Fortification and bioaccessibility of saffron apocarotenoids in potato tubers.

[EN] Carotenoids are C40 isoprenoids with well-established roles in photosynthesis, pollination, photoprotection, and hormone biosynthesis. The enzymatic or ROS-induced cleavage of carotenoids generates a group of compounds named apocarotenoids, with an increasing interest by virtue of their metabol...

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Authors: Gómez Gómez, Lourdes, Morote, Lucía, Frusciante, Sarah, Diretto, Gianfranco, Niza, Enrique, López-Jiménez, Alberto José, Mondejar, María, Rubio-Moraga, Ángela, Ardangoña, Javier, Martin-Belmonte, Alejandro, Luján, Rafael, Ahrazem, Oussama, Rambla Nebot, Jose Luis, Presa Castro, Silvia, GRANELL RICHART, ANTONIO|||0000-0003-4266-9581
Format: article
Publication Date:2022
Country:España
Institution:Universitat Politècnica de València (UPV)
Repository:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Language:English
OAI Identifier:oai:riunet.upv.es:10251/193127
Online Access:https://riunet.upv.es/handle/10251/193127
Access Level:Open access
Keyword:Saffron
Potato
Crocins
Picrocrocin
Carotenoid cleavage dioxygenase
Bioaccessibility
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network_acronym_str ES
network_name_str España
repository_id_str
dc.title.none.fl_str_mv Fortification and bioaccessibility of saffron apocarotenoids in potato tubers.
title Fortification and bioaccessibility of saffron apocarotenoids in potato tubers.
spellingShingle Fortification and bioaccessibility of saffron apocarotenoids in potato tubers.
Gómez Gómez, Lourdes
Saffron
Potato
Crocins
Picrocrocin
Carotenoid cleavage dioxygenase
Bioaccessibility
title_short Fortification and bioaccessibility of saffron apocarotenoids in potato tubers.
title_full Fortification and bioaccessibility of saffron apocarotenoids in potato tubers.
title_fullStr Fortification and bioaccessibility of saffron apocarotenoids in potato tubers.
title_full_unstemmed Fortification and bioaccessibility of saffron apocarotenoids in potato tubers.
title_sort Fortification and bioaccessibility of saffron apocarotenoids in potato tubers.
dc.creator.none.fl_str_mv Gómez Gómez, Lourdes
Morote, Lucía
Frusciante, Sarah
Diretto, Gianfranco
Niza, Enrique
López-Jiménez, Alberto José
Mondejar, María
Rubio-Moraga, Ángela
Ardangoña, Javier
Martin-Belmonte, Alejandro
Luján, Rafael
Ahrazem, Oussama
Rambla Nebot, Jose Luis
Presa Castro, Silvia
GRANELL RICHART, ANTONIO|||0000-0003-4266-9581
author Gómez Gómez, Lourdes
author_facet Gómez Gómez, Lourdes
Morote, Lucía
Frusciante, Sarah
Diretto, Gianfranco
Niza, Enrique
López-Jiménez, Alberto José
Mondejar, María
Rubio-Moraga, Ángela
Ardangoña, Javier
Martin-Belmonte, Alejandro
Luján, Rafael
Ahrazem, Oussama
Rambla Nebot, Jose Luis
Presa Castro, Silvia
GRANELL RICHART, ANTONIO|||0000-0003-4266-9581
author_role author
author2 Morote, Lucía
Frusciante, Sarah
Diretto, Gianfranco
Niza, Enrique
López-Jiménez, Alberto José
Mondejar, María
Rubio-Moraga, Ángela
Ardangoña, Javier
Martin-Belmonte, Alejandro
Luján, Rafael
Ahrazem, Oussama
Rambla Nebot, Jose Luis
Presa Castro, Silvia
GRANELL RICHART, ANTONIO|||0000-0003-4266-9581
author2_role author
author
author
author
author
author
author
author
author
author
author
author
author
author
dc.contributor.none.fl_str_mv Instituto Universitario Mixto de Biología Molecular y Celular de Plantas
Ministerio de Universidades
European Regional Development Fund
Ministerio de Ciencia e Innovación
Ministerio de Economía y Competitividad
Junta de Comunidades de Castilla-La Mancha
Ministerio de Educación y Ciencia e Innovación
Repositorio Institucional de la Universitat Politècnica de València Riunet
dc.subject.none.fl_str_mv Saffron
Potato
Crocins
Picrocrocin
Carotenoid cleavage dioxygenase
Bioaccessibility
topic Saffron
Potato
Crocins
Picrocrocin
Carotenoid cleavage dioxygenase
