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Jha UC, Nayyar H, Thudi M, Beena R, Vara Prasad PV, Siddique KHM. Unlocking the nutritional potential of chickpea: strategies for biofortification and enhanced multinutrient quality. FRONTIERS IN PLANT SCIENCE 2024; 15:1391496. [PMID: 38911976 PMCID: PMC11190093 DOI: 10.3389/fpls.2024.1391496] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 02/26/2024] [Accepted: 05/20/2024] [Indexed: 06/25/2024]
Abstract
Chickpea (Cicer arietinum L.) is a vital grain legume, offering an excellent balance of protein, carbohydrates, fats, fiber, essential micronutrients, and vitamins that can contribute to addressing the global population's increasing food and nutritional demands. Chickpea protein offers a balanced source of amino acids with high bioavailability. Moreover, due to its balanced nutrients and affordable price, chickpea is an excellent alternative to animal protein, offering a formidable tool for combating hidden hunger and malnutrition, particularly prevalent in low-income countries. This review examines chickpea's nutritional profile, encompassing protein, amino acids, carbohydrates, fatty acids, micronutrients, vitamins, antioxidant properties, and bioactive compounds of significance in health and pharmaceutical domains. Emphasis is placed on incorporating chickpeas into diets for their myriad health benefits and nutritional richness, aimed at enhancing human protein and micronutrient nutrition. We discuss advances in plant breeding and genomics that have facilitated the discovery of diverse genotypes and key genomic variants/regions/quantitative trait loci contributing to enhanced macro- and micronutrient contents and other quality parameters. Furthermore, we explore the potential of innovative breeding tools such as CRISPR/Cas9 in enhancing chickpea's nutritional profile. Envisioning chickpea as a nutritionally smart crop, we endeavor to safeguard food security, combat hunger and malnutrition, and promote dietary diversity within sustainable agrifood systems.
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Affiliation(s)
- Uday Chand Jha
- Indian Council of Agricultural Research (ICAR) – Indian Institute of Pulses Research (IIPR), Kanpur, Uttar Pradesh, India
- Department of Agronomy, Feed the Future Innovation Lab for Collaborative Research on Sustainable Intensification, Kansas State University, Manhattan, KS, United States
| | - Harsh Nayyar
- Department of Botany, Panjab University, Chandigarh, India
| | - Mahender Thudi
- College of Agriculture, Family Sciences and Technology, Fort Valley State University, Fort Valley, GA, United States
| | - Radha Beena
- Department of Plant Physiology, College of Agriculture, Vellayani, Kerala Agriculture University, Thiruvananthapuram, Kerala, India
| | - P. V. Vara Prasad
- Department of Agronomy, Feed the Future Innovation Lab for Collaborative Research on Sustainable Intensification, Kansas State University, Manhattan, KS, United States
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Gangola MP, Ramadoss BR, Jaiswal S, Fabek H, Tulbek M, Anderson GH, Chibbar RN. Nutritional Composition and In Vitro Starch Digestibility of Crackers Supplemented with Faba Bean Whole Flour, Starch Concentrate, Protein Concentrate and Protein Isolate. Foods 2022; 11:foods11050645. [PMID: 35267277 PMCID: PMC8909546 DOI: 10.3390/foods11050645] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/26/2022] [Revised: 02/14/2022] [Accepted: 02/21/2022] [Indexed: 02/04/2023] Open
Abstract
The nutritional quality of common wheat-based foods can be improved by adding flours from whole pulses or their carbohydrate and protein constituents. Faba bean (Vicia faba L.) is a pulse with high protein concentration. In this study, prepared faba bean (FB) flours were added to wheat based baked crackers. Wheat cracker recipes were modified by substituting forty percent wheat flour with flours from whole faba bean, starch enriched flour (starch 60%), protein concentrate (protein 60%) or protein isolate (protein 90%). Baked crackers were ground into meal and analyzed for their macronutrient composition, starch characteristics and in vitro starch hydrolysis. Faba bean supplemented crackers had lower (p ≤ 0.001) total starch concentrations, but proportionally higher protein (16.8-43%), dietary fiber (6.7-12.1%), fat (4.8-7.1%) and resistant starch (3.2-6%) (p ≤ 0.001) than wheat crackers (protein: 16.2%, dietary fiber: 6.3%, fat: 4.2, resistant starch: 1.2%). The increased amylose, amylopectin B1- chain and fat concentration from faba bean flour and starch flour supplementation in cracker recipe contributed to increased resistant starch. Flours from whole faba bean, starch or protein fractions improved the nutritional properties and functional value of the wheat-based crackers. The analytical analysis describing protein, starch composition and structure and in vitro enzymatic hydrolysis advance understanding of factors that account for the in vivo benefits of faba bean flours added to crackers in human physiological functions as also previously shown for pasta. The findings can be used to guide development of improve nutritional quality of similar wheat-based food products.
