1
|
Becchi PP, Rocchetti G, García-Pérez P, Michelini S, Pizzamiglio V, Lucini L. Untargeted metabolomics and machine learning unveil quality and authenticity interactions in grated Parmigiano Reggiano PDO cheese. Food Chem 2024; 447:138938. [PMID: 38458130 DOI: 10.1016/j.foodchem.2024.138938] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/23/2023] [Revised: 02/28/2024] [Accepted: 03/02/2024] [Indexed: 03/10/2024]
Abstract
The chemical composition of Parmigiano Reggiano (PR) hard cheese can be significantly affected by different factors across the dairy supply chain, including ripening, altimetric zone, and rind inclusion levels in grated hard cheeses. The present study proposes an untargeted metabolomics approach combined with machine learning chemometrics to evaluate the combined effect of these three critical parameters. Specifically, ripening was found to exert a pivotal role in defining the signature of PR cheeses, with amino acids and lipid derivatives that exhibited their role as key discriminant compounds. In parallel, a random forest classifier was used to predict the rind inclusion levels (> 18%) in grated cheeses and to authenticate the specific effect of altimetry dairy production, achieving a high prediction ability in both model performances (i.e., ∼60% and > 90%, respectively). Overall, these results open a novel perspective to identifying quality and authenticity markers metabolites in cheese.
Collapse
Affiliation(s)
- Pier Paolo Becchi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Pascual García-Pérez
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, 32004 Ourense, Spain
| | - Sara Michelini
- Parmigiano Reggiano Cheese Consortium, Via J.F. Kennedy, 18, Reggio Emilia 42124, Italy
| | - Valentina Pizzamiglio
- Parmigiano Reggiano Cheese Consortium, Via J.F. Kennedy, 18, Reggio Emilia 42124, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| |
Collapse
|
2
|
Rocchetti G, Leni G, Rebecchi A, Dordoni R, Giuberti G, Lucini L. The distinctive effect of different insect powders as meat extenders in beef burgers subjected to cooking and in vitro gastrointestinal digestion. Food Chem 2024; 442:138422. [PMID: 38241998 DOI: 10.1016/j.foodchem.2024.138422] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 12/10/2023] [Accepted: 01/10/2024] [Indexed: 01/21/2024]
Abstract
Mealworm (MWP), migratory locust (LP), and house cricket (CP) are novel foods recently authorized by the European Commission. This work tested their powders as meat extenders at 5% inclusion in beef burgers. Insect powders were abundant in phenolics, recording the highest values in LP (1184.9 μg/g). The sensory analysis highlighted a higher visual and olfactory acceptability for MWP-burgers, followed by CP- and LP-burgers, whereas the texture of cooked burgers remained unaffected. Following pan-cooking, MWP-burgers and control exhibited comparable chemical profiles, while a significant down-accumulation of the heterocyclic amine 2-Amino-3,8-dimethylimidazo[4,5-f]quinoxaline was observed in CP-burgers. In vitro gastrointestinal digestion highlighted metabolomic trends like control for MWP- and LP-burgers. In contrast, a reduced accumulation of lipids and increased content of dipeptides like glutaminylarginine (possibly acting as enzyme modulators) was observed for the CP-burgers.
Collapse
Affiliation(s)
- Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Giulia Leni
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Annalisa Rebecchi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Roberta Dordoni
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| |
Collapse
|
3
|
Tomas M, García-Pérez P, Rivera-Pérez A, Patrone V, Giuberti G, Lucini L, Capanoglu E. The addition of polysaccharide gums to Aronia melanocarpa purees modulates the bioaccessibility of phenolic compounds and gut microbiota: A multiomics data fusion approach following in vitro digestion and fermentation. Food Chem 2024; 439:138231. [PMID: 38113658 DOI: 10.1016/j.foodchem.2023.138231] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/28/2023] [Revised: 12/11/2023] [Accepted: 12/15/2023] [Indexed: 12/21/2023]
Abstract
This study aimed to determine how the addition of gellan, guar, locust bean, and xanthan gums affected the polyphenol profile of Aronia melanocarpa puree and the human gut microbiota after in vitro gastrointestinal digestion and large intestine fermentation. The different gums distinctively affected the content and bioaccessibility of phenolics in Aronia puree, as outlined by untargeted metabolomics. The addition of locust bean gum increased the levels of low-molecular-weight phenolics and phenolic acids after digestion. Gellan and guar gums enhanced phenolic acids' bioaccessibility after fermentation. Interactions between digestion products and fecal bacteria altered the composition of the microbiota, with the greatest impact of xanthan. Locust bean gum promoted the accumulation of different taxa with health-promoting properties. Our findings shed light on the added-value properties of commercial gums as food additives, promoting a distinctive increase of polyphenol bioaccessibility and shifting the gut microbiota distribution, depending on their composition and structural features.
Collapse
Affiliation(s)
- Merve Tomas
- Department of Food Engineering, Faculty of Engineering and Natural Sciences, Istanbul Sabahattin Zaim University, 34303 Halkali, Istanbul, Turkey
| | - Pascual García-Pérez
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; Universidade de Vigo, Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Instituto de Agroecoloxía e Alimentación (IAA) - CITEXVI, 36310 Vigo, Spain
| | - Araceli Rivera-Pérez
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, 04120 Almeria, Spain
| | - Vania Patrone
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| |
Collapse
|
4
|
Premi L, Rocchetti G, Lucini L, Morelli L, Rebecchi A. Replacement of nitrates and nitrites in meat-derived foods through the utilization of coagulase-negative staphylococci : A review. Curr Res Food Sci 2024; 8:100731. [PMID: 38623273 PMCID: PMC11016579 DOI: 10.1016/j.crfs.2024.100731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 02/23/2024] [Accepted: 04/02/2024] [Indexed: 04/17/2024] Open
Abstract
Nitrates and nitrites, which are synthetic additives, are traditionally used as curing agents in meat-based products. These synthetic additives are employed in the preparation of fermented meat foods to improve quality characteristics and microbiological safety, develop distinct flavours and red-colour stability, and counteract lipid oxidation. Nitrites also display significant bacteriostatic and bactericidal action against spoilage microorganisms and foodborne pathogens (such as Clostridium botulinum and Listeria monocytogenes). However, meat curing is currently under scrutiny because of its links to cardiovascular diseases and colorectal cancer. Based on the current literature, this review provides recent scientific evidence on the potential utilisation of coagulase-negative staphylococci (CNS) as nitrate and nitrite substitutes in meat-based foods. Indeed, CNS are reported to reproduce the characteristic red pigmentation and maintain the typical high-quality traits of cured-meats, thanks to their arginine degradation pathway, thus providing the nitrite-related desirable attributes in cured meat. The alternative strategy, still based on the NOS pathway, consisting of supplementing meat with arginine to release nitric oxide (NO) and obtain a meat characterised by the desired pinkish-red colour, is also reviewed. Exploiting NOS-positive CNS strains seems particularly challenging because of CNS technological adaptation and the oxygen dependency of the NOS reaction; however, this exploitation could represent a turning point in replacing nitrates and nitrites in meat foods.
Collapse
Affiliation(s)
- Lara Premi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Lorenzo Morelli
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| | - Annalisa Rebecchi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122, Piacenza, Italy
| |
Collapse
|
5
|
Salehi H, Zhang L, Alp-Turgut FN, Arikan B, Elbasan F, Ozfidan-Konakci C, Balcı M, Zengin G, Yildiztugay E, Lucini L. The exogenous application of naringenin and rosmarinic acid modulates functional traits in Lepidium sativum. J Sci Food Agric 2024; 104:2761-2771. [PMID: 37994181 DOI: 10.1002/jsfa.13160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2023] [Revised: 11/16/2023] [Accepted: 11/23/2023] [Indexed: 11/24/2023]
Abstract
BACKGROUND Phenolic modulators have attracted attention for their potential in shaping functional traits in plants. This work investigated the impact of naringenin (Nar) and rosmarinic acid (RA) on the functional properties of Lepidium sativum leaves and roots. RESULTS Untargeted metabolomics identified a diverse phenolic profile, including flavonoids, phenolic acids, low molecular weight phenolics, lignans, and stilbenes. Cluster, analysis of variance multiblock orthogonal partial least squares (AMOPLS), and orthogonal projection to latent structures discriminant analysis (OPLS-DA) multivariate analyses confirmed tissue-specific modulation of bioactive compounds. The tissue was the hierarchically most influential factor, explaining 27% of observed variability, while the treatment and their interaction were statistically insignificant. Thereafter, various in vitro assays were employed to assess antioxidant capacity, including 1,1-diphenyl-2-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline)-6-sulfonic acid (ABTS) radical scavenging activity, cupric ion reducing antioxidant capacity (CUPRAC), and ferric ion reducing antioxidant power (FRAP), metal chelating ability, and phosphomolybdenum (PMD) assays. Extracts were also tested for inhibitory effects on cholinesterase, amylase, glucosidase, and tyrosinase enzymes. RA application positively impacted antioxidant and enzyme inhibitory activities, holding valuable implications in shaping the health-promoting properties of L. sativum. CONCLUSION The untargeted metabolomics analysis showed a significant tissue-dependent modulation of bioactive compounds, determining no synergistic effect between applying phenolic compounds in combination. Specifically, the sole application of RA increased anthocyanins and hydroxyphenyl propanoic acid content on leaves, which was strictly related to enhancing the biological activities. © 2023 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
Collapse
Affiliation(s)
- Hajar Salehi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Leilei Zhang
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Fatma Nur Alp-Turgut
- Department of Biotechnology, Faculty of Science, Selcuk University, Konya, Turkey
| | - Busra Arikan
- Department of Biotechnology, Faculty of Science, Selcuk University, Konya, Turkey
| | - Fevzi Elbasan
- Department of Biotechnology, Faculty of Science, Selcuk University, Konya, Turkey
| | - Ceyda Ozfidan-Konakci
- Department of Molecular Biology and Genetics, Faculty of Science, Necmettin Erbakan University, Konya, Turkey
| | - Melike Balcı
- Department of Biotechnology, Faculty of Science, Selcuk University, Konya, Turkey
| | - Gökhan Zengin
- Department of Biology, Faculty of Science, Selcuk University, Konya, Turkey
| | - Evren Yildiztugay
- Department of Biotechnology, Faculty of Science, Selcuk University, Konya, Turkey
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| |
Collapse
|
6
|
Boughattas I, Vaccari F, Zhang L, Bandini F, Miras-Moreno B, Missawi O, Hattab S, Mkhinini M, Lucini L, Puglisi E, Banni M. Co-exposure to environmental microplastic and the pesticide 2,4-dichlorophenoxyacetic acid (2,4-D) induce distinctive alterations in the metabolome and microbial community structure in the gut of the earthworm Eisenia andrei. Environ Pollut 2024; 344:123213. [PMID: 38158010 DOI: 10.1016/j.envpol.2023.123213] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/12/2023] [Revised: 12/20/2023] [Accepted: 12/21/2023] [Indexed: 01/03/2024]
Abstract
Microplastics (MPs) are recognized as emergent pollutants and have become a significant environmental concern, especially when combined with other contaminants. In this study, earthworms, specifically Eisenia andrei, were exposed to MPs (at a concentration of 10 μg kg-1 of soil), herbicide 2,4-D (7 mg kg-1 of soil), and a combination of the two for 7 and 14 days. The chemical uptake in the earthworms was measured, and the bacterial and archaeal diversities in both the soil and earthworm gut were analyzed, along with the metabolomic profiles. Additionally, data integration of the two omics approaches was performed to correlate changes in gut microbial diversity and the different metabolites. Our results demonstrated that earthworms ingested MPs and increased 2,4-D accumulation. More importantly, high-throughput sequencing revealed a shift in microbial diversity depending on single or mixture exposition. Metabolomic data demonstrated an important modulation of the metabolites related to oxidative stress, inflammatory system, amino acids synthesis, energy, and nucleic acids metabolism, being more affected in case of co-exposure. Our investigation revealed the potential risks of MPs and 2,4-D herbicide combined exposure to earthworms and soil fertility, thus broadening our understanding of MPs' toxicity and impacts on terrestrial environments.
Collapse
Affiliation(s)
- Iteb Boughattas
- Laboratory of Ecotoxicology and Agrobiodiversity, Sousse University, Tunisia; Regional Field Crops Research Center of Beja, IRESA, Tunisia
| | - Filippo Vaccari
- Department for Sustainable Food Process, Università Cattolica Del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Leilei Zhang
- Department for Sustainable Food Process, Università Cattolica Del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Francesca Bandini
- Department for Sustainable Food Process, Università Cattolica Del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Begoña Miras-Moreno
- Department for Sustainable Food Process, Università Cattolica Del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Omayma Missawi
- Laboratory of Ecotoxicology and Agrobiodiversity, Sousse University, Tunisia
| | - Sabrine Hattab
- Laboratory of Ecotoxicology and Agrobiodiversity, Sousse University, Tunisia; Regional Research Centre in Horticulture and Organic Agriculture, Chott-Mariem, 4042 Sousse, Tunisia
| | - Marouane Mkhinini
- Laboratory of Ecotoxicology and Agrobiodiversity, Sousse University, Tunisia
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica Del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Edoardo Puglisi
- Department for Sustainable Food Process, Università Cattolica Del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Mohamed Banni
- Laboratory of Ecotoxicology and Agrobiodiversity, Sousse University, Tunisia; Higher Institute of Biotechnology, Monastir University, Tunisia
| |
Collapse
|
7
|
Zhang L, Vaccari F, Ardenti F, Fiorini A, Tabaglio V, Puglisi E, Trevisan M, Lucini L. The dosage- and size-dependent effects of micro- and nanoplastics in lettuce roots and leaves at the growth, photosynthetic, and metabolomics levels. Plant Physiol Biochem 2024; 208:108531. [PMID: 38513516 DOI: 10.1016/j.plaphy.2024.108531] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 02/16/2024] [Accepted: 02/25/2024] [Indexed: 03/23/2024]
Abstract
The occurrence of microplastics (MPs) and nanoplastics (NPs) in soils potentially induce morphological, physiological, and biochemical alterations in plants. The present study investigated the effects of MPs/NPs on lettuce (Lactuca sativa L. var. capitata) plants by focusing on (i) four different particle sizes of polyethylene micro- and nanoplastics, at (ii) four concentrations. Photosynthetic activity, morphological changes in plants, and metabolomic shifts in roots and leaves were investigated. Our findings revealed that particle size plays a pivotal role in influencing various growth traits of lettuce (biomass, color segmentation, greening index, leaf area, and photosynthetic activity), physiological parameters (including maximum quantum yield - Fv/Fmmax, or quantum yield in the steady-state Fv/FmLss, NPQLss, RfdLss, FtLss, FqLss), and metabolomic signatures. Smaller plastic sizes demonstrated a dose-dependent impact on aboveground plant structures, resulting in an overall elicitation of biosynthetic processes. Conversely, larger plastic size had a major impact on root metabolomics, leading to a negative modulation of biosynthetic processes. Specifically, the biosynthesis of secondary metabolites, phytohormone crosstalk, and the metabolism of lipids and fatty acids were among the most affected processes. In addition, nitrogen-containing compounds accumulated following plastic treatments. Our results highlighted a tight correlation between the qPCR analysis of genes associated with the soil nitrogen cycle (such as NifH, NirK, and NosZ), available nitrogen pools in soil (including NO3- and NH4), N-containing metabolites and morpho-physiological parameters of lettuce plants subjected to MPs/NPs. These findings underscore the intricate relationship between specific plastic contaminations, nitrogen dynamics, and plant performance.
