Fermented Leafy vegetable Goyang
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ABSTRACT:
PROVIDER: PRJEB91728 | ENA |
REPOSITORIES: ENA
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Project description: Not available
| S-EPMC11862037 | biostudies-literature
Project description:Postharvest senescence and associated stresses limit the shelf life and nutritional value of vegetables. Improved understanding of these processes creates options for better management. After harvest, controlled exposure to abiotic stresses and/or exogenous phytohormones can enhance nutraceutical, organoleptic and commercial longevity traits. With leaf senescence, abscisic acid (ABA) contents progressively rise, but the actual biological functions of this hormone through senescence still need to be clarified. Postharvest senescence of detached green cabbage leaves (Brassica oleracea var. capitata) was characterized under cold (4 °C) and room temperature (25 °C) storage conditions. Hormonal profiling of regions of the leaf blade (apical, medial, basal) revealed a decrease in cytokinins contents during the first days under both conditions, while ABA only increased at 25 °C. Treatments with ABA and a partial agonist of ABA (pyrabactin) for 8 days did not lead to significant effects on water and pigment contents, but increased cell integrity and altered 1-aminocyclopropane-1-carboxylic acid (ACC) and cytokinins contents. Transcriptome analysis showed transcriptional regulation of ABA, cytokinin and ethylene metabolism and signalling; proteasome components; senescence regulation; protection of chloroplast functionality and cell homeostasis; and suppression of defence responses (including glucosinolates and phenylpropanoids metabolism). It is concluded that increasing the concentration of ABA (or its partial agonist pyrabactin) from the start of postharvest suppresses senescence of stored leaves, changes the transcriptional regulation of glucosinolates metabolism and down-regulates biotic stress defence mechanisms. These results suggest a potential for manipulating ABA signalling for improving postharvest quality of leafy vegetables stored at ambient temperature.
| S-EPMC5787841 | biostudies-literature
Project description:Health, environmental and ethical concerns have resulted in a dramatic increase in demand for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible for the characteristic flavours of dairy-based products have been extensively studied, little is known about how to reproduce such flavours using only plant-based substrates. As a first step in their development, this review provides an overview of the VOCs associated with fermented (bacteria and/or fungi/yeast) vegetable and fruit substrates. Following PRISMA guidelines and using two English databases (Web of Science and Scopus), thirty-five suitable research papers were identified. The number of fermentation-derived VOCs detected ranged from 32 to 118 (across 30 papers), while 5 papers detected fewer (10 to 25). Bacteria, including lactic acid bacteria (LAB), fungi, and yeast were the micro-organisms used, with LAB being the most commonly reported. Ten studies used a single species, 21 studies used a single type (bacteria, fungi or yeast) of micro-organisms and four studies used mixed fermentation. The nature of the fermentation-derived VOCs detected (alcohols, aldehydes, esters, ketones, acids, terpenes and norisoprenoids, phenols, furans, sulphur compounds, alkenes, alkanes, and benzene derivatives) was dependent on the composition of the vegetable/fruit matrix, the micro-organisms involved, and the fermentation conditions.
| S-EPMC10096934 | biostudies-literature
Project description:To prevent foodborne diseases and extend shelf-life, antimicrobial agents may be used in food to inhibit the growth of undesired microorganisms. In addition to the prevention of foodborne diseases, another huge concern of our time is the recovery of agri-food byproducts. In compliance with these challenges, the aim of this work was to more deeply investigate the antimicrobial activity of extracts derived from fermented tomato, melon, and carrot byproducts, previously studied. All the fermented extracts had antimicrobial activity both in vitro and in foodstuff, showing even higher activity than commercial preservatives, tested for comparison against spoilage microorganisms and foodborne pathogens such as Salmonella spp., L. monocytogenes, and B. cereus. These promising results highlight an unstudied aspect for the production of innovative natural preservatives, exploitable to improve the safety and shelf-life of various categories of foodstuff.
| S-EPMC8156661 | biostudies-literature
Project description:Sesame (Sesamum indicum L.) is an ancient and globally important oil crop in the tropic and subtropic areas. Apart from being a good source of high-quality oil, sesame also represents a new source of edible leafy vegetables. However, data regarding the nutritional composition of the sesame leaves, especially their phytonutrient composition, are scarce. Previously we have developed a sesame mutant JQA with curly, wide, and thick leaves that are potentially used as a vegetable. The objective of this work was to gauge the nutrient contents in leaves of the JQA mutant by colorimetry methods. The sesame mutant JQA and its wild-type counterpart JQB were grown in the field, and leaf samples were collected at the flowering stage. Results showed that the sesame wrinkled leaves of JQA are a rich source of crude oil (5.33-6.38%), crude protein (3.14%), amino acids (> 18.6 mg/g), crude fiber (> 0.36%), cellulose or hemicellulose (> 21.4 mg/g), sugars (> 12.5 mg/g), vitamins, and flavones (> 63.2 mg/g). The wrinkled sesame leaves were high in unsaturated acid (32.0 mg/g), calcium (18.5 mg/g), potassium (16.1 mg/g), as well as vitamin B6 (24.5 mg/g), B2 (14.4 mg/g), C (1.7 mg/g) and D (1.3 mg/g) compared to other common green leafy vegetables. The fresh leaves had a mean total flavone content of 65.7 mg/g and can be consumed as fresh vegetables or preserved in a dry state. Collectively, the nutritional composition of the wrinkled leaf mutant JQA was ideal and thus had high RDIs (recommended daily intakes), suggesting that the wrinkled leaves are a rich source of nutrients and therefore suitable to be consumed as a new edible green vegetable.
