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Novel Mechanism of Modulating Natural Antioxidants in Functional Foods: Involvement of Plant Growth Promoting Rhizobacteria NRRL B-30488

Author:
Nautiyal, C.S., Govindarajan, R., Lavania, M., Pushpangadan, P.
Source:
Journal of agricultural and food chemistry 2008 v.56 no.12 pp. 4474-4481
ISSN:
0021-8561
Subject:
vegetables, fruits (food), vegetable crops, fruit crops, crop management, plant growth-promoting rhizobacteria, antioxidant activity, minimally processed foods, produce, boiling, frozen foods, phenolic compounds, enzymes, free radical scavengers, lipid peroxidation, heat treatment, ascorbate peroxidase, catalase, superoxide dismutase, catechol oxidase
Abstract:
The significance of plant growth-promoting rhizobacteria (PGPR) mediated increase in antioxidant potential in vegetables is yet unknown. The plant growth-promoting bacterium Bacillus lentimorbus NRRL B-30488 (B-30488) mediated induction of dietary antioxidant in vegetables (Trigonella foenum-graecum, Lactuca sativa, Spinacia oleracea, and Daucus carota) and fruit (Citrus sinensis) after minimal processing (fresh, boiled, and frozen) was tested by estimating the total phenol content, level of antioxidant enzymes, and 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide scavenging activities along with integral radical scavenging capacity by photochemiluminescence assay and inhibition of lipid peroxidation. Minimal processing of vegetables showed that T. foenum-graecum had the highest phenol content in B-30488-treated plants followed by L. sativa, D. carota, and S. oleracea. Thermally treated vegetables T. foenum-graecum (26-114.5 GAE μg mg-1) had an exceptionally high total phenolic content, followed by D. carota (25.27-101.32 GAE μg mg-1), L. sativa (23.22-101.10 GAE μg mg-1), and S. oleracea (21.87-87.57 GAE μg mg-1). Among the vegetables and fruit used in this study for enzymatic estimation, induction of antioxidant enzymes, namely, polyphenol oxidase (PPO), ascorbate peroxidase (APX), catalase (CAT), and superoxidase dismutase (SOD), was observed in edible parts of T. foenum-graecum, L. sativa, S. oleracea, and D. carota, after inoculation with B-30488. The scavenging capacity of the vegetables treated with B-30488 against DPPH and superoxide anion radical activity was found to be significantly high as compared to nontreated control. Mild food processing had no adverse effect on radical scavenging capacity. Photochemiluminescence also ascertains the above findings. The ability of the plant extracts to protect against lipid peroxidation and its ability to prevent oxidation of reduced glutathione (GSH) was measured in rat liver homogenate, and the results suggested that the inoculated plant exhibited better activity in all of the screened plants. Significant increases in shoot length, root length, and dry weight, averaging 164, 132, and 135% in T. foenum-graecum, 174, 141, and 156% in L. sativa, 129, 141, and 59%, in S. oleracea, and 125, 146, and 42% in D. carota, respectively, over untreated controls, were attained in greenhouse trials. To the best of the authors' knowledge, this is the first report of PGPR-mediated induction of antioxidant enzyme activity (PPO, APX, CAT, and SOD) along with the antioxidant activity of the extracts in both in vitro (DPPH radical scavenging and superoxide scavenging) and ex vivo conditions using the rat liver tissue (percent inhibition of lipid peroxidation and prevention of oxidation of GSH) and phenolic content. The results demonstrate the PGPR-mediated induction of antioxidant level in vegetables and fruit controls oxidative damage even after minimal processing and thus is indicative of its potential as a viable substitute of synthetic antioxidants.
Agid:
733224