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Cai C, de Vos RC, Qian H, Bucher J, Bonnema G. Metabolomic and Transcriptomic Profiles in Diverse Brassica oleracea Crops Provide Insights into the Genetic Regulation of Glucosinolate Profiles. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:16032-16044. [PMID: 38975781 PMCID: PMC11261609 DOI: 10.1021/acs.jafc.4c02932] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/03/2024] [Revised: 06/14/2024] [Accepted: 06/24/2024] [Indexed: 07/09/2024]
Abstract
Glucosinolates (GSLs) are plant secondary metabolites commonly found in the cruciferous vegetables of the Brassicaceae family, offering health benefits to humans and defense against pathogens and pests to plants. In this study, we investigated 23 GSL compounds' relative abundance in four tissues of five different Brassica oleracea morphotypes. Using the five corresponding high-quality B. oleracea genome assemblies, we identified 183 GSL-related genes and analyzed their expression with mRNA-Seq data. GSL abundance and composition varied strongly, among both tissues and morphotypes, accompanied by different gene expression patterns. Interestingly, broccoli exhibited a nonfunctional AOP2 gene due to a conserved 2OG-FeII_Oxy domain loss, explaining the unique accumulation of two health-promoting GSLs. Additionally, transposable element (TE) insertions were found to affect the gene structure of MAM3 genes. Our findings deepen the understanding of GSL variation and genetic regulation in B. oleracea morphotypes, providing valuable insights for breeding with tailored GSL profiles in these crops.
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Affiliation(s)
- Chengcheng Cai
- Plant
Breeding, Wageningen University and Research, Wageningen 6708 PB, The Netherlands
- State
Key Laboratory of Vegetable Biobreeding, Key Laboratory of Biology
and Genetic Improvement of Horticultural Crops of the Ministry of
Agriculture and Rural Affairs, Sino-Dutch Joint Laboratory of Horticultural
Genomics, Institute of Vegetables and Flowers,
Chinese Academy of Agricultural Sciences, Beijing 100081, China
| | - Ric C.H. de Vos
- Bioscience, Wageningen
University and Research, Wageningen 6708 PB, The Netherlands
| | - Hao Qian
- Plant
Breeding, Wageningen University and Research, Wageningen 6708 PB, The Netherlands
| | - Johan Bucher
- Plant
Breeding, Wageningen University and Research, Wageningen 6708 PB, The Netherlands
| | - Guusje Bonnema
- Plant
Breeding, Wageningen University and Research, Wageningen 6708 PB, The Netherlands
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2
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Yang J, Lou J, Zhong W, Li Y, He Y, Su S, Chen X, Zhu B. Chemical Profile of Turnip According to the Plant Part and the Cultivar: A Multivariate Approach. Foods 2023; 12:3195. [PMID: 37685128 PMCID: PMC10486609 DOI: 10.3390/foods12173195] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2023] [Revised: 08/16/2023] [Accepted: 08/21/2023] [Indexed: 09/10/2023] Open
Abstract
Turnip (Brassica rapa subsp. rapa) is a cruciferous plant cultivated worldwide that serves as a source of nutrients and bioactive compounds. Most turnip studies have focused on a few compounds or on part of the plant. The establishment of a complete chemical profile of different plant parts would facilitate its use for nutritional and medicinal purposes. In the current study, mineral elements, soluble sugars, free amino acids (FAA), total phenols (TP), total flavonoids (TF), and glucosinolates (GS) were quantified in the leaves, stems, and roots. Results were compared for 20 strains of turnip. The outcomes showed significant differences between parts of the plant and strains. The leaves exhibited the highest TF, TP, indispensable FAA, and microelement levels, and they showed a higher GS. Moreover, the stems had a high content of GS and macroelements. Furthermore, the roots showed high levels of free sugars and total FAA. The findings of this work provide the basis for utilizing each part of the turnip plant based on its chemical composition.
