Differentiation of the seed coat and composition of the mucilage of Lepidium perfoliatum L.: a desert annual with typical myxospermy.

Myxospermy is an important feature in seeds of many plant species grown in desert region. Fertilization can initiate differentiation of the seed coat epidermis into a specialized cell type with mucilage production. In the present study, comprehensive analyses were performed on the seed coat differentiation, mucilage production and composition, and seed germination in Lepidium perfoliatum (Brassicaceae), a desert annual with typical myxospermy in China. First, results indicated that mucilage was secreted uniformly at the outer tangential wall, resulting in compression of the cytoplasm to the bottom of the epidermal cells. Secondly, the inner tangential wall and two radial walls of the subepidermal cells were apparently thickened by production of a secondary cell wall material, which resulted in a 'typical' palisade appearance. Thirdly, immunohistochemical staining combined with the enzymatic digestion and infrared spectrum analysis of the mucilage indicated that, while one important component of the seed coat mucilage in L. perfoliatum was pectin, it also contained ß-1,3-d-glucan and xyloglucan. Finally, seed germination showed that seeds with mucilage displayed significantly higher germination percentage than that of demucilaged seeds in abundant or excess water conditions. These results suggest that the possible ecological role of mucilage in L. perfoliatum is in the adaptation to habitats with well-watered and water-logged conditions, rather than water stress.

[Recent researching progress of Lepidium meyenii (Maca)].

Maca as one of the star products in the international health care market in recent years, had a wide range of application value and promoted to all over the world. However, the basic research of Maca was not deep, lack of systematic and clear efficacy studies. Market products hype its aphrodisiac effect, which greatly impact more systematic in-depth research and exploration. Therefore, this paper briefly summarizes advance research in recent years including the status quo of the resources, growth cultivation, phytochemical, pharmacological effect and other aspects, which can provide reference for rational development and utilization of Maca.

DRE-binding transcription factor gene (LlaDREB1b) is regulated by various abiotic stresses in Lepidium latifolium L.

We have isolated and in silico characterized a cold-induced LlaDREB1b encoding a putative DRE-binding transcription factor from Lepidium latifolium. Its cDNA (JN214345) sequence (998 bp) consisted of a 642 bp ORF, 168 and 188 bp of 5' and 3' UTR regions, respectively, encoding a protein of 213 aa with deduced molecular mass 23.85 kDa and pI of 4.63. In silico and phylogenetic analysis further suggested that the protein showed features of a typical member of the AP2/EREBP family of DNA-binding proteins. Southern blot analysis indicated that multiple copies of the gene could be present in the genome. Its transcripts were abundant in leaves, petiole and stem, but scarce in roots and could strongly be induced by cold treatment (4 °C), weakly by drought and salt stress, and did not respond to ABA treatment. Thus, LlaDREB1b is a potential candidate for abiotic stress-tolerance engineering in crop plants upon its further functional validation.

Cloning and characterization of GPAT gene from Lepidium latifolium L.: a step towards translational research in agri-genomics for food and fuel.

Glycerol-3-phosphate acyltransferase (GPAT) catalyzes first and the rate limiting step in glycerolipid synthesis pathway, which in turn contribute to stabilization of plasma membrane structure and oil lipid synthesis in plant cells. Here, we report cloning and characterization of GPAT gene from Lepidium latifolium (LlaGPAT). The cDNA sequence (1,615 bp) of LlaGPAT gene consisted of 1,113 bp ORF encoding a protein of 370 aa residues, with deduced mass of 41.2 kDa and four acyltransferase (AT) motifs having role in catalysis and in glycerol-3-phosphate binding. Southern blot analysis suggested presence of a single copy of the gene in the genome. Tissue specific expression of the gene was seen more abundantly in aerial parts, compared to the roots. Quantitative real-time PCR indicated down-regulation of the gene by cold (4 °C), drought (PEG6000), salt (300 mM NaCl) and ABA (100 µM) treatments. Considering the vitality of the function of encoded enzyme, LlaGPAT can be considered a potential candidate gene for genetic engineering of oil yields and abiotic stress management in food as well as fuel crops.

