Red Chicory Research Articles

Shelf life evaluation of fresh-cut red chicory subjected to different minimal processes

Microbiological, chemical and physical parameters of minimally processed red chicory (Cichorium intybus L.) subjected to two different transformation processes were investigated. A classic ready-to-eat (RTE) process (P1) and a production without cutting (P2) were monitored during refrigerated (4 °C) storage (15 d). Total mesophilic microorganisms, total psychrotrophic microorganisms and pseudomonads were detected at the highest cell densities in all samples. Presumptive Pseudomonas population dominated the cultivable microbial community of RTE red chicory and were characterized genetically. Twenty-two randomly amplified polymorphic DNA (RAPD) types were investigated by 16S rRNA gene sequencing, resulting in members of Rahnella and Pseudomonas. The identification of Pseudomonas species was further determined by sequencing of gyrB, rpoB and rpoD genes resulting in 16 species. A highest visual quality and a lower weight loss and colour variation were registered for P2, while soluble solid, nitrate and ascorbic acid contents were not affected by processing and storage. The integrated microbiological, chemical and physical approach applied in this study demonstrated the longer shelf-life of P2 red chicory.

La coltura in vitro per la conservazione della biodiversità orticola

Today, in vitro culture is a strategic tool to support medium and long-term conservation of plant genetic resources by using the slow growth storage of shoot cultures and the cryopreservation of organs and tissues. Over the last 30 years, considerable progresses were made in the development of both techniques that are nowadays considered as ex situ conservation strategies complementary to traditional seed banks and in-field clonal collections. Efficient protocols were developed for the conservation of a large number of crops, including important vegetables of the temperate environment (garlic, artichoke, asparagus, mint, potato, sweet potato, tomato, red chicory, thyme). Conservation in slow growth storage consists in modifying the medium and/or culture conditions to reduce the growth of plant material without affecting the viability and regrowth potential of shoots when moved back to standard culture conditions. The technique allows medium-term crops conservation, with a storage time of vegetables ranging from a few months to two years and more, without recurring subculturing typical of micropropagation. Cryopreservation preserves plant organs and tissues at ultra-low temperature, as liquid nitrogen temperature (-196°C). Currently, various techniques are available, based on cold tolerance induction by cell cytoplasm vitrification during the fast ultra-freezing through in liquid nitrogen immersion of explants. The term “vitrification” refers to the solidification of a liquid without crystallization. If induced in plant cells, it avoids the formation of lethal intra-cellular ice crystals during the ultra-freezing process, keeping tissues at stopped metabolism condition but vital. Working with vegetables, the techniques based on direct immersion of specimens in liquid nitrogen (“one-step freezing”, such as the “droplet-method”, the “PVS2 vitrification”, the “encapsulation-based” and the “cryo plate-based” procedures) are the most used. Further, the “two-step freezing”, i.e. the slow explants cooling before immersion in liquid nitrogen, still finds some applications. The experimental activity mainly focused on three economically important species, i.e., Allium sp., potato and sweet potato. Currently, almost 38,000 accessions of garlic, cassava, mint, potato, sweet potato, taro, yam are maintained in 17 genetic resources conservation centers, located in 12 Countries and 5 Continents (Europe, Asia, Africa, North and South America). Approximately 4/5 of these accessions are maintained in vitro by means of slow growth storage of shoot cultures, but more recent cryopreservation is constantly growing, and over 7,500 accessions from vegetables are stored at -196 °C. The germplasm of potato (Solanum sp.) is by far the most collected in the world, with almost 17,700 accessions presently maintained in in vitro banks and cryobanks.

