Evaluación de métodos fermentativos de hojas de Brassicaceae con potencial bionematicida

Giacomino, Natalia Celia; Bergia, Betiana; Franzi, Daniela Cecilia; Del Valle, Eleodoro Eduardo; Aimaretti, Nora Rosa

doi:10.15517/vqvmkf75

Authors

Natalia Celia Giacomino Universidad Nacional del Litoral (UNL), Facultad de Bioquímica y Ciencias Biológicas. Santa Fe, Argentina. Author https://orcid.org/0009-0007-3771-6562
Betiana Bergia Universidad del Centro Educativo Latinoamericano (UCEL). Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET). Rosario, Argentina. Author https://orcid.org/0009-0004-5100-4703
Daniela Cecilia Franzi Universidad Nacional del Litoral (UNL), Facultad de Ciencias Agrarias. Esperanza, Argentina. Author https://orcid.org/0000-0001-5333-4512
Eleodoro Eduardo Del Valle Universidad Nacional del Litoral (UNL), Facultad de Ciencias Agrarias. Esperanza, Argentina. Author https://orcid.org/0000-0003-3972-1721
Nora Rosa Aimaretti Universidad Nacional del Litoral (UNL), Facultad de Bioquímica y Ciencias Biológicas. Santa Fe, Argentina. Author https://orcid.org/0000-0001-8108-2885

DOI:

https://doi.org/10.15517/vqvmkf75

Keywords:

horticultural residues, isothiocyanates, lactic acid bacteria, cellulases, nematicide

Abstract

Introduction. In broccoli cultivation (Brassica oleracea var. italica, family Brassicaceae), leaves constitute a by-product with a high content of glucosinolates, the precursors of isothiocyanates (ITC) with potential nematicidal activity. Fermentation can promote ITC formation; however, information comparing the effects of different fermentative methods is limited. Objective. To evaluate different fermentation methods for broccoli leaves in order to determine which is the most efficient for ITC production, as an indicator of the nematicidal potential of the fermented materials.. Materials and methods. The experiments were carried out at the Instituto Nacional de Tecnología Agropecuaria (INTA), Ángel Gallardo, Santa Fe, Argentina, between October 2018 and February 2019.Broccoli leaves were collected, ground, and subjected to spontaneous fermentation at 15 and 25 °C, and to lactic, enzymatic, and mixed fermentations at 25 °C. Each fermentation lasted 55 hours, with sampling every 6 hours for ITC and pH analysis. ITCs were analyzed following extraction with 75% ethanol (1:1, w/v), followed by centrifugation.. Quantification was performed by spectrophotometry at 460 nm using ferric nitrate and a calibration curve (6-30 mg/L) prepared with sodium thiocyanate standards. Results. Spontaneous fermentation exhibited similar behavior at 15 and 25 °C, with greater ITC stability during the first 19-25 hours, coinciding with pH values between 5.0 and 6.0. Assisted fermentations did not increase ITC concentrations compared with spontaneous fermentation (p > 0.05), despite greater medium acidification. Conclusions. Spontaneous fermentation at ambient temperature for 19-20 hours was identified as the simplest and most cost-effective approach for producing fermented materials with potential bionematicidal activity for nematode management, achieving ITC concentrations comparable to those obtained with assisted fermentation methods while maximizing the period of ITC stability.

Downloads

Download data is not yet available.

References

Abd-Elgawad, M. M. M. (2024). Upgrading strategies for managing nematode pests on profitable crops. Plants, 13(11), Artículo 1558. https://doi.org/10.3390/plants13111558

Aimaretti, N., & Ybalo, C. (2012). Valorization of carrot and yeast discards for the obtention of ethanol. Biomass and Bioenergy, 42, 18-23. https://doi.org/10.1016/j.biombioe.2012.03

Andini, S., Araya-Cloutier, C., Sanders, M., & Vincken, J.-P. (2020). Simultaneous analysis of glucosinolates and isothiocyanates by reversed-phase ultra-high-performance liquid chromatography–electron spray ionization–tandem mass spectrometry. Journal of Agricultural and Food Chemistry, 68(10), 3121-3131. https://doi.org/10.1021/acs.jafc.9b07920

Ben Ammar, H., Arena, D., Treccarichi, S., Di Bella, M. C., Marghali, S., Ficcadenti, N., Lo Scalzo, R., & Branca, F. (2023). The effect of water stress on the glucosinolate content and profile: a comparative study on roots and leaves of Brassica oleracea L. crops. Agronomy, 13(2), Artículo 579. https://doi.org/10.3390/agronomy13020579

