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Prospects of microgreens as budding living functional food: Breeding and biofortification through OMICS and other approaches for nutritional security

Nutrient deficiency has resulted in impaired growth and development of the population globally. Microgreens are considered immature greens (required light for photosynthesis and growing medium) and developed from the seeds of vegetables, legumes, herbs, and cereals. These are considered “living supe...

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Autores principales: Gupta, Astha, Sharma, Tripti, Singh, Surendra Pratap, Bhardwaj, Archana, Srivastava, Deepti, Kumar, Rajendra
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9905132/
https://www.ncbi.nlm.nih.gov/pubmed/36760994
http://dx.doi.org/10.3389/fgene.2023.1053810
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author Gupta, Astha
Sharma, Tripti
Singh, Surendra Pratap
Bhardwaj, Archana
Srivastava, Deepti
Kumar, Rajendra
author_facet Gupta, Astha
Sharma, Tripti
Singh, Surendra Pratap
Bhardwaj, Archana
Srivastava, Deepti
Kumar, Rajendra
author_sort Gupta, Astha
collection PubMed
description Nutrient deficiency has resulted in impaired growth and development of the population globally. Microgreens are considered immature greens (required light for photosynthesis and growing medium) and developed from the seeds of vegetables, legumes, herbs, and cereals. These are considered “living superfood/functional food” due to the presence of chlorophyll, beta carotene, lutein, and minerals like magnesium (Mg), Potassium (K), Phosphorus (P), and Calcium (Ca). Microgreens are rich at the nutritional level and contain several phytoactive compounds (carotenoids, phenols, glucosinolates, polysterols) that are helpful for human health on Earth and in space due to their anti-microbial, anti-inflammatory, antioxidant, and anti-carcinogenic properties. Microgreens can be used as plant-based nutritive vegetarian foods that will be fruitful as a nourishing constituent in the food industryfor garnish purposes, complement flavor, texture, and color to salads, soups, flat-breads, pizzas, and sandwiches (substitute to lettuce in tacos, sandwich, burger). Good handling practices may enhance microgreens’stability, storage, and shelf-life under appropriate conditions, including light, temperature, nutrients, humidity, and substrate. Moreover, the substrate may be a nutritive liquid solution (hydroponic system) or solid medium (coco peat, coconut fiber, coir dust and husks, sand, vermicompost, sugarcane filter cake, etc.) based on a variety of microgreens. However integrated multiomics approaches alongwith nutriomics and foodomics may be explored and utilized to identify and breed most potential microgreen genotypes, biofortify including increasing the nutritional content (macro-elements:K, Ca and Mg; oligo-elements: Fe and Zn and antioxidant activity) and microgreens related other traits viz., fast growth, good nutritional values, high germination percentage, and appropriate shelf-life through the implementation of integrated approaches includes genomics, transcriptomics, sequencing-based approaches, molecular breeding, machine learning, nanoparticles, and seed priming strategiesetc.
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spelling pubmed-99051322023-02-08 Prospects of microgreens as budding living functional food: Breeding and biofortification through OMICS and other approaches for nutritional security Gupta, Astha Sharma, Tripti Singh, Surendra Pratap Bhardwaj, Archana Srivastava, Deepti Kumar, Rajendra Front Genet Genetics Nutrient deficiency has resulted in impaired growth and development of the population globally. Microgreens are considered immature greens (required light for photosynthesis and growing medium) and developed from the seeds of vegetables, legumes, herbs, and cereals. These are considered “living superfood/functional food” due to the presence of chlorophyll, beta carotene, lutein, and minerals like magnesium (Mg), Potassium (K), Phosphorus (P), and Calcium (Ca). Microgreens are rich at the nutritional level and contain several phytoactive compounds (carotenoids, phenols, glucosinolates, polysterols) that are helpful for human health on Earth and in space due to their anti-microbial, anti-inflammatory, antioxidant, and anti-carcinogenic properties. Microgreens can be used as plant-based nutritive vegetarian foods that will be fruitful as a nourishing constituent in the food industryfor garnish purposes, complement flavor, texture, and color to salads, soups, flat-breads, pizzas, and sandwiches (substitute to lettuce in tacos, sandwich, burger). Good handling practices may enhance microgreens’stability, storage, and shelf-life under appropriate conditions, including light, temperature, nutrients, humidity, and substrate. Moreover, the substrate may be a nutritive liquid solution (hydroponic system) or solid medium (coco peat, coconut fiber, coir dust and husks, sand, vermicompost, sugarcane filter cake, etc.) based on a variety of microgreens. However integrated multiomics approaches alongwith nutriomics and foodomics may be explored and utilized to identify and breed most potential microgreen genotypes, biofortify including increasing the nutritional content (macro-elements:K, Ca and Mg; oligo-elements: Fe and Zn and antioxidant activity) and microgreens related other traits viz., fast growth, good nutritional values, high germination percentage, and appropriate shelf-life through the implementation of integrated approaches includes genomics, transcriptomics, sequencing-based approaches, molecular breeding, machine learning, nanoparticles, and seed priming strategiesetc. Frontiers Media S.A. 2023-01-25 /pmc/articles/PMC9905132/ /pubmed/36760994 http://dx.doi.org/10.3389/fgene.2023.1053810 Text en Copyright © 2023 Gupta, Sharma, Singh, Bhardwaj, Srivastava and Kumar. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Genetics
Gupta, Astha
Sharma, Tripti
Singh, Surendra Pratap
Bhardwaj, Archana
Srivastava, Deepti
Kumar, Rajendra
Prospects of microgreens as budding living functional food: Breeding and biofortification through OMICS and other approaches for nutritional security
title Prospects of microgreens as budding living functional food: Breeding and biofortification through OMICS and other approaches for nutritional security
title_full Prospects of microgreens as budding living functional food: Breeding and biofortification through OMICS and other approaches for nutritional security
title_fullStr Prospects of microgreens as budding living functional food: Breeding and biofortification through OMICS and other approaches for nutritional security
title_full_unstemmed Prospects of microgreens as budding living functional food: Breeding and biofortification through OMICS and other approaches for nutritional security
title_short Prospects of microgreens as budding living functional food: Breeding and biofortification through OMICS and other approaches for nutritional security
title_sort prospects of microgreens as budding living functional food: breeding and biofortification through omics and other approaches for nutritional security
topic Genetics
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9905132/
https://www.ncbi.nlm.nih.gov/pubmed/36760994
http://dx.doi.org/10.3389/fgene.2023.1053810
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