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Affiliation(s)
- Manu Pratap Gangola
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (M.P.G.); (B.R.R.); (S.J.)
| | - Bharathi Raja Ramadoss
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (M.P.G.); (B.R.R.); (S.J.)
| | - Sarita Jaiswal
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (M.P.G.); (B.R.R.); (S.J.)
| | - Hrvoje Fabek
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, 5th Floor, Medical Sciences Building, 1 King’s College Circle, Toronto, ON M5S 1A8, Canada; (H.F.); (G.H.A.)
| | - Mehmet Tulbek
- Saskatchewan Food Industry Development Centre, Saskatoon, SK S7M 5V1, Canada;
| | - Gerald Harvey Anderson
- Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, 5th Floor, Medical Sciences Building, 1 King’s College Circle, Toronto, ON M5S 1A8, Canada; (H.F.); (G.H.A.)
| | - Ravindra N. Chibbar
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada; (M.P.G.); (B.R.R.); (S.J.)
- Correspondence: ; Tel.: +1-306-966-4969
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Kannan U, Sharma R, Gangola MP, Ganeshan S, Båga M, Chibbar RN. Sequential expression of raffinose synthase and stachyose synthase corresponds to successive accumulation of raffinose, stachyose and verbascose in developing seeds of Lens culinaris Medik. JOURNAL OF PLANT PHYSIOLOGY 2021; 265:153494. [PMID: 34454370 DOI: 10.1016/j.jplph.2021.153494] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/17/2021] [Revised: 08/05/2021] [Accepted: 08/09/2021] [Indexed: 06/13/2023]
Abstract
Raffinose, stachyose and verbascose form the three major members of the raffinose family oligosaccharides (RFO) accumulated during seed development. Raffinose synthase (RS; EC 2.4.1.82) and stachyose synthase (STS; EC 2.4.1.67) have been associated with raffinose and stachyose synthesis, but the precise mechanism for verbascose synthesis is not well understood. In this study, full-length RS (2.7 kb) and STS (2.6 kb) clones were isolated by screening a cDNA library prepared from developing lentil seeds (18, 20, 22 and 24 days after flowering [DAF]) to understand the roles of RS and STS in RFO accumulation in developing lentil seeds. The nucleotide sequences of RS and STS genes were similar to those reported for Pisum sativum. Patterns of transcript accumulation, enzyme activities and RFO concentrations were also comparable to P. sativum. However, during lentil seed development raffinose, stachyose and verbascose accumulation corresponded to transcript accumulation for RS and STS, with peak transcript abundance occurring at about 22-24 DAF, generally followed by a sequential increase in raffinose, stachyose and verbascose concentrations followed by a steady level thereafter. Enzyme activities for RS, STS and verbascose synthase (VS) also indicated a sudden increase at around 24-26 DAF, but with an abrupt decline again coinciding with the subsequent steady state increase in the RFO. Galactan:galactan galactosyl transferase (GGT), the galactinol-independent pathway enzyme, however, exhibited steady increase in activity from 24 DAF onwards before abruptly decreasing at 34 DAF. Although GGT activity was detected, isolation of a GGT sequence from the cDNA library was not successful.
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Affiliation(s)
- Udhaya Kannan
- Department of Plant Sciences, College of Agriculture & Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, S7N 5A8, Canada
| | - Roopam Sharma
- Department of Plant Sciences, College of Agriculture & Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, S7N 5A8, Canada
| | - Manu P Gangola
- Department of Plant Sciences, College of Agriculture & Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, S7N 5A8, Canada
| | - Seedhabadee Ganeshan
- Department of Plant Sciences, College of Agriculture & Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, S7N 5A8, Canada
| | - Monica Båga
- Department of Plant Sciences, College of Agriculture & Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, S7N 5A8, Canada
| | - Ravindra N Chibbar
- Department of Plant Sciences, College of Agriculture & Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan, S7N 5A8, Canada.
