Chlorophyll pigments and winter common wheat productivity under different water regimes

Приведены результаты исследования трехгодичного мелкоделяночночного опыта с мятой перечной по действию фолиарных обработок водных растворов в двух концентрациях (0,01 и 0,05%) лигносульфоната и лигногумата на пигменты в листьях (хлорофиллы a, b и каротиноиды). Для каждого из гуминовых биостимуляторов выявлена концентрация, повышающая содержание пигментов: для лигногумата – 0,01%, для лигносульфоната – 0,05%. Содержание суммы хлорофиллов a и b при концентрации лигносульфоната 0,05% с внесением NPK и микроэлементов в почвогрунт было выше на 11,0 мг/100 г в 2022 г. и на 12,9 мг/100 г в 2024 г., чем у лигногумата той же концентрации на том же минеральном питании. При внесением NPK в почвогрунт без микроэлементов концентрация лигносульфоната 0,05% в сравнении с той же концентрацией лигногумата в тех же условиях была меньше на 65,7 мг/100 г в 2022 г. и на 35,7 мг/100 г в 2024 г. Самое высокое значение содержания каротиноидов в листьях было в варианте без фолиарной обработки при полном минеральном питании с микроэлементами. Оно отличалось от контроля на 86,1% в 2022 г., на 5,4 в 2023 г. и на 10,3% в 2024 г. Фолиарные обработки гуминовыми препаратами оказывают положительное действие на антиоксидантную систему растений (влияют на содержание каротиноидов и хлорофиллов в листьях мяты перечной). The results of a three-year small-plot experiment with peppermint on the effect of foliar treatments of aqueous solutions in two concentrations (0.01% and 0.05%) of lignosulfonate and lignohumate on pigments in leaves (chlorophylls a, b and carotenoids) were obtained. The concentration for each of the humic biostimulants was identified that increased the content of pigments. It is 0.01% for lignohumate and 0.05% for lignosulfonate. The content of the sum of chlorophylls a and b for a lignosulfonate concentration of 0.05% with the introduction of NPK and microelements into the soil was higher by 11.0 mg / 100 g in 2022 and by 12.9 mg / 100 g in 2024 than that of lignohumate of the same concentration on the same mineral nutrition, and when applying NPK without microelements, the concentration of lignosulfonate of 0.05% compared to the same concentration of lignohumate under the same conditions was less by 65.7 mg/ 100 g in 2022 and by 35.7 mg/ 100 g in 2024. The variant without foliar treatment on complete mineral nutrition with microelements had one of the highest values for the content of carotenoids. It differed from the control by 86.1% in 2022, by 5.4% in 2023 and by 10.3% in 2024. The foliar applications of humic substances have the positive impact on the antioxidant system of plants that is the content of carotenoids and chlorophylls in peppermint leaves. 

pdf/otsenka-soderzhaniia-fotopigmentov-v-listiakh-miaty-41fi51g1mewt.pdf

Оценка содержания фотопигментов в листьях мяты перечной ПОСЛЕ фолиарной обработки РАСТЕНИЙ лигногуматом и лигносульфонатом

Prevention of nutritional diseases with the help of functional foods remains relevant. Therefore, the development of food technology using raw materials that contribute to the formation of functional properties is relevant and has scientific and practical significance. The object of the research was every day product, i.e. bread made from premium wheat flour. In order to form functional properties non-traditional plant raw materials were used to enrich bread – dandelion root, characterized by a high content of prebiotic substance – inulin. The purpose of the research was to substantiate the creation of bakery products for a wide range of consumers, enriched with wild plant materials with functional properties. Organoleptic evaluation was carried out in accordance with GOST R 53161-2008; dietary fiber content according to GOST R 54014-2010; vitamins according to the General Pharmacopoeia. 1.2.3.0017.15. As a result of laboratory baking, experimental samples of bread were obtained from premium wheat flour containing dandelion root powder in the recipe in amounts of 5, 10 and 15%. An organoleptic assessment of the quality of the prototypes made it possible to justify the choice of a bread recipe made from wheat flour with the addition of dandelion root powder in an amount of 5%. A larger amount contributed to the appearance of a bitter taste, a specific herbal odor and the formation of uneven porosity of bread and dense crumb. Adding dandelion root powder to the recipe for bread made from wheat flour helps to increase the content of dietary fiber in the finished product by an average of 1.5 times for every 5% of added powder, as well as increasing the content of vitamins B1, B2 and B5. The developed type of bread can be produced at any bakery, as well as public catering enterprise, which will help expand the range of functional food products.

