TY - JOUR A1 - Schmiedeskamp, Amy A1 - Schreiner, Monika A1 - Baldermann, Susanne T1 - Impact of cultivar selection and thermal processing by air drying, air frying, and deep frying on the carotenoid content and stability and antioxidant capacity in carrots (Daucus carota L.) JF - Journal of agricultural and food chemistry : a publication of the American Chemical Society N2 - Epidemiological data suggest that consuming diets rich in carotenoids can reduce the risk of developing several non-communicable diseases. Thus, we investigated the extent to which carotenoid contents of foods can be increased by the choice of food matrices with naturally high carotenoid contents and thermal processing methods that maintain their stability. For this purpose, carotenoids of 15 carrot (Daucus carota L.) cultivars of different colors were assessed with UHPLC-DAD-ToF-MS. Additionally, the processing effects of air drying, air frying, and deep frying on carotenoid stability were applied. Cultivar selection accounted for up to 12.9-fold differences in total carotenoid content in differently colored carrots and a 2.2-fold difference between orange carrot cultivars. Air frying for 18 and 25 min and deep frying for 10 min led to a significant decrease in total carotenoid contents. TEAC assay of lipophilic extracts showed a correlation between carotenoid content and antioxidant capacity in untreated carrots. KW - air-dried KW - air-fried KW - deep-fried KW - domestic cooking KW - TEAC KW - color KW - Daucus KW - carota L Y1 - 2022 U6 - https://doi.org/10.1021/acs.jafc.1c05718 SN - 0021-8561 SN - 1520-5118 VL - 70 IS - 5 SP - 1629 EP - 1639 PB - American Chemical Society CY - Washington ER - TY - JOUR A1 - Fitzner, Maria A1 - Fricke, Anna A1 - Schreiner, Monika A1 - Baldermann, Susanne T1 - Utilization of regional natural brines for the indoor cultivation of Salicornia europaea JF - Sustainability / Multidisciplinary Digital Publishing Institute (MDPI) N2 - Scaling agriculture to the globally rising population demands new approaches for future crop production such as multilayer and multitrophic indoor farming. Moreover, there is a current trend towards sustainable local solutions for aquaculture and saline agriculture. In this context, halophytes are becoming increasingly important for research and the food industry. As Salicornia europaea is a highly salt-tolerant obligate halophyte that can be used as a food crop, indoor cultivation with saline water is of particular interest. Therefore, finding a sustainable alternative to the use of seawater in non-coastal regions is crucial. Our goal was to determine whether natural brines, which are widely distributed and often available in inland areas, provide an alternative water source for the cultivation of saline organisms. This case study investigated the potential use of natural brines for the production of S. europaea. In the control group, which reflects the optimal growth conditions, fresh weight was increased, but there was no significant difference between the treatment groups comparing natural brines with artificial sea water. A similar pattern was observed for carotenoids and chlorophylls. Individual components showed significant differences. However, within treatments, there were mostly no changes. In summary, we showed that the influence of the different chloride concentrations was higher than the salt composition. Moreover, nutrient-enriched natural brine was demonstrated to be a suitable alternative for cultivation of S. europaea in terms of yield and nutritional quality. Thus, the present study provides the first evidence for the future potential of natural brine waters for the further development of aquaculture systems and saline agriculture in inland regions. KW - carotenoids KW - glasswort KW - land-based aquaculture KW - seawater KW - phytochemicals KW - halophytes KW - salt composition KW - chlorophylls KW - artificial KW - salt