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Giri VP, Shukla P, Tripathi A, Verma P, Kumar N, Pandey S, Dimkpa CO, Mishra A. A Review of Sustainable Use of Biogenic Nanoscale Agro-Materials to Enhance Stress Tolerance and Nutritional Value of Plants. PLANTS (BASEL, SWITZERLAND) 2023; 12:plants12040815. [PMID: 36840163 PMCID: PMC9967242 DOI: 10.3390/plants12040815] [Citation(s) in RCA: 9] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/29/2022] [Revised: 02/06/2023] [Accepted: 02/07/2023] [Indexed: 05/27/2023]
Abstract
Climate change is more likely to have a detrimental effect on the world's productive assets. Several undesirable conditions and practices, including extreme temperature, drought, and uncontrolled use of agrochemicals, result in stresses that strain agriculture. In addition, nutritional inadequacies in food crops are wreaking havoc on human health, especially in rural regions of less developed countries. This could be because plants are unable to absorb the nutrients in conventional fertilizers, or these fertilizers have an inappropriate or unbalanced nutrient composition. Chemical fertilizers have been used for centuries and have considerably increased crop yields. However, they also disrupt soil quality and structure, eventually impacting the entire ecosystem. To address the situation, it is necessary to develop advanced materials that can release nutrients to targeted points in the plant-soil environment or appropriate receptors on the leaf in the case of foliar applications. Recently, nanotechnology-based interventions have been strongly encouraged to meet the world's growing food demand and to promote food security in an environmentally friendly manner. Biological approaches for the synthesis of nanoscale agro-materials have become a promising area of research, with a wide range of product types such as nanopesticides, nanoinsecticides, nanoherbicides, nanobactericides/fungicides, bio-conjugated nanocomplexes, and nanoemulsions emerging therefrom. These materials are more sustainable and target-oriented than conventional agrochemicals. In this paper, we reviewed the literature on major abiotic and biotic stresses that are detrimental to plant growth and productivity. We comprehensively discussed the different forms of nanoscale agro-materials and provided an overview of biological approaches in nano-enabled strategies that can efficiently alleviate plant biotic and abiotic stresses while potentially enhancing the nutritional values of plants.
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Affiliation(s)
- Ved Prakash Giri
- Division of Microbial Technology, CSIR—National Botanical Research Institute, Lucknow 226001, India
- Department of Botany, Lucknow University, Hasanganj, Lucknow 226007, India
| | - Pallavi Shukla
- Division of Microbial Technology, CSIR—National Botanical Research Institute, Lucknow 226001, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Ashutosh Tripathi
- Division of Microbial Technology, CSIR—National Botanical Research Institute, Lucknow 226001, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Priya Verma
- Division of Microbial Technology, CSIR—National Botanical Research Institute, Lucknow 226001, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Navinit Kumar
- Division of Microbial Technology, CSIR—National Botanical Research Institute, Lucknow 226001, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Shipra Pandey
- Division of Microbial Technology, CSIR—National Botanical Research Institute, Lucknow 226001, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
| | - Christian O. Dimkpa
- The Connecticut Agricultural Experiment Station, 123 Huntington Street, New Haven, CT 06511, USA
| | - Aradhana Mishra
- Division of Microbial Technology, CSIR—National Botanical Research Institute, Lucknow 226001, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India
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Espinosa-Ramírez J, Mariscal-Moreno RM, Chuck-Hernández C, Serna-Saldivar SO, Espiricueta-Candelaria RS. Effects of the substitution of wheat flour with raw or germinated ayocote bean (Phaseolus coccineus) flour on the nutritional properties and quality of bread. J Food Sci 2022; 87:3766-3780. [PMID: 35904200 DOI: 10.1111/1750-3841.16263] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2022] [Revised: 06/22/2022] [Accepted: 06/30/2022] [Indexed: 11/28/2022]
Abstract
This study aimed to evaluate the potential of 10%, 20%, and 30% of raw (ARF) and germinated (AGF) ayocote bean flour as a partial substitute for wheat flour in breadmaking. Substitution with both ayocote bean flours modified the water absorption and development time while maintaining the dough stability. Supplemented breads had 13%, 51%, and 132% higher protein, mineral, and crude fiber content, respectively, than control bread (100% wheat). The breadmaking features, color and crumb firmness, were affected by the substitution level. Sensory analysis revealed that germination could improve the taste and smell of breads produced with ayocote bean flour. The sensory attribute scores of 10% AGF bread were comparable to those of the control bread. Supplementation reduced the in vitro protein digestibility, although the effect was less pronounced in 10% ARF and 20% AGF breads. The limiting amino acid score of supplemented breads increased up to 70%, which improved their protein digestibility-corrected amino acid scores. Supplementation with 20% or 30% of both ARF and AGF increased resistant starch values and decreased the total digestible starch of breads. Thus, the results showed that substituting wheat with ARF or AGF improves the nutritional properties of bread. However, low substitution levels should be selected to avoid a considerable decrease in physical and sensory properties. PRACTICAL APPLICATION: Substituting wheat flour with ayocote bean flour improved the nutritional value of bread. Germination of ayocote beans decreased the cooking stability of composite dough. Bread fortified with ayocote flour had high levels of essential amino acids. Bread with raw or germinated ayocote flours had high limiting amino acid scores. Composite bread had high resistant starch and low total digestible starch.