Use of dandelion root in functional bread technology

The article considers research on the supervision of soybean crops, conducted in 2021 on the fields of the Institute of Seed Production and Agrotechnologies (a branch of the Federal State Budget Scientific Institution “Federal Scientific Agroengineering Center VIM”). The purpose of the research is to analyze and collect data on the photosynthetic state (PSS) of soybean plants (using the chlorophyll content as an example) and their impact on yield and quality indicators. The object of research is the early ripe varieties Kasatka, Mageva, Georgiy and Svetlaya. The study used a DJI Phantom 4 pro quadcopter, ground-based scanning - an N-tester express diagnostic device. Monitoring was carried out in three stages: 1st stage - phase R5 (beginning of seed formation); 2nd stage - phase R6 (seed filling); 3rd stage - phase R7 (beginning of ripeness). It has been established that with the use of UAV aerial photography, a reproducible picture of the spatial distribution of the ClGreen chlorophyll index is achieved, which is highly consistent with the results of ground-based scanning. It was revealed that varieties Kasatka, Mageva and Georgiya gradually reduce the chlorophyll content, starting from the R6 phase (with an average chlorophyll content of 511-588 units of the device) to the R7 phase, the chlorophyll content decreases by 44.8-56.1% (comprising 258 - 282 units of the device). A close positive relationship (r=+0.893) with the state of chlorophyll in the R6 phase with yield was established, an average (r=+0.597) - with oil content; significant negative relationship (r=-0.728) with protein content. Thus, when monitoring the UAV and the obtained ground information on the content of chlorophyll in the soybean seed filling phase (R6), it is possible to obtain predictable data on the yield and quality indicators of the future crop in advance.

https://www.bio-conferences.org/articles/bioconf/pdf/2023/16/bioconf_cibta2023_01090.pdf

Remote monitoring of chlorophyll content in soybean crops in the conditions of the Ryazan region

Abstract. The yeast Saccharomyces cerevisiae is widely used in many fermentative processes of food production. At the same time, the spent yeast biomass obtained after production processes generates significant amounts of waste. Thus, in the brewing industry residual brewer's yeast is the second largest volume of waste, which is about 3% of the volume of brewed beer. Utilization of these wastes is rather complicated and requires additional costs from the enterprises. Under these conditions, the directions of additional utilization of spent yeast mass are of high interest. One of such directions can be the use of plasmolysis of spent yeast and its further use for encapsulation of biologically active substances. Among biologically active compounds, plant polyphenols – substances with pronounced antioxidant properties – occupy an important place. Scientific novelty. This study examines dihydroquercetin, rutin and curcumin in their original and nanostructured forms. For these compounds an extensive list of pharmacological properties such as anti-inflammatory, antioxidant, capillaroprotective and others has been established. At the same time, these compounds are characterized by a low level of bioavailability. The purpose of the study was to investigate the possibility of using spent, plasmolysed cells of brewer's yeast Saccharomyces to encapsulate plant polyphenols: dihydroquercetin, rutin and curcumin, and to evaluate the effect of such an approach on the bioavailability of biologically active substances in an in vitro digestion model. Results. As a result of these studies, it was found that plasmolysed yeast cells are able to act as a “delivery system” of plant antioxidants. Using the proposed approaches, it is possible to achieve an encapsulation efficiency of approximately 57–64 %, provided that the polyphenols are ultrasonically nanostructured beforehand. Analysis of the potential bioavailability of encapsulated forms of plant antioxidants in an in vitro gastric digestion model showed that the technology of encapsulation into yeast cells allowed to ensure the preservation of plant antioxidants about 80 %. In comparison with the initial forms of biologically active substances, encapsulation allowed to provide an increase in bioavailability by about 30–40 %.

