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Brychkova G, de Oliveira CL, Gomes LAA, de Souza Gomes M, Fort A, Esteves-Ferreira AA, Sulpice R, McKeown PC, Spillane C. Regulation of Carotenoid Biosynthesis and Degradation in Lettuce ( Lactuca sativa L.) from Seedlings to Harvest. Int J Mol Sci 2023; 24:10310. [PMID: 37373458 PMCID: PMC10298985 DOI: 10.3390/ijms241210310] [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: 04/29/2023] [Revised: 05/26/2023] [Accepted: 06/16/2023] [Indexed: 06/29/2023] Open
Abstract
Lettuce (Lactuca sativa L.) is one of the commercially important leafy vegetables worldwide. However, lettuce cultivars vary widely in their carotenoid concentrations at the time of harvest. While the carotenoid content of lettuce can depend on transcript levels of key biosynthetic enzymes, genes that can act as biomarkers for carotenoid accumulation at early stages of plant growth have not been identified. Transcriptomic and metabolomic analysis was performed on the inner and outer leaves of the six cultivars at different developmental stages to identify gene-to-metabolite networks affecting the accumulation of two key carotenoids, β-carotene and lutein. Statistical analysis, including principal component analysis, was used to better understand variations in carotenoid concentration between leaf age and cultivars. Our results demonstrate that key enzymes of carotenoid biosynthesis pathway can alter lutein and β-carotene biosynthesis across commercial cultivars. To ensure high carotenoids content in leaves, the metabolites sink from β-carotene and lutein to zeaxanthin, and subsequently, abscisic acid needs to be regulated. Based on 2-3-fold carotenoids increase at 40 days after sowing (DAS) as compared to the seedling stage, and 1.5-2-fold decline at commercial stage (60 DAS) compared to the 40 DAS stage, we conclude that the value of lettuce for human nutrition would be improved by use of less mature plants, as the widely-used commercial stage is already at plant senescence stage where carotenoids and other essential metabolites are undergoing degradation.
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Affiliation(s)
- Galina Brychkova
- Genetics & Biotechnology Laboratory, Agriculture, Food Systems & Bioeconomy Research Centre, Ryan Institute, School of Biological & Chemical Sciences, University of Galway, University Road, H91 REW4 Galway, Ireland; (C.L.d.O.)
| | - Cleiton Lourenço de Oliveira
- Genetics & Biotechnology Laboratory, Agriculture, Food Systems & Bioeconomy Research Centre, Ryan Institute, School of Biological & Chemical Sciences, University of Galway, University Road, H91 REW4 Galway, Ireland; (C.L.d.O.)
- Department of Agriculture, Federal University of Lavras (DAG/ESAL), Aquenta Sol, Lavras 37200-000, MG, Brazil
| | | | - Matheus de Souza Gomes
- Laboratory of Bioinformatics and Molecular Analysis, Institute of Genetics and Biochemistry, Campus Patos de Minas, Federal University of Uberlandia, Av. Getúlio Vargas, 230, Patos de Minas 38700-103, MG, Brazil
| | - Antoine Fort
- Genetics & Biotechnology Laboratory, Agriculture, Food Systems & Bioeconomy Research Centre, Ryan Institute, School of Biological & Chemical Sciences, University of Galway, University Road, H91 REW4 Galway, Ireland; (C.L.d.O.)
- Department of Life & Physical Science, Technological University of the Shannon: Midlands Midwest, N37 HD68 Athlone, Ireland
| | - Alberto Abrantes Esteves-Ferreira
- Plant Systems Biology Laboratory, Agriculture, Food Systems & Bioeconomy Research Centre, Ryan Institute, School of Biological & Chemical Sciences, University of Galway, University Road, H91 REW4 Galway, Ireland
| | - Ronan Sulpice
- Plant Systems Biology Laboratory, Agriculture, Food Systems & Bioeconomy Research Centre, Ryan Institute, School of Biological & Chemical Sciences, University of Galway, University Road, H91 REW4 Galway, Ireland
| | - Peter C. McKeown
- Genetics & Biotechnology Laboratory, Agriculture, Food Systems & Bioeconomy Research Centre, Ryan Institute, School of Biological & Chemical Sciences, University of Galway, University Road, H91 REW4 Galway, Ireland; (C.L.d.O.)
| | - Charles Spillane
- Genetics & Biotechnology Laboratory, Agriculture, Food Systems & Bioeconomy Research Centre, Ryan Institute, School of Biological & Chemical Sciences, University of Galway, University Road, H91 REW4 Galway, Ireland; (C.L.d.O.)
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de Oliveira CL, Brychkova G, Esteves-Ferreira AA, McKeown P, de Souza Gomes M, Maluf WR, Gomes LAA, Spillane C. Thermal disruption of the food matrix of biofortified lettuce varieties modifies absorption of carotenoids by Caco-2 cells. Food Chem 2020; 308:125443. [PMID: 31654979 DOI: 10.1016/j.foodchem.2019.125443] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [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: 02/22/2019] [Revised: 08/23/2019] [Accepted: 08/28/2019] [Indexed: 01/28/2023]
Abstract
Amongst green leafy vegetables, new varieties of lettuce enriched in lutein and β-carotene are being developed to provide increased supply of dietary carotenoids. We investigated the effect of lettuce genotypes (varieties) and thermal treatments on lutein and β-carotene bioaccessibility to the micellar fraction (and also carotenoid bioavailability) using a human Caco-2 cell model system. Carotenoid absorption by mammalian cells is not correlated with initial carotenoid concentration in fresh lettuce leaves. While thermal treatment of lettuce leaves increases carotenoid availability, resulting in higher lutein and β-carotene absorption, disruption of the food matrix by prior cooking results in reduced carotenoid levels and transfer to the micellar fraction. Unless the food matrix is disrupted through breeding or post-harvest treatments, absorption of carotenoids from biofortified lettuce remains similar to lettuce cultivars with low carotenoid levels. Genetic improvement programs for biofortified lettuce varieties need to focus on increasing the carotenoid bioavailability from the food matrix.
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Affiliation(s)
- Cleiton Lourenço de Oliveira
- Genetics & Biotechnology Lab, Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway H91 REW4, Ireland; Universidade Federal de Lavras (UFLA), Departamento de Agricultura, Caixa Postal 3037 Lavras, Minas Gerais, Brazil
| | - Galina Brychkova
- Genetics & Biotechnology Lab, Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway H91 REW4, Ireland.
| | - Alberto Abrantes Esteves-Ferreira
- Plant Systems Biology Lab, Plant and AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway H91 REW4, Ireland.
| | - Peter McKeown
- Genetics & Biotechnology Lab, Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway H91 REW4, Ireland.
| | - Matheus de Souza Gomes
- Laboratory of Bioinformatics and Molecular Analysis, Institute of Genetics and Biochemistry, Federal University of Uberlandia, Campus Patos de Minas, Av. Getúlio Vargas, 230, 38700-103 Patos de Minas, Minas Gerais, Brazil.
| | - Wilson Roberto Maluf
- Universidade Federal de Lavras (UFLA), Departamento de Agricultura, Caixa Postal 3037 Lavras, Minas Gerais, Brazil.
| | - Luiz Antonio Augusto Gomes
- Universidade Federal de Lavras (UFLA), Departamento de Agricultura, Caixa Postal 3037 Lavras, Minas Gerais, Brazil.
| | - Charles Spillane
- Genetics & Biotechnology Lab, Plant & AgriBiosciences Research Centre (PABC), Ryan Institute, National University of Ireland Galway, University Road, Galway H91 REW4, Ireland.
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