Microsatellite loci in the Gypsophyte Lepidium subulatum (Brassicaceae), and transferability to other Lepidieae.

Polymorphic microsatellite markers were developed for the Ibero-North African, strict gypsophyte Lepidium subulatum to unravel the effects of habitat fragmentation in levels of genetic diversity, genetic structure and gene flow among its populations. Using 454 pyrosequencing 12 microsatellite loci including di- and tri-nucleotide repeats were characterized in L. subulatum. They amplified a total of 80 alleles (2-12 alleles per locus) in a sample of 35 individuals of L. subulatum, showing relatively high levels of genetic diversity, H(O) = 0.645, H(E) = 0.627. Cross-species transferability of all 12 loci was successful for the Iberian endemics Lepidium cardamines, Lepidium stylatum, and the widespread, Lepidium graminifolium and one species each of two related genera, Cardaria draba and Coronopus didymus. These microsatellite primers will be useful to investigate genetic diversity, population structure and to address conservation genetics in species of Lepidium.

Influence of colour type and previous cultivation on secondary metabolites in hypocotyls and leaves of maca (Lepidium meyenii Walpers).

BACKGROUND: Maca is an Andean crop of the Brassicaceae family which is mainly known for its fertility-enhancing properties following consumption. The hypocotyls display various colours ranging from white to black. Each colour has different biological effects. The aim of this study was to analyse the concentrations of major secondary metabolites in hypocotyls and leaves of maca in a controlled planting experiment in the Peruvian Andes at 4130 m above sea level. The effects of colour type and of previous cultivation of the field were examined. RESULTS: In the hypocotyls, the colour type effect was significant for most secondary metabolites; exceptions were beta-sitosterol and campesterol. The lead-coloured, yellow and violet maca hypocotyls were rich in glucosinolates, macaene and macamides, respectively. Previous cultivation affected macaene, campesterol and indole glucosinolate concentrations. Effects on metabolite concentrations in the leaves were minor. Hypocotyls were richer in macaene, macamides and glucosinolates than were leaves, and were poorer in beta-sitosterol and total phenols. CONCLUSION: Colour type has to be considered in maca production, as colour associates with variations in concentrations of distinct bioactive metabolites. Leaves may be interesting for animal nutrition purposes as they contain essentially the same secondary metabolites as the hypocotyls but in clearly lower concentrations.

Lepidium as a model system for studying the evolution of fruit development in Brassicaceae.

Fruits represent a key innovation of the flowering plants that facilitates seed dispersal. In many species of the plant family Brassicaceae dehiscent fruits develop in which seed dispersal occurs through a process termed 'pod-shatter'. In the case of dehiscence, the fruit opens during fruit maturation. Phylogeny reconstructions using molecular markers indicate that the development of dehiscent fruits is the ancestral condition within the genus Lepidium s.l., but that indehiscent fruits evolved independently several times from dehiscent fruits. With Lepidium campestre and Cardaria pubescens (also known as Lepidium appelianum), very closely related taxa with dehiscent and indehiscent fruits, respectively, were identified which constitute a well-suited model system to determine the molecular genetic basis of evolutionary changes in fruit dehiscence. Following the rationale of evolutionary developmental biology ('evo-devo') phylomimicking mutants with indehiscent fruits of the close relative Arabidopsis have been used to define the candidate genes ALC, FUL, IND, RPL, and SHP1/2 which might be involved in the origin of indehiscent fruits in Cardaria. Comparative expression studies in L. campestre and C. pubescens are used to identify differentially expressed genes and thus to narrow down the number of candidate genes. Reciprocal heterologous transformation experiments may help us to distinguish direct from indirect developmental genetic causes of fruit indehiscence, and to assess the contribution of cis- and trans-regulatory changes.

