Metabolomic profile of cacao cell suspensions growing in blue light/dark conditions with potential in food biotechnology

ABSTRACT : Theobroma cacao is a rich source of favonoid compounds, which are potent antioxidants. Flavonoids are well-known for their health benefts against cardiovascular diseases, cancer, and improvement of blood pressure. For this reason, cacao mass production has drawn the attention from the fun...

Full description

Autores:
Gallego Rúa, Adriana María
Rojas Hoyos, Luisa Fernanda
Rodríguez Cabal, Hector Alejandro
Mora Velásquez, Conrado Iván
Garcés Atehortúa, Lucía
Urrea Trujillo, Aura Inés
Guiltinan, Mark J.
Maximova, Siela N.
Gaquerel, Emmanuel
Zuluaga, Martha
Pabón Mora, Natalia
Tipo de recurso:
Article of investigation
Fecha de publicación:
2019
Institución:
Universidad de Antioquia
Repositorio:
Repositorio UdeA
Idioma:
eng
OAI Identifier:
oai:bibliotecadigital.udea.edu.co:10495/31093
Acceso en línea:
https://hdl.handle.net/10495/31093
Palabra clave:
Metabolómica
Metabolomics
Flavonoides
Flavonoids
Cacao
Theobroma cacao
http://aims.fao.org/aos/agrovoc/c_7713
Rights
openAccess
License
http://creativecommons.org/licenses/by-nc-nd/2.5/co/
id UDEA2_147c56c45c16adcbf16993cf73b9ca37
oai_identifier_str oai:bibliotecadigital.udea.edu.co:10495/31093
network_acronym_str UDEA2
network_name_str Repositorio UdeA
repository_id_str
dc.title.spa.fl_str_mv Metabolomic profile of cacao cell suspensions growing in blue light/dark conditions with potential in food biotechnology
title Metabolomic profile of cacao cell suspensions growing in blue light/dark conditions with potential in food biotechnology
spellingShingle Metabolomic profile of cacao cell suspensions growing in blue light/dark conditions with potential in food biotechnology
Metabolómica
Metabolomics
Flavonoides
Flavonoids
Cacao
Theobroma cacao
http://aims.fao.org/aos/agrovoc/c_7713
title_short Metabolomic profile of cacao cell suspensions growing in blue light/dark conditions with potential in food biotechnology
title_full Metabolomic profile of cacao cell suspensions growing in blue light/dark conditions with potential in food biotechnology
title_fullStr Metabolomic profile of cacao cell suspensions growing in blue light/dark conditions with potential in food biotechnology
title_full_unstemmed Metabolomic profile of cacao cell suspensions growing in blue light/dark conditions with potential in food biotechnology
title_sort Metabolomic profile of cacao cell suspensions growing in blue light/dark conditions with potential in food biotechnology
dc.creator.fl_str_mv Gallego Rúa, Adriana María
Rojas Hoyos, Luisa Fernanda
Rodríguez Cabal, Hector Alejandro
Mora Velásquez, Conrado Iván
Garcés Atehortúa, Lucía
Urrea Trujillo, Aura Inés
Guiltinan, Mark J.
Maximova, Siela N.
Gaquerel, Emmanuel
Zuluaga, Martha
Pabón Mora, Natalia
dc.contributor.author.none.fl_str_mv Gallego Rúa, Adriana María
Rojas Hoyos, Luisa Fernanda
Rodríguez Cabal, Hector Alejandro
Mora Velásquez, Conrado Iván
Garcés Atehortúa, Lucía
Urrea Trujillo, Aura Inés
Guiltinan, Mark J.
Maximova, Siela N.