Collapse
Affiliation(s)
- Leilei Zhang
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Filippo Vaccari
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Federico Ardenti
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Andrea Fiorini
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Vincenzo Tabaglio
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Edoardo Puglisi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Marco Trevisan
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy.
| |
Collapse
|
8
|
Botticella E, Testone G, Buffagni V, Palombieri S, Taddei AR, Lafiandra D, Lucini L, Giannino D, Sestili F. Mutations in starch biosynthesis genes affect chloroplast development in wheat pericarp. Plant Physiol Biochem 2024; 207:108354. [PMID: 38219425 DOI: 10.1016/j.plaphy.2024.108354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/24/2023] [Revised: 12/29/2023] [Accepted: 01/08/2024] [Indexed: 01/16/2024]
Abstract
Starch bioengineering in cereals has produced a plethora of genotypes with new nutritional and technological functionalities. Modulation of amylose content from 0 to 100% was inversely correlated with starch digestibility and promoted a lower glycemic index in food products. In wheat, starch mutants have been reported to exhibit various side effects, mainly related to the seed phenotype. However, little is known about the impact of altered amylose content and starch structure on plant metabolism. Here, three bread wheat starch mutant lines with extreme phenotypes in starch branching and amylose content were used to study plant responses to starch structural changes. Omics profiling of gene expression and metabolic patterns supported changes, confirmed by ultrastructural analysis in the chloroplast of the immature seeds. In detail, the identification of differentially expressed genes belonging to functional categories related to photosynthesis, chloroplast and thylakoid (e.g. CURT1), the alteration in the accumulation of photosynthesis-related compounds, and the chloroplast alterations (aberrant shape, grana stacking alteration, and increased number of plastoglobules) suggested that the modification of starch structure greatly affects starch turnover in the chloroplast, triggering oxidative stress (ROS accumulation) and premature tissue senescence. In conclusion, this study highlighted a correlation between starch structure and chloroplast functionality in the wheat kernel.
Collapse
Affiliation(s)
- Ermelinda Botticella
- Department of Agriculture and Forest Science, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy; Institute of Sciences of Food Production (ISPA), National Research Council (CNR), via Provinciale Lecce-Monteroni, 73100 Lecce, Italy
| | - Giulio Testone
- Institute for Biological Systems, National Research Council (CNR), Via Salaria, km 29.300, Monterotondo, 00015, Rome, Italy.
| | - Valentina Buffagni
- Department of Agriculture and Forest Science, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy
| | - Samuela Palombieri
- Department of Agriculture and Forest Science, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy
| | - Anna Rita Taddei
- Center of Large Equipments, Section of Electron Microscopy, University of Tuscia, Largo dell'Università, 01100 Viterbo, Italy
| | - Domenico Lafiandra
- Department of Agriculture and Forest Science, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense, 84, 29122 Piacenza, Italy
| | - Donato Giannino
- Institute for Biological Systems, National Research Council (CNR), Via Salaria, km 29.300, Monterotondo, 00015, Rome, Italy
| | - Francesco Sestili
- Department of Agriculture and Forest Science, University of Tuscia, Via S. Camillo de Lellis, 01100 Viterbo, Italy.
| |
Collapse
|
9
|
Rocchetti G, Lucini L, Eduardo Gonçalves J, Camps I, Dos Santos Lima A, Granato D, Cezar Pinheiro L, Azevedo L. Cellular assays combined with metabolomics highlight the dual face of phenolics: From high permeability to morphological cell damage. Food Chem 2024; 430:137081. [PMID: 37557028 DOI: 10.1016/j.foodchem.2023.137081] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2023] [Revised: 07/19/2023] [Accepted: 07/31/2023] [Indexed: 08/11/2023]
Abstract
The Caco-2 cellular permeability of phenolic aqueous extracts from blackcurrant press cake (BC), Norway spruce bark (NS), scots pine bark (SP), and sea buckthorn leaves (SB) was evaluated by combining high-resolution mass spectrometry and atomic force microscopy. Besides, Caco-2 and HepG2 cells allowed the study of intracellular oxidative stress assessed in both apical and basolateral domains. Overall, BC and NS showed the highest total phenolic contents, 4.38 and 3.76 µg/mL, respectively. Multivariate statistics discriminated NS and BC from SP and SB extracts because of their phenolic profile. Polyphenols were classified as highly permeable, thus suggesting their potentially high bioavailability through the gastrointestinal tract. All the phenolic subclasses showed efflux ratio values < 1, except for BC flavonols, flavan-3-ols, and stilbenes. Regarding cellular damage, NS and BC extracts, when acting on the basolateral cellular side, caused epithelial leakage and morphological shape cell damage on Caco-2 cells associated with ROS production.
Collapse
Affiliation(s)
- Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - José Eduardo Gonçalves
- Department of Pharmaceutical Products, College of Pharmacy, Universidade Federal de Minas Gerais, Av. Presidente Antônio Carlos, 6627, Belo Horizonte, MG, Brazil
| | - Ihosvany Camps
- Department of Physics, Federal University of Alfenas, Av. Jovino Fernandes Sales, 2600, Santa Clara, Alfenas, 37133-840 Minas Gerais, Brazil.
| | - Amanda Dos Santos Lima
- Faculty of Nutrition, LANTIN (Laboratory of Nutritional and Toxicological Analyses in vitro and in vivo), Federal University of Alfenas, R. Gabriel Monteiro da Silva, 700, Alfenas, 37130-001 Minas Gerais, Brazil
| | - Daniel Granato
- Department of Biological Sciences, Faculty of Science and Engineering, University of Limerick, Faculty of Science and Engineering, V94 T9PX Limerick, Ireland.
| | - Lucas Cezar Pinheiro
- Department of Pharmacology, Bioactivity & Applications Lab, Universidade Federal de Santa Catarina, R. Eng. Agronômico Andrei Cristian Ferreira, Florianópolis, Santa Catarina, Brazil
| | - Luciana Azevedo
- Faculty of Nutrition, LANTIN (Laboratory of Nutritional and Toxicological Analyses in vitro and in vivo), Federal University of Alfenas, R. Gabriel Monteiro da Silva, 700, Alfenas, 37130-001 Minas Gerais, Brazil.
| |
Collapse
|
10
|
García-Pérez P, Tomas M, Rivera-Pérez A, Patrone V, Giuberti G, Cervini M, Capanoglu E, Lucini L. Pectin conformation influences the bioaccessibility of cherry laurel polyphenols and gut microbiota distribution following in vitro gastrointestinal digestion and fermentation. Food Chem 2024; 430:137054. [PMID: 37566983 DOI: 10.1016/j.foodchem.2023.137054] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2023] [Revised: 07/13/2023] [Accepted: 07/27/2023] [Indexed: 08/13/2023]
Abstract
Interactions between dietary fiber and phenolic compounds in foods can influence their gastrointestinal fate. This study aimed to examine the effect of four types of pectin on the polyphenols of cherry laurel puree and human gut microbiota during a simulated in vitro gastrointestinal digestion and large intestine fermentation. Results revealed that the combined addition of different pectins and pectinase to cherry laurel puree significantly affected the content and bioaccessibility of phenolics. The addition of pectins and pectinase distinctively impacted the phenolic subclasses in both raw and post-digested/fermented cherry laurel puree, suggesting differential interactions due to structural features. Both pectins and pectinase modulated the composition of fecal microbiota after in vitro fermentation, increasing bacterial diversity following pectinase treatment. The combined addition of pectins followed by pectinase had differential impacts on polyphenol bioaccessibility and gut microbiome diversity, hence having a potential outcome in terms of human health.
Collapse
Affiliation(s)
- Pascual García-Pérez
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, 32004 Ourense, Spain
| | - Merve Tomas
- Faculty of Engineering and Natural Sciences, Food Engineering Department, Istanbul Sabahattin Zaim University, 34303 Istanbul, Turkey
| | - Araceli Rivera-Pérez
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, 04120 Almeria, Spain
| | - Vania Patrone
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Mariasole Cervini
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Esra Capanoglu
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey.
| | - Luigi Lucini
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| |
Collapse
|
11
|
Galimberti S, Rocchetti G, Di Rico F, Rossetti C, Fontana A, Lucini L, Callegari ML. Untargeted metabolomics provide new insights into the implication of Lactobacillus helveticus strains isolated from natural whey starter in methylglyoxal-mediated browning. Food Res Int 2023; 174:113644. [PMID: 37986486 DOI: 10.1016/j.foodres.2023.113644] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 10/23/2023] [Accepted: 10/24/2023] [Indexed: 11/22/2023]
Abstract
Hard cheeses may occasionally show a brown discolouration during ripening due to multifactorial phenomena that involve bacteria and give rise to pyrazines arising from methylglyoxal. The present work aimed at developing a novel approach to investigate the role of natural starters in browning. To this object, 11 strains of L. helveticus were incubated in a medium containing 10 % rennet casein dissolved in whey, and then growth was monitored by measuring pH and number of genomes/mL. Browning was assessed through CIELab analysis, methylglyoxal production was determined by targeted mass spectrometry, and untargeted metabolomics was used to extrapolate marker compounds associated with browning discoloration. The medium allowed the growth of all the strains tested and differences in colour were observed, especially for strain A7 (ΔE* value 15.92 ± 0.27). Noteworthy, this strain was also the higher producer of methylglyoxal (2.44 µg/mL). Metabolomics highlighted pyrazines and β-carboline compounds as markers of browning at 42 °C and 16 °C, respectively. Moreover, multivariate statistics pointed out differences in free amino acids and oligopeptides linked to proteolysis, while 1,2-propanediol and S-Lactoylglutathione suggested specific detoxification route in methylglyoxal-producing strains. Our model allowed detecting differences in browning amid strains, paving the way towards the study of individual L. helveticus strains to identify the variables leading to discoloration or to study the interaction between different strains in natural whey starters.
Collapse
Affiliation(s)
- Sofia Galimberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Bissolati 74, 26100 Cremona, Italy
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Francesca Di Rico
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Chiara Rossetti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Bissolati 74, 26100 Cremona, Italy
| | - Alessandra Fontana
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Bissolati 74, 26100 Cremona, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Maria Luisa Callegari
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Bissolati 74, 26100 Cremona, Italy.
| |
Collapse
|
12
|
Sarv V, Kerner K, Rimantas Venskutonis P, Rocchetti G, Paolo Becchi P, Lucini L, Tänavots A, Bhat R. Untargeted metabolomics and conventional quality characterization of rowanberry pomace ingredients in meatballs. Food Chem X 2023; 19:100761. [PMID: 37780283 PMCID: PMC10534112 DOI: 10.1016/j.fochx.2023.100761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 06/05/2023] [Accepted: 06/16/2023] [Indexed: 10/03/2023] Open
Abstract
In this study, a rowanberry pomace defatted with supercritical CO2 (2%-AC), its ethanolic extract (1%-E) and extraction residue (2%-R), were tested in meatball preparation. The meatballs with 1%-E demonstrated the highest in vitro radical scavenging capacity. In the case of 1%-E the pH of meatballs was significantly lower compared to the control sample (P = 0.0132) on the 5-day. The lowest cooking loss was achieved when the meatballs contained mainly fibre-rich 2%-R. The UHPLC method detected 184 metabolites, including strong antioxidants, such as chlorogenic acids, 3',4'-methylenedioxy-5,7-dimethylepicatechin, hyperin, isoquercitrin. The 1%-E was particularly effective against the development of unpleasant off-flavours caused by carbonyl compounds. Consistently, the decrease in lipid oxidation, indicated by reduced 7-dodecenal and 2,4-heptadienal contents, has been observed following the addition of rowanberry extract to meatballs. Metabolomics coupled with conventional quality evaluations provided a deeper understanding of the potential utilization and valorisation of different rowanberry pomace extracts as meat ingredients.