Bioaccessibility
description [EN] Carotenoids are C40 isoprenoids with well-established roles in photosynthesis, pollination, photoprotection, and hormone biosynthesis. The enzymatic or ROS-induced cleavage of carotenoids generates a group of compounds named apocarotenoids, with an increasing interest by virtue of their metabolic, physiological, and ecological activities. Both classes are used industrially in a variety of fields as colorants, supplements, and bio-actives. Crocins and picrocrocin, two saffron apocarotenoids, are examples of high-value pigments utilized in the food, feed, and pharmaceutical industries. In this study, a unique construct was achieved, namely O6, which contains CsCCD2L, UGT74AD1, and UGT709G1 genes responsible for the biosynthesis of saffron apocarotenoids driven by a patatin promoter for the generation of potato tubers producing crocins and picrocrocin. Different tuber potatoes accumulated crocins and picrocrocin ranging from 19.41-360 to 105-800 mu g/g DW, respectively, with crocetin, crocin 1 [(crocetin-(beta-D-glucosyl)-ester)] and crocin 2 [(crocetin)-(beta-D-glucosyl)-(beta-D-glucosyl)-ester)] being the main compounds detected. The pattern of carotenoids and apocarotenoids were distinct between wild type and transgenic tubers and were related to changes in the expression of the pathway genes, especially from PSY2, CCD1, and CCD4. In addition, the engineered tubers showed higher antioxidant capacity, up to almost 4-fold more than the wild type, which is a promising sign for the potential health advantages of these lines. In order to better investigate these aspects, different cooking methods were applied, and each process displayed a significant impact on the retention of apocarotenoids. More in detail, the in vitro bioaccessibility of these metabolites was found to be higher in boiled potatoes (97.23%) compared to raw, baked, and fried ones (80.97, 78.96, and 76.18%, respectively). Overall, this work shows that potatoes can be engineered to accumulate saffron apocarotenoids that, when consumed, can potentially offer better health benefits. Moreover, the high bioaccessibility of these compounds revealed that potato is an excellent way to deliver crocins and picrocrocin, while also helping to improve its nutritional value.
publishDate 2022
dc.date.none.fl_str_mv 2022
2022-11-30
dc.type.none.fl_str_mv journal article
http://purl.org/coar/resource_type/c_6501
VoR
http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.openaire.fl_str_mv info:eu-repo/semantics/article
format article
dc.identifier.none.fl_str_mv https://riunet.upv.es/handle/10251/193127
url https://riunet.upv.es/handle/10251/193127
dc.language.none.fl_str_mv Inglés
eng
language_invalid_str_mv Inglés
language eng
dc.relation.none.fl_str_mv Junta de Comunidades de Castilla-La Mancha https://doi.org/10.13039/501100011698 SBPLY%2F17%2F180501%2F000234
Junta de Comunidades de Castilla-La Mancha https://doi.org/10.13039/501100011698 SBPLY%2F21%2F180501%2F000012
Junta de Comunidades de Castilla-La Mancha https://doi.org/10.13039/501100011698 SBPLY%2F17%2F180501%2F000229
Junta de Comunidades de Castilla-La Mancha https://doi.org/10.13039/501100011698 SBPLY%2F21%2F180501%2F000064
Ministerio de Ciencia e Innovación http://dx.doi.org/10.13039/501100004837 PIB2020-114761RB-I00
Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 BIO2016-77000-R
Ministerio de Ciencia e Innovación http://dx.doi.org/10.13039/501100004837 IJC2020-045612-I
dc.rights.none.fl_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
dc.rights.openaire.fl_str_mv info:eu-repo/semantics/openAccess
rights_invalid_str_mv open access
http://purl.org/coar/access_right/c_abf2
Reconocimiento (by)
http://creativecommons.org/licenses/by/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Frontiers Media S.A.
publisher.none.fl_str_mv Frontiers Media S.A.