Gaquerel, Emmanuel
Zuluaga, Martha
Pabón Mora, Natalia
dc.subject.decs.none.fl_str_mv Metabolómica
Metabolomics
Flavonoides
Flavonoids
topic Metabolómica
Metabolomics
Flavonoides
Flavonoids
Cacao
Theobroma cacao
http://aims.fao.org/aos/agrovoc/c_7713
dc.subject.lemb.none.fl_str_mv Cacao
dc.subject.agrovoc.none.fl_str_mv Theobroma cacao
dc.subject.agrovocuri.none.fl_str_mv http://aims.fao.org/aos/agrovoc/c_7713
description ABSTRACT : Theobroma cacao is a rich source of favonoid compounds, which are potent antioxidants. Flavonoids are well-known for their health benefts against cardiovascular diseases, cancer, and improvement of blood pressure. For this reason, cacao mass production has drawn the attention from the functional foods industry. Furthermore, cacao cell suspensions can be used to evaluate complex biosynthetic pathways, such as favonoids due to the homogeneity of the cell population, the unlimited availability of raw material, the high cell growth and division rates, and the reproducibility of in vitro growth conditions. However, the metabolome of cacao could be afected by exposure to light; especially shorter wavelengths such as blue light trigger targeted favonoid synthesis. Here, we provide the frst report of the metabolomic profle of cacao cell suspensions grown under white-blue and dark conditions. For this, targeted metabolomics was conducted on favonoids, including bioactive compounds such as catechin, epicatechin and proanthocyanidins (PAs). Moreover, untargeted metabolomics was performed to evaluate the response of the endogenous metabolites exposed to darkness and light. For this, unsupervised and supervised multivariate methods were used. Additionally, a chemical annotation and classifcation was conducted for the top 50 features obtained from the PLS-DA, in order to identify metabolic pathways that are associated to the light treatments. An increase of glycosylated favonoids and PAs with higher degrees of polymerization from cells grown under light compared to dark, suggested that light conditions may trigger mechanisms associated with moderate stress. Additionally, lipids, favonoids, and phytosterols increased after light treatment. The potential of cacao cell suspensions in food biotechnology is discussed, considering that the characterization and quantifcation of the cacao favonoid composition are the frst steps to evaluate the putative contribution of chocolate to human health.
publishDate 2019
dc.date.issued.none.fl_str_mv 2019
dc.date.accessioned.none.fl_str_mv 2022-10-06T15:22:26Z
dc.date.available.none.fl_str_mv 2022-10-06T15:22:26Z
dc.type.spa.fl_str_mv info:eu-repo/semantics/article
dc.type.coarversion.fl_str_mv http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.hasversion.spa.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.coar.spa.fl_str_mv http://purl.org/coar/resource_type/c_2df8fbb1
dc.type.redcol.spa.fl_str_mv https://purl.org/redcol/resource_type/ART
dc.type.local.spa.fl_str_mv Artículo de investigación
format http://purl.org/coar/resource_type/c_2df8fbb1
status_str publishedVersion
dc.identifier.issn.none.fl_str_mv 0167-6857
dc.identifier.uri.none.fl_str_mv https://hdl.handle.net/10495/31093
dc.identifier.doi.none.fl_str_mv 10.1007/s11240-019-01679-3
dc.identifier.eissn.none.fl_str_mv 1573-5044
identifier_str_mv 0167-6857
10.1007/s11240-019-01679-3
1573-5044
url https://hdl.handle.net/10495/31093
dc.language.iso.spa.fl_str_mv eng
language eng
dc.relation.ispartofjournalabbrev.spa.fl_str_mv Plant cell, tissue organ cul.