La coltura in vitro per la conservazione della biodiversità orticola

Today, in vitro culture is a strategic tool to support medium and long-term conservation of plant genetic resources by using the slow growth storage of shoot cultures and the cryopreservation of organs and tissues. Over the last 30 years, considerable progresses were made in the development of both techniques that are nowadays considered as ex situ conservation strategies complementary to traditional seed banks and in-field clonal collections. Efficient protocols were developed for the conservation of a large number of crops, including important vegetables of the temperate environment (garlic, artichoke, asparagus, mint, potato, sweet potato, tomato, red chicory, thyme). Conservation in slow growth storage consists in modifying the medium and/or culture conditions to reduce the growth of plant material without affecting the viability and regrowth potential of shoots when moved back to standard culture conditions. The technique allows medium-term crops conservation, with a storage time of vegetables ranging from a few months to two years and more, without recurring subculturing typical of micropropagation. Cryopreservation preserves plant organs and tissues at ultra-low temperature, as liquid nitrogen temperature (-196°C). Currently, various techniques are available, based on cold tolerance induction by cell cytoplasm vitrification during the fast ultra-freezing through in liquid nitrogen immersion of explants. The term “vitrification” refers to the solidification of a liquid without crystallization. If induced in plant cells, it avoids the formation of lethal intra-cellular ice crystals during the ultra-freezing process, keeping tissues at stopped metabolism condition but vital. Working with vegetables, the techniques based on direct immersion of specimens in liquid nitrogen (“one-step freezing”, such as the “droplet-method”, the “PVS2 vitrification”, the “encapsulation-based” and the “cryo plate-based” procedures) are the most used. Further, the “two-step freezing”, i.e. the slow explants cooling before immersion in liquid nitrogen, still finds some applications. The experimental activity mainly focused on three economically important species, i.e., Allium sp., potato and sweet potato. Currently, almost 38,000 accessions of garlic, cassava, mint, potato, sweet potato, taro, yam are maintained in 17 genetic resources conservation centers, located in 12 Countries and 5 Continents (Europe, Asia, Africa, North and South America). Approximately 4/5 of these accessions are maintained in vitro by means of slow growth storage of shoot cultures, but more recent cryopreservation is constantly growing, and over 7,500 accessions from vegetables are stored at -196 °C. The germplasm of potato (Solanum sp.) is by far the most collected in the world, with almost 17,700 accessions presently maintained in in vitro banks and cryobanks.

Vegetable Intercropping in a Small-Scale Aquaponic System

This paper reports the results of the first study of an aquaponic system for Pangasianodon hypophthalmus production that uses Lactuca sativa L. (lettuce) and Cichorium intybus L. rubifolium group (red chicory) intercropping in the hydroponic section. The experiment was conducted in a greenhouse at the Zurich University of Applied Sciences, Wädenswil, Switzerland, using nine small-scale aquaponic systems (each approximately 400 L), with the nutrient film technique (NFT). The intercropping of vegetables did not influence the water temperature, pH, electric conductivity (EC), oxidation–reduction potential, nor O2 content. Intercropping with red chicory increased the lettuce sugar content (+16.0% and +25.3% for glucose and fructose, respectively) and reduced the lettuce caffeic acid content (−16.8%). In regards to bitter taste compounds (sesquiterpene lactones), intercropping reduced the concentrations of dihydro-lactucopicrin + lactucopicrin (−42.0%) in lettuce, and dihydro-lactucopicrin + lactucopicrin (−22.0%) and 8-deoxy–lactucin + dihydro-lactucopicrin oxalate (−18.7%) in red chicory, whereas dihydro-lactucin content increased (+40.6%) in red chicory in regards to monoculture. A significantly higher organic nitrogen content was found in the lettuce (3.9%) than in the red chicory biomass (3.4%), following the intercropping treatment. Anion and cation contents in vegetables were affected by species (Cl−, NO3−, PO43−, SO42−, and Ca2+), intercropping (K+ and Mg2+), and species × intercropping interactions (NO2− and NH4+). Experimental treatments (monoculture vs intercropping and distance from NFT inlet) did not exert significant effects on leaf SPAD (index of relative chlorophyll content) values, whereas the red coloration of the plants increased from the inlet to the outlet of the NFT channel. Intercropping of lettuce and red chicory affected the typical taste of these vegetables by increasing the sweetness of lettuce and changing the ratio among bitter taste compounds in red chicory. These results suggest intercropping as a possible solution for improving vegetable quality in aquaponics. Although the results are interesting, they have been obtained in a relatively short period, thus investigations for longer periods are necessary to confirm these findings. Further studies are also needed to corroborate the positive effect of the presence of red chicory in the system on fish production parameters.