Cai, Y. X., Wang, J. H., McAuley, C., Augustin, M. A., & Terefe, N. S. (2019). Fermentation for enhancing the bioconversion of glucoraphanin into sulforaphane and improve the functional attributes of broccoli puree. Journal of Functional Foods, 61, Artículo 103461. https://doi.org/10.1016/j.jff.2019.103461

Comisión del Codex Alimentarius. (1991). Directrices para la conservación de la leche cruda mediante la aplicación del sistema de la lactoperoxidasa (CAC/GL 13-1991). Organización de las Naciones Unidas para la Agricultura y la Alimentación. https://www.fao.org/input/download/standards/29/CXG_013s.pdf

Costa-Pérez, A., Núñez-Gómez, V., Baenas, N., Di Pede, G., Achour, M., Manach, C., Mena, P., Del Rio, D., García-Viguera, C., Moreno, D. A., & Domínguez-Perles, R. (2023). Systematic review on the metabolic interest of glucosinolates and their bioactive derivatives for human health. Nutrients, 15(6), Artículo 1424. https://doi.org/10.3390/nu15061424

Dosz, E. B., & Jeffery, E. H. (2013). Commercially produced frozen broccoli lacks the ability to form sulforaphane. Journal of Functional Foods, 5(2), 987-990. https://doi.org/10.1016/j.jff.2013.01.033

Du, J., Hong, Y., Cheng, L., Gu, Z., Li, Z., & Li, C. (2021). Enzyme-assisted fermentation improves the antimicrobial activity and drying properties of potato pulp. LWT, 141, Artículo 110874. https://doi.org/10.1016/j.lwt.2021.110874

Durán-Sandoval, D., Durán-Romero, G., & Uleri, F. (2023). How much food loss and waste do countries with problems with food security generate? Agriculture, 13(5), Artículo 966. https://doi.org/10.3390/agriculture13050966

Eugui, D., Escobar, C., Velasco, P., & Poveda, J. (2022). Glucosinolates as an effective tool in plant-parasitic nematodes control: exploiting natural plant defenses. Applied Soil Ecology, 176, Artículo 104497. https://doi.org/10.1016/j.apsoil.2022.104497

Iga-Buitrón, D., Torres-Maravilla, E., Bermúdez-Humaran, L. G., Ascacio-Valdes, J. A., Rodríguez-Herrera, R., Aguilar, C. N., & Flores-Gallegos, A. C. (2023). Lactic fermentation of broccoli (Brassica oleracea var. italica) to enhance the antioxidant and antiproliferative activities. Fermentation, 9(2), Artículo 122. https://doi.org/10.3390/fermentation9020122

Ilahy, R., Tlili, I., Pék, Z., Montefusco, A., Siddiqui, M. W., Homa, F., Hdider, C., R’Him, T., Lajos, H., & Lenucci, M. S. (2020). Pre- and post-harvest factors affecting glucosinolate content in broccoli. Frontiers in Nutrition, 7, Artículo 147. https://doi.org/10.3389/fnut.2020.00147

Khan, A., Tariq, M., Ahmad, F., Mennan, S., Khan, F., Asif, M., Nadeem, H., Ansari, T., Shariq, M., & Siddiqui, M. A. (2021). Assessment of nematicidal efficacy of chitosan in combination with botanicals against Meloidogyne incognita on carrot. Acta Agriculturae Scandinavica, Section B — Soil & Plant Science, 71(4), 225-236. https://doi.org/10.1080/09064710.2021.1880620

Li, H., Xia, Y., Liu, H.-Y., Guo, H., He, X.-Q., Liu, Y., Wu, D.-T., Mai, Y.-H., Li, H.-B., Zou, L., & Gan, R.-Y. (2022). Nutritional values, beneficial effects, and food applications of broccoli (Brassica oleracea var. italica Plenck). Trends in Food Science & Technology, 119, 288-308. https://doi.org/10.1016/j.tifs.2021.12.015

Mushtaq, S., Tak, H., Sheikh, J. H., Malik, I. M., & -un-Nisa, U. (2024). Plant parasitic nematode management using antagonistic plants as a potential substitute to hazardous chemical control – a review. International Journal of Pest Management, 72(3), 292-302. https://doi.org/10.1080/09670874.2024.2399069

