA profiles) as well as calorific values. The content of polyphenols was strongly and positively correlated with the antioxidant activity (r = 0.92). In the bars with 30% addition of kale (422 mg GA/100 g d.m.), the content of polyphenols was significantly higher than based ones (334 mg GA/100 g d.m.). Bars with the addition of the DF were characterized by a higher antioxidant activity, and the content of carotenoids, chlorophyll A and B and polyphenols. High sensory quality was demonstrated for all (from 4.8 to 7.1 on a 10-point scale). The addition of fibre preparations was also related to technological aspects and allows to create attractive bars without additional chemicals.