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Affiliation(s)
- Johanan Espinosa-Ramírez
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501, 64849, N.L., Monterrey, Mexico
| | | | - Cristina Chuck-Hernández
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501, 64849, N.L., Monterrey, Mexico.,Tecnologico de Monterrey, The institute for Obesity Research, Av. Eugenio Garza Sada 2501, 64849, N.L., Monterrey, Mexico
| | - Sergio O Serna-Saldivar
- Tecnologico de Monterrey, School of Engineering and Science, Av. Eugenio Garza Sada 2501, 64849, N.L., Monterrey, Mexico
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Characterization of Nutritional Quality Traits of a Common Bean Germplasm Collection. Foods 2021; 10:foods10071572. [PMID: 34359442 PMCID: PMC8306501 DOI: 10.3390/foods10071572] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 07/01/2021] [Accepted: 07/04/2021] [Indexed: 12/30/2022] Open
Abstract
Food legumes are at the crossroads of many societal challenges that involve agriculture, such as climate change and food sustainability and security. In this context, pulses have a crucial role in the development of plant-based diets, as they represent a very good source of nutritional components and improve soil fertility, such as by nitrogen fixation through symbiosis with rhizobia. The main contribution to promotion of food legumes in agroecosystems will come from plant breeding, which is guaranteed by the availability of well-characterized genetic resources. Here, we analyze seeds of 25 American and European common bean purified accessions (i.e., lines of single seed descent) for different morphological and compositional quality traits. Significant differences among the accessions and superior genotypes for important nutritional traits are identified, with some lines showing extreme values for more than one trait. Heritability estimates indicate the importance of considering the effects of environmental growth conditions on seed compositional traits. They suggest the need for more phenotypic characterization in different environments over different years to better characterize combined effects of environment and genotype on nutritional trait variations. Finally, adaptation following the introduction and spread of common bean in Europe seems to have affected its nutritional profile. This finding further suggests the relevance of evolutionary studies to guide breeders in the choice of plant genetic resources.
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Silva VM, Nardeli AJ, Mendes NADC, Rocha MDM, Wilson L, Young SD, Broadley MR, White PJ, Reis ARD. Agronomic biofortification of cowpea with zinc: Variation in primary metabolism responses and grain nutritional quality among 29 diverse genotypes. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2021; 162:378-387. [PMID: 33735742 DOI: 10.1016/j.plaphy.2021.02.020] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/29/2021] [Accepted: 02/18/2021] [Indexed: 05/16/2023]
Abstract
Dietary zinc (Zn) deficiency is widespread globally, and is particularly prevalent in low- and middle-income countries (LMICs). Cowpea (Vigna unguiculata (L.) Walp) is consumed widely in LMICs due to its high protein content, and has potential for use in agronomic biofortification strategies using Zn. This study aimed to evaluate the effect of Zn biofortification on grain nutritional quality of 29 cowpea genotypes. Zn application did not increase cowpea yield. In 11 genotypes sucrose concentration, in 12 genotypes total sugar concentration, and in 27 genotypes storage protein concentration increased in response to Zn supply. Fifteen genotypes had lower concentrations of amino acids under Zn application, which are likely to have been converted into storage proteins, mostly comprised of albumin. Phytic acid (PA) concentration and PA/Zn molar ratio were decreased under Zn application. Six genotypes increased shoot ureides concentration in response to Zn fertilization, indicating potential improvements to biological nitrogen fixation. This study provides valuable information on the potential for Zn application to increase cowpea grain nutritional quality by increasing Zn and soluble storage protein and decreasing PA concentration. These results might be useful for future breeding programs aiming to increase cowpea grain Zn concentrations through biofortification.
