Modulation of nutritional and antioxidant potential of seeds and pericarp of pea pods treated with microbial consortium

Food Research International
Akansha JainHarikesh B Singh

Abstract

Microbial populations have diverse roles within rhizosphere where interactions among distinct microorganisms along with the host may lead to mutualistic associations. The present study aimed to investigate the nutritional and antioxidant qualities of seeds and pericarp of pea raised from seeds treated with beneficial microbes namely Bacillus subtilis BHHU100, Trichoderma harzianum TNHU27 and Pseudomonas aeruginosa PJHU15 either singly and/or in consortia. A significant increase in total phenolic, flavonoid, ascorbic acid and protein contents, free radical scavenging activity, hydroxyl radical scavenging activity, iron chelation and reducing power were observed in the seeds and pericarp of pods treated with a consortium of microbes in comparison to control pods. Also, the differential accumulation of phenolic compounds, namely, shikimic acid, gallic acid, tannic acid, syringic acid, p-coumaric acid, quercetin and kaempferol, was observed from the HPLC chromatogram of the seed extracts of different treatments. We especially emphasized on dietary importance of the pod pericarp, other than seeds, along with their modulation by microbial consortium. The study also highlights the role of beneficial microbes in improving nutritional v...Continue Reading

Citations

Aug 25, 2015·Frontiers in Plant Science·Jai S PatelBirinchi K Sarma
Mar 3, 2015·Journal of Basic Microbiology·Akansha JainHarikesh Bahadur Singh
Aug 22, 2018·International Journal of Molecular Sciences·Buzi RavivGideon Grafi
Jul 13, 2017·Journal of Agricultural and Food Chemistry·Sudheer K YadavBirinchi K Sarma

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