Use of plasmolysed yeast to encapsulate and enhance the bioavailability of plant antioxidants

Relevance.Bread products are socially important foodstuffs, physically and economically accessible for the majority of population groups in the Russian Federation and many other countries. One of the directions could be the enrichment of bakery products with natural antioxidants of plant origin. Polyphenolic substances, including flavonoids, have priority among plant antioxidants. Today several approaches to enrichment of bakery products with polyphenols and flavonoids are known, each of them characterised by their own advantages and disadvantages. The basis of this study was to evaluate the possibility of using different bakery enrichment approaches to obtain products with given antioxidant properties.Methods. Six samples of bakery products, five of which were enriched with food ingredients— sources of antioxidants— were identified as objects of research. The total content of polyphenols and flavonoids was determined in all the examined samples using spectrophotometric method as well as the antioxidant activity using DPPH-method.Results. Studies have shown that the use of crushed green tea leaves, cedar flour, whole-milled flour from germinated wheat grain as enriching agents allows a significant increase in the total content of polyphenols in the finished samples of baked products, by 46–75% in relation to the control. All the samples of enriched products could be classified as functional foods, as the satisfaction of the daily requirement for flavonoids was more than 15% of the recommended level. At the same time, the use of individual enriching substances such as taxifolin allows to significantly increase the antioxidant activity of baked products (more than by4 times) and with a high probability to steadily regulate it. In general, in all investigated samples of enriched bakery products increase ofthe antioxidant activity by more than 2 times in relation to the controlwas registered. The results confirmed the possibility and feasibility of using the proposed approaches of bakery products enrichment to obtain products with antioxidant properties. 

Study of the antioxidant properties of enriched bakery products

The development of a new food systems generation with the declared functional properties and efficiency is impossible without a scientifically based food system development and test at the preclinical assessment stage. Thus, there is a need in searching simple and inexpensive technological solutions developed to modify biologically active substances in order to deliver it to human body systems efficiently. The research aims at studying the possibility of Saccharomyces cerevisiae yeast cells use to encapsulate the plant antioxidant curcumin and this approach impact on bioavailability and antioxidant properties preservation in an in vitro digestion model. The study used commercially available Saccharomyces cerevisiae yeast; curcumin from Nanjing Duly Biotech Co., Ltd. (China). The researchers encapsulated curcumin in nanostructured form. The nanostructuring process using an immersion-type ultrasonic device enabled changing the dispersed curcumin particles composition and morphology. The encapsulation technology of curcumin in yeast cells included mechanical mixing of components in a ratio of 3:1 (yeast – curcumin) at a temperature of 28 °C for 24 hours. A man monitored the process after 12 and 24 hours; determined the potential bioavailability and bioactivity of curcumin in its initial form and its encapsulated complex using an in vitro digestion model. As a research result, yeast cells are able to act as a “delivery system” of curcumin in the circumstances of its pre-nanostructuring. Potential bioavailability and bioactivity analysis of the plant antioxidant in the in vitro digestion model demonstrated that the encapsulation technology in yeast cells enabled an increase in the bioavailability index of curcumin by 1.34 times, and the bioactivity index by 1.225 times compared to its non-encapsulated form. To obtain a higher level of bioavailability and bioactivity, a man has to develop technologies to increase the curcumin encapsulation efficiency in yeast cells forming the basis of future research. 

