Browsing by Subject "Pflanzeninhaltsstoff"

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Highlighting outstanding beetroot varieties for the food industry - Evaluation of agronomic and compositional attributes of organically grown beetroot (Beta vulgaris L. subsp. vulgaris) varieties
(2022) Yasaminshirazi, Khadijeh; Graeff-Hönninger, Simone
The constant increase in awareness of the relationship between health and diet changed consumers’ perception of food and, accordingly, their food products’ choices. In this regard, the demand for foods, which promote mental and physical health and prevent specific diseases, has increased. Due to its high amount of bioactive compounds, which permits the reformulation of conventional products and transformation of them into functional foods, beetroot (Beta vulgaris L. subsp. vulgaris) was classified as a superfood. On account of the rising demand for organic food products, there is a necessity for varieties, which are adapted to the special requirements of organic farming. Alongside growing beetroot genotypes with desirable agronomic performances and promising contents of bioactive compounds, preserving the quality of harvested beetroots for an extended time can prolong the availability and use of this crop. Hence, affordable and easy-accessible possibilities for prolonging the shelf life of beetroot are required. This thesis aimed to disclose the genetic potential of a broad assortment of new and existing open-pollinated beetroot genotypes, which perform desirably in terms of agronomic and morphological traits (Publication I), compositional characteristics (Publication II), and quality stability (Publication III) under organic farming conditions. In this respect, in total, six genotype-screening field experiments were conducted in 2017 and 2018 at three different locations. Results of the first publication depicted a significant impact of genotype on the total and marketable yields, as well as most of the assessed morphological traits, including skin smoothness, corky surface, and beet shape uniformity. With the analysis of the contents of the total dry matter, total soluble sugar, nitrate, betalains, and total phenolic compounds in the second publication, significant differences were found between 15 studied beetroot genotypes. In addition, the outcome of the third publication demonstrated a significant effect of genotype on all measured compounds of 36 examined beetroot genotypes. Furthermore, the extent of change in the compositional quality during four months of cold storage was assessed for all studied genotypes. On account of the existing genetic variability in beetroot, it was concluded that the intended final utilization should be taken into account for the selection of suitable genotypes. In addition to the conducted assessments in Publication I – III, in the overall project framework from which this thesis was derived, the sensory characteristics of selected open-pollinated genotypes were compared with the commercially used varieties. Three sensory tests were carried out at the University of Hohenheim to determine consumers’ perception of the desired beetroot taste characteristics, including sweetness, aroma intensity, bitterness, earthy flavour, and the degree of acceptability. Generally seen, the studied open-pollinated genotypes indicated more sweetness and less bitterness compared to the F1 hybrid varieties. Furthermore, this thesis assessed the impact of nitrogen fertilisation level on selected compounds (nitrate and total soluble sugar contents) of specific genotypes (Borus, Ronjana, and Regulski Okragly) at the University of Hohenheim in 2018 and 2019. The outcomes indicated no significant influence of the N fertilisation rate on the total soluble sugar content. However, the impacts of fertilisation level and interactions between year and replication on the nitrate content were significant. Consequently, with adjusted N fertilisation, the amount of nitrate in beetroot can be directed in the desired direction based on the intended product (for example, sport drinks with high nitrate levels, and baby food with low nitrate levels). Nevertheless, in the pool of the investigated genotypes in Publication III, some genotypes possessed a comparable nitrate content with the highest values reached by using additional N-fertilisation in this experiment. To conclude, with the investigation of a broad assortment of beetroot genotypes, the findings of the present thesis revealed a high genetic variability regarding yield, morphological and compositional characteristics of beetroot, which provide new possibilities for farmers, the food industry, and consumers. To ensure the competency of the studied genotypes, further studies concerning the determination of other taste-relevant compounds like geosmin and disputable compounds such as oxalic acid are highly recommended. Moreover, to extend the use of the functional properties of fresh beetroot throughout the year, besides the selection of a suitable genotype, the external factors, such as storage conditions, should be optimized as well.
