In vitro exposed magnesium oxide nanoparticles enhanced the growth of legume Macrotyloma uniflorum

Nanoparticles interact with plants to induce a positive, negative, or neutral effect on their growth and development. In this study, we document the positive influence of magnesium oxide (MgO) nanoparticles (NPs) on the morpho-biochemical parameters of Macrotyloma uniflorum (horse gram). Horse gram is a protein and polyphenol-rich legume crop. It is an important part of the human diet and nutrition. When exposed to MgO-NPs, a significant increment in the shoot-root length, fresh biomass, and chlorophyll content of horse gram was evident. Furthermore, there was a 4-20 and 18-127% increase in the accumulation of carbohydrate and protein content on MgO-NP exposure. The antioxidant potential was enhanced by 5-19% on NP treatment as a result of the increase in the accumulation of total polyphenolics. Total phenols and flavonoids were enhanced by 7-20 and 50-84% in the presence of MgO-NPs. The enzyme activity of SOD, CAT, and APX was also enhanced in MgO-NP-exposed horse gram. The observed alterations were also justified by the Pearson correlation. Overall, the MgO-NP-induced morpho-biochemical alterations in horse gram indicated their probable role as a nano-fertilizer. However, it further warrants the need to extensively investigate the responses of various other plant types to MgO-NPs before industry scale application.

Influence of processing methodology on phenolic acid content, fatty acid profile and oxidative stability of Macrotyloma uniflorum

Study was conducted to determine the influence of different cooking methods namely pressure, flaking, infra-red, microwave and extrusion processing on rate of oxidative stability, fatty acid profile and functional properties of horse gram. The rate of auto-oxidation was significantly (p < 0.05) affected during storage and found maximum at 0.00 a_w and minimum at 0.33 a_w for both varieties namely GPM-6 and PAIYUR-2. The extrusion processed grains were more susceptible to auto-oxidation. The iron content of grain increased significantly (p < 0.05) during extrusion (1.22 ± 0.50 to 1.65 ± 0.15 mg 100 g^-1 for PAIYUR-2 and 1.19 ± 0.45 to 1.59 ± 0.12 mg 100 g^-1 for GPM-6). Whereas, tocopherol content decreased during extrusion (8.05 ± 0.15 to 2.28 ± 0.23 mg 100 g^-1 for PAIYUR-2 and 6.48 ± 0.46 to 1.68 ± 0.15 mg 100 g^-1 for GPM-6). Ellagic (12.36 ± 0.35 and 10.71 ± 0.29 mg 100 g^-1), vanillic (15.20 ± 0.23 and 12.48 ± 0.18 mg 100 g^-1), and coumaric acid (14.68 ± 0.71 and 8.97 ± 0.66 mg 100 g^-1) were the major phenolic acids whereas, linoleic (35.53 ± 0.30 and 35.46 ± 0.19%), palmitic (26.08 ± 0.26 and 25.97 ± 0.33%), and linolenic acid (13.44 ± 0.18 and 10.13 ± 0.21%) were the major fatty acids present in raw grain for PAIYUR-2 and GPM-6 respectively. Phenolic and fatty acids were significantly (p < 0.05) affected during processing. The oxidative stability of microwave processed grains was maximum whereas, extrusion processed grains showed minimum oxidative stability during storage. Study explicitly describes that native grains and the grains which did not undergo destruction of naturally present cellular structure, were less prone to oxidation. The oxidation rate of grains was found dependent on composition, processing and storage environment of grains. Hence, all these factors need to be considered to ensure the stability of processed food during storage.

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Background

Recalcitrant nature is a major constraint for the in vitro regeneration and genetic transformation of leguminous species members. Therefore, an improved genetic transformation in horse gram has been developed via in planta method, in which Agrobacterium strain harboring binary vector pCAMBIA2301 was used for the transformation. Several factors affecting in planta transformations were put forth viz. Agrobacterium cell density, co-cultivation, and sonication combined with vacuum infiltration duration which were optimized.

Results

Germinated seeds were sonicated and vacuum infiltrated with different densities of Agrobacterium culture and co-cultivated in half-strength MS medium with 100 μM of acetosyringone for 48 h. Seedlings were washed with cefotaxime and sowed in vermiculite soil for maturation. T₁ plants were subjected to histochemical and molecular analysis to ensure transformation efficiency. Among various combinations analyzed, maximum transformation efficiency (20.8%) was attained with seeds of 5 min sonication combined with vacuum infiltration with 0.6 optical density of Agrobacterium culture.

Conclusions

It concludes that a different Agrobacterium cell density with sonication combined with vacuum infiltration has improved transgenic efficiency in horse gram plants. This simple and efficient method is feasible for the stable expression of foreign genes that could be beneficial for future food security.

Kaulath, a new fungal fermented food from horse gram

Horse gram (Macrotyloma uniflorum) is used in the traditional method for treatmentof several health complications. It is also known that fermentation of such substrates yields a number of compounds that enhance the overall activities against several disease states. Solid state fermentation of horse gram using Penicillium camemberti showed an inhibition of pancreatic lipase and alpha glucosidase activities. The fermented material, termed Kaulath, showed 60 % increase in fat content. A reduction in sodium and increased levels of potassium and calcium was observed in Kaulath. In addition, a higher free radical scavenging activity was noted in this product compared to unfermented horse gram. Anti-nutritional factors, such as phytic acid and trypsin inhibitors showed a reduction in Kaulath. Furthermore, Kaulath, upto 1 g per kg body weight, did not exhibit any mortality or toxic effects in experimental rats after 14 days of administration. The hematological and clinical parameters were within safe limits between the groups, supported by the histopathology of liver and kidney. These results indicate potential food use of Kaulath in diets and as functional ingredients in formulated foods.

Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of sorghum, horse gram and defatted soy flour blends

Extrusion cooking of sorghum (Sorghum vulgaris), horse gram (Dolichos biflorus) and defatted soy (Glycine max) flour blends was done to prepare snacks by using a Brabender single-screw laboratory extruder. The combined effect of moisture content, blend ratio of feed, barrel temperature and screw speed of extruder on physical parameters of extrudate was studied. It was observed that 15% moisture content of feed, 80:10:10 (sorghum flour: horse gram flour: defatted soy flour) of blend ratio, 130 °C barrel temperature and 130 rpm of screw speed gave the highest sectional expansion index and longitudinal expansion index of extrudate, while 12% moisture content, 75:15:10 of blend ratio of feed, 135 °C of barrel temperature and 135 rpm of screw speed gave lowest bulk density of extrudate. A central composite rotable design (CCRD) of response surface methodology was used to develop prediction model. Second order quadratic regression model fitted adequately in the variation. The significance was established at p ≤ 0.05. It was also observed that increasing feed moisture content results in a higher density and lower expansion of extrudate. Increasing barrel temperature and screw speed reduced density but increased expansion of extrudate.