KW - saline agriculture Y1 - 2021 U6 - https://doi.org/10.3390/su132112105 SN - 2071-1050 VL - 13 IS - 21 PB - MDPI CY - Basel ER - TY - JOUR A1 - Frede, Katja A1 - Schreiner, Monika A1 - Baldermann, Susanne T1 - Light quality-induced changes of carotenoid composition in pak choi Brassica rapa ssp. chinensis N2 - Carotenoids as part of the photosystems are crucial for their assembly, light-harvesting, and photoprotection. Light of different wavelengths impacts the composition and structure of photosystems, thus offering the possibility to influence the carotenoid concentrations and composition in photosystems by illumination with specific narrow-banded light spectra. Key components involved in the regulation of gene transcription are still poorly characterized, particularly in leafy vegetables as compared to model plants. In particular, the effect of different light qualities and its connection to redox control mechanisms, which also determine the photosystem composition and structure, is not yet well understood. Furthermore, light quality effects are species-dependent, and thus, increase the need to perform research on individual vegetable species such as pak choi Brassica rapa ssp. chinensis. Here, we investigated the carotenoid concentrations and composition of pak choi sprouts grown for 6 days under blue, red, or white light emitting diodes (LEDs) as light source. After 6 days, the total carotenoid content was the highest under white and slightly reduced under blue or red LEDs. Blue, red, and white light differently affected the carotenoid composition mainly due to variations of the beta-carotene content which could be correlated to changes in the transcript levels of beta-carotene hydroxylase 1 (beta-OHASE1). Further investigations implied a redox controlled gene expression of beta-OHASE1. In addition, transcription factors related to light signaling and the circadian clock differed in their transcriptional abundance after exposure to blue and red light. RNA-Seq analysis also revealed increased transcript levels of genes encoding the outer antenna complex of photosystem II under red compared to blue light, indicating an adjustment of the photosystems to the different light qualities which possibly contributed to the alternations in the carotenoid content and composition. KW - Brassica rapa ssp. chinensis KW - beta-carotene hydroxylase KW - Carotenoids KW - LEDs KW - Light quality KW - Redox control Y1 - 2019 U6 - https://doi.org/10.1016/j.jphotobiol.2019.02.001 SN - 1011-1344 VL - 193 SP - 18 EP - 30 PB - Elsevier CY - Lausanne ER - TY - JOUR A1 - Shi, Jiang A1 - Xie, Dongchao A1 - Qi, Dandan A1 - Peng, Qunhua A1 - Chen, Zongmao A1 - Schreiner, Monika A1 - Lin, Zhi A1 - Baldermann, Susanne T1 - Methyl jasmonate-induced changes of flavor profiles during the processing of Green, Oolong, and Black Tea JF - Frontiers in plant science N2 - Tea aroma is one of the most important factors affecting the character and quality of tea. Here we describe the practical application of methyl jasmonate (MeJA) to improve the aroma quality of teas. The changes of selected metabolites during crucial tea processing steps, namely, withering, fixing and rolling, and fermentation, were analyzed. MeJA treatment of tea leaves (12, 24, 48, and 168 h) greatly promotes the aroma quality of green, oolong, and black tea products when comparing with untreated ones (0 h) and as confirmed by sensory evaluation. MeJA modulates the aroma profiles before, during, and after processing. Benzyl alcohol, benzaldehyde, 2-phenylethyl alcohol, phenylacetaldehyde, and trans-2-hexenal increased 1.07- to 3-fold in MeJA-treated fresh leaves and the first two maintained at a higher level in black tea and the last two in green tea. This correlates with a decrease in aromatic amino acids by more than twofold indicating a direct relation to tryptophan- and phenylalanine-derived volatiles. MeJA-treated oolong tea was