Bioavailability of Curcumin Encapsulated in Yeast Cells Saccharomyces Cerevisiae

Controlled coacervation of antioxidants as a way to produce functional food ingredients with increased bioavailability

Relevance. The development of fermented herbal beverages will make it possible not only to process grain crops as efficiently as possible, but also to meet the needs of people with intolerance to milk components, as well as those who adhere to a vegetarian diet. As one of the directions, it is possible to offer production of fermented vegetable drinks with predetermined properties by enriching them with antioxidants of polyphenolic nature. These technologies will minimise the risks of non-communicable diseases in the Russian Federation and stabilise public health in the long term.Methods. Six samples of fermented herbal beverages were identified as objects of study, two of which were obtained by fermentation of wheat and barley grains using "Bifivit" starter, powdered flavonoid taxifolin was added to other two samples at the fermentation stage, while the last two used the hydroxypropyl-betacyclodextrin encapsulated form of taxifolin. Total flavonoid content using spectrophotometric method, antioxidant activity(AOA) using DPPH-method as well as bioavailability index and digestibility criterion were determined in all tested samples.Results. All the samples of fermented herbal beverages with taxifolin are characterized by sufficiently high flavonoid content. The samples containing encapsulated forms of the flavonoid have, on average, 7 to 8% lower values than the samples of herbal drinks containing the native form of the flavonoid. At the same time, the bioavailability index for the samples containing encapsulated forms of flavonoid was on average 40 to 42% higher, indicating the effectiveness of the encapsulation process. The highest values of antioxidant activity were characteristic of the plant drinks enriched with the initial form of taxifolin, which is probably due to the creation of a protective shell and a decrease in the AOA values by 10–12% on average in samples with encapsulated form. The process of fermentation of vegetable raw materials leads to an increase in their digestibility, as evidenced by the growth of the infusoria Tetrahymena pyriformis. Introduction of taxifolin into the formulation of drinks both in its original and encapsulated form increases the growth of protozoa by 187±4–315±3%. 

Assessment of the bioavailability of flavonoids in herbal beverages with antioxidant properties

Prolonged inundation of soybean plants leads to their death because of root hypoxia. Therefore, the search for markers of resistance to this factor will provide the opportunity to develop the varieties able to resist this stress. The research was aimed at the study of response of 3 varieties bred by Federal Research Center All-Russian Scientific Research Institute of Soybean to prolonged flooding according to the indicator of chlorophyll a and b content in soybean leaves. The study was carried out in 2019-2021 in laboratory experiments when growing plants on hydroponic installations with 24-day soil flooding (control - soil with optimal moisture content). In soybean varieties Evgeniya and Kukhanna, registered as resistant to overwatering soil, the response by content of chlorophyll forms in leaves under 24-day flooding of the soil surface with 1-2 cm layer of water differed. It was found that increase of chlorophyll a in leaves of Evgeniya variety under flooding was connected with providing the ability of this variety plants to resist the stressful flooding factor. The presence of chlorophyll b in the leaves of this variety before the ripeness phase indicates that it can serve as an indicator of plant resistance to root hypoxia to a greater extent, since the plants continued to grow and develop. In the Kukhanna variety, the content of both forms of chlorophyll at optimum soil moisture of the control variety was higher or at the same level as in the variant with flooding, that cannot serve as the criterion of resistance of this variety to root hypoxia. In the Kitrossa variety, the resistance of which to overwatering has not been noted by the breeders yet there were revealed wavy fluctuations in chlorophyll a/b ratio during the first 10 days of flooding. The fluctuations were caused by changes in the content of chlorophyll b, the concentration of which increased first and then decreased. This fluctuation is most clearly seen in the graph of the change in the ratio between chlorophyll a and b, that may serve as a marker for determination of resistance of soybean varieties to prolonged soil flooding.

https://www.agronauka-sv.ru/jour/article/download/1171/613

The role of chlorophyll in determining the resistance of soybean plants to prolonged soil flooding

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