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Affiliation(s)
| | - Ana Júlia Nardeli
- São Paulo State University (UNESP), 14884-900, Jaboticabal, SP, Brazil
| | | | | | - Lolita Wilson
- School of Biosciences, University of Nottingham, Sutton Bonington, Leicestershire, LE12 5RD, UK
| | - Scott D Young
- School of Biosciences, University of Nottingham, Sutton Bonington, Leicestershire, LE12 5RD, UK
| | - Martin R Broadley
- School of Biosciences, University of Nottingham, Sutton Bonington, Leicestershire, LE12 5RD, UK
| | - Philip J White
- The James Hutton Institute, Invergowrie, Dundee, DD2 5DA, UK; National Key Laboratory of Crop Genetic Improvement, Huazhong Agricultural University, Wuhan, 430070, China
| | - André Rodrigues Dos Reis
- São Paulo State University (UNESP), 14884-900, Jaboticabal, SP, Brazil; São Paulo State University (UNESP), Rua Domingos da Costa Lopes 780, Jd. Itaipu, 17602-496, Tupã, SP, Brazil.
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Nagesh Kumar MV, Ramya V, Govindaraj M, Sameer Kumar CV, Maheshwaramma S, Gokenpally S, Prabhakar M, Krishna H, Sridhar M, Venkata Ramana M, Avil Kumar K, Jagadeeshwar R. Harnessing Sorghum Landraces to Breed High-Yielding, Grain Mold-Tolerant Cultivars With High Protein for Drought-Prone Environments. FRONTIERS IN PLANT SCIENCE 2021; 12:659874. [PMID: 34276722 PMCID: PMC8279770 DOI: 10.3389/fpls.2021.659874] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2021] [Accepted: 05/31/2021] [Indexed: 05/10/2023]
Abstract
Intermittent drought and an incidence of grain mold disease are the two major constraints affecting sorghum production and productivity. The study aimed at developing drought-tolerant sorghum varieties possessing a high protein content and tolerance to grain mold with stable performance using additive main effects and multiplicative interaction (AMMI) and genotype and genotype × environment interaction (GGE) biplot methods. Systematic hybridization among the 11 superior landraces resulted in subsequent pedigree-based breeding and selection from 2010 to 2015 evolved 19 promising varieties of grains such as white, yellow, and brown pericarp grains. These grain varieties were evaluated for their adaptability and stability for yield in 13 rainfed environments and for possessing tolerance to grain mold in three hot spot environments. A variety of yellow pericarp sorghum PYPS 2 (3,698 kg/ha; 14.52% protein; 10.70 mg/100 g Fe) possessing tolerance to grain mold was identified as a stable variety by using both AMMI and GGE analyses. Four mega-environments were identified for grain yield and fodder yield. Sorghum varieties PYPS 2, PYPS 4, PYPS 8, and PYPS 11 were highly stable in E2 with a low grain mold incidence. Besides meeting the nutritional demand of smallholder farmers under dryland conditions, these varieties are suitable for enhancing sorghum productivity under the present climate change scenario.
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Affiliation(s)
- Mallela Venkata Nagesh Kumar
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
- *Correspondence: Mallela Venkata Nagesh Kumar
| | - Vittal Ramya
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Mahalingam Govindaraj
- Sorghum Improvement Asia Program - International Crop Research Institute for Semi Arid Tropics, Patancheru, India
| | - Chanda Venkata Sameer Kumar
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Setaboyine Maheshwaramma
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Seshu Gokenpally
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Mathyam Prabhakar
- Indian Council of Agricultural Research—Central Research Institute for Dryland Agriculture, Hyderabad, India
| | - Hariprasanna Krishna
- Indian Council of Agricultural Research—Indian Institute of Millets Research, Hyderabad, India
| | - Mulinti Sridhar
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Maparla Venkata Ramana
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Kodari Avil Kumar
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
| | - Rumandla Jagadeeshwar
- Regional Agricultural Research Station, Palem - Professor Jayashankar Telangana State Agricultural University, Hyderabad, India
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Perspectives on the Use of Germinated Legumes in the Bread Making Process, A Review. APPLIED SCIENCES-BASEL 2020. [DOI: 10.3390/app10186244] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
Abstract
Nowadays, it may be noticed that there is an increased interest in using germinated seeds in the daily diet. This high interest is due to the fact that in a germinated form, the seeds are highly improved from a nutritional point of view with multiple benefits for the human body. The purpose of this review was to update the studies made on the possibilities of using different types of germinated legume seeds (such as lentil, chickpea, soybean, lupin, bean) in order to obtain bakery products of good quality. This review highlights the aspects related to the germination process of the seeds, the benefits of the germination process on the seeds from a nutritional point of view, and the effects of the addition of flour from germinated seeds on the rheological properties of the wheat flour dough, but also on the physico–chemical and sensory characteristics of the bakery products obtained. All these changes on the bread making process and bread quality depend on the level and type of legume seed subjected to the germination process which are incorporated in wheat flour.
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