Collapse
Affiliation(s)
- Viive Sarv
- Polli Horticultural Research Centre, Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Uus 2, Polli, Mulgi Parish, 69108 Viljandi, Estonia
- ERA Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Fr. R. Kreutzwaldi 1, 51006 Tartu, Estonia
| | - Kristi Kerner
- ERA Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Fr. R. Kreutzwaldi 1, 51006 Tartu, Estonia
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254 Kaunas, Lithuania
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 56/5, 51006 Tartu, Estonia
| | - Petras Rimantas Venskutonis
- Polli Horticultural Research Centre, Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Uus 2, Polli, Mulgi Parish, 69108 Viljandi, Estonia
- Department of Food Science and Technology, Kaunas University of Technology, Radvilėnų pl. 19, LT-50254 Kaunas, Lithuania
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition (DiANA), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Pier Paolo Becchi
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Alo Tänavots
- Chair of Animal Breeding and Biotechnology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 62, 51006 Tartu, Estonia
- Chair of Food Science and Technology, Institute of Veterinary Medicine and Animal Sciences, Estonian University of Life Sciences, Fr. R. Kreutzwaldi 56/5, 51006 Tartu, Estonia
| | - Rajeev Bhat
- ERA Chair for Food (By-) Products Valorisation Technologies (VALORTECH), Estonian University of Life Sciences, Fr. R. Kreutzwaldi 1, 51006 Tartu, Estonia
| |
Collapse
|
13
|
Cirlini M, Righetti L, Del Vecchio L, Tonni E, Lucini L, Dall’Asta C, Galaverna G. Untargeted Metabolomics of Meat Digests: Its Potential to Differentiate Pork Depending on the Feeding Regimen. Molecules 2023; 28:7306. [PMID: 37959726 PMCID: PMC10650005 DOI: 10.3390/molecules28217306] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2023] [Revised: 10/23/2023] [Accepted: 10/25/2023] [Indexed: 11/15/2023] Open
Abstract
Meat quality seems to be influenced by the dietary regimes applied for animal feeding. Several research studies are aimed at improving meat quality, preserving it from oxidative processes, by the incorporation of antioxidant components in animal feeding. The main part of these studies evaluates meat quality, determining different parameters directly on meat, while few research studies take into account what may happen after meat ingestion. To address this topic, in this study, an in vitro gastrointestinal digestion protocol was applied to two different pork muscles, longissimus dorsi and rectus femoris, obtained from pigs fed with different diets. In detail, two groups of 12 animals each were subjected to either a conventional diet or a supplemented diet with extruded linseeds as a source of omega-3 fatty acids and plant extracts as a source of phenolics antioxidant compounds. The digested meat was subjected to an untargeted metabolomics approach. Several metabolites deriving from lipid and protein digestion were detected. Our untargeted approach allowed for discriminating the two different meat cuts, based on their metabolomic profiles. Nonetheless, multivariate statistics allowed clearly discriminating between samples obtained from different animal diets. In particular, the inclusion of linseeds and polyphenols in the animal diet led to a decrease in metabolites generated from oxidative degradation reactions, in comparison to the conventional diet group. In the latter, fatty acyls, fatty aldehydes and oxylipins, as well as cholesterol and vitamin D3 precursors and derivatives, could be highlighted.
Collapse
Affiliation(s)
- Martina Cirlini
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.R.); (L.D.V.); (E.T.); (C.D.); (G.G.)
| | - Laura Righetti
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.R.); (L.D.V.); (E.T.); (C.D.); (G.G.)
- Laboratory of Organic Chemistry, Wageningen University, 6708 WE Wageningen, The Netherlands
- Wageningen Food Safety Research, Wageningen University & Research, 6700 AE Wageningen, The Netherlands
| | - Lorenzo Del Vecchio
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.R.); (L.D.V.); (E.T.); (C.D.); (G.G.)
| | - Elena Tonni
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.R.); (L.D.V.); (E.T.); (C.D.); (G.G.)
| | - Luigi Lucini
- Department for Sustainable Food Process, University Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy;
| | - Chiara Dall’Asta
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.R.); (L.D.V.); (E.T.); (C.D.); (G.G.)
| | - Gianni Galaverna
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy; (L.R.); (L.D.V.); (E.T.); (C.D.); (G.G.)
- Interdepartmental Center for Safety, Technologies and Innovation in Agrifood (SITEIA.PARMA), University of Parma, Parco Area delle Scienze, Padiglione 33, 43124 Parma, Italy
| |
Collapse
|
14
|
Zhang L, Zuluaga MYA, Pii Y, Barone A, Amaducci S, Miras-Moreno B, Martinelli E, Bellotti G, Trevisan M, Puglisi E, Lucini L. A Pseudomonas Plant Growth Promoting Rhizobacterium and Arbuscular Mycorrhiza differentially modulate the growth, photosynthetic performance, nutrients allocation, and stress response mechanisms triggered by a mild Zinc and Cadmium stress in tomato. Plant Sci 2023; 337:111873. [PMID: 37739018 DOI: 10.1016/j.plantsci.2023.111873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 09/14/2023] [Accepted: 09/17/2023] [Indexed: 09/24/2023]
Abstract
This study aimed to assess the effectiveness of plant growth-promoting rhizobacteria (PGPR; Pseudomonas strain So_08) and arbuscular mycorrhizal fungi (AMF; Rhizoglomus irregulare BEG72 and Funneliformis mosseae BEG234) in mitigating the detrimental effects of cadmium (Cd) and zinc (Zn) stress in tomato plants. Plant biomass, root morphology, leaf relative water content, membrane stability, photosynthetic performance, chlorophyll content, and heavy metals (HMs) accumulation were determined. Furthermore, an ionomic profile was conducted to investigate whether microbial inoculants affected the uptake and allocation of macro- and micronutrients. Metabolomics with pathway analysis of both roots and leaves was performed to unravel the mechanisms underlying the differential responses to HMs stress. The findings revealed that the levels of HMs did not significantly affect plant growth parameters; however, they affected membrane stability, photosynthetic performance, nutrient allocation, and chlorophyll content. Cadmium was mainly accumulated in roots, whilst Zn exhibited accumulation in various plant organs. Our findings demonstrate the beneficial effects of PGPR and AMF in mitigating Cd and Zn stress in tomato plants. The microbial inoculations improved physiological parameters and induced differential accumulation of macro- and micronutrients, modulating nutrient uptake balance. These results provide insights into the mechanisms underlying the plant-microbe interactions and highlight the differential modulation of the biosynthetic pathways of secondary metabolites related to oxidative stress response, membrane lipids stability, and phytohormone crosstalk.
Collapse
Affiliation(s)
- Leilei Zhang
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | | | - Youry Pii
- Faculty of Science and Technology, Free University of Bozen-Bolzano, Bolzano, Italy.
| | - Angelica Barone
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Stefano Amaducci
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Begoña Miras-Moreno
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Erika Martinelli
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Gabriele Bellotti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Marco Trevisan
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Edoardo Puglisi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy.
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| |
Collapse
|
15
|
Giorni P, Zhang L, Bavaresco L, Lucini L, Battilani P. Metabolomics Insight into the Variety-Mediated Responses to Aspergillus carbonarius Infection in Grapevine Berries. ACS Omega 2023; 8:32352-32364. [PMID: 37720731 PMCID: PMC10500680 DOI: 10.1021/acsomega.3c01381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/01/2023] [Accepted: 07/03/2023] [Indexed: 09/19/2023]
Abstract
Limited knowledge regarding the susceptibility of grape varieties to ochratoxin A (OTA)-producing fungi is available to date. This study aimed to investigate the susceptibility of different grape varieties to Aspergillus carbonarius concerning OTA contamination and modulation at the metabolome level. Six grape varieties were selected, sampled at early veraison and ripening, artificially inoculated with A. carbonarius, and incubated at two temperature regimes. Significant differences were observed across cultivars, with Barbera showing the highest incidence of moldy berries (around 30%), while Malvasia and Ortrugo showed the lowest incidence (about 2%). OTA contamination was the lowest in Ortrugo and Malvasia, and the highest in Croatina, although it was not significantly different from Barbera, Merlot, and Sauvignon Blanc. Fungal development and mycotoxin production changed with grape variety; the sugar content in berries could also have played a role. Unsupervised multivariate statistical analysis from metabolomic fingerprints highlighted cultivar-specific responses, although a more generalized response was observed by supervised OPLS-DA modeling. An accumulation of nitrogen-containing compounds (alkaloids and glucosinolates), phenylpropanoids, and terpenoids, in addition to phytoalexins, was observed in all samples. A broader modulation of the metabolome was observed in white grapes, which were less contaminated by OTA. Jasmonates and oxylipins were identified as critical upstream modulators in metabolomic profiles. A direct correlation between the plant defense machinery and OTA was not observed, but the information was acquired and can contribute to optimizing preventive actions.
Collapse
Affiliation(s)
- Paola Giorni
- Department
of Sustainable Crop Production, Università
Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Leilei Zhang
- Department
for Sustainable Food Process, Università
Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Bavaresco
- Department
of Sustainable Crop Production, Università
Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department
for Sustainable Food Process, Università
Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Paola Battilani
- Department
of Sustainable Crop Production, Università
Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| |
Collapse
|
16
|
Ganugi P, Caffi T, Gabrielli M, Secomandi E, Fiorini A, Zhang L, Bellotti G, Puglisi E, Fittipaldi MB, Asinari F, Tabaglio V, Trevisan M, Lucini L. A 3-year application of different mycorrhiza-based plant biostimulants distinctively modulates photosynthetic performance, leaf metabolism, and fruit quality in grapes ( Vitis vinifera L.). Front Plant Sci 2023; 14:1236199. [PMID: 37711298 PMCID: PMC10497758 DOI: 10.3389/fpls.2023.1236199] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 06/07/2023] [Accepted: 07/27/2023] [Indexed: 09/16/2023]
Abstract
The use of microbial biostimulants in agriculture is recognized as a sustainable approach to promoting crop productivity and quality due to improved nutrient uptake, enhanced stress tolerance, and improved ability to cope with non-optimal environments. The present paper aimed to comparatively investigate the effect of seven different commercial mycorrhizal-based treatments in terms of yield, phytochemical components, and technological traits of Malvasia di Candia Aromatica grape (Vitis vinifera L.) plants. Metabolomic analysis and photosynthetic performance were first investigated in leaves to point out biochemical differences related to plant growth. Higher photosynthetic efficiency and better PSII functioning were found in biostimulant-treated vines, reflecting an overall decrease in photoinhibition compared to untreated plants. Untargeted metabolomics followed by multivariate statistics highlighted a robust reprogramming of primary (lipids) and secondary (alkaloids and terpenoids) metabolites in treated plants. The analysis of berry yield and chemical components exhibited significant differences depending on the biostimulant product. Generally, berries obtained from treated plants displayed improved contents of polyphenols and sugars, while yield remained unchanged. These results elucidated the significant role of microbial biostimulants in determining the quality of grape berries and eliciting biochemical changes in vines.
Collapse
Affiliation(s)
- Paola Ganugi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Tito Caffi
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Mario Gabrielli
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Elena Secomandi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
- Department of Sciences, Technologies and Society, University School for Advanced Studies, IUSS, Pavia, Italy
| | - Andrea Fiorini
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Leilei Zhang
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Gabriele Bellotti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Edoardo Puglisi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | | | - Florencia Asinari
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Vincenzo Tabaglio
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Marco Trevisan
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| |
Collapse
|
17
|
Rouphael Y, Carillo P, Ciriello M, Formisano L, El-Nakhel C, Ganugi P, Fiorini A, Miras Moreno B, Zhang L, Cardarelli M, Lucini L, Colla G. Copper boosts the biostimulant activity of a vegetal-derived protein hydrolysate in basil: morpho-physiological and metabolomics insights. Front Plant Sci 2023; 14:1235686. [PMID: 37692443 PMCID: PMC10484225 DOI: 10.3389/fpls.2023.1235686] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Accepted: 07/31/2023] [Indexed: 09/12/2023]
Abstract
In addition to be used as a plant protection agent, copper (Cu) is also an essential micronutrient for plant growth and development. The bioavailability of Cu in agricultural systems can be limited due to its specific physical-chemical characteristics, leading to imbalances in plant production. To address this issue, an experimental trial was conducted on Genovese basil (Ocimum basilicum L.) in protected conditions to comparatively evaluate the effects of a vegetable protein hydrolysate (VPH), free Cu and Cu complexed with peptides and amino acids of vegetal origin (Cu and Cu-VPH, respectively), and a combination of VPH and Cu-VPH (VPH+Cu-VPH). The study showed that the combined application of VPH+Cu-VPH led to a significant average increase of 16.3% in fresh yield compared to the untreated Control and Cu treatment. This finding was supported by an improved photosynthetic performance in ACO2 (+29%) and Fv/Fm (+7%). Furthermore, mineral analysis using ICP OES demonstrated that Cu and Cu-VPH treatments determined, on average, a 15.1-, 16.9-, and 1.9-fold increase in Cu in plant tissues compared to control, VPH, and VPH+Cu-VPH treatments, respectively. However, the VPH+Cu-VPH treatment induced the highest contents of the other analyzed ions, except for P. In particular, Mg, Mn, Ca, and Fe, which take part in the constitution of chlorophylls, water splitting system, and photosynthetic electron transport chain, increased by 23%, 21%, 25%, and 32% compared to respective controls. Indeed, this improved the photosynthetic efficiency and the carboxylation capacity of the plants, and consequently, the physiological and productive performance of Genovese basil, compared to all other treatments and control. Consistently, the untargeted metabolomics also pointed out a distinctive modulation of phytochemical signatures as a function of the treatment. An accumulation of alkaloids, terpenoids, and phenylpropanoids was observed following Cu treatment, suggesting an oxidative imbalance upon metal exposure. In contrast, a mitigation of oxidative stress was highlighted in Cu-VPH and VPH+Cu-VPH, where the treatments reduced stress-related metabolites. Overall, these results highlight an interaction between Cu and VPH, hence paving the way towards the combined use of Cu and biostimulants to optimize agronomic interventions.