characterized by a more pleasant aroma. Especially the terpenoids linalool and oxides, geraniol, and carvenol increased by more than twofold. KW - methyl jasmonate KW - aroma quality KW - volatile compounds KW - amino acids KW - tea processing Y1 - 2019 U6 - https://doi.org/10.3389/fpls.2019.00781 SN - 1664-462X VL - 10 PB - Frontiers Research Foundation CY - Lausanne ER - TY - JOUR A1 - Klopsch, Rebecca A1 - Baldermann, Susanne A1 - Voss, Alexander A1 - Rohn, Sascha A1 - Schreiner, Monika A1 - Neugart, Susanne T1 - Narrow-Banded UVB Affects the Stability of Secondary Plant Metabolites in Kale (Brassica oleracea var. sabellica) and Pea (Pisum sativum) Leaves Being Added to Lentil Flour Fortified Bread: A Novel Approach for Producing Functional Foods JF - Foods N2 - Young kale and pea leaves are rich in secondary plant metabolites (SPMs) whose profile can be affected by ultraviolet B (UVB) radiation. Carotenoids and flavonoids in kale and pea exposed to narrow-banded UVB, produced by innovative light-emitting diodes (LEDs), and subsequently used for breadmaking were investigated for the first time, thus combining two important strategies to increase the SPMs intake. Breads were also fortified with protein-rich lentil flour. Antioxidant activity in the ‘vegetable breads’ indicated health-promoting effects. Lentil flour increased the antioxidant activity in all of the ‘vegetable breads’. While carotenoids and chlorophylls showed a minor response to UVB treatment, kaempferol glycosides decreased in favor of increasing quercetin glycosides, especially in kale. Additionally, breadmaking caused major decreases in carotenoids and a conversion of chlorophyll to bioactive degradation products. In ‘kale breads’ and ‘pea breads’, 20% and 84% of flavonoid glycosides were recovered. Thus, kale and pea leaves seem to be suitable natural ingredients for producing innovative Functional Foods. KW - narrow-banded UVB KW - thermal processing KW - antioxidant activity KW - kale KW - pea KW - flavonoids KW - carotenoids Y1 - 2019 U6 - https://doi.org/10.3390/foods8100427 SN - 2304-8158 VL - 8 IS - 10 PB - MDPI CY - Basel ER - TY - JOUR A1 - Dreher, Dorothee A1 - Baldermann, Susanne A1 - Schreiner, Monika A1 - Hause, Bettina T1 - An arbuscular mycorrhizal fungus and a root pathogen induce different volatiles emitted by Medicago truncatula roots JF - Journal of Advanced Research N2 - Plants are in permanent contact with various microorganisms and are always impacted by them. To better understand the first steps of a plant’s recognition of soil-borne microorganisms, the early release of volatile organic compounds (VOCs) emitted from roots of Medicago truncatula in response to the symbiont Rhizophagus irregularis or the pathogenic oomycete Aphanomyces euteiches was analysed. More than 90 compounds were released from roots as detected by an untargeted gas chromatography-mass spectrometry approach. Principal component analyses clearly distinguished untreated roots from roots treated with either R. irregularis or A. euteiches. Several VOCs were found to be emitted specifically in response to each of the microorganisms. Limonene was specifically emitted from wild-type roots after contact with R. irregularis spores but not from roots of the mycorrhiza-deficient mutant does not make infections3. The application of limonene to mycorrhizal roots, however, did not affect the mycorrhization rate. Inoculation of roots with A. euteiches zoospores resulted in the specific emission of several sesquiterpenes, such as nerolidol, viridiflorol and nerolidol-epoxyacetate but application of nerolidol to zoospores of A. euteiches did not affect their vitality. Therefore, plants discriminate between different microorganisms at early stages of their interaction and respond differently to the level of root-emitted volatiles. KW - Arbuscular mycorrhiza KW - Oomycetous pathogen KW - Volatile organic compound (VOC) KW - Aeroponic