Immunomodulatory effects of resveratrol on human intestinal mast cell signaling in vitro and mast cell associated enteritis and colitis in mice
(2023) Bilotta, Sabrina; Lorentz, Axel
By releasing their pre-stored or de novo synthesized mediators, mast cells (MC) are important immunoregulatory cells responsible for a variety of inflammatory reactions. Although known to be major effector cells in immunoglobuline (Ig) E dependent allergic reactions, MC have been widely shown to play a role in various inflammations of the gut. Diseases of the gastrointestinal tract (GIT) are widespread and multicausal. Those affected suffer from the sometimes severe symptoms and may experience restrictions on their daily life. Even if conventional medication is applied routinely, aim of the past and current research is to establish supportive and/or alternative medication that is based on natural substances. These may be on the basis of small natural components like resveratrol, a stilbene mostly found in grapes. Numerous positive properties are attributed to resveratrol. These are anti-inflammatory, anti-cancerogenic, anti-oxidative, as well as neuroprotective effects. The use of substances of natural origin as so-called nutraceuticals can help to increase the acceptance of medication by those affected, but also to reduce and overcome the side effects associated with conventional treatment. Effects of resveratrol were examined on the reactivity of MC isolated from patients’ tissue undergoing bowel resection. The results of this work show that resveratrol exhibited potent inhibitory effects on high affinity IgE receptor mediated activation of MC, strongly inhibiting not only MC degranulation, but also gene expression of the pro-inflammatory cytokines C-X-C motif chemokine ligand (CXCL) 8, C-C motif chemokine ligand (CCL) 2, CCL3, CCL4 and tumor necrosis factor (TNF-) α. Ultimately, the intracellular signaling cascade triggered during MC activation via IgE receptor leads to mediator release. Following IgE receptor mediated activation, phosphorylation of signaling molecules like extracellular signal-regulated kinase (ERK) 1/2 and signal transducer and activator of transcription (STAT) 3, occurs. ERK1/2 was found to be responsible for phosphorylation of mitochondrial STAT3, which contributes significantly to MC degranulation. Treatment with resveratrol was able to inhibit the phosphorylation of STAT3 by more than 50 % and that of ERK1/2 by almost 100 %. Furthermore, the experiments performed succeeded in isolating the mitochondrial fraction from relatively low human intestinal MC (hiMC) numbers. Also, in this fraction we could detect phosphorylation of STAT3 and ERK1/2 after MC activation, which was reduced after treatment with resveratrol. Having shown the strong inhibitory effects in vitro, we set out to examine immunomodulatory effects of resveratrol in vivo. Presence and activity of MC are closely related to intestinal inflammations in consequence of food allergy (FA) and inflammatory bowel disease (IBD). In mice, FA can be studied using the ovalbumin (OVA)-induced allergic enteritis model and colitis can be studied using the IL-10 knockout (-/-) mice, which develop a spontaneous form of chronic colitis. We could show that the oral application of resveratrol inhibited the increase of MC numbers in the colon and duodenum of affected animals in both experimental settings. Less pronounced but still visible effects of resveratrol administration were observed in the colon with regard to epithelial damage, cell infiltration and reduction of goblet cell numbers. In all cases, based on a scoring system, the damage decreased to the level of the corresponding controls receiving no additive and in which no allergic enteritis was induced or nor colitis developed. Overall, allergic enteritis resulted in a weaker symptomatology, and IL-10-/- animals showed a delayed appearance of the typical symptoms. The results of this thesis show a strong inhibitory effect of resveratrol on hiMC. This could be detected for mediator release as well as on gene expression levels and in the phosphorylation of the signaling molecules ERK1/2 and STAT3, which we could also identify in the mitochondria of hiMC. We observed positive influences on MC-associated parameters in the OVA enteritis and IL-10-/- colitis mouse models. With regard to its use as nutraceutical, resveratrol could therefore come more of a focus in the future.