Collapse
Affiliation(s)
- Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Petronia Carillo
- Department of Environmental, Biological and Pharmaceutical Sciences and Technologies, University of Campania “Luigi Vanvitelli”, Caserta, Italy
| | - Michele Ciriello
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Luigi Formisano
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Christophe El-Nakhel
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Paola Ganugi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Andrea Fiorini
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Begoña Miras Moreno
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Leilei Zhang
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | | | - Luigi Lucini
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Piacenza, Italy
- CRAST Research Centre, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Giuseppe Colla
- Department of Agriculture and Forest Sciences, University of Tuscia, Viterbo, Italy
| |
Collapse
|
18
|
Senizza B, Araniti F, Lewin S, Wende S, Kolb S, Lucini L. Trichoderma spp.-mediated mitigation of heat, drought, and their combination on the Arabidopsis thaliana holobiont: a metabolomics and metabarcoding approach. Front Plant Sci 2023; 14:1190304. [PMID: 37692426 PMCID: PMC10484583 DOI: 10.3389/fpls.2023.1190304] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/20/2023] [Accepted: 07/25/2023] [Indexed: 09/12/2023]
Abstract
Introduction The use of substances to increase productivity and resource use efficiency is now essential to face the challenge of feeding the rising global population with the less environmental impact on the ecosystems. Trichoderma-based products have been used as biopesticides, to inhibit pathogenic microorganisms, and as biostimulants for crop growth, nutrient uptake promotion, and resistance to abiotic stresses. Methods In this work, plant metabolomics combined with roots and rhizosphere bacterial metabarcoding were exploited to inspect the performance of Trichoderma spp. biostimulants on Arabidopsis thaliana under drought, heat and their combination and its impact on plant holobiont. Results and discussion An overall modulation of N-containing compounds, phenylpropanoids, terpenes and hormones could be pointed out by metabolomics. Moreover, metabarcoding outlined an impact on alpha and beta-diversity with an abundance of Proteobacteria, Pseudomonadales, Burkholderiales, Enterobacteriales and Azospirillales. A holobiont approach was applied as an integrated analytical strategy to resolve the coordinated and complex dynamic interactions between the plant and its rhizosphere bacteria using Arabidopsis thaliana as a model host species.
Collapse
Affiliation(s)
- Biancamaria Senizza
- Department for Sustainable Food Process, CRAST Research Centre, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Fabrizio Araniti
- Dipartimento di Scienze Agrarie e Ambientali, Produzione, Territorio, Agroenergia (Di.S.A.A.) Università degli Studi di Milano, Milano, Italy
| | - Simon Lewin
- Research Area Landscape Functioning, Leibniz Center for Agricultural Landscape Research – ZALF, Munchenberg, Germany
| | - Sonja Wende
- Research Area Landscape Functioning, Leibniz Center for Agricultural Landscape Research – ZALF, Munchenberg, Germany
| | - Steffen Kolb
- Research Area Landscape Functioning, Leibniz Center for Agricultural Landscape Research – ZALF, Munchenberg, Germany
- Thaer Institute, Faculty of Life Sciences, Humboldt University of Berlin, Berlin, Germany
| | - Luigi Lucini
- Department for Sustainable Food Process, CRAST Research Centre, Università Cattolica del Sacro Cuore, Piacenza, Italy
| |
Collapse
|
19
|
Nicolescu A, Babotă M, Barros L, Rocchetti G, Lucini L, Tanase C, Mocan A, Bunea CI, Crișan G. Bioaccessibility and bioactive potential of different phytochemical classes from nutraceuticals and functional foods. Front Nutr 2023; 10:1184535. [PMID: 37575331 PMCID: PMC10415696 DOI: 10.3389/fnut.2023.1184535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Accepted: 06/15/2023] [Indexed: 08/15/2023] Open
Abstract
Nutraceuticals and functional foods are composed of especially complex matrices, with polyphenols, carotenoids, minerals, and vitamins, among others, being the main classes of phytochemicals involved in their bioactivities. Despite their wide use, further investigations are needed to certify the proper release of these phytochemicals into the gastrointestinal medium, where the bioaccessibility assay is one of the most frequently used method. The aim of this review was to gather and describe different methods that can be used to assess the bioaccessibility of nutraceuticals and functional foods, along with the most important factors that can impact this process. The link between simulated digestion testing of phytochemicals and their in vitro bioactivity is also discussed, with a special focus on the potential of developing nutraceuticals and functional foods from simple plant materials. The bioactive potential of certain classes of phytochemicals from nutraceuticals and functional foods is susceptible to different variations during the bioaccessibility assessment, with different factors contributing to this variability, namely the chemical composition and the nature of the matrix. Regardless of the high number of studies, the current methodology fails to assume correlations between bioaccessibility and bioactivity, and the findings of this review indicate a necessity for updated and standardized protocols.
Collapse
Affiliation(s)
- Alexandru Nicolescu
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
- Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Mihai Babotă
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
- Department of Pharmaceutical Botany, Faculty of Pharmacy, “George Emil Palade” University of Medicine, Pharmacy, Sciences and Technology of Târgu Mures, Târgu Mures, Romania
| | - Lillian Barros
- Centro de Investigação de Montanha, Instituto Politécnico de Bragança, Bragança, Portugal
- Laboratório Associado Para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Bragança, Portugal
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Corneliu Tanase
- Department of Pharmaceutical Botany, Faculty of Pharmacy, “George Emil Palade” University of Medicine, Pharmacy, Sciences and Technology of Târgu Mures, Târgu Mures, Romania
| | - Andrei Mocan
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
- Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Claudiu I. Bunea
- Viticulture and Oenology Department, Advanced Horticultural Research Institute of Transylvania, Faculty of Horticulture and Business in Rural Development, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, Cluj-Napoca, Romania
| | - Gianina Crișan
- Department of Pharmaceutical Botany, “Iuliu Hațieganu” University of Medicine and Pharmacy, Cluj-Napoca, Romania
| |
Collapse
|
20
|
Perez-Matas E, Garcia-Perez P, Miras-Moreno B, Lucini L, Bonfill M, Palazon J, Hidalgo-Martinez D. Exploring the Interplay between Metabolic Pathways and Taxane Production in Elicited Taxus baccata Cell Suspensions. Plants (Basel) 2023; 12:2696. [PMID: 37514310 PMCID: PMC10386569 DOI: 10.3390/plants12142696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2023] [Revised: 07/14/2023] [Accepted: 07/16/2023] [Indexed: 07/30/2023]
Abstract
Taxus cell cultures are a reliable biotechnological source of the anticancer drug paclitaxel. However, the interplay between taxane production and other metabolic pathways during elicitation remains poorly understood. In this study, we combined untargeted metabolomics and elicited Taxus baccata cell cultures to investigate variations in taxane-associated metabolism under the influence of 1 µM coronatine (COR) and 150 µM salicylic acid (SA). Our results demonstrated pleiotropic effects induced by both COR and SA elicitors, leading to differential changes in cell growth, taxane content, and secondary metabolism. Metabolite annotation revealed significant effects on N-containing compounds, phenylpropanoids, and terpenoids. Multivariate analysis showed that the metabolomic profiles of control and COR-treated samples are closer to each other than to SA-elicited samples at different time points (8, 16, and 24 days). The highest level of paclitaxel content was detected on day 8 under SA elicitation, exhibiting a negative correlation with the biomarkers kauralexin A2 and taxusin. Our study provides valuable insights into the intricate metabolic changes associated with paclitaxel production, aiding its potential optimization through untargeted metabolomics and an evaluation of COR/SA elicitor effects.
Collapse
Affiliation(s)
- Edgar Perez-Matas
- Department of Biology, Healthcare and the Environment, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Pascual Garcia-Perez
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, 32004 Ourense, Spain
| | - Begoña Miras-Moreno
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Mercedes Bonfill
- Department of Biology, Healthcare and the Environment, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Javier Palazon
- Department of Biology, Healthcare and the Environment, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Diego Hidalgo-Martinez
- Department of Biology, Healthcare and the Environment, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| |
Collapse
|
21
|
Vaccari F, Zhang L, Giuberti G, Grasso A, Bandini F, García-Pérez P, Copat C, Lucini L, Dall'Asta M, Ferrante M, Puglisi E. The impact of metallic nanoparticles on gut fermentation processes: An integrated metabolomics and metagenomics approach following an in vitro digestion and fecal fermentation model. J Hazard Mater 2023; 453:131331. [PMID: 37060751 DOI: 10.1016/j.jhazmat.2023.131331] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 03/28/2023] [Accepted: 03/29/2023] [Indexed: 05/03/2023]
Abstract
Metallic nanoparticles (MNPs) are becoming widespread environmental contaminants. They are currently added to several food preparations and cause a fast-growing concern for human health. The present work aims to assess the impact of zinc oxide (ZnO), titanium dioxide (TiO2), and silver (Ag) nanoparticles (NPs) on the human gut metabolome and microbiome. Water samples spiked with two different concentrations of each MNPs were subjected to in-vitro gastrointestinal digestion and in-vitro large intestine fermentation. The effects of the treatments were determined through 16 S amplicon sequencing and untargeted metabolomics. Multi-omics data integration was then applied to correlate the two datasets. MNPs treatments modulated the microbial genera Bifidobacterium, Sutterella, Escherichia and Bacteroides. The treatments, especially the lower concentrations of Ag and ZnO, caused modulation of indole derivatives, peptides, and metabolites related to protein metabolism in the large intestine. Notably, these metabolites are implicated in ulcerative colitis and inflammatory bowel disease. TiO2 NPs treatment in all concentrations increased E.coli relative abundance and decreased the abundance of B. longum. Moreover, for TiO2, an enrichment in proinflammatory lipid mediators of arachidonic acid metabolites, such as prostaglandin E2 and leukotrienes B4, was detected. For all metals except TiO2, low NP concentrations promoted differentiated profiles, thus suggesting that MNPs aggregation can limit adverse effects on living cells.
Collapse
Affiliation(s)
- Filippo Vaccari
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Leilei Zhang
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy.
| | - Alfina Grasso
- Department of Medical, Surgical Sciences and Advanced Tehnologies Università degli studi di Catania, Piazza dell'Università 2, 95131 Catania, Italy
| | - Francesca Bandini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Pascual García-Pérez
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Univesidade de Vigo, Ourense Campus, 32004 Ourense, Spain
| | - Chiara Copat
- Department of Medical, Surgical Sciences and Advanced Tehnologies Università degli studi di Catania, Piazza dell'Università 2, 95131 Catania, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Margherita Dall'Asta
- Department of Animal Science, Food, and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Margherita Ferrante
- Department of Medical, Surgical Sciences and Advanced Tehnologies Università degli studi di Catania, Piazza dell'Università 2, 95131 Catania, Italy
| | - Edoardo Puglisi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| |
Collapse
|
22
|
Paolo Becchi P, Rocchetti G, Vezzulli F, Lambri M, Lucini L. The integrated metabolomics and sensory analyses unravel the peculiarities of mountain grassland-based cheese production: The case of Parmigiano Reggiano PDO. Food Chem 2023; 428:136803. [PMID: 37418876 DOI: 10.1016/j.foodchem.2023.136803] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2023] [Revised: 06/21/2023] [Accepted: 07/02/2023] [Indexed: 07/09/2023]
Abstract
Untargeted metabolomics based on ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry was combined with sensory analysis to provide new insights into the impact of the feeding system from mountain regions (grassland deriving from permanent meadows) on the chemical fingerprint of Parmigiano Reggiano PDO hard cheese. In the framework of a representative investigation, two different ripening times (12 and 24 months) were also considered. Multivariate statistics allowed discriminating cheese samples from different feeding regimens according to their metabolomics signatures. Interestingly, mountain grassland-based cheese samples were characterized by a more favourable fatty acid profile, recording also feed-derived compounds (such as terpenoids and linoleic acid derivatives) potentially associated with both beneficial effects on human health and sensory properties. According to the sensory analysis, the impact of herbs and grass enhanced the colour and retro-olfactive complexity of Parmigiano Reggiano PDO cheese, with spicy, umami and intense vegetal aromatic notes representing distinctive features.
Collapse
Affiliation(s)
- Pier Paolo Becchi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Fosca Vezzulli
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Milena Lambri
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| |
Collapse
|
23
|
García-Pérez P, Rocchetti G, Giuberti G, Lucchini F, Lucini L. Phenolic acids, lignans, and low-molecular-weight phenolics exhibit the highest in vitro cellular bioavailability in different digested and faecal-fermented phenolics-rich plant extracts. Food Chem 2023; 412:135549. [PMID: 36706508 DOI: 10.1016/j.foodchem.2023.135549] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2022] [Revised: 01/16/2023] [Accepted: 01/21/2023] [Indexed: 01/26/2023]
Abstract
Polyphenols are multifaceted bioactive compounds, but little is known about their real impact on human health after consumption. In this work, the phenolic profiling of quebracho, yellow maize, and violet rice extracts was comprehensively investigated, together with the impact of in vitro digestion and colonic fermentation on the bioaccessibility and bioavailability of these phytochemicals. The different matrices showed distinct profiles, potentially influencing in vitro starch digestion under cooking conditions. Furthermore, after the extracts underwent in vitro gastrointestinal digestion and faecal fermentation, phenolics exhibited a differential bioaccessibility trend at every digestion level, with matrix-dependent behaviour. The bioavailability results suggest that polyphenols are metabolised during colonic fermentation, mainly into tyrosols, phenolic acids, and lignans, which are partially absorbed by Caco-2 cells. By combining metabolomics with in vitro cellular methods, this research provides new insights into the fate of these phytochemicals in the gut, yielding comprehensive data on their consumption in food matrices.
Collapse
Affiliation(s)
- Pascual García-Pérez
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Food Science and Technology, Universidad de Vigo - Ourense Campus, E-32004 Ourense, Spain
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy.