dc.source.none.fl_str_mv reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
instname:Universitat Politècnica de València (UPV)
instname_str Universitat Politècnica de València (UPV)
reponame_str RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
collection RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
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spelling Fortification and bioaccessibility of saffron apocarotenoids in potato tubers.Gómez Gómez, LourdesMorote, LucíaFrusciante, SarahDiretto, GianfrancoNiza, EnriqueLópez-Jiménez, Alberto JoséMondejar, MaríaRubio-Moraga, ÁngelaArdangoña, JavierMartin-Belmonte, AlejandroLuján, RafaelAhrazem, OussamaRambla Nebot, Jose LuisPresa Castro, SilviaGRANELL RICHART, ANTONIO|||0000-0003-4266-9581SaffronPotatoCrocinsPicrocrocinCarotenoid cleavage dioxygenaseBioaccessibility[EN] Carotenoids are C40 isoprenoids with well-established roles in photosynthesis, pollination, photoprotection, and hormone biosynthesis. The enzymatic or ROS-induced cleavage of carotenoids generates a group of compounds named apocarotenoids, with an increasing interest by virtue of their metabolic, physiological, and ecological activities. Both classes are used industrially in a variety of fields as colorants, supplements, and bio-actives. Crocins and picrocrocin, two saffron apocarotenoids, are examples of high-value pigments utilized in the food, feed, and pharmaceutical industries. In this study, a unique construct was achieved, namely O6, which contains CsCCD2L, UGT74AD1, and UGT709G1 genes responsible for the biosynthesis of saffron apocarotenoids driven by a patatin promoter for the generation of potato tubers producing crocins and picrocrocin. Different tuber potatoes accumulated crocins and picrocrocin ranging from 19.41-360 to 105-800 mu g/g DW, respectively, with crocetin, crocin 1 [(crocetin-(beta-D-glucosyl)-ester)] and crocin 2 [(crocetin)-(beta-D-glucosyl)-(beta-D-glucosyl)-ester)] being the main compounds detected. The pattern of carotenoids and apocarotenoids were distinct between wild type and transgenic tubers and were related to changes in the expression of the pathway genes, especially from PSY2, CCD1, and CCD4. In addition, the engineered tubers showed higher antioxidant capacity, up to almost 4-fold more than the wild type, which is a promising sign for the potential health advantages of these lines. In order to better investigate these aspects, different cooking methods were applied, and each process displayed a significant impact on the retention of apocarotenoids. More in detail, the in vitro bioaccessibility of these metabolites was found to be higher in boiled potatoes (97.23%) compared to raw, baked, and fried ones (80.97, 78.96, and 76.18%, respectively). Overall, this work shows that potatoes can be engineered to accumulate saffron apocarotenoids that, when consumed, can potentially offer better health benefits. Moreover, the high bioaccessibility of these compounds revealed that potato is an excellent way to deliver crocins and picrocrocin, while also helping to improve its nutritional value.This work was supported by grants BIO2016-77000-R and PIB2020-114761RB-I00 from Ministerio de Ciencia e Innovacion (MCIN), SBPLY/17/180501/000234 and SBPLY/21/180501/000012 from the Junta de Comunidades de Castilla-La Mancha (co-financed European Union FEDER funds) to LG and OA, and SBPLY/17/180501/000229 and SBPLY/21/180501/000064 from the Junta de Comunidades de Castilla-La Mancha (co-financed European Union FEDER funds) to RL and Margarita Salas fellowship from Ministerio de Universidades and Universidad de Castilla-La Mancha to AM-B. JR was supported by the Spanish Ministry of Science and Innovation through a "Juan de la Cierva-Incorporacion" grant (IJC2020-045612-I).Frontiers Media S.A.Instituto Universitario Mixto de Biología Molecular y Celular de PlantasMinisterio de UniversidadesEuropean Regional Development FundMinisterio de Ciencia e InnovaciónMinisterio de Economía y CompetitividadJunta de Comunidades de Castilla-La ManchaMinisterio de Educación y Ciencia e InnovaciónRepositorio Institucional de la Universitat Politècnica de València Riunet20222022-11-30journal articlehttp://purl.org/coar/resource_type/c_6501VoRhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleapplication/pdfhttps://riunet.upv.es/handle/10251/193127reponame:RiuNet. Repositorio Institucional de la Universitat Politécnica de Valénciainstname:Universitat Politècnica de València (UPV)InglésengJunta de Comunidades de Castilla-La Mancha https://doi.org/10.13039/501100011698 SBPLY%2F17%2F180501%2F000234Junta de Comunidades de Castilla-La Mancha https://doi.org/10.13039/501100011698 SBPLY%2F21%2F180501%2F000012Junta de Comunidades de Castilla-La Mancha https://doi.org/10.13039/501100011698 SBPLY%2F17%2F180501%2F000229Junta de Comunidades de Castilla-La Mancha https://doi.org/10.13039/501100011698 SBPLY%2F21%2F180501%2F000064Ministerio de Ciencia e Innovación http://dx.doi.org/10.13039/501100004837 PIB2020-114761RB-I00Ministerio de Economía y Competitividad http://dx.doi.org/10.13039/501100003329 BIO2016-77000-RMinisterio de Ciencia e Innovación http://dx.doi.org/10.13039/501100004837 IJC2020-045612-Iopen accesshttp://purl.org/coar/access_right/c_abf2Reconocimiento (by)http://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessoai:riunet.upv.es:10251/1931272026-06-13T07:49:27Z
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