TY - JOUR A1 - Rudolph-Mohr, Nicole A1 - Vontobel, Peter A1 - Oswald, Sascha T1 - A multi-imaging approach to study the root-soil interface JF - Annals of botany N2 - Background and Aims Dynamic processes occurring at the soil-root interface crucially influence soil physical, chemical and biological properties at a local scale around the roots, and are technically challenging to capture in situ. This study presents a novel multi-imaging approach combining fluorescence and neutron radiography that is able to simultaneously monitor root growth, water content distribution, root respiration and root exudation. Methods Germinated seeds of white lupins (Lupinus albus) were planted in boron-free glass rhizotrons. After 11 d, the rhizotrons were wetted from the bottom and time series of fluorescence and neutron images were taken during the subsequent day and night cycles for 13 d. The following day (i.e. 25 d after planting) the rhizotrons were again wetted from the bottom and the measurements were repeated. Fluorescence sensor foils were attached to the inner sides of the glass and measurements of oxygen and pH were made on the basis of fluorescence intensity. The experimental set-up allowed for simultaneous fluorescence imaging and neutron radiography. Key Results The interrelated patterns of root growth and distribution in the soil, root respiration, exudation and water uptake could all be studied non-destructively and at high temporal and spatial resolution. The older parts of the root system with greater root-length density were associated with fast decreases of water content and rapid changes in oxygen concentration. pH values around the roots located in areas with low soil water content were significantly lower than the rest of the root system. Conclusions The results suggest that the combined imaging set-up developed here, incorporating fluorescence intensity measurements, is able to map important biogeochemical parameters in the soil around living plants with a spatial resolution that is sufficiently high enough to relate the patterns observed to the root system. KW - Roots KW - soil-root interaction KW - root distribution KW - Lupinus albus KW - lupin KW - pH dynamics KW - oxygen dynamics KW - soil water distribution KW - rhizosphere KW - fluorescence imaging KW - neutron radiography Y1 - 2014 U6 - https://doi.org/10.1093/aob/mcu200 SN - 0305-7364 SN - 1095-8290 VL - 114 IS - 8 SP - 1779 EP - 1787 PB - Oxford Univ. Press CY - Oxford ER - TY - GEN A1 - Klopsch, Rebecca A1 - Baldermann, Susanne A1 - Voss, Alexander A1 - Rohn, Sascha A1 - Schreiner, Monika A1 - Neugart, Susanne T1 - Bread enriched with legume microgreens and leaves BT - ontogenetic and baking-driven changes in the profile of secondary plant metabolites T2 - Postprints der Universität Potsdam : Mathematisch-Naturwissenschaftliche Reihe N2 - Flavonoids, carotenoids, and chlorophylls were characterized in microgreens and leaves of pea (Pisum sativum) and lupin (Lupinus angustifolius) as these metabolites change during ontogeny. All metabolites were higher in the leaves for both species. Acylated quercetin and kaempferol sophorotrioses were predominant in pea. Genistein and malonylated chrysoeriol were predominant in lupin. Further, the impact of breadmaking on these metabolites using pea and lupin material of two ontogenetic stages as an added ingredient in wheat-based bread was assessed. In "pea microgreen bread" no decrease of quercetin was found with regard to the non-processed plant material. However kaempferol glycosides showed slight decreases induced by the breadmaking process in "pea microgreen bread" and "pea leaf bread." In "lupin microgreen bread" no decrease of genistein compared to the non-processed plant material was found. Chrysoeriol glycosides showed slight decreases induced by the breadmaking process in "lupin microgreen bread" and "lupin leaf bread." In all breads, carotenoids and chlorophylls were depleted however pheophytin formation was caused. Thus, pea and lupin microgreens and leaves are suitable, natural ingredients for enhancing health-promoting secondary plant metabolites in bread and may even be used to tailor bread for specific consumer health needs. T3 - Zweitveröffentlichungen der Universität Potsdam : Mathematisch-Naturwissenschaftliche Reihe - 1064 KW - ontogeny KW - microgreen KW - pea KW - lupin KW - flavonoid KW - carotenoid KW - thermal processing of food Y1 - 2021 U6 - http://nbn-resolving.de/urn/resolver.pl?urn:nbn:de:kobv:517-opus4-468707 SN - 1866-8372 IS - 1064 ER - TY - JOUR A1 - Klopsch, Rebecca A1 - Baldermann, Susanne A1 - Voss, Alexander A1 - Rohn, Sascha A1 - Schreiner, Monika A1 - Neugart, Susanne T1 - Bread enriched with legume microgreens and leaves BT - ontogenetic and baking-driven changes in the profile of secondary plant metabolites JF - Frontiers in chemistry N2 - Flavonoids, carotenoids, and chlorophylls were characterized in microgreens and leaves of pea (Pisum sativum) and lupin (Lupinus angustifolius) as these metabolites change during ontogeny. All metabolites were higher in the leaves for both species. Acylated quercetin and kaempferol sophorotrioses were predominant in pea. Genistein and malonylated chrysoeriol were predominant in lupin. Further, the impact of breadmaking on these metabolites using pea and lupin material of two ontogenetic stages as an added ingredient in wheat-based bread was assessed. In "pea microgreen bread" no decrease of quercetin was found with regard to the non-processed plant material. However kaempferol glycosides showed slight decreases induced by the breadmaking process in "pea microgreen bread" and "pea leaf bread." In "lupin microgreen bread" no decrease of genistein compared to the non-processed plant material was found. Chrysoeriol glycosides showed slight decreases induced by the breadmaking process in "lupin microgreen bread" and "lupin leaf bread." In all breads, carotenoids and chlorophylls were depleted however pheophytin formation was caused. Thus, pea and lupin microgreens and leaves are suitable, natural ingredients for enhancing health-promoting secondary plant metabolites in bread and may even be used to tailor bread for specific consumer health needs. KW - ontogeny KW - microgreen KW - pea KW - lupin KW - flavonoid KW - carotenoid KW - thermal processing of food Y1 - 2018 U6 - https://doi.org/10.3389/fchem.2018.00322 SN - 2296-2646 VL - 6 PB - Frontiers Research Foundation CY - Lausanne ER -