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Franco Lucchini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy; Research Centre for Nutrigenomics and Proteomics (PRONUTRIGEN), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| |
Collapse
|
24
|
Salehi H, Chehregani Rad A, Miras-Moreno B, Lucini L. The inclusion of engineered ZnO nanoparticles and bulk ZnSO 4 in the growth medium distinctively modulate the root and leaf metabolome in bean plants. Physiol Plant 2023:e13952. [PMID: 37306385 DOI: 10.1111/ppl.13952] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 05/23/2023] [Accepted: 06/06/2023] [Indexed: 06/13/2023]
Abstract
Together with toxicity, beneficial effects on plant growth have been ascribed to nanoparticles (NPs). This study aimed to survey the growth performance and metabolome adjustment of beans grown in a growth medium containing ZnONPs at different concentrations and compared to bulk ZnSO4 as a positive control. Growth parameters showed a reduction in shoot height starting from the lowest (25 mg l-1 ) concentration of ZnONPs. In comparison, growth was inhibited from 50 mg l-1 ZnSO4 , suggesting more toxic effects of nano forms of Zn. Untargeted metabolomics allowed us to unravel the biochemical processes involved in both promising and detrimental aspects. Multivariate statistics indicated that the tested Zn species substantially and distinctively altered the metabolic profile of both roots and leaves, with more metabolites altered in the former (435) compared to leaves (381). Despite having Zn forms in the growth medium, also leaf metabolome underwent a significant and extensive modulation. In general, the elicitation of secondary metabolism (N-containing compounds, phenylpropanoids, and phytoalexins) and the down-accumulation of fatty acid biosynthesis compounds were common responses to different Zn forms. However, an opposite trend could be observed for amino acids, fatty acids, carbohydrates, and cofactors being down-accumulated in ZnONPs treatment. Osmolytes, especially in ZnSO4 treatment, contributed to mitigating the effect of Zn toxicity and maintaining plant growth. Overall, the results indicated a complexity of tissue-specific and Zn-dependent response differences, resulting in distinctive metabolic perturbations. This article is protected by copyright. All rights reserved.
Collapse
Affiliation(s)
- Hajar Salehi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | | | - Begoña Miras-Moreno
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| |
Collapse
|
25
|
Moldovan C, Frumuzachi O, Babotă M, Pinela J, Barros L, Rocchetti G, López V, Lucini L, Crișan G, Mocan A. Untargeted phytochemical profiling and biological activity of small yellow onion (Allium flavum L.) from different regions of Romania. Food Chem 2023; 426:136503. [PMID: 37301042 DOI: 10.1016/j.foodchem.2023.136503] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/10/2023] [Revised: 05/24/2023] [Accepted: 05/29/2023] [Indexed: 06/12/2023]
Abstract
This study examined the phytochemical profiles (mainly phenolics, carotenoids, and organosulfur compounds) and biological effects of hydroalcoholic extracts of Allium flavum (AF), a species of the Allium genus commonly known as small yellow onion. Unsupervised and supervised statistical approaches revealed clear differences between extracts prepared with samples collected from different areas of Romania. Overall, the AFFF (AF flowers collected from Făget) extract was the best source of polyphenols, also showing the highest antioxidant capacity evaluated through both in vitro DPPH, FRAP, and TEAC anti-radical scavenging assays and cell-based OxHLIA and TBARS assays. All the tested extracts exhibited α-glucosidase inhibition potential, while only the AFFF extract exhibited anti-lipase inhibitory activity. The phenolic subclasses annotated were positively correlated with the assessed antioxidant and enzyme inhibitory activities. Our findings suggested that A. flavum has bioactive properties worth exploring further, being a potential edible flower with health-promoting implications.
Collapse
Affiliation(s)
- Cadmiel Moldovan
- Department of Pharmaceutical Botany, "Iuliu Hațieganu" University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania
| | - Oleg Frumuzachi
- Department of Pharmaceutical Botany, "Iuliu Hațieganu" University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania
| | - Mihai Babotă
- Department of Pharmaceutical Botany, "Iuliu Hațieganu" University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania
| | - José Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal; Laboratório Associado para a Sustentabilidade e Tecnologia em Regiões de Montanha (SusTEC), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Víctor López
- Facultad de Ciencias de la Salud, Universidad San Jorge, 50830 Villanueva de Gállego, Zaragoza, Spain; Instituto Agroalimentario de Aragón-IA2 (CITA-Universidad de Zaragoza), 50059 Zaragoza, Spain
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gianina Crișan
- Department of Pharmaceutical Botany, "Iuliu Hațieganu" University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania
| | - Andrei Mocan
- Department of Pharmaceutical Botany, "Iuliu Hațieganu" University of Medicine and Pharmacy, Gheorghe Marinescu Street 23, 400337 Cluj-Napoca, Romania; Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, 400372 Cluj-Napoca, Romania
| |
Collapse
|
26
|
Castellini G, Acampora M, Provenzi L, Cagliero L, Lucini L, Barello S. Health consciousness and pro-environmental behaviors in an Italian representative sample: A cross-sectional study. Sci Rep 2023; 13:8846. [PMID: 37258793 DOI: 10.1038/s41598-023-35969-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Grants] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/24/2023] [Accepted: 05/26/2023] [Indexed: 06/02/2023] Open
Abstract
Individual health-related behavior is among the most influential yet modifiable factors affecting both climate change and chronic disease. To encourage behaviors bringing about environmental and health co-benefits, it is important to understand the underlying factors of behavior change for healthy and sustainable lifestyles. One area of potential overlap concerns people's health consciousness. The purpose of this study was to examine the relationship between health consciousness and pro-environmental behavior. We investigated whether health consciousness correlates with five clusters of pro-environmental behaviors: sustainable food consumption, recycling, green purchasing, sustainable mobility, and energy saving. Research data were collected via cross-sectional survey involving a representative sample of n = 1011 Italian citizens. Statistically significant differences emerged in the frequency of the different classes of pro-environmental behaviors: people living in Italy most frequently implement sustainable behaviors related to energy saving and recycling while sustainable mobility behaviors are the least implemented. Moreover, the stepwise linear regression model demonstrated the predictive role of citizens' health consciousness on the adoption of specific classes of pro-environmental behaviors showing how higher involvement in one's own health determines higher levels of pro-environmental behaviors. These results highlight the relevance of developing and testing complex programs featuring educational, sensitization, and structural strategies to increase citizens involvement in public health and pro-environmental behaviors.
Collapse
Affiliation(s)
- Greta Castellini
- EngageMinds HUB - Consumer, Food & Health Engagement Research Center, Università Cattolica del Sacro Cuore, Milan, Italy
- Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Bissolati, 74, 26100, Cremona, Italy
| | - Marta Acampora
- EngageMinds HUB - Consumer, Food & Health Engagement Research Center, Università Cattolica del Sacro Cuore, Milan, Italy
- Department of Psychology, Università Cattolica del Sacro Cuore, L.go Gemelli 1, 20123, Milan, Italy
| | - Livio Provenzi
- Department of Brain and Behavioral Sciences, University of Pavia, Pavia, Italy.
- Developmental Psychobiology Lab, IRCCS Mondino Foundation, Pavia, Italy.
- Developmental Psychobiology Lab, Department of Brain and Behavioral Sciences, University of Pavia, via Mondino 2, 27100, Pavia, PV, Italy.
| | - Lucia Cagliero
- Department of Brain and Behavioral Sciences, University of Pavia, Pavia, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122, Piacenza, Italy
| | - Serena Barello
- EngageMinds HUB - Consumer, Food & Health Engagement Research Center, Università Cattolica del Sacro Cuore, Milan, Italy
- Department of Psychology, Università Cattolica del Sacro Cuore, L.go Gemelli 1, 20123, Milan, Italy
| |
Collapse
|
27
|
Garcia-Perez P, Cassani L, Garcia-Oliveira P, Xiao J, Simal-Gandara J, Prieto MA, Lucini L. Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics. Food Chem 2023; 409:135295. [PMID: 36603477 DOI: 10.1016/j.foodchem.2022.135295] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/16/2022] [Accepted: 12/21/2022] [Indexed: 12/24/2022]
Abstract
The current consumers' demand for food naturalness is urging the search for new functional foods of natural origin with enhanced health-promoting properties. In this sense, algae constitute an underexplored biological source of nutraceuticals that can be used to fortify food products. Both marine macroalgae (or seaweeds) and microalgae exhibit a myriad of chemical constituents with associated features as a result of their primary and secondary metabolism. Thus, primary metabolites, especially polysaccharides and phycobiliproteins, present interesting properties to improve the rheological and nutritional properties of food matrices, whereas secondary metabolites, such as polyphenols and xanthophylls, may provide interesting bioactivities, including antioxidant or cytotoxic effects. Due to the interest in algae as a source of nutraceuticals by the food and related industries, novel strategies should be undertaken to add value to their derived functional components. As a result, metabolomics is considered a high throughput technology to get insight into the full metabolic profile of biological samples, and it opens a wide perspective in the study of algae metabolism, whose knowledge is still little explored. This review focuses on algae metabolism and its applications in the food industry, paying attention to the promising metabolomic approaches to be developed aiming at the functional characterization of these organisms.
Collapse
Affiliation(s)
- Pascual Garcia-Perez
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| | - Lucia Cassani
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO-IPB), Campus de Santa Apolónia, Bragança, Portugal
| | - Paula Garcia-Oliveira
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO-IPB), Campus de Santa Apolónia, Bragança, Portugal
| | - Jianbo Xiao
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; International Research Center for Food Nutrition and Safety, Jiangsu University, Zhenjiang 212013, China
| | - Jesus Simal-Gandara
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain
| | - Miguel A Prieto
- Nutrition and Bromatology Group, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, E32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO-IPB), Campus de Santa Apolónia, Bragança, Portugal
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| |
Collapse
|
28
|
Padilla YG, Gisbert-Mullor R, Bueso E, Zhang L, Forment J, Lucini L, López-Galarza S, Calatayud Á. New Insights Into Short-term Water Stress Tolerance Through Transcriptomic and Metabolomic Analyses on Pepper Roots. Plant Sci 2023; 333:111731. [PMID: 37196901 DOI: 10.1016/j.plantsci.2023.111731] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/22/2023] [Revised: 05/02/2023] [Accepted: 05/13/2023] [Indexed: 05/19/2023]
Abstract
In the current climate change scenario, water stress is a serious threat to limit crop growth and yields. It is necessary to develop tolerant plants that cope with water stress and, for this purpose, tolerance mechanisms should be studied. NIBER® is a proven water stress- and salt-tolerant pepper hybrid rootstock (Gisbert-Mullor et al., 2020; López-Serrano et al., 2020), but tolerance mechanisms remain unclear. In this experiment, NIBER® and A10 (a sensitive pepper accession (Penella et al., 2014)) response to short-term water stress at 5 h and 24 h was studied in terms of gene expression and metabolites content in roots. GO terms and gene expression analyses evidenced constitutive differences in the transcriptomic profile of NIBER® and A10, associated with detoxification systems of reactive oxygen species (ROS). Upon water stress, transcription factors like DREBs and MYC are upregulated and the levels of auxins, abscisic acid and jasmonic acid are increased in NIBER®. NIBER® tolerance mechanisms involve an increase in osmoprotectant sugars (i.e., trehalose, raffinose) and in antioxidants (spermidine), but lower contents of oxidized glutathione compared to A10, which indicates less oxidative damage. Moreover, the gene expression for aquaporins and chaperones is enhanced. These results show the main NIBER® strategies to overcome water stress.
Collapse
Affiliation(s)
- Yaiza Gara Padilla
- Centro de Citricultura y Producción Vegetal, Instituto Valenciano de Investigaciones Agrarias, CV-315, Km 10,7, Moncada, 46113 Valencia, Spain
| | - Ramón Gisbert-Mullor
- Departamento de Producción Vegetal, CVER, Universitat Politècnica de València, Camí de Vera s/n, 46022 Valencia, Spain
| | - Eduardo Bueso
- Instituto de Biología Molecular y Celular de Plantas (IBMCP), Universitat Politècnica de València-C.S.I.C., Valencia, Spain
| | - Leilei Zhang
- Department for Sustainable Food Process, Research Centre for Nutrigenomics and Proteomics, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Javier Forment
- Instituto de Biología Molecular y Celular de Plantas (IBMCP), Universitat Politècnica de València-C.S.I.C., Valencia, Spain
| | - Luigi Lucini
- Department for Sustainable Food Process, Research Centre for Nutrigenomics and Proteomics, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Salvador López-Galarza
- Departamento de Producción Vegetal, CVER, Universitat Politècnica de València, Camí de Vera s/n, 46022 Valencia, Spain
| | - Ángeles Calatayud
- Centro de Citricultura y Producción Vegetal, Instituto Valenciano de Investigaciones Agrarias, CV-315, Km 10,7, Moncada, 46113 Valencia, Spain.
| |
Collapse
|
29
|
Rivera-Pérez A, García-Pérez P, Romero-González R, Garrido Frenich A, Lucini L. UHPLC-QTOF-HRMS metabolomics insight on the origin and processing authentication of thyme by comprehensive fingerprinting and chemometrics. Food Chem 2023; 407:135123. [PMID: 36493482 DOI: 10.1016/j.foodchem.2022.135123] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2022] [Revised: 11/03/2022] [Accepted: 11/28/2022] [Indexed: 12/12/2022]
Abstract
The metabolic composition of thyme, one of the most used aromatic herbs, is influenced by environmental and post-harvest processing factors, presenting the possibility of exploiting thyme fingerprint to assess its authenticity. In this study, a comprehensive UHPLC-QTOF-HRMS fingerprinting approach was applied with a dual objective: (1) tracing thyme from three regions of production (Spain, Morocco, and Poland) and (2) evaluating the metabolic differences in response to processing, considering sterilized thyme samples. Multivariate statistics reveal 37 and 33 key origin and processing differentiation compounds, respectively. The findings highlighted the remarkable "terroir" influence on thyme fingerprint, noticing flavonoids, amino acids, and peptides among the most discriminant chemical classes. Thyme sterilization led to an overall metabolite enrichment, most likely due to the facilitated compound accessibility as a result of processing. The findings provide a comprehensive metabolomics insight into the origin and processing effect on thyme composition for product traceability and quality assessment.