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Costantini M, Summo C, Faccia M, Caponio F, Pasqualone A. Kabuli and Apulian black Chickpea Milling By-Products as Innovative Ingredients to Provide High Levels of Dietary Fibre and Bioactive Compounds in Gluten-Free Fresh Pasta. Molecules 2021; 26:4442. [PMID: 34361595 PMCID: PMC8348039 DOI: 10.3390/molecules26154442] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/17/2021] [Accepted: 07/21/2021] [Indexed: 11/16/2022] Open
Abstract
Gluten-free (GF) products, including pasta, are often characterised by nutritional deficiencies, such as scarce dietary fibre and excess of calories. Chickpea flour is increasingly being used by the food industries. Hulls, rich in dietary fibre and bioactive compounds, are discarded after milling. The aim of this work was to evaluate the quality features of short-cut GF fresh pasta added of hull (8% w/w) derived from kabuli (KH) or Apulian black (ABH) chickpeas, in comparison with control GF pasta prepared without hull. The enriched pasta, which could be labelled as "high fibre", was characterised by a higher level of bioactive compounds and antioxidant activity than the control. ABH-enriched pasta showed the highest anthocyanins (33.37 ± 1.20 and 20.59 ± 0.11 mg/kg of cyanidin-3-O-glucoside on dry matter in raw and cooked pasta, respectively). Hull addition increased colour intensity and structural quality of GF pasta: ABH-enriched pasta had the lowest cooking loss and the highest water absorption capacity; KH-enriched pasta showed the highest firmness. No significant differences in sensory liking were found among the samples, except for "aftertaste". Chickpea hull can be used as an innovative ingredient to produce potentially functional GF pasta, meeting the dietary needs of consumers without affecting quality.
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Affiliation(s)
| | | | | | | | - Antonella Pasqualone
- Department of Soil, Plant and Food Science (DISSPA), University of Bari Aldo Moro, Via Amendola 165/A, I-70126 Bari, Italy; (M.C.); (C.S.); (M.F.); (F.C.)
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Johnson N, Boatwright JL, Bridges W, Thavarajah P, Kumar S, Shipe E, Thavarajah D. Genome-wide association mapping of lentil (Lens culinaris Medikus) prebiotic carbohydrates toward improved human health and crop stress tolerance. Sci Rep 2021; 11:13926. [PMID: 34230595 PMCID: PMC8260633 DOI: 10.1038/s41598-021-93475-3] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2021] [Accepted: 06/25/2021] [Indexed: 02/06/2023] Open
Abstract
Lentil, a cool-season food legume, is rich in protein and micronutrients with a range of prebiotic carbohydrates, such as raffinose-family oligosaccharides (RFOs), fructooligosaccharides (FOSs), sugar alcohols (SAs), and resistant starch (RS), which contribute to lentil's health benefits. Beneficial microorganisms ferment prebiotic carbohydrates in the colon, which impart health benefits to the consumer. In addition, these carbohydrates are vital to lentil plant health associated with carbon transport, storage, and abiotic stress tolerance. Thus, lentil prebiotic carbohydrates are a potential nutritional breeding target for increasing crop resilience to climate change with increased global nutritional security. This study phenotyped a total of 143 accessions for prebiotic carbohydrates. A genome-wide association study (GWAS) was then performed to identify associated variants and neighboring candidate genes. All carbohydrates analyzed had broad-sense heritability estimates (H2) ranging from 0.22 to 0.44, comparable to those reported in the literature. Concentration ranges corresponded to percent recommended daily allowances of 2-9% SAs, 7-31% RFOs, 51-111% RS, and 57-116% total prebiotic carbohydrates. Significant SNPs and associated genes were identified for numerous traits, including a galactosyltransferase (Lcu.2RBY.1g019390) known to aid in RFO synthesis. Further studies in multiple field locations are necessary. Yet, these findings suggest the potential for molecular-assisted breeding for prebiotic carbohydrates in lentil to support human health and crop resilience to increase global food security.
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Affiliation(s)
- Nathan Johnson
- Plant and Environmental Sciences, 113 Biosystems Research Complex, Clemson University, Clemson, SC, 29634, USA
| | - J Lucas Boatwright
- Plant and Environmental Sciences, 113 Biosystems Research Complex, Clemson University, Clemson, SC, 29634, USA
- Advanced Plant Technology, Clemson University, Clemson, SC, 29634, USA
| | - William Bridges
- Plant and Environmental Sciences, 113 Biosystems Research Complex, Clemson University, Clemson, SC, 29634, USA
| | - Pushparajah Thavarajah
- Plant and Environmental Sciences, 113 Biosystems Research Complex, Clemson University, Clemson, SC, 29634, USA
| | - Shiv Kumar
- Biodiversity and Crop Improvement Program, International Centre for Agricultural Research in the Dry Areas (ICARDA), Rabat-Institute, P.O. Box 6299, Rabat, Morocco
| | - Emerson Shipe
- Plant and Environmental Sciences, 113 Biosystems Research Complex, Clemson University, Clemson, SC, 29634, USA
| | - Dil Thavarajah
- Plant and Environmental Sciences, 113 Biosystems Research Complex, Clemson University, Clemson, SC, 29634, USA.