[Studies on the leaf epidermal features of Lepidium (Brassicaceae) from China].

OBJECTIVE: Classification and diagnostic study on Lepidiumn (Brassicaceae) from China. METHODS: Leaf epidermal mi-cromophology of 10 species of Lepidium from China were observed by using LM (light microscope) and SEM (scaning electron microscope). RESULTS: The stomatal apparatuses present both on the adaxial epidermis and the abaxial epidermis. The type of stomatal apparatuses is mainly anisocytic, rarely anomocytic and only occasionally paracytic. The leaf epidermal cells of Lepidium are usually irregular or polygonal in shape. The patterns of anticlinal walls are straight, arched, sinuolate or sinuous. The leaf features of Lepidium have better consistency. The morphology of the upper epidermis and the lower epidermis is similar, and with simple trichomes or glabrous on the leaf surface. Under SEM observation, the inner margin of the outer stomatal rim is nearly smooth or sinuolate, and the cuticular membrane of the leaf epidermis is striate. The shapes of leaf epidermal cells, the patterns of anticlinal walls, the types of stomatal ap-paratuses, the stomatal index, the stomatal size and the characters of the cuticular membrane of the leaf epidermis have important reference for differentiating species of Lepidium. CONCLUSION: The leaf epidermal features can serve as a criterion of distinguishing species in the genus Lepidium (Brassicaceae) from China, and also provide new evidence for rational use and exploitation of medical resources in Lepidium.

Effect of short-term and long-term treatments with three ecotypes of Lepidium meyenii (MACA) on spermatogenesis in rats.

Lepidium meyenii (Brassicaceae), known as Maca, is a Peruvian hypocotyl that grows exclusively between 4000 and 4500 m above sea level in the central Andes. Maca is traditionally employed in the Andean region for its supposed fertility-enhancing properties. The study aimed to test the hypothesis that different ecotypes of Maca (Red, Yellow and Black) after short-term (7 days) and long-term (42 days) treatment affects differentially spermatogenesis adult rats. After 7 days of treatment with Yellow and Red Maca, the length of stage VIII was increased (P<0.05), whereas with Black Maca stages II-VI and VIII were increased (P<0.05). Daily sperm production (DSP) was increased in the group treated with Black Maca compared with control values (P<0.05). Red or Yellow Maca did not alter DSP and epididymal sperm motility was not affected by treatment with any ecotype of Maca. After 42 days of treatment, Black Maca was the only ecotype that enhanced DSP (P<0.05). Moreover, Black Maca was the only that increased epididymal sperm motility (P<0.05). In relation to the control group, Red Maca did not affect testicular and epididymal weight nor epididymal sperm motility and sperm count; however, prostate weight was reduced (P<0.05). Black or Yellow Maca did not affect prostate weight. In conclusion, there were differences in the biological response of the three ecotypes of Maca (Yellow, Red and Black). Black Maca appeared to have more beneficial effect on sperm counts and epididymal sperm motility.

Red maca (Lepidium meyenii) reduced prostate size in rats.