Collapse
Affiliation(s)
- Araceli Rivera-Pérez
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, E-04120 Almeria, Spain; Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Pascual García-Pérez
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Univesidade de Vigo, Ourense Campus, 32004 Ourense, Spain
| | - Roberto Romero-González
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, E-04120 Almeria, Spain
| | - Antonia Garrido Frenich
- Research Group "Analytical Chemistry of Contaminants", Department of Chemistry and Physics, Research Centre for Mediterranean Intensive Agrosystems and Agrifood Biotechnology (CIAIMBITAL), Agrifood Campus of International Excellence (ceiA3), University of Almeria, E-04120 Almeria, Spain
| | - Luigi Lucini
- Department for Sustainable Food Process - DiSTAS, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy.
| |
Collapse
|
30
|
De Gregorio MA, Zengin G, Alp-Turgut FN, Elbasan F, Ozfidan-Konakci C, Arikan B, Yildiztugay E, Zhang L, Lucini L. Glutamate, Humic Acids and Their Combination Modulate the Phenolic Profile, Antioxidant Traits, and Enzyme-Inhibition Properties in Lettuce. Plants (Basel) 2023; 12:plants12091822. [PMID: 37176879 PMCID: PMC10181196 DOI: 10.3390/plants12091822] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 04/26/2023] [Accepted: 04/27/2023] [Indexed: 05/15/2023]
Abstract
Lettuce (Lactuca sativa L., Asteraceae) is a popular vegetable leafy crop playing a relevant role in human nutrition. Nowadays, novel strategies are required to sustainably support plant growth and elicit the biosynthesis of bioactive molecules with functional roles in crops including lettuce. In this work, the polyphenolic profile of lettuce treated with glutamic acid (GA), humic acid (HA), and their combination (GA + HA) was investigated using an untargeted metabolomics phenolic profiling approach based on high-resolution mass spectrometry. Both aerial and root organ parts were considered, and a broad and diverse phenolic profile could be highlighted. The phenolic profile included flavonoids (anthocyanins, flavones, flavanols, and flavonols), phenolic acids (both hydroxycinnamics and hydroxybenzoics), low molecular weight phenolics (tyrosol equivalents), lignans and stilbenes. Overall, GA and HA treatments significantly modulated the biosynthesis of flavanols, lignans, low molecular weight phenolics, phenolic acids, and stilbene. Thereafter, antioxidant capacity was evaluated in vitro with 2,2-diphenyln-1-picrylhydrazyl (DPPH), 2,2'-Azino-bis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), ferric reducing antioxidant power (FRAP), and cupric ion reducing antioxidant capacity (CUPRAC) assays. In addition, this study examined the inhibitory properties of enzymes, including acetylcholinesterase (AChE) and butyrylcholinesterase (BChE), tyrosinase, alpha-amylase, and alpha-glucosidase. Compared to individual treatments, the combination of GA + HA showed stronger antioxidant abilities in free radical scavenging and reducing power assays in root samples. Moreover, this combination positively influenced the inhibitory effects of root samples on AChE and BChE and the tyrosinase inhibitory effect of leaf samples. Concerning Pearson's correlations, antioxidant and enzyme inhibition activities were related to phenolic compounds, and lignans in particular correlated with radical scavenging activities. Overall, the tested elicitors could offer promising insights for enhancing the functional properties of lettuce in agricultural treatments.
Collapse
Affiliation(s)
| | - Gökhan Zengin
- Department of Biology, Faculty of Science, Selcuk University, Selcuklu, 42130 Konya, Turkey
| | - Fatma Nur Alp-Turgut
- Department of Biotechnology, Faculty of Science, Selcuk University, Selcuklu, 42130 Konya, Turkey
| | - Fevzi Elbasan
- Department of Biotechnology, Faculty of Science, Selcuk University, Selcuklu, 42130 Konya, Turkey
| | - Ceyda Ozfidan-Konakci
- Department of Molecular Biology and Genetics, Faculty of Science, Necmettin Erbakan University, Meram, 42090 Konya, Turkey
| | - Busra Arikan
- Department of Biotechnology, Faculty of Science, Selcuk University, Selcuklu, 42130 Konya, Turkey
| | - Evren Yildiztugay
- Department of Biotechnology, Faculty of Science, Selcuk University, Selcuklu, 42130 Konya, Turkey
| | - Leilei Zhang
- Department of Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department of Sustainable Food Process, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
- CRAST Research Centre, Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| |
Collapse
|
31
|
Perez-Matas E, Garcia-Perez P, Bonfill M, Lucini L, Hidalgo-Martinez D, Palazon J. Impact of Elicitation on Plant Antioxidants Production in Taxus Cell Cultures. Antioxidants (Basel) 2023; 12:antiox12040887. [PMID: 37107262 PMCID: PMC10135721 DOI: 10.3390/antiox12040887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 03/31/2023] [Accepted: 04/04/2023] [Indexed: 04/08/2023] Open
Abstract
Elicited cell cultures of Taxus spp. are successfully used as sustainable biotechnological production systems of the anticancer drug paclitaxel, but the effect of the induced metabolomic changes on the synthesis of other bioactive compounds by elicitation has been scarcely studied. In this work, a powerful combinatorial approach based on elicitation and untargeted metabolomics was applied to unravel and characterize the effects of the elicitors 1 µM of coronatine (COR) or 150 µM of salicylic acid (SA) on phenolic biosynthesis in Taxus baccata cell suspensions. Differential effects on cell growth and the phenylpropanoid biosynthetic pathway were observed. Untargeted metabolomics analysis revealed a total of 83 phenolic compounds, mainly flavonoids, phenolic acids, lignans, and stilbenes. The application of multivariate statistics identified the metabolite markers attributed to elicitation over time: up to 34 compounds at 8 days, 41 for 16 days, and 36 after 24 days of culture. The most notable metabolic changes in phenolic metabolism occurred after 8 days of COR and 16 days of SA elicitation. Besides demonstrating the significant and differential impact of elicitation treatments on the metabolic fingerprint of T. baccata cell suspensions, the results indicate that Taxus ssp. biofactories may potentially supply not only taxanes but also valuable phenolic antioxidants, in an efficient optimization of resources.
Collapse
Affiliation(s)
- Edgar Perez-Matas
- Department of Biology, Healthcare and the Environment, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Pascual Garcia-Perez
- Department for Sustainable Food Process, Università Cattolica Del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
- Nutrition and Bromatology Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, Ourense Campus, Universidade de Vigo, 32004 Ourense, Spain
| | - Mercedes Bonfill
- Department of Biology, Healthcare and the Environment, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica Del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Diego Hidalgo-Martinez
- Department of Biology, Healthcare and the Environment, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| | - Javier Palazon
- Department of Biology, Healthcare and the Environment, Faculty of Pharmacy and Food Sciences, University of Barcelona, 08028 Barcelona, Spain
| |
Collapse
|
32
|
García-Pérez P, Giuberti G, Sestili F, Lafiandra D, Botticella E, Lucini L. The functional implications of high-amylose wholegrain wheat flours: An in vitro digestion and fermentation approach combined with metabolomics. Food Chem 2023; 418:135959. [PMID: 36996655 DOI: 10.1016/j.foodchem.2023.135959] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 02/24/2023] [Accepted: 03/13/2023] [Indexed: 03/17/2023]
Abstract
Wheat flour is one of the most prevalent foodstuffs for human consumption, and novel strategies are underway to enhance its nutritional properties. This work evaluated wholegrain flours from bread wheat lines with different amylose/amylopectin ratios through in vitro starch digestion and large intestine fermentation. High-amylose flours presented a higher resistant starch content and lower starch hydrolysis index. Moreover, UHPLC-HRMS metabolomics was carried out to determine the profile of the resulting in vitro fermentates. The multivariate analysis highlighted distinctive profiles between the flours derived from the different lines compared to the wild type. Peptides, glycerophospholipids, polyphenols, and terpenoids were identified as the main markers of the discrimination. The high-amylose flour fermentates showed the richest bioactive profile, containing stilbenes, carotenoids, and saponins. Present findings pave the way toward applying high-amylose flours to design novel functional foods.
Collapse
Affiliation(s)
- Pascual García-Pérez
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy; Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, Ourense Campus, Spain
| | - Gianluca Giuberti
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy.
| | - Francesco Sestili
- Department of Agriculture and Forest Sciences, University of Tuscia, Viterbo, Italy
| | - Domenico Lafiandra
- Department of Agriculture and Forest Sciences, University of Tuscia, Viterbo, Italy
| | - Ermelinda Botticella
- Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Lecce, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| |
Collapse
|
33
|
Zhang L, García-Pérez P, Martinelli E, Giuberti G, Trevisan M, Lucini L. Different fractions from wheat flour provide distinctive phenolic profiles and different bioaccessibility of polyphenols following in vitro digestion. Food Chem 2023; 404:134540. [DOI: 10.1016/j.foodchem.2022.134540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2022] [Revised: 09/20/2022] [Accepted: 10/04/2022] [Indexed: 11/12/2022]
|
34
|
Mancino W, Carnevali P, Terzi V, Pérez PG, Zhang L, Giuberti G, Morelli L, Patrone V, Lucini L. Hierarchical Effects of Lactic Fermentation and Grain Germination on the Microbial and Metabolomic Profile of Rye Doughs. Foods 2023; 12:foods12050998. [PMID: 36900515 PMCID: PMC10000819 DOI: 10.3390/foods12050998] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2022] [Revised: 02/21/2023] [Accepted: 02/22/2023] [Indexed: 03/02/2023] Open
Abstract
A multi-omics approach was adopted to investigate the impact of lactic acid fermentation and seed germination on the composition and physicochemical properties of rye doughs. Doughs were prepared with either native or germinated rye flour and fermented with Saccharomyces cerevisiae, combined or not with a sourdough starter including Limosilactobacillus fermentum, Weissella confusa and Weissella cibaria. LAB fermentation significantly increased total titrable acidity and dough rise regardless of the flour used. Targeted metagenomics revealed a strong impact of germination on the bacterial community profile of sprouted rye flour. Doughs made with germinated rye displayed higher levels of Latilactobacillus curvatus, while native rye doughs were associated with higher proportions of Lactoplantibacillus plantarum. The oligosaccharide profile of rye doughs indicated a lower carbohydrate content in native doughs as compared to the sprouted counterparts. Mixed fermentation promoted a consistent decrease in both monosaccharides and low-polymerization degree (PD)-oligosaccharides, but not in high-PD carbohydrates. Untargeted metabolomic analysis showed that native and germinated rye doughs differed in the relative abundance of phenolic compounds, terpenoids, and phospholipids. Sourdough fermentation promoted the accumulation of terpenoids, phenolic compounds and proteinogenic and non-proteinogenic amino acids. Present findings offer an integrated perspective on rye dough as a multi-constituent system and on cereal-sourced bioactive compounds potentially affecting the functional properties of derived food products.
Collapse
Affiliation(s)
- Walter Mancino
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Paola Carnevali
- R&D Food Microbiology & Molecular Biology Research Barilla G. e R. Fratelli S.p.A., 43122 Parma, Italy
| | - Valeria Terzi
- Council for Agricultural Research and Economics, Research Centre for Genomics and Bioinformatics, 29017 Fiorenzuola d’Arda, Italy
| | - Pascual García Pérez
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
- Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Food Science and Technology, Universidade de Vigo, 32004 Ourense, Spain
| | - Leilei Zhang
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Gianluca Giuberti
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Lorenzo Morelli
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| | - Vania Patrone
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
- Correspondence:
| | - Luigi Lucini
- Department for Sustainable Food Process (DiSTAS), Università Cattolica del Sacro Cuore, 29122 Piacenza, Italy
| |
Collapse
|
35
|
Ganugi P, Fiorini A, Tabaglio V, Capra F, Zengin G, Bonini P, Caffi T, Puglisi E, Trevisan M, Lucini L. The Functional Profile and Antioxidant Capacity of Tomato Fruits Are Modulated by the Interaction between Microbial Biostimulants, Soil Properties, and Soil Nitrogen Status. Antioxidants (Basel) 2023; 12:antiox12020520. [PMID: 36830078 PMCID: PMC9951999 DOI: 10.3390/antiox12020520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2023] [Revised: 02/12/2023] [Accepted: 02/17/2023] [Indexed: 02/22/2023] Open
Abstract
The application of microbial biostimulants to plants has revealed positive effects related to nutrients uptake, stress tolerance, root development and phenological growth. However, little information is available exploiting the potential synergistic biostimulant action of microbes on the functional quality of the yields. The current research elucidated the effect of single or coupled action of biostimulants, associated with either optimal or reduced nitrogen application, on the functional quality of tomato fruits. Chemical assays and untargeted metabolomics were applied to investigate Rhizoglomus irregulare and Funneliformis mosseae administration (both being arbuscular mycorrhiza, AMF), under optimal or low N input conditions, alone or coupled to Trichoderma atroviride application. The coupling of AMF and Trichoderma fungal inoculations resulted in a synergistic biostimulant effect on tomato fruits under sub-optimal fertility, revealing improved concentrations of carotenoid compounds-B-carotene (0.647 ± 0.243 mg/100 g), Z-carotene (0.021 ± 0.021 mg/100 g), 13-z-lycopene (0.145 ± 0.052 mg/100 g) and all-trans-lycopene (12.586 ± 1.511 mg/100 g), and increased values for total phenolic content (12.9 ± 2.9 mgGAE/g), total antioxidant activity (phosphomolybdenum, 0.9 ± 0.2 mmolTE/g), radical scavenging activity (DPPH, 3.4 ± 3.7 mgTE/g), reducing power (FRAP, 23.6 ± 6.3 mgTE/g and CUPRAC, 37.4 ± 7.6 mg TE/g), and enzyme inhibitory activity (AChE, 2.4 ± 0.1 mg GALAE/g), when compared to control. However, evidence of carotenoid and bioactive compounds were exclusively observed under the sub-optimal fertility and no significant differences could be observed between the biostimulant treatment and control under optimal fertility.