Molekulare und entwicklungsbiologische Charakterisierung von Schlüsselenzymen der Naturstoffbiosynthese in Drüsenhaaren der Sonnenblume
(2008) Göpfert, Jens C.; Spring, Otmar
Glandular trichomes from anther appendages of sunflower were collected and their RNA was isolated. Sequence comparison with known plant sesquiterpene synthases was used to identify sunflower synthases in RT-PCR reactions. Three enzymes, HaGAS1, HaGAS2 and HaCS with high similarities to already characterized sesquiterpene synthases were identified. Their nucleotide sequences were completely established on the genomic level and as RNA transcripts. The nucleotide sequences as well as the deduced amino acid sequences showed typical characteristics of terpene synthases. In order to characterize the enzymes, the sesquiterpene synthase genes were cloned and expressed in E. coli. In vitro assays with the recombinant enzymes were carried out using the native substrate farnesyldiphosphate. The resulting products were extracted and analysed by GC-MS. They were identified by comparison of data base MS-data and using reference samples under identical analytical conditions. Two expressed enzymes, HaGAS1 and HaGAS2, synthesized germacrene A as a single product. Heterologous in vivo expression of both germacrene A-synthases in S. cerevisiae confirmed the in vitro result, since the analysis of the synthesized product showed a single germacrene A peak. Due to a very low in vitro activity of HaCS, the products of the third synthase could not be directly determined by MS-analysis. Therefore, the enzyme was expressed as a thioredoxin-fusion protein in vivo in transgenic yeast. This attempt resulted in a much higher rate of product yield. Two main and at least six minor products were traced in GC-analysis. They were confirmed as sesquiterpene hydrocarbons by GC-MS analysis. One of the two main products was identified as gamma-cadinene, whereas the second main peak could not be determined conclusively. Among the minor compounds alpha-copaene, alpha-muurolene und beta-caryophyllene were identified. Screening of a H. annuus EST library (established at the Berkeley Center for Synthetic Biology, University of California, Berkeley, USA) from mRNA of trichomes revealed the presence of a cytochrome P450 protein which showed high similarity to an Artemisia annua enzyme involved in artemisinic acid biosynthesis. This enzyme and another similar protein from Lactuca sativa were cloned and coexpressed with the germacrene A-synthase HaGAS2 in yeast. The resulting product was indirectly determined as germacrene A carboxylic acid using GC-MS analysis. These novel cytochrome P450 enzymes from sunflower and lettuce can be characterized as multifunctional germacrene A-monooxygenases. They catalyse a three-step oxidation leading from germacrene A to germacrene A carboxylic acid. This oxidation process represents an essential step towards the biosynthesis of sesquiterpene lactones. Semiquantitative RT-PCR analysis demonstrated that the expression of all three sesquiterpene synthases and the sunflower P450 monooxygenase occurred directly within trichome cells. The expression was highly upregulated during the secretory stage of the capitate glandular trichomes. This developmentally regulated expression was shown for the first time in trichomes. Additionally to sesquiterpene synthase activity in trichomes of anthers and leaves, it also was detected in sunflower roots. In addition, 5-deoxynevadensin was identified as a new constituent of the glandular trichomes of sunflower. This 5-deoxy-flavone is responsible for the bright blue fluorescence of sunflower trichomes detected by fluorescence microscopy. The newly identified component may act as protectant for the STL against UV-degradation.
Yacon (Smallanthus sonchifolius Poepp. & Endl) - the potential of a neglected crop as an alternative sweetener and source of phytochemicals for functional foods
(2019) Khajehei, Forough; Graeff-Hönninger, Simone
Yacon (Smallanthus sonchifolius Poepp. & Endl.) as an underutilized crop, native to the Andean region, has attracted growing attention. The tuberous roots of yacon have been advertised as an alternative low caloric plant source for replacing sucrose. In fact, yacon has gained recognition based on the fact that its sweet tasting tuberous roots and its leaves have a favourable phytochemical content to be included in a range of functional food products. The leaves on the one hand are a significant source of health promoting phenolic compounds and their extract exerts certain biological activities such as antioxidant activity and hyperglycemic effects. The tubers on the other hand consist of carbohydrates including simple sugars, namely, fructose, glucose, sucrose and fructooligosaccharides (FOS). The FOS - representing the dominant polysaccharide in the tubers - are sweet tasting, prebiotic, and non-digestible oligosaccharides. Therefore, their consumption imposes several health benefits such as lowering the energy intake while enhancing the beneficial microflora of the colon. It is noted that 60-70 % of the dry matter content of yacon tubers is composed of FOS. Besides, yacon tubers are a remarkable source of biological components such as phenolic compounds. Thus, yacon is considered as multifunctional plant food. The main objectives of this thesis were to 1) differentiate between the quality of young and old yacon leaves of two cultivars (red and white) in terms of their total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity when using ohmic-assisted decoction (OH-DE) and decoction (DE) as well as energy consumption of extraction process, 2) differentiate between various parts of yacon tubers (flesh, peel and whole tuber) of seven cultivars in terms of their simple sugar (fructose, glucose and sucrose) content, TPC, TFC and antioxidant activity, 3) examine the TPC and antioxidant activity of yacon tubers of two cultivars (red and white) one week and three weeks after the harvest and under the influence of different pre-treatments before drying, and 4) determine the effect of drying on quality of yacon chips produced from two cultivars (red and white) at two time intervals after harvest. Overall, this thesis provided a broad dataset und information with regard to phytochemical contents of yacon leaves and tubers of different cultivars grown under the environmental conditions of southwestern Germany. However, further studies with regard to the determination of individual functional constitutes of leaves and tubers of yacon, their mechanism of action and effectiveness in promoting the health benefits, and their safety is essential. Moreover, with regard to novel product development from yacon leaves and tubers, further studies are strongly suggested to ensure the sustainability of final food products by optimizing energy consumption and environmental impacts of the whole food supply chain for such products as well as their quality.