| S-EPMC9630307 | biostudies-literature
Project description:Precise and site-specific nitrogen (N) fertilizer management of vegetables is essential to improve the N use efficiency considering temporal and spatial fertility variations among fields, while the current N fertilizer recommendation methods are proved to be time- and labor-consuming. To establish a site-specific N topdressing algorithm for bok choy (Brassica rapa subsp. chinensis), using a hand-held GreenSeeker canopy sensor, we conducted field experiments in the years 2014, 2017, and 2020. Two planting densities, viz, high (123,000 plants ha-1) in Year I and low (57,000 plants ha-1) in Year II, whereas, combined densities in Year III were used to evaluate the effect of five N application rates (0, 45, 109, 157, and 205 kg N ha-1). A robust relationship was observed between the sensor-based normalized difference vegetation index (NDVI), the ratio vegetation index (RVI), and the yield potential without topdressing (YP0) at the rosette stage, and 81-84% of the variability at high density and 76-79% of that at low density could be explained. By combining the densities and years, the R 2 value increased to 0.90. Additionally, the rosette stage was identified as the earliest stage for reliably predicting the response index at harvest (RIHarvest), based on the response index derived from NDVI (RINDVI) and RVI (RIRVI), with R 2 values of 0.59-0.67 at high density and 0.53-0.65 at low density. When using the combined results, the RIRVI performed 6.12% better than the RINDVI, and 52% of the variability could be explained. This study demonstrates the good potential of establishing a sensor-based N topdressing algorithm for bok choy, which could contribute to the sustainable development of vegetable production.
| S-EPMC9479683 | biostudies-literature
Project description:Leafy vegetables cultivated in kitchen gardens and suburban areas often accumulate excessive amounts of heavy metals and pose a threat to human health. For this reason, plenty of studies have focused on low accumulation variety screening. However, identifying specific leafy vegetable varieties according to the foliar uptake of air pollution remains to be explored (despite foliar uptake being an important pathway for heavy-metal accumulation). Therefore, in this study, the lead (Pb) and cadmium (Cd) contents, leaf morphology, and particle matter contents were analyzed in a micro-area experiment using 20 common vegetables. The results show that the Pb content in leaves ranged from 0.70 to 3.86 mg kg-1, and the Cd content ranged from 0.21 to 0.99 mg kg-1. Atmospheric particles were clearly scattered on the leaf surface, and the particles were smaller than the stomata. Considering the Pb and Cd contents in the leaves and roots, stomata width-to-length ratio, leaf area size, enrichment factor, and translocation factor, Yidianhongxiancai, Qingxiancai, Baiyuanyexiancai, Nanjingjiangengbai and Sijixiaobaicai were recommended for planting in kitchen gardens and suburban areas as they have low accumulation characteristics. Identifying the influencing factors in the accumulation of heavy metals in vegetables through foliar uptake is important to help plant physiologists/environmentalists/policy makers to select suitable varieties for planting in air-polluted areas and thus reduce their threat to human health.
| S-EPMC8955535 | biostudies-literature
Project description:Despite an increasing awareness of the potential of "orphan" or unimproved crops to contribute to food security and enhanced livelihoods for farmers, coordinated research agendas to facilitate production and use of orphan crops by local communities are generally lacking. We provide an overview of the current knowledge on leafy vegetables with a focus on Gynandropsis gynandra, a highly nutritious species used in Africa and Asia, and highlight general and species-specific guidelines for participatory, genomics-assisted breeding of orphan crops. Key steps in genome-enabled orphan leafy vegetables improvement are identified and discussed in the context of Gynandropsis gynandra breeding, including: (1) germplasm collection and management; (2) product target definition and refinement; (3) characterization of the genetic control of key traits; (4) design of the 'process' for cultivar development; (5) integration of genomic data to optimize that 'process'; (6) multi-environmental participatory testing and end-user evaluation; and (7) crop value chain development. The review discusses each step in detail, with emphasis on improving leaf yield, phytonutrient content, organoleptic quality, resistance to biotic and abiotic stresses and post-harvest management.
| S-EPMC5798814 | biostudies-literature
Project description:Interventions: different phenotypes vs. HNPCC group vs. healthy control group:Nil
Primary outcome(s): Alpha diversity analysis;ß-diversity analysis;LDA EffectSize (LEfSe) analysis
Study Design: Factorial
| 2701429 | ecrin-mdr-crc
Project description:This study explored the impact of integrating fermented feed into the starter diet of lambs, focusing on growth, health, serum antioxidants, immune markers, rumen fermentation, and microbial communities. Thirty-six ten-day-old female Tail Han lambs were randomly divided into three experimental groups, which were separately fed with alfalfa hay (LA group), tail vegetable fermented feed (LB group), and tail vegetable fermented feed supplemented with 0.1% microbial inoculants (LC group) during the experimental period. This study assessed the influence of fermented feed on various parameters, including growth performance, fiber degradation, rumen fermentation, enzymatic activities, and ruminal histomorphology. The results indicate that compared to the control group, the addition of fermented feed can increase the daily weight gain of lambs. Simultaneously, the addition of fermented feed can enhance the total antioxidant capacity of serum (p < 0.05). The addition of fermented feed promoted the increased height of villi in the duodenum or jejunum of lambs (p < 0.05), and the ratio of villi height to crypt depth in the LB and LC groups was also improved (p < 0.05). The addition of fermented feed increased the richness and diversity of the rumen microbial community in lambs (p < 0.05), primarily increasing the relative abundance of Ruminococcus_1, Ruminococcaceae_UCG-005, Lachnospiraceae, and Lachnospiraceae_NK4A136_group.
| S-EPMC10812633 | biostudies-literature