Energy and environmental sustainability of nursery step finalized to “fresh cut” salad production by means of LCA

In the agro-food industry, related to the horticultural sector, promising products are the ones called “ready to eat”, “ready to use”. Fresh processed vegetables, belonging to the “fresh cut” products, are considered barely treated and potentially more sustainable than frozen ones. The principal aim of this study is assessing the environmental impact of nursery step for seedlings production, commonly included in the vegetable chain production in Italy and other countries. Four different kinds of salad have been assessed: Cichorium endivia var. crispum (curly endive), Cicorium endivia var. latifolium (escarole), Cichorium intybus var. foliosum (red chicory) and Cichorium intybus var. foliosum (sugarloaf chicory). The study was conducted following ISO standards on life cycle assessment (14,040, 14,044) with a “cradle to nursery gate” approach. The functional unit (FU) selected was one small plant in polystyrene tray (170 holes); this choice is due to a requirement of repeatability and comparability of the analysis outcomes. Data for inventory analysis have been detected throughout surveys, questionnaires and direct measurements. In more details, materials used for structures, energy and mass flows have been considered. Calculation method selected is the CML 2 baseline 2000 v. 2.05 with the related impact categories. Results show that the four species have a comparable environmental load. Differences among the different impact categories are lower than the 30% excluding eutrophication for escarole (−56%) with respect to sugarloaf chicory. Specie that presents the lowest impact is Escarole. This is due to the shorter cultivation cycle. Thermoplastic and plastic materials and their production, substrates extraction and direct emissions from fertilizers and pesticides are the main contributors affecting the environmental sustainability of seedlings production. Consistently with other studies on similar research topic, energy consumption, such as electricity, gives a load of little relevance. Taking into account only the category of global warming, the absolute average load of one seedling produced is 2.53e-3 kg CO2 eq. Further studies regarding the evaluation of alternative production system with a lower use of plastics and thermoplastics will be useful.

Bioaccessibility and HPLC-MS/MS chemical characterization of phenolic antioxidants in Red Chicory (Cichorium intybus)

Two varieties of red chicory from southern Po Delta area have been characterized in terms of polyphenols content by HPLC-MS/MS. Seven target compounds were selected for determining their bioaccessibility from vegetable matrix. Simulated digestion process was employed for this purpose by means of an in-vitro static model. Salivary, gastric and duodenal phases were realized by using solutions of different physiological enzymes miming the stages of digestion process. Results show well defined behaviors associated with specific structures of aglycone or phenolic acid and position of O-glycosyl moiety. Dicaffeoyltartaric acid together with apigenin-7-O-glucoside and kaempferol-7-O-glucoside have similar bioaccessibility trend that is characterized by a higher value for duodenal phase than for gastric one. Quercetin-3-O-(6″-O-malonyl)-glucoside behaves in reverse way and gastric bioaccessibility turns higher than duodenal. Lastly, the difference between gastric and duodenal bioaccessibility is enhanced in the case of cyanidin-3-O-glucoside and the isomers of caffeoylquinic acid.

Effects of sanitizing treatments with atmospheric cold plasma, SDS and lactic acid on verotoxin-producing Escherichia coli and Listeria monocytogenes in red chicory (radicchio)

The main objective of this study was to evaluate the synergistic effect of atmospheric cold plasma (ACP), Sodium Dodecyl Sulphate (SDS) and lactic acid (LA) on L. monocytogenes and verotoxin-producing E. coli in red chicory. Experimentally inoculated samples were pre-treated with either SDS, or SDS + LA for 5, 10 or 15 min. Pre-treated samples were then submerged in deionized water and either exposed to ACP generated by dielectric barrier discharge device (DBD: fixed parameters: 19.15 V and 3.15 A) for 15 min or left untreated. All combinations of treatments were evaluated for sensory effects. Viable counts of verotoxin-producing E. coli on red chicory decreased by more than 4 logs (4.78 Log CFU/cm2 vs control) after a treatment with LA + SDS for 5 min and ACP for 15 min and often dropped below the limit of quantification. L. monocytogenes showed a higher tolerance to this sanitizing treatment and the level of inactivation was higher than 3 logs (3.77 Log CFU/cm2 vs control) only by increasing the duration of the washing step in LA + SDS to 15 min. The different treatments had no detrimental effects on colour, freshness and texture of red chicory, but odour and overall acceptability of the samples treated by ACP slightly decreased during storage. Further optimization of treatment parameters for maintaining fresh characteristics are needed, but the effectiveness of combinations of sanitizers and ACP on other pathogens and fresh produce worth to be investigated.