Collapse
Affiliation(s)
- Paola Ganugi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Andrea Fiorini
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Vincenzo Tabaglio
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Federico Capra
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gokhan Zengin
- Department of Biology, Faculty of Science, Selcuk University, Konya Campus, 8300 Konya, Turkey
| | | | - Tito Caffi
- Department of Sustainable Crop Production, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Edoardo Puglisi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Marco Trevisan
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
- Correspondence:
| |
Collapse
|
36
|
Zuluaga MYA, Monterisi S, Rouphael Y, Colla G, Lucini L, Cesco S, Pii Y. Different vegetal protein hydrolysates distinctively alleviate salinity stress in vegetable crops: A case study on tomato and lettuce. Front Plant Sci 2023; 14:1077140. [PMID: 36875568 PMCID: PMC9975731 DOI: 10.3389/fpls.2023.1077140] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/22/2022] [Accepted: 02/03/2023] [Indexed: 06/18/2023]
Abstract
Plants have evolved diverse plant-species specific tolerance mechanisms to cope with salt stress. However, these adaptive strategies often inefficiently mitigate the stress related to increasing salinity. In this respect, plant-based biostimulants have gained increasing popularity since they can alleviate deleterious effects of salinity. Hence, this study aimed to evaluate the sensitivity of tomato and lettuce plants grown under high salinity and the possible protective effects of four biostimulants based on vegetal protein hydrolysates. Plants were set in a 2 × 5 factorial experimental design completely randomized with two salt conditions, no salt (0 mM) and high salt (120 mM for tomato or 80 mM for lettuce), and five biostimulant treatments (C: Malvaceae-derived, P: Poaceae-derived, D: Legume-derived commercial 'Trainer®', H: Legume-derived commercial 'Vegamin®', and Control: distilled water). Our results showed that both salinity and biostimulant treatments affected the biomass accumulation in the two plant species, albeit to different extents. The salinity stress induced a higher activity of antioxidant enzymes (e.g., catalase, ascorbate peroxidase, guaiacol peroxidase and superoxide dismutase) and the overaccumulation of osmolyte proline in both lettuce and tomato plants. Interestingly, salt-stressed lettuce plants showed a higher accumulation of proline as compared to tomato plants. On the other hand, the treatment with biostimulants in salt-stressed plants caused a differential induction of enzymatic activity depending on the plant and the biostimulant considered. Overall, our results suggest that tomato plants were constitutively more tolerant to salinity than lettuce plants. As a consequence, the effectiveness of biostimulants in alleviating high salt concentrations was more evident in lettuce. Among the four biostimulants tested, P and D showed to be the most promising for the amelioration of salt stress in both the plant species, thereby suggesting their possible application in the agricultural practice.
Collapse
Affiliation(s)
| | - Sonia Monterisi
- Faculty of Science and Technology, Free University of Bozen/Bolzano, Bolzano, Italy
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Giuseppe Colla
- Department of Agriculture and Forest Sciences, University of Tuscia, Viterbo, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Research Centre for Nutrigenomics and Proteomics, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Stefano Cesco
- Faculty of Science and Technology, Free University of Bozen/Bolzano, Bolzano, Italy
| | - Youry Pii
- Faculty of Science and Technology, Free University of Bozen/Bolzano, Bolzano, Italy
| |
Collapse
|
37
|
Cristofano F, El-Nakhel C, Colla G, Cardarelli M, Pii Y, Lucini L, Rouphael Y. Modulation of Morpho-Physiological and Metabolic Profiles of Lettuce Subjected to Salt Stress and Treated with Two Vegetal-Derived Biostimulants. Plants (Basel) 2023; 12:709. [PMID: 36840057 PMCID: PMC9964113 DOI: 10.3390/plants12040709] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 01/02/2023] [Revised: 01/24/2023] [Accepted: 02/02/2023] [Indexed: 06/18/2023]
Abstract
Salinity in water and soil is a critical issue for food production. Using biostimulants provides an effective strategy to protect crops from salinity-derived yield losses. The research supports the effectiveness of protein hydrolysate (PH) biostimulants based on their source material. A greenhouse experiment was performed on lettuce plants under control (0 mM NaCl) and high salinity conditions (30 mM NaCl) using the Trainer (T) and Vegamin (V) PH biostimulants. The recorded data included yield parameters, mineral contents, auxiliary pigments, and polyphenolics. The plant sample material was further analyzed to uncover the unique metabolomic trace of the two biostimulants. The results showed an increased yield (8.9/4.6%, T/V) and higher photosynthetic performance (14%) compared to control and salinity treatments. Increased yield in salinity condition by T compared to V was deemed significant due to the positive modulation in stress-protecting molecules having an oxidative stress relief effect such as lutein (39.9% 0 × T vs. 30 × V), β-carotene (23.4% vs. V overall), and flavonoids (27.7% vs. V). The effects of PH biostimulants on the physio-chemical and metabolic performance of lettuce plants are formulation dependent. However, they increased plant growth under stress conditions, which can prove profitable.
Collapse
Affiliation(s)
- Francesco Cristofano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Christophe El-Nakhel
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Giuseppe Colla
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy
| | - Mariateresa Cardarelli
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy
| | - Youry Pii
- Faculty of Science and Technology, Free University of Bozen/Bolzano, 39100 Bolzano, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Research Centre for Nutrigenomics and Proteomics, Catholic University of the Sacred Heart, 29122 Piacenza, Italy
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| |
Collapse
|
38
|
Rocchetti G, Rebecchi A, Maria Lopez C, Dallolio M, Dallolio G, Trevisan M, Lucini L. Impact of axenic and mixed starter cultures on metabolomic and sensory profiles of ripened Italian salami. Food Chem 2023; 402:134182. [DOI: 10.1016/j.foodchem.2022.134182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2022] [Revised: 08/25/2022] [Accepted: 09/06/2022] [Indexed: 10/14/2022]
|
39
|
Zhang L, Rocchetti G, Zengin G, Del Buono D, Trevisan M, Lucini L. The Combination of Untargeted Metabolomics with Response Surface Methodology to Optimize the Functional Potential of Common Duckweed ( Lemna minor L.). Antioxidants (Basel) 2023; 12:antiox12020313. [PMID: 36829872 PMCID: PMC9952736 DOI: 10.3390/antiox12020313] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/19/2023] [Accepted: 01/27/2023] [Indexed: 01/31/2023] Open
Abstract
The present study was designed to evaluate the functional potential of common duckweed (Lemna minor L.) as a source of bioactive compounds of nutraceutical interest. The untargeted profiling of the bioactive components of common duckweed was carried out through ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry (UHPLC-HRMS), in parallel with assessing in vitro antioxidant and enzymatic inhibition properties. The optimization of extraction parameters was determined using the response surface methodology (RSM) through a 3-factor central composite design. The process parameters included extraction temperature, % of ethanol, and ultrasound power, while the response variables were the phenolic content (considering each main phenolic class), total glucosinolates, total carotenoids, the antioxidant potential, and enzyme inhibition activities. The results revealed that common duckweed was a rich source of carotenoids and total flavonoids (mainly flavones and flavonols), followed by phenolic acids, low-molecular-weight phenolics, and glucosinolates. Interestingly, the total flavones, total flavonols and total carotenoid equivalents showed the highest and most positive correlation values with the bioactive properties measured. Finally, the combined RSM approach and unsupervised statistics allowed us to point out the pivotal impact of ethanol percentage in the extraction solvent to recover the highest amounts of bioactive compounds efficiently.
Collapse
Affiliation(s)
- Leilei Zhang
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Gabriele Rocchetti
- Department of Animal Science, Food, and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
- Correspondence:
| | - Gokhan Zengin
- Department of Biology, Faculty of Science, Selcuk University, University Campus, Konya 42130, Turkey
| | - Daniele Del Buono
- Dipartimento di Scienze Agrarie, Alimentari ed Ambientali, Università Degli Studi di Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy
| | - Marco Trevisan
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| |
Collapse
|
40
|
Zhang L, Freschi G, Rouphael Y, De Pascale S, Lucini L. The differential modulation of secondary metabolism induced by a protein hydrolysate and a seaweed extract in tomato plants under salinity. Front Plant Sci 2023; 13:1072782. [PMID: 36726679 PMCID: PMC9884811 DOI: 10.3389/fpls.2022.1072782] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Accepted: 12/28/2022] [Indexed: 06/18/2023]
Abstract
Climate change and abiotic stress challenges in crops are threatening world food production. Among others, salinity affects the agricultural sector by significantly impacting yield losses. Plant biostimulants have received increasing attention in the agricultural industry due to their ability to improve health and resilience in crops. The main driving force of these products lies in their ability to modulate plant metabolic processes involved in the stress response. This study's purpose was to investigate the effect of two biostimulant products, including a protein hydrolysate (Clever HX®) and a seaweed extract with high amino acids content (Ascovip®), and their combination, on the metabolomics profile of tomato crops grown under salt stress (150 mM NaCl). Several stress indicators (leaf relative water content, membrane stability index, and photosynthesis activity) and leaf mineral composition after salinity stress exposure were assessed to evaluate stress mitigation, together with growth parameters (shoot and root biomasses). After that, an untargeted metabolomics approach was used to investigate the mechanism of action of the biostimulants and their link with the increased resilience to stress. The application of the biostimulants used reduced the detrimental effect of salinity. In saline conditions, protein hydrolysate improved shoot dry weight while seaweed extracts improved root dry weight. Regarding stress indicators, the application of the protein hydrolysate was found to alleviate the membrane damage caused by salinity stress compared to untreated plants. Surprisingly, photosynthetic activity significantly improved after treatment with seaweed extracts, suggesting a close correlation between root development, root water assimilation capacity and photosynthetic activity. Considering the metabolic reprogramming after plant biostimulants application, protein hydrolysates and their combination with seaweed extracts reported a distinctive metabolic profile modulation, mainly in secondary metabolite, lipids and fatty acids, and phytohormones biosynthetic pathways. However, treatment with seaweed extract reported a similar metabolic reprogramming trend compared to salinity stress. Our findings indicate a different mechanism of action modulated by protein hydrolysate and seaweed extract, suggesting stronger activity as a stress mitigator of protein hydrolysate in tomato crops under salinity stress.
Collapse
Affiliation(s)
- Leilei Zhang
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | | | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Stefania De Pascale
- Department of Agricultural Sciences, University of Naples Federico II, Portici, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| |
Collapse
|
41
|
Bavaresco L, Canavera G, Parisi MG, Lucini L. Role of foliar biostimulants (of plant origin) on grapevine adaptation to climate change. BIO Web Conf 2023. [DOI: 10.1051/bioconf/20235601002] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/03/2023] Open
Abstract
Heat waves and drought stress are typical aspects of current climate change, significantly affecting the grapevine physiology in many world growing areas. Biostimulants can play an important role in reducing the negative effects of climate change; that’s why this experiment was set up in order to test two new foliar biostimulants (protein hydrolysates of plant origin). The field experiment was carried out in 2017 and 2018 in Oltrepo pavese area (Lombardia region, northwest Italy, 270 m asl), on a six-year-old vineyard of V. vinifera L. cv. Merlot clone 181 grafted on Gravesac, Guyot trellis, 4,000 vines/ha and not irrigated. Two new protein hydrolysates of plant origin were sprayed twice, just after fruit set and 15 days later, by using 2.5 L/ha. Leaf proteomics and metabolomics were studied in 2017, while productive and qualitative data were recorded in both years at harvest (September 1st, 2017 and August 28th 2018). The most significant findings were: (a) the treatments slowed down the grape ripening, by stimulating vegetative activity and reducing sugar accumulation; (b) less heat and drought stress symptoms were observed in the canopies of treated vines, as compared to the control ones.
Collapse
|
42
|
Babotă M, Frumuzachi O, Nicolescu A, Stojković D, Soković M, Rocchetti G, Zhang L, Lucini L, Crișan G, Mocan A, Voștinaru O. Phenolic profile, in vitro antimicrobial and in vivo diuretic effects of endemic wild thyme Thymus comosus Heuff ex. Griseb. (Lamiaceae) from Romania. Front Pharmacol 2023; 14:1115117. [PMID: 36874013 PMCID: PMC9981668 DOI: 10.3389/fphar.2023.1115117] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Accepted: 02/03/2023] [Indexed: 02/19/2023] Open
Abstract
Thymus comosus Heuff ex. Griseb. (Lamiaceae) is a wild thyme species endemic for Romanian Carpathian areas, frequently collected as substitute for collective herbal product Serpylli herba, cited as antibacterial and diuretic remedy in traditional medicine. The present study aimed to evaluate the in vivo diuretic effect and in vitro antimicrobial properties of three herbal preparations (infusion-TCI, tincture-TCT and an hydroethanolic extract prepared through an optimized ultrasound-assisted method-OpTC) obtained from the aerial parts of T. comosus Heuff ex. Griseb, also evaluating their comprehensive phenolic profile. In vivo diuretic effect was tested using Wistar rats treated orally with each herbal preparation (125 and 250 mg/kg dispersed in 25 ml/kg isotonic saline solution) and quantified based on cumulative urine output (ml), diuretic action and diuretic activity. Additionally, sodium and potassium excretion were monitored using a potentiometric method with selective electrodes. In vitro antibacterial and antifungal activities were assessed using p-iodonitrotetrazolium chloride assay against six bacterial strains and six fungal strains by monitoring minimum inhibitory concentration (MICs), minimum bactericidal concentrations (MBCs) and minimum fungicidal concentrations (MFCs). Finally, phenolic profile of the aforementioned herbal extracts was evaluated using an ultra-high-pressure liquid chromatography (UHPLC) coupled with high-resolution mass spectrometry (HRMS) method to check the impact of the different preparations on the most abundant and significant compounds. All the extracts exerted a mild diuretic action, TCT and OpTC inducing the most intense diuretic effect. Both herbal preparations produced a statistically significant, dose-dependent and gradual increase of the urine output, the effect being more intense at 24 h (6.63-7.13 ml/24 h). Potentiometric evaluation of urine samples collected from treated rats revealed a clear and mild natriuretic and kaliuretic effect after the administration. In terms of antimicrobial activity, E. coli (MIC-0.38 mg/ml), B. cereus (MIC-0.75 mg/ml)), Penicillium funiculosum and P. verrucosum var. cyclopium (MIC-0.19 mg/ml) showed the greater sensitivity to the tested extracts, respectively. UHPLC-HRMS screening showed that the bioactive potential of T. comosus herbal preparations was likely related to the higher amounts of phenolic acids (including rosmarinic acid), flavonoids (mainly flavones and derivatives) and other phenolics (such as different isomers of salvianolic acids) in their composition. The obtained results support the ethnopharmacological evidence regarding the mild diuretic and antibacterial potentials of the endemic wild thyme T. comosus, this study being the first one that assessed the aforementioned bioactivities for this species.