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Affiliation(s)
- Jing Yang
- Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas of Zhejiang Province, College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China (Y.L.); (Y.H.)
| | - Jiashu Lou
- Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas of Zhejiang Province, College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China (Y.L.); (Y.H.)
| | - Weiwei Zhong
- Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas of Zhejiang Province, College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China (Y.L.); (Y.H.)
| | - Yaochen Li
- Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas of Zhejiang Province, College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China (Y.L.); (Y.H.)
| | - Yong He
- Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas of Zhejiang Province, College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China (Y.L.); (Y.H.)
| | - Shiwen Su
- Wenzhou Academy of Agricultural Sciences, Wenzhou 325006, China (X.C.)
| | - Xianzhi Chen
- Wenzhou Academy of Agricultural Sciences, Wenzhou 325006, China (X.C.)
| | - Biao Zhu
- Key Laboratory of Quality and Safety Control for Subtropical Fruit and Vegetable, Ministry of Agriculture and Rural Affairs, Collaborative Innovation Center for Efficient and Green Production of Agriculture in Mountainous Areas of Zhejiang Province, College of Horticulture Science, Zhejiang A&F University, Hangzhou 311300, China (Y.L.); (Y.H.)
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Khadivi A, Mirheidari F, Moradi Y. Selection of superior accessions of turnip (
Brassica rapa
var.
rapa
L.) based on tuber quality‐related characters. Food Sci Nutr 2022; 10:2667-2680. [PMID: 35959251 PMCID: PMC9361458 DOI: 10.1002/fsn3.2871] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2022] [Revised: 03/22/2022] [Accepted: 03/24/2022] [Indexed: 11/07/2022] Open
Affiliation(s)
- Ali Khadivi
- Department of Horticultural Sciences Faculty of Agriculture and Natural Resources Arak University Arak Iran
| | - Farhad Mirheidari
- Department of Horticultural Sciences Faculty of Agriculture and Natural Resources Arak University Arak Iran
| | - Younes Moradi
- Department of Horticultural Sciences Faculty of Agriculture and Natural Resources Arak University Arak Iran
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Dejanovic GM, Asllanaj E, Gamba M, Raguindin PF, Itodo OA, Minder B, Bussler W, Metzger B, Muka T, Glisic M, Kern H. Phytochemical characterization of turnip greens (Brassica rapa ssp. rapa): A systematic review. PLoS One 2021; 16:e0247032. [PMID: 33596258 PMCID: PMC7888597 DOI: 10.1371/journal.pone.0247032] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2020] [Accepted: 01/31/2021] [Indexed: 12/26/2022] Open
Abstract
Objective The Turnip (Brassica rapa L. ssp. rapa) is a leaf and root vegetable grown and consumed worldwide. The consumption of Turnip has been associated with beneficial effects on human health due to their phytochemicals that may control a variety of physiological functions, including antioxidant activity, enzyme regulation, and apoptotic control and the cell cycle. The current systematic review of the literature aims to evaluate both the profile and quantity of phytochemicals commonly found in Turnip greens and to provide perspectives for further investigation. Methods This review was conducted following the PRISMA guidelines. Four bibliographic databases (PubMed, Embase, Web-of-Science and Cochrane Central Register of Controlled Trials) were searched to identify published studies until April 8th, 2020 (date last searched) without data and language restriction. Studies were included if they used samples of Turnip greens (the leaves), and evaluated its phytochemical content. Two reviewers independently evaluated the titles and abstracts according to the selection criteria. For each potentially eligible study, two reviewers assessed the full-texts and independently extracted the data using a predesigned data extraction form. Results Based on the search strategy 5,077 potentially relevant citations were identified and full texts of 37 studies were evaluated, among which 18 studies were eligible to be included in the current review. The majority of included studies were focused on identification of glucosinolates and isothiocyanates (n = 14, 82%), four studies focused on organic acids, and five studies reported phenolic component profile in Turnip greens. Among included studies nine studies (50%) provided information on phytochemical’s content. We found 129 phytochemicals (19 glucosinolates, 33 glucosinolate-breakdown products, 10 organic acids and 59 polyphenolic compounds) reported in Turnip greens. Flavonoids were mainly present as quercetin, kaempferol and isorhamnetin derivatives; while aliphatic forms were the predominant glucosinolate (gluconapin was the most common across five studies, followed by glucobrassicanapin). In general, the phytochemical content varied among the leaves, tops and Turnip roots. Conclusions Emerging evidence suggests the Turnip as a substantial source of diverse bioactive compounds. However, detailed investigation on the pure compounds derived from Turnip green, their bioavailability, transport and metabolism after consumption is further needed. Additional studies on their biological activity are crucial to develop dietary recommendations on the effective dosage and dietary recommendation of Turnip greens for nutrition and health.