Antiradical and antimicrobial properties of fermented red chicory (Cichorium intybus L.) by-products

Discarded leaves of red chicory (Radicchio “Rosso di Chioggia” IGP) were fermented with one Saccharomyces yeast and four lactic acid bacteria chosen on the basis of their ability to grow on plant material without any need of supplements. Antiradical and antimicrobial activities of the resulting products were assessed. Among the strains tested, Lactobacillus plantarum and L. hilgardii gave the best performances and also provided fermented substrates with antiradical and antimicrobial activities. In particular the latter compounds were found only in fermented samples, confirming that the choice of appropriate microorganisms for fermentation could be useful when the aim is to target specific functional foods starting from by-products or waste material.

Higher efficiency in organic than in conventional management of biological control in horticultural crops in north-eastern Italy

This research analyzes the efficiency of natural pest control in horticultural crops (Red chicory and White cabbage) within different regimes (organic and conventional). Agroecosystem food-web structure was examined in conventional and organic fields, in north-eastern Italy, considering phytophagous, parasitoid and hyperparasitoid guilds. Natural control agents were analysed, especially parasitoids of Plutella xylostella (L.) (Lepidoptera: Plutellidae), one of the most problematic pests on cabbage crops. Phytophagous communities were more diverse and more predators and parasitoids were present in organic than in conventional farms. The parasitization of P. xylostella was significantly higher and the food-web structure was also more complex in organic than in conventional fields. Even with lower spray inputs, organic fields often supported a less abundant phytophagous community than conventional fields, even though the crop damage was similar in both management systems. The present data seem to indicate that the higher presence of biological control agents (predators and parasitoids) in organic fields is effective in moderating crop pest populations.

Avaliação da progênie de ovelhas Merino Australiano cruzadas com carneiro Dorper ou Southdown

O presente estudo objetivou avaliar o efeito do genótipo do carneiro (Dorper ou Southdown), do sexo e do tipo de parto sobre características de crescimento de 268 cordeiros filhos de ovelhas Merino Australiano. Até o desmame, todos os animais permaneceram sobre pastagem de trevo-vermelho (Trifolium pratense ), chicória (Cychorium intibus ), trevo-branco (Trifolium repens ), festuca (Festuca arundinacea ) e azevém (Lolium multiflorum ), com carga animal de 10 ovelhas com seus cordeiros/ha. A partir do desmame (29,95±4,94kg de peso vivo e 109,45±7,41 dias de idade), os cordeiros permaneceram sobre a mesma pastagem utilizada durante a lactação, sendo terminados posteriormente sobre um cultivo de soja (Glycine max) , com carga animal de 30 cordeiros/ha. Não foi verificado efeito do genótipo do carneiro (P>0,05) sobre nenhuma das variáveis analisadas. Por outro lado, do nascimento ao desmame e do desmame até o embarque dos cordeiros para abate, os machos (criptorquidas) apresentaram ganhos de peso diário superiores (241 e 212g/dia; 121 e 94g/dia, para machos e fêmeas, respectivamente; P≤0,001), o que proporcionou um peso vivo ao embarque 14,9% superior em relação às fêmeas (40,89 e 35,59kg, para machos e fêmeas, respectivamente; P≤0,001). Os cordeiros de parto simples apresentaram maiores (P≤0,001) pesos vivos e medidas corporais ao nascimento, bem como maior velocidade de crescimento até o desmame (239 e 214g/dia, parto simples e duplo, respectivamente; P≤0,001). Porém, após o desmame, os cordeiros de parto duplo apresentaram maior ganho de peso (98 e 117g/dia) (P≤0,05) e uma superioridade (P≤0,001) em quilogramas de cordeiros desmamados (26,80 e 49,61kg) ou embarcados (33,91 e 64,69kg) por ovelha parida. Independentemente do sexo e do tipo de parto, todos os cordeiros superaram as exigências de peso e condição corporal mínima requerida para comercialização de cordeiros pesados no Uruguai, na metade do tempo que em média ocorre com os genótipos tradicionais.

The Potential Health Benefits of Polyphenol-Rich Extracts from Cichorium intybus L. Studied on Caco-2 Cells Model.