BACKGROUND: Epidemiological studies have found that consumption of cruciferous vegetables is associated with a reduced risk of prostate cancer. This effect seems to be due to aromatic glucosinolate content. Glucosinolates are known for have both antiproliferative and proapoptotic actions. Maca is a cruciferous cultivated in the highlands of Peru. The absolute content of glucosinolates in Maca hypocotyls is relatively higher than that reported in other cruciferous crops. Therefore, Maca may have proapoptotic and anti-proliferative effects in the prostate. METHODS: Male rats treated with or without aqueous extracts of three ecotypes of Maca (Yellow, Black and Red) were analyzed to determine the effect on ventral prostate weight, epithelial height and duct luminal area. Effects on serum testosterone (T) and estradiol (E2) levels were also assessed. Besides, the effect of Red Maca on prostate was analyzed in rats treated with testosterone enanthate (TE). RESULTS: Red Maca but neither Yellow nor Black Maca reduced significantly ventral prostate size in rats. Serum T or E2 levels were not affected by any of the ecotypes of Maca assessed. Red Maca also prevented the prostate weight increase induced by TE treatment. Red Maca administered for 42 days reduced ventral prostatic epithelial height. TE increased ventral prostatic epithelial height and duct luminal area. These increases by TE were reduced after treatment with Red Maca for 42 days. Histology pictures in rats treated with Red Maca plus TE were similar to controls. Phytochemical screening showed that aqueous extract of Red Maca has alkaloids, steroids, tannins, saponins, and cardiotonic glycosides. The IR spectra of the three ecotypes of Maca in 3800-650 cm (-1) region had 7 peaks representing 7 functional chemical groups. Highest peak values were observed for Red Maca, intermediate values for Yellow Maca and low values for Black Maca. These functional groups correspond among others to benzyl glucosinolate. CONCLUSIONS: Red Maca, a cruciferous plant from the highland of Peru, reduced ventral prostate size in normal and TE treated rats.

Photoprotection against the UVB-induced oxidative stress and epidermal damage in mice using leaves of three different varieties of Lepidium meyenii (maca).

BACKGROUND: Skin exposure to ultraviolet (UV) B radiation leads to epidermal damage and generation of reactive oxygen species. The photoprotective effect of extracts of three varieties of leaves (red, yellow, and black) from maca (Lepidium meyenii), a plant from the Peruvian highlands, was assessed in mouse skin exposed to UVB radiation. MATERIALS AND METHODS: The hydroalcoholic extracts of three varieties of maca leaves were applied topically to the dorsal skin of young-adult male mice prior to exposition to UVB radiation. RESULTS: The three varieties had UVA/UVB absorptive properties and presented antioxidant activity, being highest with red maca, followed by black and yellow maca. The three varieties of maca leaves prevented the development of sunburn cells, epidermal hyperplasia, leukocytic infiltration, and other alterations produced by UVB radiation. Mice treated with black maca showed the highest superoxide dismutase levels, and mice treated with black and yellow maca showed higher catalase levels in skin, whereas red maca protected the skin and liver against significant increases in the lipid peroxidation activity observed in the unprotected animals. CONCLUSION: The presence of significant antioxidant activity and the inhibition of lipid peroxidation suggest that the observed protection could be partly attributable to this mechanism.

Substituição parcial de farinha de trigo por farinha de amaranto (Amaranthus cruentus L. ), quinoa (Chenopodium quinoa W. ) e maca (Lepidium meyenii W. ) na elaboração de panetone / Partial substitution of wheat flour by amaranth (Amaranthus cruentus L. ), quinoa (Chenopodium quinoa W.) and maca (Lepidium meyenii W.) flours in the preparation of panettone