cultivation KW - Gas chromatography-mass spectrometry (GC-MS) Y1 - 2019 U6 - https://doi.org/10.1016/j.jare.2019.03.002 SN - 2090-1232 SN - 2090-1224 VL - 19 SP - 85 EP - 90 PB - Elsevier CY - Amsterdam ER - TY - JOUR A1 - Wiesner-Reinhold, Melanie A1 - Barknowitz, Gitte A1 - Florian, Simone A1 - Mewis, Inga A1 - Schumacher, Fabian A1 - Schreiner, Monika A1 - Glatt, Hansruedi T1 - 1-Methoxy-3-indolylmethyl DNA adducts in six tissues, and blood protein adducts, in mice under pak choi diet: time course and persistence JF - Archives of toxicology : official journal of EUROTOX N2 - We previously showed that purified 1-methoxy-3-indolylmethyl (1-MIM) glucosinolate, a secondary plant metabolite in Brassica species, is mutagenic in various in vitro systems and forms DNA and protein adducts in mouse models. In the present study, we administered 1-MIM glucosinolate in a natural matrix to mice, by feeding a diet containing pak choi powder and extract. Groups of animals were killed after 1, 2, 4 and 8 days of pak choi diet, directly or, in the case of the 8-day treatment, after 0, 8 and 16 days of recovery with pak choi-free diet. DNA adducts [N-2-(1-MIM)-dG, N-6-(1-MIM)-dA] in six tissues, as well as protein adducts [tau N-(1-MIM)-His] in serum albumin (SA) and hemoglobin (Hb) were determined using UPLC-MS/MS with isotopically labeled internal standards. None of the samples from the 12 control animals under standard diet contained any 1-MIM adducts. All groups receiving pak choi diet showed DNA adducts in all six tissues (exception: lung of mice treated for a single day) as well as SA and Hb adducts. During the feeding period, all adduct levels continuously increased until day 8 (in the jejunum until day 4). During the 14-day recovery period, N-2-(1-MIM)-dG in liver, kidney, lung, jejunum, cecum and colon decreased to 52, 41, 59, 11, 7 and 2%, respectively, of the peak level. The time course of N-6-(1-MIM)-dA was similar. Immunohistochemical analyses indicated that cell turnover is a major mechanism of DNA adduct elimination in the intestine. In the same recovery period, protein adducts decreased more rapidly in SA than in Hb, to 0.7 and 37%, respectively, of the peak level, consistent with the differential turnover of these proteins. In conclusion, the pak choi diet lead to the formation of high levels of adducts in mice. Cell and protein turnover was a major mechanism of adduct elimination, at least in gut and blood. KW - 1-Methoxy-3-indolylmethyl glucosinolate KW - Neoglucobrassicin KW - DNA adducts KW - Blood protein adducts KW - Pak choi Y1 - 2019 U6 - https://doi.org/10.1007/s00204-019-02452-3 SN - 0340-5761 SN - 1432-0738 VL - 93 IS - 6 SP - 1515 EP - 1527 PB - Springer CY - Heidelberg ER - TY - JOUR A1 - Klopsch, Rebecca A1 - Baldermann, Susanne A1 - Hanschen, Franziska S. A1 - Voss, Alexander A1 - Rohn, Sascha A1 - Schreiner, Monika A1 - Neugart, Susanne T1 - Brassica-enriched wheat bread: Unraveling the impact of ontogeny and breadmaking on bioactive secondary plant metabolites of pak choi and kale JF - Food chemistry N2 - Consumption of Brassica vegetables is linked to health benefits, as they contain high concentrations of the following secondary plant metabolites (SPMs): glucosinolate breakdown products, carotenoids, chlorophylls, and phenolic compounds. Especially Brassica vegetables are consumed as microgreens (developed cotyledons). It was investigated how different ontogenetic stages (microgreens or leaves) of pak choi (Brassica rapa subsp. chinensis) and kale (Brassica oleracea var. sabellica) differ in their SPM concentration. The impact of breadmaking on SPMs in microgreens (7 days) and leaves (14 days) in pak choi and kale as a supplement in mixed wheat bread was assessed. In leaves, carotenoids, chlorophylls, and phenolic compounds were higher compared to those of microgreens. Breadmaking caused a decrease of SPMs. Chlorophyll degradation was observed, leading