Phytochemicals can exert their bioactivity without reaching the systemic circulation; scarcely absorbed antioxidants might reach the large bowel contributing to protection from oxidative damage-induced gastrointestinal diseases. In the present work, we aimed to study the relationship between potential activity of polyphenol-rich extracts from Cichorium intybus L. and changes in morphological characteristics on Caco-2 cells. Phytochemicals content (carotenoids and flavonoids) and total antioxidant activity of Red Chicory of Treviso and Variegated Chicory of Castelfranco were evaluated. The bioactivity of polyphenol-rich extracts from chicories was studied in in vitro Caco-2 cell monolayers model. Morphological characteristics changes to test the antioxidant and/or prooxidant effect were verified by histological analysis and observed by Electronic Scansion Microscopy (SEM). On Caco-2 cell model, the polyphenols fractions from chicories have indicated a moderate antioxidant behavior until 17 μM concentration, while 70 μM and 34 μM exert cytotoxic effects for Treviso's and Castelfranco's Chicory, respectively, highlighted by TEER decreasing, increased permeability, and alteration of epithelium. Our findings support the beneficial effects of these products in counteracting the oxidative stress and cellular damage, induced in vitro on Caco-2 cell model, through interaction with the mucopolysaccharide complexes in the glycocalyx, maintaining in vivo a healthy and effective intestinal barrier.

Atmospheric cold plasma process for vegetable leaf decontamination: A feasibility study on radicchio (red chicory, Cichorium intybus L.)

Cold plasma is an emerging non-thermal processing technology that could be used for large scale leaf decontamination as an alternative to chlorine washing. In this study the effect of an atmospheric cold plasma apparatus (air DBD, 15 kV) on the safety, antioxidant activity and quality of radicchio (red chicory, Cichorium intybus L.) was investigated after 15 and 30 min of treatment (in afterglow at 70 mm from the discharge, at 22 °C and 60% of RH) and during storage. Escherichia coli O157:H7 inoculated on radicchio leaves was significantly reduced after 15 min cold plasma treatment (−1.35 log MPN/cm2). However, a 30 min plasma treatment was necessary to achieve a significant reduction of Listeria monocytogenes counts (−2.2 log CFU/cm2). Immediately after cold plasma treatment, no significant effects emerged in terms of antioxidant activity assessed by the ABTS and ORAC assay and external appearance of the radicchio leaves. Significant changes between treated and untreated radicchio leaves are quality defects based on the cold plasma treatment. Atmospheric cold plasma appears to be a promising processing technology for the decontamination of leafy vegetables although some criticalities, that emerged during storage, need to be considered in future studies.

The influence of season on lambs' feeding preference for plantain, chicory and red clover

The objective of the three studies reported here was to examine the grazing preference and diet selection of lambs for plantain (Plantago laceolata), chicory (Cichorium intybus L.) and red clover (Trifolium pratense) compared with New Zealand’s conventional ryegrass (Lolium perenne) pasture. Study One investigated the diet selection of lambs for 7 days at the beginning of March, using transects with tagged plants on a mixed plantain, chicory and red clover sward. Study Two was an outdoor preference experiment conducted in both March and May by observation of lambs on adjacent monocultures of plantain, chicory and red clover. Study Three was an indoor feeding trial that aimed to determine the intake rate and relative preference of weaned lambs for two herbages (chicory and plantain), two legumes (lucerne and red clover) and ryegrass pasture, in both spring (November) and summer (March). Study One determined that when grazing the mixed sward for a period of 7 days, the mean day that lambs commenced grazing red clover, chicory and plantain was Day 1.6 ± 0.1, 4.8 ± 0.2 and 6.2 ± 0.2, respectively, with significant (P < 0.05) differences between all species. In relation to preference as observed in Study Two, more lambs (P < 0.05) were seen to be grazing red clover at any time, and more lambs were grazing chicory (P < 0.05) than plantain. There was, also an interaction of season with preference, with plantain becoming more acceptable (P < 0.05) to the lambs in May (late autumn) versus March (early autumn). In Study Three, the term ‘preference’ refers to the natural logarithm of the ratio of amounts eaten between the forage being tested and the alternative forage offered simultaneously. This was established in triplicate by offering pairs of all the plant species side by side to individually penned lambs. The results indicated that plantain was consumed at a similar rate (P > 0.05) to that of ryegrass, whereas red clover and chicory had higher voluntary feed intakes, likely due to lower fibre content. The intake rate of chicory was greater in summer than spring and may be related to increased palatability due to the increased water-soluble carbohydrate content of chicory in summer. Regardless of season, average preference for red clover was always higher (P < 0.05) than that of chicory, plantain and ryegrass. Plantain was considerably less preferred in summer than spring. Differences in diet selection and preference may offer a unique opportunity to manipulate utilisation of pastures using a diverse range of plant species.