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Stone AK, Waelchli KN, Çabuk B, McIntosh TC, Wanasundara J, Arntfield SD, Nickerson MT. The levels of bioactive compounds found in raw and cooked Canadian pulses. FOOD SCI TECHNOL INT 2020; 27:528-538. [PMID: 33222551 DOI: 10.1177/1082013220973804] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The effect of cooking on the levels of bioactive compounds (oligosaccharides, polyphenols and saponins, and vicine/convicine for faba bean only) were examined in a wide range of Canadian pulses. The total oligosaccharide concentrations were reduced ∼40% for chickpea, 11-81% for lentils, 41-43% for faba beans, 10-51% for beans, and 20-44% for peas. Individual oligosaccharides, raffinose, ciceritol, stachyose and verbascose, increased or decreased in the cooked samples depending on each pulse sample. Cooking reduced the total polyphenol content by 13-25% for chickpeas, 0-83% for lentils, 47-54% for faba beans, 47-54% for beans, and 48-70% for peas. And, the total saponin concentrations were reduced by 11-30% for chickpeas, 0-40% for lentils, 32-46% for beans, 14-30% for peas and increased by 8-26% in faba bean. The vicine and convicine levels in faba bean were reduced by 26-38% with cooking. The reduction in bioactive compounds after cooking depended on the specific compound and specific type of pulse. This large analyses of 20 different pulse samples allows for comparison between and within different types of pulses.
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Affiliation(s)
- A K Stone
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - K N Waelchli
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - B Çabuk
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
| | - T C McIntosh
- Agriculture and Agri-food Canada - Saskatoon Research Station, Saskatoon, Saskatchewan, Canada
| | - J Wanasundara
- Agriculture and Agri-food Canada - Saskatoon Research Station, Saskatoon, Saskatchewan, Canada
| | - S D Arntfield
- Department of Food Science, University of Manitoba, Winnipeg, Manitoba, Canada
| | - M T Nickerson
- Department of Food and Bioproduct Sciences, University of Saskatchewan, Saskatoon, Saskatchewan, Canada
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Galli V, Venturi M, Pini N, Guerrini S, Granchi L. Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour. Eur Food Res Technol 2019. [DOI: 10.1007/s00217-019-03353-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
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Comparison of cultivated and wild chickpea genotypes for nutritional quality and antioxidant potential. Journal of Food Science and Technology 2019; 56:1864-1876. [PMID: 30996422 DOI: 10.1007/s13197-019-03646-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/02/2019] [Accepted: 02/04/2019] [Indexed: 10/27/2022]
Abstract
Fifteen cultivated (Ten desi, five kabuli) and fifteen wild species of chickpea (Cicer arietinum L.) were compared for nutritional traits, antinutritional factors and antioxidant potential. The average crude protein content in desi, kabuli and wild species was found to be 25.31%, 24.67% and 24.30%, respectively; total soluble sugars in these genotypes were 38.08, 43.75 and 33.20 mg/g, respectively and total starch content in these genotypes was 34.43, 33.43 and 28.77%. Wild species had higher antioxidant potential as compared to cultivated genotypes due to higher free radical scavenging activity, ferric reducing antioxidant power and reducing power. Kabuli genotypes had lower antioxidant potential than desi genotypes. Desi genotype, GL 12021 had high crude protein and total starch content, lower phytic acid and saponin content and higher antioxidant potential. GNG 2171 had high crude protein and total soluble sugar content and lower tannin and phytic acid content. Kabuli genotype L 552 possessed high total soluble sugar and total starch content, high Zn and Fe content and lower tannin, saponin and trypsin inhibitor content. Wild species C. pin ILWC 261 had high crude protein, lower phytic acid and trypsin inhibitor content and higher DPPH radical scavenging activity and hydroxyl radical scavenging activity. The observed diversity for quality traits in cultivated and wild genotypes can be further used.