Nagachandrabose, S. (2018). Liquid bioformulations for the management of root-knot nematode, Meloidogyne hapla that infects carrot. Crop Protection, 114, 155-161. https://doi.org/10.1016/j.cropro.2018.08.022

Nguyen, V. T., Stewart, J., Lopez, M., Ioannou, I., & Allais, F. (2020). Glucosinolates: Natural occurrence, biosynthesis, accessibility, isolation, structures, and biological activities. Molecules, 25(19), Artículo 4537. https://doi.org/10.3390/molecules25194537

Organización de las Naciones Unidas para la Alimentación y la Agricultura. (2019). El estado mundial de la agricultura y la alimentación 2019: progresos en la lucha contra la pérdida y el desperdicio de alimentos. https://openknowledge.fao.org/server/api/core/bitstreams/2120f787-5a49-41f5-a9fb-f4ceaac98b2c/content

Paul, N. K., Johnston, T. D., & Eagles, C. F. (1986). Inheritance of S-methyl-L-cysteine sulphoxide and thiocyanate contents in forage rape (Brassica napus L.). Theoretical and Applied Genetics, 72, 706-709. https://doi.org/10.1007/BF00289013

Qinghang, W., Zhang, C., Zhang, J., Xin, X., Li, T., He, C., Zhao, S., & Liu, D. (2023). Variation in glucosinolates and the formation of functional degradation products in two Brassica species during spontaneous fermentation. Current Research in Food Science, 6, Artículo 100493. https://doi.org/10.1016/j.crfs.2023.100493

Salas-Millán, J.-Á., Aznar, A., Conesa, E., Conesa-Bueno, A., & Aguayo, E. (2022). Functional food obtained from fermentation of broccoli by-products (stalk): Metagenomics profile and glucosinolate and phenolic compounds characterization by LC-ESI-QqQ-MS/MS. LWT, 169, Artículo 113915. https://doi.org/10.1016/j.lwt.2022.113915

Sikder, M. M., & Vestergård, M. (2020). Impacts of root metabolites on soil nematodes. Frontiers in Plant Science, 10, Artículo 1792. https://doi.org/10.3389/fpls.2019.01792

Szutowska, J., Gwiazdowska, D., Rybicka, I., Pawlak-Lemańska, K., Biegańska-Marecik, R., & Gliszczyńska-Świgło, A. (2021). Controlled fermentation of curly kale juice with the use of autochthonous starter cultures. Food Research International, 149, Artículo 110674. https://doi.org/10.1016/j.foodres.2021.110674

Tapia-Vázquez, I., Montoya-Martínez, A. C., De los Santos-Villalobos, S., Ek-Ramos, M. J., Montesinos-Matías, R., & Martínez-Anaya, C. (2022). Root-knot nematodes (Meloidogyne spp.) a threat to agriculture in Mexico: biology, current control strategies, and perspectives. World Journal of Microbiology and Biotechnology, 38(2), Artículo 26. https://doi.org/10.1007/s11274-021-03211-2

Terán, J. C. (2023). Caracterización de las principales zonas hortícolas del área litoral centro de la provincia de Santa Fe y del área de influencia de la Agencia de Extensión Rural del INTA Monte Vera (Vol. 11). Instituto Nacional de Tecnología Agropecuaria.

Westphal, A., Riedl, K. M., Cooperstone, J. L., Kamat, S., Balasubramaniam, V. M., Schwartz, S. J., & Böhm, V. (2017). High-pressure processing of broccoli sprouts: Influence on bioactivation of glucosinolates to isothiocyanates. Journal of Agricultural and Food Chemistry, 65(39), 8578-8585. https://doi.org/10.1021/acs.jafc.7b01380

Xu, X., Bi, S., Lao, F., Chen, F., Liao, X., & Wu, J. (2021). Induced changes in bioactive compounds of broccoli juices after fermented by animal- and plant-derived Pediococcus pentosaceus. Food Chemistry, 357, Artículo 129767. https://doi.org/10.1016/j.foodchem.2021.129767

Zdziobek, P., Jodłowski, G. S., & Strzelec, E. A. (2023). Biopreservation and bioactivation Lactiplantibacillus juice from waste broccoli with plantarum. Molecules, 28(12), Artículo 4594. https://doi.org/10.3390/molecules28124594