Collapse
Affiliation(s)
- Mihai Babotă
- Department of Pharmaceutical Botany, "Iuliu Hațieganu" University of Medicine and Pharmacy, Cluj-Napoca, Romania.,Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Oleg Frumuzachi
- Department of Pharmaceutical Botany, "Iuliu Hațieganu" University of Medicine and Pharmacy, Cluj-Napoca, Romania
| | - Alexandru Nicolescu
- Department of Pharmaceutical Botany, "Iuliu Hațieganu" University of Medicine and Pharmacy, Cluj-Napoca, Romania.,Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Dejan Stojković
- Department of Plant Physiology, Institute for Biological Research "Siniša Stanković"-National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Marina Soković
- Department of Plant Physiology, Institute for Biological Research "Siniša Stanković"-National Institute of Republic of Serbia, University of Belgrade, Belgrade, Serbia
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Leilei Zhang
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Gianina Crișan
- Department of Pharmaceutical Botany, "Iuliu Hațieganu" University of Medicine and Pharmacy, Cluj-Napoca, Romania
| | - Andrei Mocan
- Department of Pharmaceutical Botany, "Iuliu Hațieganu" University of Medicine and Pharmacy, Cluj-Napoca, Romania.,Laboratory of Chromatography, Institute of Advanced Horticulture Research of Transylvania, University of Agricultural Sciences and Veterinary Medicine, Cluj-Napoca, Romania
| | - Oliviu Voștinaru
- Department of Pharmacology, Physiology and Physiopathology, "Iuliu Haţieganu" University of Medicine and Pharmacy, Cluj-Napoca, Romania
| |
Collapse
|
43
|
Cristofano F, El-Nakhel C, Colla G, Cardarelli M, Pii Y, Lucini L, Rouphael Y. Tracking the Biostimulatory Effect of Fractions from a Commercial Plant Protein Hydrolysate in Greenhouse-Grown Lettuce. Antioxidants (Basel) 2022; 12:antiox12010107. [PMID: 36670969 PMCID: PMC9854572 DOI: 10.3390/antiox12010107] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2022] [Revised: 12/28/2022] [Accepted: 12/29/2022] [Indexed: 01/03/2023] Open
Abstract
Protein hydrolysate biostimulants are environmentally friendly options for the reduction of nitrogen input, but their plant growth-promoting mechanisms are still not completely unveiled. Here, to put the “signaling peptide theory” to the test, a greenhouse experiment was undertaken using low (1 mM) and optimal (8 mM) NO3-treated butterhead lettuce and three molecular fractions (PH1 (>10 kDa), PH2 (1−10 kDa) and PH3 (<10 kDa) fractions), in addition to the whole product Vegamin®: PH, in a randomized block design. PH1 and PH3 significantly increased fresh yield (+8%) under optimal (lighter leaves), but not under low (darker leaves) NO3 conditions. Total ascorbic acid, lutein and β-carotene increased with PH3, and disinapoylgentobiose and kaempferol-3-hydroxyferuloyl-sophorosie-7-glucoside content increased with PH (whole/fractions) treatments, particularly under low NO3 conditions. The complete hydrolysate and analyzed peptide fractions have differential biostimulatory effects, enhancing the growth and nutritional quality of lettuce.
Collapse
Affiliation(s)
- Francesco Cristofano
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Christophe El-Nakhel
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
| | - Giuseppe Colla
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy
| | - Mariateresa Cardarelli
- Department of Agriculture and Forest Sciences, University of Tuscia, 01100 Viterbo, Italy
| | - Youry Pii
- Faculty of Science and Technology, Free University of Bozen/Bolzano, 39100 Bolzano, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Research Centre for Nutrigenomics and Proteomics, Catholic University of the Sacred Heart, 29122 Piacenza, Italy
| | - Youssef Rouphael
- Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
- Correspondence:
| |
Collapse
|
44
|
Bebek Markovinović A, Putnik P, Bičanić P, Brdar D, Duralija B, Pavlić B, Milošević S, Rocchetti G, Lucini L, Bursać Kovačević D. A Chemometric Investigation on the Functional Potential in High Power Ultrasound (HPU) Processed Strawberry Juice Made from Fruits Harvested at two Stages of Ripeness. Molecules 2022; 28:molecules28010138. [PMID: 36615332 PMCID: PMC9822254 DOI: 10.3390/molecules28010138] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 11/08/2022] [Revised: 12/10/2022] [Accepted: 12/20/2022] [Indexed: 12/28/2022]
Abstract
This work aimed to investigate the influence of high-power ultrasound (HPU) technology on the stability of bioactive compounds in strawberry juices obtained from fruits with different stages of ripeness (75% vs. 100%) and stored at 4 °C for 7 days. HPU parameters were amplitude (25, 50, 75, and 100%), pulses (50 vs. 100%) and treatment time (5 vs. 10 min). Amplitude and pulse had a significant effect (p ≤ 0.05) on all bioactive compounds except flavonols and hydroxycinnamic acids. The treatment duration of 5 min vs. 10 min had a significant positive impact on the content of anthocyanins, flavonols and condensed tannins, while the opposite was observed for total phenols, whereas no statistically significant effect was observed for hydroxycinnamic acids. The temperature changes during HPU treatment correlated positively with almost all HPU treatment parameters (amplitude, pulse, energy, power, frequency). Optimal parameters of HPU were obtained for temperature changes, where the highest content of a particular group of bioactive compounds was obtained. Results showed that by combining fruits with a certain ripeness and optimal HPU treatment, it would be possible to produce juices with highly preserved bioactive compounds, while HPU technology has prospects for application in functional food products.
Collapse
Affiliation(s)
- Anica Bebek Markovinović
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Predrag Putnik
- Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia
| | - Paula Bičanić
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Dora Brdar
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
| | - Boris Duralija
- Department of Pomology, Division of Horticulture and Landscape Architecture, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
| | - Branimir Pavlić
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Sanja Milošević
- Faculty of Technology, University of Novi Sad, Blvd. Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Danijela Bursać Kovačević
- Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
- Correspondence:
| |
Collapse
|
45
|
Lopez CM, Rocchetti G, Fontana A, Lucini L, Rebecchi A. Metabolomics and gene-metabolite networks reveal the potential of Leuconostoc and Weissella strains as starter cultures in the manufacturing of bread without baker’s yeast. Food Res Int 2022; 162:112023. [DOI: 10.1016/j.foodres.2022.112023] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2022] [Revised: 09/28/2022] [Accepted: 10/01/2022] [Indexed: 11/04/2022]
|
46
|
Rivera-Pérez A, García-Pérez P, Romero-González R, Garrido Frenich A, Lucini L. An untargeted strategy based on UHPLC-QTOF-HRMS metabolomics to identify markers revealing the terroir and processing effect on thyme phenolic profiling. Food Res Int 2022; 162:112081. [DOI: 10.1016/j.foodres.2022.112081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 10/18/2022] [Accepted: 10/22/2022] [Indexed: 11/24/2022]
|
47
|
Galgano F, Condelli N, Tolve R, Scarpa T, Caruso MC, Senizza B, Marzario S, Lucini L. Lentil seed coat as a source of phenolic compounds: influence of geographical origin and genotype. Food Measure 2022. [DOI: 10.1007/s11694-022-01711-9] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
48
|
Zhang L, García-Pérez P, Arikan B, Elbasan F, Nur Alp F, Balci M, Zengin G, Yildiztugay E, Lucini L. The exogenous application of wood vinegar induces a tissue- and dose-dependent elicitation of phenolics and functional traits in onion (Allium cepa L.). Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134926] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
|
49
|
Ganugi P, Pathan SI, Zhang L, Arfaioli P, Benedettelli S, Masoni A, Pietramellara G, Lucini L. The pivotal role of cultivar affinity to arbuscular mycorrhizal fungi in determining mycorrhizal responsiveness to water deficit. Phytochemistry 2022; 203:113381. [PMID: 36030905 DOI: 10.1016/j.phytochem.2022.113381] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2022] [Revised: 08/10/2022] [Accepted: 08/14/2022] [Indexed: 06/15/2023]
Abstract
Arbuscular mycorrhizal fungi (AMF) have gained remarkable importance, having been proved to alleviate drought stress-induced damage in wheat due to their ability to ameliorate plant water use efficiency and antioxidant enzyme activity. However, despite the current relevance of the topic, the molecular and physiological processes at the base of this symbiosis never consider the single cultivar affinity to mycorrhization as an influencing factor for the metabolic response in the AMF-colonized plant. In the present study, the mycorrhizal affinity of two durum wheat species (T. turgidum subsp. durum (Desf.)) varieties, Iride and Ramirez, were investigated. Successively, an untargeted metabolomics approach has been used to study the fungal contribution to mitigating water deficit in both varieties. Iride and Ramirez exhibited a high and low level of mycorrhizal symbiosis, respectively; resulting in a more remarkable alteration of metabolic pathways in the most colonised variety under water deficit conditions. However, the analysis highlighted the contribution of AMF to mitigating water deficiency in both varieties, resulting in the up- and down-regulation of many amino acids, alkaloids, phenylpropanoids, lipids, and hormones.
Collapse
Affiliation(s)
- Paola Ganugi
- Department for Sustainable Food Process, Research Centre for Nutrigenomics and Proteomics, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Shamina Imran Pathan
- Department of Agriculture, Food, Environment and Forestry, University of Florence, P.le delle Cascine 28, Firenze, 50144, Italy.
| | - Leilei Zhang
- Department for Sustainable Food Process, Research Centre for Nutrigenomics and Proteomics, Università Cattolica del Sacro Cuore, Piacenza, Italy
| | - Paola Arfaioli
- Department of Agriculture, Food, Environment and Forestry, University of Florence, P.le delle Cascine 28, Firenze, 50144, Italy
| | - Stefano Benedettelli
- Department of Agriculture, Food, Environment and Forestry, University of Florence, P.le delle Cascine 28, Firenze, 50144, Italy
| | - Alberto Masoni
- Department of Biology, University of Florence, Sesto Fiorentino, 50019, Italy
| | - Giacomo Pietramellara
- Department of Agriculture, Food, Environment and Forestry, University of Florence, P.le delle Cascine 28, Firenze, 50144, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Research Centre for Nutrigenomics and Proteomics, Università Cattolica del Sacro Cuore, Piacenza, Italy
| |
Collapse
|
50
|
Rocchetti G, Becchi PP, Lucini L, Cittadini A, Munekata PES, Pateiro M, Domínguez R, Lorenzo JM. Elderberry ( Sambucus nigra L.) Encapsulated Extracts as Meat Extenders against Lipid and Protein Oxidation during the Shelf-Life of Beef Burgers. Antioxidants (Basel) 2022; 11:antiox11112130. [PMID: 36358504 PMCID: PMC9687035 DOI: 10.3390/antiox11112130] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 10/25/2022] [Accepted: 10/26/2022] [Indexed: 11/16/2022] Open
Abstract
In this work, we studied the impact of encapsulated elderberry extracts as natural meat extenders to preserve both the quality and the oxidative stability of beef burgers. In particular, the comprehensive chemical changes of beef burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 0.5 g/kg sodium erythorbate (ERY), (c) 2.5 g/kg encapsulated elderberry extract (EE 2.5), and (d) 5 g/kg encapsulated elderberry extract (EE 5), each one packaged under modified atmosphere (80% O2 and 20% CO2) for 13 days storage at 2 ± 1 °C, were deeply evaluated. Overall, EEs showed a wide array of antioxidant compounds, namely polyphenols like anthocyanins, flavonols, and phenolic acids. Multivariate statistics provided marked chemical differences between burgers manufactured with EEs and synthetic antioxidants (ERY) during 13-days storage in terms of both metabolomic profiles and typical lipid/protein oxidation markers (such as malondialdehyde and total carbonyls). Most of the differences could be attributed to some discriminant compounds, namely glutathione, 4-hydroxy-2-nonenal, hydroxy/peroxy-derivatives of fatty acids, carbonyl compounds (such as 5-nonen-2-one and 1,5-octadien-3-one), and cholesterol. Interestingly, significant correlations (p < 0.01) were observed between malondialdehyde, total carbonyls, and these discriminant metabolites. The combination of spectrophotometric approaches and a high-throughput untargeted metabolomics analysis outlined a strong modulation of both lipid and protein oxidations, likely promoted by the encapsulated meat extender (elderberry), thus confirming its ability to delay oxidative phenomena during the shelf-life of beef burgers.
Collapse
Affiliation(s)
- Gabriele Rocchetti
- Department of Animal Science, Food and Nutrition, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
- Correspondence: (G.R.); (R.D.); (J.M.L.)
| | - Pier Paolo Becchi
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Luigi Lucini
- Department for Sustainable Food Process, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29122 Piacenza, Italy
| | - Aurora Cittadini
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia N° 4, San Cibrao das Viñas, 32900 Ourense, Spain
- Instituto de Innovación y Sostenibilidad en la Cadena Agroalimentaria (IS-FOOD), Universidad Pública de Navarra (UPNA), Arrosadia Campus, 31006 Pamplona, Spain
| | - Paulo E. S. Munekata
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia N° 4, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Mirian Pateiro
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia N° 4, San Cibrao das Viñas, 32900 Ourense, Spain
| | - Rubén Domínguez
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia N° 4, San Cibrao das Viñas, 32900 Ourense, Spain
- Correspondence: (G.R.); (R.D.); (J.M.L.)
| | - José M. Lorenzo
- Centro Tecnológico de la Carne de Galicia, Parque Tecnológico de Galicia, Avd. Galicia N° 4, San Cibrao das Viñas, 32900 Ourense, Spain
- Área de Tecnología de los Alimentos, Facultad de Ciencias de Ourense, Universidad de Vigo, 32004 Ourense, Spain
- Correspondence: (G.R.); (R.D.); (J.M.L.)
| |
Collapse
|