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Salvi P, Kamble NU, Majee M. Stress-Inducible Galactinol Synthase of Chickpea (CaGolS) is Implicated in Heat and Oxidative Stress Tolerance Through Reducing Stress-Induced Excessive Reactive Oxygen Species Accumulation. PLANT & CELL PHYSIOLOGY 2018; 59:155-166. [PMID: 29121266 DOI: 10.1093/pcp/pcx170] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Accepted: 11/02/2017] [Indexed: 05/21/2023]
Abstract
Raffinose family oligosaccharides (RFOs) participate in various aspects of plant physiology, and galactinol synthase (GolS; EC 2.4.1.123) catalyzes the key step of RFO biosynthesis. Stress-induced accumulation of RFOs, in particular galactinol and raffinose, has been reported in a few plants; however, their precise role and mechanistic insight in stress adaptation remain elusive. In the present study, we have shown that the GolS activity as well as galactinol and raffinose content are significantly increased in response to various abiotic stresses in chickpea. Transcriptional analysis indicated that the CaGolS1 and CaGolS2 genes are induced in response to different abiotic stresses. Interestingly, heat and oxidative stress preferentially induce CaGolS1 over CaGolS2. In silco analysis revealed several common yet distinct cis-acting regulatory elements in their 5'-upstream regulatory sequences. Further, in vitro biochemical analysis revealed that the CaGolS1 enzyme functions better in stressful conditions than the CaGolS2 enzyme. Finally, Arabidopsis transgenic plants constitutively overexpressing CaGolS1 or CaGolS2 exhibit not only significantly increased galactinol but also raffinose content, and display better growth responses than wild-type or vector control plants when exposed to heat and oxidative stress. Further, improved tolerance of transgenic lines is associated with reduced accumulation of reactive oxygen species (ROS) and consequent lipid peroxidation as compared with control plants. Collectively, our data imply that GolS enzyme activity and consequent galactinol and raffinose content are significantly increased in response to stresses to mitigate stress-induced growth inhibition by restricting excessive ROS accumulation and consequent lipid peroxidation in plants.
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Affiliation(s)
- Prafull Salvi
- MM LAB, National Institute of Plant Genome Research, Aruna Asaf Ali Marg, New Delhi 110067, India
| | - Nitin Uttam Kamble
- MM LAB, National Institute of Plant Genome Research, Aruna Asaf Ali Marg, New Delhi 110067, India
| | - Manoj Majee
- MM LAB, National Institute of Plant Genome Research, Aruna Asaf Ali Marg, New Delhi 110067, India
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Wang R, Gangola MP, Jaiswal S, Gaur PM, Båga M, Chibbar RN. Genotype, environment and their interaction influence seed quality traits in chickpea ( Cicer arietinum L.). J Food Compost Anal 2017. [DOI: 10.1016/j.jfca.2017.07.025] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Gangola MP, Jaiswal S, Kannan U, Gaur PM, Båga M, Chibbar RN. Galactinol synthase enzyme activity influences raffinose family oligosaccharides (RFO) accumulation in developing chickpea (Cicer arietinum L.) seeds. PHYTOCHEMISTRY 2016; 125:88-98. [PMID: 26953100 DOI: 10.1016/j.phytochem.2016.02.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2015] [Revised: 02/10/2016] [Accepted: 02/18/2016] [Indexed: 06/05/2023]
Abstract
To understand raffinose family oligosaccharides (RFO) metabolism in chickpea (Cicer arietinum L.) seeds, RFO accumulation and corresponding biosynthetic enzymes activities were determined during seed development of chickpea genotypes with contrasting RFO concentrations. RFO concentration in mature seeds was found as a facilitator rather than a regulating step of seed germination. In mature seeds, raffinose concentrations ranged from 0.38 to 0.68 and 0.75 to 0.99 g/100 g, whereas stachyose concentrations varied from 0.79 to 1.26 and 1.70 to 1.87 g/100 g indicating significant differences between low and high RFO genotypes, respectively. Chickpea genotypes with high RFO concentration accumulated higher concentrations of myo-inositol and sucrose during early seed developmental stages suggesting that initial substrate concentrations may influence RFO concentration in mature seeds. High RFO genotypes showed about two to three-fold higher activity for all RFO biosynthetic enzymes compared to those with low RFO concentrations. RFO biosynthetic enzymes activities correspond with accumulation of individual RFO during seed development.
