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...
- 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/
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oai:bibliotecadigital.udea.edu.co:10495/31093 |
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UDEA2 |
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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 |
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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 |
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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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 |