Scientific Opinion on the substantiation of a health claim related to a combination of red spinach, green spinach, red chicory, green chicory, green leaf chard, red leaf chard, red Swiss chard, golden Swiss chard and white Swiss chard and maintenance of normal blood LDL‐cholesterol concentration pursuant to Article 13(5) of Regulation (EC) No 1924/2006

Following an application from Italsur s.r.l., submitted pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of Italy, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to a combination of red spinach, green spinach, red chicory, green chicory, green leaf chard, red leaf chard, red Swiss chard, golden Swiss chard and white Swiss chard and maintenance of normal blood cholesterol concentration. The food that is the subject of the health claim, a combination of red spinach (Spinacia oleracea L.), green spinach (Spinacia oleracea L.), red chicory (Cichorium intybus L.), green chicory (Cichorium intybus L.), green leaf chard (Beta vulgaris L. var. cicla), red leaf chard (Beta vulgaris L. var. cicla), red Swiss chard (Beta vulgaris L. var. cicla), golden Swiss chard (Beta vulgaris L. var. cicla) and white Swiss chard (Beta vulgaris L. var. cicla), is sufficiently characterised. The claimed effect, maintenance of normal blood LDL-cholesterol concentration, is a beneficial physiological effect. No human intervention studies from which conclusions could be drawn for the scientific substantiation of the claim were provided by the applicant. The Panel concludes that a cause and effect relationship has not been established between consumption of a combination of red spinach, green spinach, red chicory, green chicory, green leaf chard, red leaf chard, red Swiss chard, golden Swiss chard and white Swiss chard and maintenance of normal blood LDL-cholesterol concentration.

Scientific Opinion on the substantiation of a health claim related to a combination of red spinach, green spinach, red chicory, green chicory, green leaf chard, red leaf chard, red Swiss chard, golden Swiss chard and white Swiss chard and protection of blood lipids from oxidative damage pursuant to Article 13(5) of Regulation (EC) No 1924/2006

Following an application from Italsur s.r.l., submitted pursuant to Article 13(5) of Regulation (EC) No 1924/2006 via the Competent Authority of Italy, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver an opinion on the scientific substantiation of a health claim related to a combination of red spinach, green spinach, red chicory, green chicory, green leaf chard, red leaf chard, red Swiss chard, golden Swiss chard and white Swiss chard and protection of blood lipids from oxidative damage. The food that is the subject of the health claim, a combination of the following frozen vegetables: red spinach (Spinacia oleracea L.), green spinach (Spinacia oleracea L.), red chicory (Cichorium intybus L.), green chicory (Cichorium intybus L.), green leaf chard (Beta vulgaris L.var. cicla), red leaf chard (Beta vulgaris L.var. cicla), red Swiss chard (Beta vulgaris L.var. cicla), golden Swiss chard (Beta vulgaris L.var. cicla) and white Swiss chard (Beta vulgaris L.var. cicla), is sufficiently characterised. The claimed effect, protection of blood lipids from oxidative damage, may be a beneficial physiological effect. No human intervention studies from which conclusions could be drawn for the scientific substantiation of the claim were provided by the applicant. The Panel concludes that a cause and effect relationship has not been established between consumption of a combination of red spinach, green spinach, red chicory, green chicory, green leaf chard, red leaf chard, red Swiss chard, golden Swiss chard and white Swiss chard and protection of blood lipids from oxidative damage.

Influence of air temperature on yield and phytochemical content of red chicory and garland chrysanthemum grown in plant factory