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Affiliation(s)
- Manu P Gangola
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Sarita Jaiswal
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Udhaya Kannan
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Pooran M Gaur
- International Crops Research Institute for the Semi-Arid-Tropics, Patancheru near Hyderabad, Telangana, India
| | - Monica Båga
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada
| | - Ravindra N Chibbar
- Department of Plant Sciences, College of Agriculture and Bioresources, 51 Campus Drive, University of Saskatchewan, Saskatoon, SK S7N 5A8, Canada.
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Huang G, Mao J, Ji Z, Ailati A. Stachyose-induced apoptosis of Caco-2 cells via the caspase-dependent mitochondrial pathway. Food Funct 2016; 6:765-71. [PMID: 25578308 DOI: 10.1039/c4fo01017e] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
Abstract
Some studies have shown that stachyose, as prebiotics, can prevent indirectly colon cancer cell growth by promoting the proliferation of probiotics or producing beneficial materials in the intestine. However, its direct inhibitory effects on cancer cells are still unclear. Thus, this study aims to investigate the direct inhibitory effect of stachyose on human colon cancer cells and determine the molecular mechanism underlying this effect. The MTT assay was used to assess the inhibitory effect of stachyose on Caco-2 cells. Apoptosis and mitochondrial membrane potential (ΔΨm) measurements were analyzed using flow cytometry. The activities and mRNA expressions of caspases 3 and 9 were determined using caspase assay kits and quantitative real-time polymerase chain reaction. The apoptotic protein expressions of Bcl-2, Bax, and cytochrome C (Cyt C) were detected through western blotting. Results showed that stachyose inhibits Caco-2 cell proliferation and induces apoptosis in a dose-dependent manner. After pretreatment with 0.4, 0.8, 1.6 and 3.2 mg mL(-1) stachyose, cell inhibitory rates of 15.31% ± 3.20%, 28.45% ± 2.10%, 40.23% ± 5.70%, and 55.67% ± 4.50% were respectively obtained. Compared with the control, decreases in ΔΨm, increases in caspase 3 and 9 activities and mRNA expressions, down-regulation of Bcl-2 protein expression, up-regulation of the Bax protein and Cyt C release of Caco-2 cells were clearly observed upon exposure to different stachyose concentrations. The inhibitory mechanism of stachyose on Caco-2 cells involves the caspase-dependent mitochondrial apoptosis pathway.
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Affiliation(s)
- Guidong Huang
- National Engineering Laboratory for Cereal Fermentation Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangnan 214122, China.
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Plant prebiotics and human health: Biotechnology to breed prebiotic-rich nutritious food crops. ELECTRON J BIOTECHN 2014. [DOI: 10.1016/j.ejbt.2014.07.004] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022] Open
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Gangola MP, Jaiswal S, Khedikar YP, Chibbar RN. A reliable and rapid method for soluble sugars and RFO analysis in chickpea using HPAEC-PAD and its comparison with HPLC-RI. Food Chem 2014; 154:127-33. [PMID: 24518324 DOI: 10.1016/j.foodchem.2013.12.085] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2012] [Revised: 11/01/2013] [Accepted: 12/19/2013] [Indexed: 11/25/2022]
Abstract
A high performance anion exchange chromatography (HPAEC) coupled with pulsed amperometric detection (PAD) was optimised to separate with precision, accuracy and high reproducibility soluble sugars including oligosaccharides present in pulse meal samples. The optimised method within 20min separated myo-inositol, galactinol, glucose, fructose, sucrose, raffinose, stachyose and verbascose in chickpea seed meal extracts. Gradient method of eluting solvent (sodium hydroxide) resulted in higher sensitivity and rapid detection compared to similar analytical methods. Peaks asymmetry equivalent to one and resolution value ⩾1.5 support column's precision and accuracy for quantitative determinations of soluble sugars in complex mixtures. Intermediate precision determined as relative standard deviation (1.8-3.5%) for different soluble sugars confirms reproducibility of the optimised method. The developed method has superior sensitivity to detect even scarcely present verbascose in chickpea. It also quantifies myo-inositol and galactinol making it suitable both for RFO related genotype screening and biosynthetic studies.
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Affiliation(s)
- Manu P Gangola
- Department of Plant Sciences, College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan S7N 5A8, Canada
| | - Sarita Jaiswal
- Department of Plant Sciences, College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan S7N 5A8, Canada
| | - Yogendra P Khedikar
- Department of Plant Sciences, College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan S7N 5A8, Canada
| | - Ravindra N Chibbar
- Department of Plant Sciences, College of Agriculture and Bioresources, University of Saskatchewan, 51 Campus Drive, Saskatoon, Saskatchewan S7N 5A8, Canada.
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