Abstract
It is known that red raspberry (Rubus idaeus) contains various polyphenol compounds at high concentration and its functionality is expected to have health maintenance and disease prevention effect. Not only the fruits, but also the leaves of raspberry plants, are highly esteemed for tea making around the world and are largely used for food. Cultivation of raspberry in a plant factory unit and analysis of leaf extract under different cultivation conditions such as light intensity, wavelength and temperature showed that flavan-3-ol derivatives increase under blue light confirmed.
Highlights
There is currently great interest in the investigation of compounds from food sources with biological activities, as they are generally considered highly safe because they are consumed as part of the general daily diet
Long-term irradiation of visible blue light showed a similar effect on the amounts of flavonoids produced in Chinese cabbage (Kim et al, 2015). These reports demonstrate the possibility of controlling the amounts of specific polyphenol compounds in plants, including flavan-3-ol derivatives; they indicate that environmental conditions has a large influence on polyphenol production, which causes difficulty in the functional evaluation of plant extracts
When grown with white LED light, both, total polyphenols and total proanthocyanidins decreased at 18 °C, confirming that temperature had a significant effect on polyphenol production
Summary
There is currently great interest in the investigation of compounds from food sources with biological activities, as they are generally considered highly safe because they are consumed as part of the general daily diet. Long-term irradiation of visible blue light showed a similar effect on the amounts of flavonoids produced in Chinese cabbage (Kim et al, 2015) These reports demonstrate the possibility of controlling the amounts of specific polyphenol compounds in plants, including flavan-3-ol derivatives; they indicate that environmental conditions has a large influence on polyphenol production, which causes difficulty in the functional evaluation of plant extracts. We selected red raspberry (Rubus idaeus L.) as our experimental model plant because it is a species widely known for its edible fruits and as polyphenol rich and highly beneficial for human health (Hummer, 2010; Rao and Synder, 2010) They are most commonly known as food products and their extracts are known as anti-inflammatory (Szymanowska et al, 2018) and antimicrobial properties (Olle et al, 2012). The results of PCR analysis to clarify the reason for the increase suggested that the expression level of polyphenol biosynthesis related gene CHS was increased in the leaves grown with blue light irradiation
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