to pheophytin and pyropheophytin formation. In kale, sinapoylgentiobiose, a hydroxycinnamic acid derivative, concentration increased. Thus, leaves of Brassica species are suitable as natural ingredients for enhancing bioactive SPM concentrations in bread. KW - Ontogeny KW - Brassica KW - Glucosinolate breakdown product KW - Flavonoid KW - Carotenoid KW - Thermal processing Y1 - 2019 U6 - https://doi.org/10.1016/j.foodchem.2019.05.113 SN - 0308-8146 SN - 1873-7072 VL - 295 SP - 412 EP - 422 PB - Elsevier CY - Oxford ER - TY - JOUR A1 - Chen, Xiaomin A1 - Hanschen, Franziska S. A1 - Neugart, Susanne A1 - Schreiner, Monika A1 - Vargas, Sara A. A1 - Gutschmann, Björn A1 - Baldermann, Susanne T1 - Boiling and steaming induced changes in secondary metabolites in three different cultivars of pak choi (Brassica rapa subsp. chinensis) JF - Journal of Food Composition and Analysis N2 - Pak choi (Brassica rapa subsp. chinensis) is a leafy vegetable that is widely available in Asia and consumed in rising quantities in Europe. Pak choi contains high levels of secondary plant metabolites, such as carotenoids, chlorophylls, glucosinolates, phenolic compounds, and vitamin K, which are beneficial for humans if consumed on a regular basis. The evaluation of the genotype-induced variation of secondary plant metabolites revealed that the cultivar ‘Amur’ contained the highest concentration of secondary plant metabolites. Furthermore, steaming retained more chlorophylls, glucosinolates, phenolic acids and flavonoid compounds than boiling. In contrast, both domestic cooking methods – boiling, and steaming – reduced the formation of glucosinolate breakdown products, especially the undesired epithionitriles and nitriles but less of the health-beneficial isothiocyanates. KW - Pak choi KW - Secondary metabolites KW - Glucosinolates KW - Carotenoids KW - Chlorophylls KW - Flavonoids KW - Vitamin K KW - Domestic cooking Y1 - 2019 U6 - https://doi.org/10.1016/j.jfca.2019.06.004 SN - 0889-1575 SN - 1096-0481 VL - 82 PB - Elsevier CY - San Diego ER - TY - JOUR A1 - Schröter, David A1 - Neugart, Susanne A1 - Schreiner, Monika A1 - Grune, Tilman A1 - Rohn, Sascha A1 - Ott, Christiane T1 - Amaranth’s 2-Caffeoylisocitric Acid—An Anti-Inflammatory Caffeic Acid Derivative That Impairs NF-κB Signaling in LPS-Challenged RAW 264.7 Macrophages JF - Nutrients N2 - For centuries, Amaranthus sp. were used as food, ornamentals, and medication. Molecular mechanisms, explaining the health beneficial properties of amaranth, are not yet understood, but have been attributed to secondary metabolites, such as phenolic compounds. One of the most abundant phenolic compounds in amaranth leaves is 2-caffeoylisocitric acid (C-IA) and regarding food occurrence, C-IA is exclusively found in various amaranth species. In the present study, the anti-inflammatory activity of C-IA, chlorogenic acid, and caffeic acid in LPS-challenged macrophages (RAW 264.7) has been investigated and cellular contents of the caffeic acid derivatives (CADs) were quantified in the cells and media. The CADs were quantified in the cell lysates in nanomolar concentrations, indicating a cellular uptake. Treatment of LPS-challenged RAW 264.7 cells with 10 µM of CADs counteracted the LPS effects and led to significantly lower mRNA and protein levels of inducible nitric oxide synthase, tumor necrosis factor alpha, and interleukin 6, by directly decreasing the translocation of the nuclear factor κB/Rel-like containing protein 65 into the nucleus. This work provides new insights into the molecular mechanisms that attribute to amaranth’s anti-inflammatory properties and highlights C-IA’s potential as a health-beneficial compound for future research. KW - inflammation KW - caffeic acid derivatives KW - RAW 264 KW - 7 macrophages KW - NF-kappa B KW - amaranth Y1 - 2019 U6 - https://doi.org/10.3390/nu11030571 SN - 2072-6643 VL - 11 IS - 3 PB - MDPI CY - Basel ER -