O aumento da demanda por alimentos saudáveis está estimulando inovações e o desenvolvimento de novos produtos na indústria de alimentos. O amaranto (Amaranthus cruenthus L.) e a quinoa (Chenopodium quinoa W.) são pseudocereais que apresentam proteínas de elevado valor biológico e ácidos graxos insaturados além de outros compostos que atuam como antioxidantes. A maca (Lepidium meyenii W.), uma raiz anual ou bienal, é usada como ingrediente alimentar devido ao seu valor nutricional e conteúdo de fitoquímicos. Neste trabalho, objetivou-se avaliar o efeito da adição das farinhas destas cullturas em diferentes níveis sobre as propriedades físico-químicas, reológicas e sensoriais de panetone. Farinhas mistas de trigo e amaranto, quinoa ou maca nas porcentagens de 10 %, 20 %, 30 % e 40 % de adição, foram avaliadas durante as diferentes etapas de produção: misturas de farinhas, massa fermentada, massa assada e produto acabado. A adição favoreceu o escurecimento gradual das farinhas e variação no tamanho médio das partículas. Nas massas, foi observada a diminuição gradativa dos valores de estabilidade ao amassamento e tempo de desenvolvimento com diminuição da extensibilidade e aumento da resistência das massas. Nas massas fermentadas, a adição de 10 e 20 % de farinha de amaranto ou quinoa e 30 % de farinha de amaranto, não incrementou significativamente (p > 0,05) a firmeza da massa. No entanto, as formulações contendo farinha de maca mostraram aumento significativo (p < 0,05) no ponto de quebra, firmeza, consistência, coesividade e viscosidade da massa. O aumento da resistência com diminuição gradativa da extensibilidade das massas também foi observado. Nas massas assadas, houve diminuição da área total de células com aumento no número de células de gás de menor tamanho em amostras com adição de farinha de maca e amaranto. As formulações com 10 % de farinha de maca, 10 e 20 % de farinha de amaranto ou quinoa e 30 % de farinha de amaranto, apresentaram os melhores resultados, com valores de volume, altura, cor e firmeza próximos à formulação controle. A análise sensorial mostrou que o produto elaborado com adição de 30 % de farinha de amaranto apresentou a melhor aceitabilidade e intenção de compra. Dentro das condições experimentais, o panetone contendo 30 % de farinha de amaranto foi o mais promissor pela boa aceitabilidade do consumidor, podendo contribuir para incrementar a qualidade do produto. O panetone com 10 % de adição de farinha de maca também apresentou valores interessantes com pouca diferença se comparado com aquele enriquecido com farinha de amaranto. Na amostra contendo farinha de quinoa, a substituição com menos de 20 % de adição melhoraria a aceitabilidade do panetone enriquecido

The increased demand for healthy foods is stimulating innovation and new product development in the food industry. Amaranth (Amaranthus cruenthus L.) and quinoa (Chenopodium quinoa W.) are pseudocereals which have proteins with high biological value and unsaturated fatty acids, as well as other compounds which act as antioxidants. Maca (Lepidium meyenii W.), an annual or biennial root, is used as a food ingredient for human consumption due to its nutritional value and phytochemical content. The objective of this study was to evaluate the effect of amaranth, quinoa and maca flour addition at different levels on the physical-chemical, rheological and sensory properties of panettone. Composite flours of wheat and amaranth, quinoa or maca flours in percentages of 10 %, 20 %, 30 % and 40 % addition were evaluated during the different stages of production: flour blends, fermented dough, baked dough and finished product. The addition promoted a gradual flour darkening and tendency to yellow and red colors. In the dough, the gradual decrease in stability values to kneading and development time with decreased extensibility and increased dough resistance, were observed. In fermented doughs, the addition of 10 % - 20 % amaranth or quinoa flour and 30 % amaranth flour, did not increased significantly (p > 0.05) the dough firmness. However, formulations containing maca flour showed a significant increase (p < 0.05) of break point, firmness, consistency, cohesiveness and viscosity of the dough. Furthermore, it was also observed an increase in dough resistance with a gradual decrease in extensibility. In baked samples, there was a decrease of the total cell area with increased number of smaller gas cells in samples with maca and amaranth flour addition. Better results were observed in formulations with 10% maca flour, 10 - 20 % amaranth or quinoa flour and 30 % amaranth flour with values of volume, height, color and firmness close to the control. Sensorial analysis showed that sample containing 30 % addition of amaranth flour showed the better acceptability and purchase intention by consumers. Within these experimental conditions, panettone containing 30 % amaranth flour was the most promising for the good acceptability of the consumer and may contribute to improve the quality of the product. Sample with 10 % maca flour addition also showed interesting values with few differences when compared to that enriched with amaranth flour. In sample containing quinoa flour, wheat flour substitution with less than 20 % would improve the acceptability of the enriched panettone