dc.rights.spa.fl_str_mv info:eu-repo/semantics/openAccess
dc.rights.uri.*.fl_str_mv http://creativecommons.org/licenses/by-nc-nd/2.5/co/
dc.rights.accessrights.spa.fl_str_mv http://purl.org/coar/access_right/c_abf2
dc.rights.creativecommons.spa.fl_str_mv https://creativecommons.org/licenses/by-nc-nd/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/2.5/co/
http://purl.org/coar/access_right/c_abf2
https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.format.extent.spa.fl_str_mv 20
dc.format.mimetype.spa.fl_str_mv application/pdf
dc.publisher.spa.fl_str_mv Springer
dc.publisher.group.spa.fl_str_mv Biotecnología
Grupo de Biotransformación
dc.publisher.place.spa.fl_str_mv Dordrecht, Países Bajos
institution Universidad de Antioquia
bitstream.url.fl_str_mv https://bibliotecadigital.udea.edu.co/bitstream/10495/31093/1/GallegoAdriana_2019_MetabolomicProfileOfCacaoCellS.pdf
https://bibliotecadigital.udea.edu.co/bitstream/10495/31093/2/license_rdf
https://bibliotecadigital.udea.edu.co/bitstream/10495/31093/3/license.txt
bitstream.checksum.fl_str_mv 30f5c541a1a0060733943969233f40a7
b88b088d9957e670ce3b3fbe2eedbc13
8a4605be74aa9ea9d79846c1fba20a33
bitstream.checksumAlgorithm.fl_str_mv MD5
MD5
MD5
repository.name.fl_str_mv Repositorio Institucional Universidad de Antioquia
repository.mail.fl_str_mv andres.perez@udea.edu.co
_version_ 1812173302145220608
spelling Gallego Rúa, Adriana MaríaRojas Hoyos, Luisa FernandaRodríguez Cabal, Hector AlejandroMora Velásquez, Conrado IvánGarcés Atehortúa, LucíaUrrea Trujillo, Aura InésGuiltinan, Mark J.Maximova, Siela N.Gaquerel, EmmanuelZuluaga, MarthaPabón Mora, Natalia2022-10-06T15:22:26Z2022-10-06T15:22:26Z20190167-6857https://hdl.handle.net/10495/3109310.1007/s11240-019-01679-31573-5044ABSTRACT : Theobroma cacao is a rich source of favonoid compounds, which are potent antioxidants. Flavonoids are well-known for their health benefts against cardiovascular diseases, cancer, and improvement of blood pressure. For this reason, cacao mass production has drawn the attention from the functional foods industry. Furthermore, cacao cell suspensions can be used to evaluate complex biosynthetic pathways, such as favonoids due to the homogeneity of the cell population, the unlimited availability of raw material, the high cell growth and division rates, and the reproducibility of in vitro growth conditions. However, the metabolome of cacao could be afected by exposure to light; especially shorter wavelengths such as blue light trigger targeted favonoid synthesis. Here, we provide the frst report of the metabolomic profle of cacao cell suspensions grown under white-blue and dark conditions. For this, targeted metabolomics was conducted on favonoids, including bioactive compounds such as catechin, epicatechin and proanthocyanidins (PAs). Moreover, untargeted metabolomics was performed to evaluate the response of the endogenous metabolites exposed to darkness and light. For this, unsupervised and supervised multivariate methods were used. Additionally, a chemical annotation and classifcation was conducted for the top 50 features obtained from the PLS-DA, in order to identify metabolic pathways that are associated to the light treatments. An increase of glycosylated favonoids and PAs with higher degrees of polymerization from cells grown under light compared to dark, suggested that light conditions may trigger mechanisms associated with moderate stress. Additionally, lipids, favonoids, and phytosterols increased after light treatment. The potential of cacao cell suspensions in food biotechnology is discussed, considering that the characterization and quantifcation of the cacao favonoid composition are the frst steps to evaluate the putative contribution of chocolate to human health.COL0001084COL006699120application/pdfengSpringerBiotecnologíaGrupo de BiotransformaciónDordrecht, Países Bajosinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARTArtículo de investigaciónhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/2.5/co/http://purl.org/coar/access_right/c_abf2https://creativecommons.org/licenses/by-nc-nd/4.0/Metabolomic profile of cacao cell suspensions growing in blue light/dark conditions with potential in food biotechnologyMetabolómicaMetabolomicsFlavonoidesFlavonoidsCacaoTheobroma cacaohttp://aims.fao.org/aos/agrovoc/c_7713Plant cell, tissue organ cul.Plant Cell, Tissue and Organ Culture275294139ORIGINALGallegoAdriana_2019_MetabolomicProfileOfCacaoCellS.pdfGallegoAdriana_2019_MetabolomicProfileOfCacaoCellS.pdfArtículo de investigaciónapplication/pdf2959337https://bibliotecadigital.udea.edu.co/bitstream/10495/31093/1/GallegoAdriana_2019_MetabolomicProfileOfCacaoCellS.pdf30f5c541a1a0060733943969233f40a7MD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-8823https://bibliotecadigital.udea.edu.co/bitstream/10495/31093/2/license_rdfb88b088d9957e670ce3b3fbe2eedbc13MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://bibliotecadigital.udea.edu.co/bitstream/10495/31093/3/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5310495/31093oai:bibliotecadigital.udea.edu.co:10495/310932022-10-06 10:22:26.847Repositorio Institucional Universidad de Antioquiaandres.perez@udea.edu.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