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Affiliation(s)
- Gordana M. Dejanovic
- Faculty of Medicine, Department of Ophthalmology, University of Novi Sad, Novi Sad, Serbia
| | - Eralda Asllanaj
- Department of Epidemiology, Erasmus MC, University Medical Center Rotterdam, Rotterdam, the Netherlands
| | - Magda Gamba
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland
| | - Peter Francis Raguindin
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland
- Swiss Paraplegic Research, Nottwil, Switzerland
| | - Oche Adam Itodo
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland
- Swiss Paraplegic Research, Nottwil, Switzerland
| | - Beatrice Minder
- Public Health & Primary Care Library, University Library of Bern, University of Bern, Bern, Switzerland
| | - Weston Bussler
- Nutrition Innovation Center, Standard Process Inc., Kannapolis, NC, United States of America
| | - Brandon Metzger
- Nutrition Innovation Center, Standard Process Inc., Kannapolis, NC, United States of America
| | - Taulant Muka
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland
| | - Marija Glisic
- Institute of Social and Preventive Medicine (ISPM), University of Bern, Bern, Switzerland
- Swiss Paraplegic Research, Nottwil, Switzerland
- * E-mail:
| | - Hua Kern
- Nutrition Innovation Center, Standard Process Inc., Kannapolis, NC, United States of America
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Sikorska-Zimny K, Beneduce L. The glucosinolates and their bioactive derivatives in Brassica: a review on classification, biosynthesis and content in plant tissues, fate during and after processing, effect on the human organism and interaction with the gut microbiota. Crit Rev Food Sci Nutr 2020; 61:2544-2571. [PMID: 32584172 DOI: 10.1080/10408398.2020.1780193] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
The present study is a systematic review of the scientific literature reporting content, composition and biosynthesis of glucosinolates (GLS), and their derivative compounds in Brassica family. An amended classification of brassica species, varieties and their GLS content, organized for the different plant organs and in uniformed concentration measure unit, is here reported for the first time in a harmonized and comparative manner. In the last years, the studies carried out on the effect of processing on vegetables and the potential benefits for human health has increased rapidly and consistently the knowledge on the topic. Therefore, there was the need for an updated revision of the scientific literature of pre- and post-harvest modifications of GLS content, along with the role of gut microbiota in influencing their bioavailability once they are ingested. After analyzing and standardizing over 100 articles and the related data, the highest GLS content in Brassica, was declared in B. nigra (L.) W. D. J. Koch (201.95 ± 53.36 µmol g-1), followed by B. oleracea Alboglabra group (180.9 ± 70.3 µmol g-1). The authors also conclude that food processing can influence significantly the final content of GLS, considering the most popular methods: boiling, blanching, steaming, the latter can be considered as the most favorable to preserve highest level of GLS and their deriviatives. Therefore, a mild-processing strategic approach for GLS or their derivatives in food is recommended, in order to minimize the loss of actual bioactive impact. Finally, the human gut microbiota is influenced by Brassica-rich diet and can contribute in certain conditions to the increasing of GLS bioavailability but further studies are needed to assess the actual role of microbiomes in the bioavailability of healthy glucosinolate derivatives.
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Affiliation(s)
- Kalina Sikorska-Zimny
- Fruit and Vegetables Storage and Processing Department, Storage and Postharvest Physiology of Fruit and Vegetables Laboratory, Research Institute of Horticulture, Skierniewice, Poland.,Stefan Batory State University, Skierniewice, Poland
| | - Luciano Beneduce
- Department of the Sciences of Agriculture, Food and Environment (SAFE), University of Foggia, Foggia, Italy
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