This study was conducted to improve the yield and quality of red chicory (Cichorium intybus L.) and garland chrysanthemum (Chrysanthemum coronarium L.) grown in a plant factory where fluorescent lamps were used as an artificial light source. Seeds of a chicory ‘Juck’ and garland chrysanthemum ‘Joongyupssuckgot’ were sown in a peat-lite germination mix. Twenty-day old seedlings with roots being washed off were anchored on a styrofoam board and were grown in hydroponics for 30 days. Plants were exposed to one of the three different air temperature regimes (20, 25, and 30°C during the day combined with 18°C during the night) which were being monitored with a sensor at 30 cm above the plant canopy. In all treatments, light intensity was maintained at 200 ± 20 μmol·m−2·s−1, day length was 12 hours, and relative humidity was 50–80%. Electrical conductivity (EC) and pH of the nutrient solution were 2.0 ± 0.2 dS·m−1 and 6.5–7.0, respectively, in all treatments. Increase in fresh weight was observed in chicory, but not in garland chrysanthemum, in both 25 and 30°C as compared to 20°C. Photosynthetic capacity and ascorbic acid content of chicory leaves were higher at 25°C than in other temperatures. In garland chrysanthemum, photosynthetic capacity was the greatest in both 20 and 25°C, while ascorbic acid content was the greatest in 25°C. Also plants grown at 25°C had the greatest contents of total phenol and flavonoid in both chicory and garland chrysanthemum. Hence, the optimum temperature appears to be 25°C for growing both chicory and garland chrysanthemum in the plant factory with fluorescent light as the sole souse of light.

Effects of mushroom and chicory extracts on the shape, physiology and proteome of the cariogenic bacterium Streptococcus mutans.

BackgroundDental caries is an infectious disease which results from the acidic demineralisation of the tooth enamel and dentine as a consequence of the dental plaque (a microbial biofilm) accumulation. Research showed that several foods contain some components with antibacterial and antiplaque activity. Previous studies indicated antimicrobial and antiplaque activities in a low-molecular-mass (LMM) fraction of extracts from either an edible mushroom (Lentinus edodes) or from Italian red chicory (Cichorium intybus).MethodsWe have evaluated the antimicrobial mode of action of these fractions on Streptococcus mutans, the etiological agent of human dental caries. The effects on shape, macromolecular syntheses and cell proteome were analysed.ResultsThe best antimicrobial activity has been displayed by the LMM mushroom extract with a bacteriostatic effect. At the MIC of both extracts DNA synthesis was the main macromolecular synthesis inhibited, RNA synthesis was less inhibited than that of DNA and protein synthesis was inhibited only by roughly 50%. The partial inhibition of protein synthesis is compatible with the observed significant increase in cell mass. The increase in these parameters is linked to the morphological alteration with transition from cocci of the untreated control to elongated cells. Interestingly, these modifications were also observed at sub-MIC concentrations. Finally, membrane and cytosol proteome analysis was conducted under LMM mushroom extract treatment in comparison with untreated S. mutans cells. Significant changes were observed for 31 membrane proteins and 20 of the cytosol fractions. The possible role of the changed proteins is discussed.ConclusionsThis report has shown an antibiotic-like mode of action of mushroom and chicory extracts as demonstrated by induced morphogenetic effects and inhibition of specific macromolecular synthesis. This feature as well as the safe use of this extract as result of its natural origin render the LMM both mushroom and chicory extracts suitable for the formulation into products for daily oral hygiene such as mouthwashes or toothpastes.

Red chicory (Cichorium intybus L. cultivar) as a potential source of antioxidant anthocyanins for intestinal health.

Fruit- and vegetable-derived foods have become a very significant source of nutraceutical phytochemicals. Among vegetables, red chicory (Cichorium Intybus L. cultivar) has gained attention for its content of phenolic compounds, such as the anthocyanins. In this study, we evaluated the nutraceutical effects, in terms of antioxidant, cytoprotective, and antiproliferative activities, of extracts of the whole leaf or only the red part of the leaf of Treviso red chicory (a typical Italian red leafy plant) in various intestinal models, such as Caco-2 cells, differentiated in normal intestinal epithelia and undifferentiated Caco-2 cells. The results show that the whole leaf of red chicory can represent a good source of phytochemicals in terms of total phenolics and anthocyanins as well as the ability of these phytochemicals to exert antioxidant and cytoprotective effects in differentiated Caco-2 cells and antiproliferative effects in undifferentiated Caco-2 cells. Interestingly, compared to red chicory whole leaf extracts, the red part of leaf extracts had a significantly higher content of both total phenolics and anthocyanins. The same extracts effectively corresponded to an increase of antioxidant, cytoprotective, and antiproliferative activities. Taken together, these findings suggest that the red part of the leaf of Treviso red chicory with a high content of antioxidant anthocyanins could be interesting for development of new food supplements to improve intestinal health.

Identification of phenolic constituents in red chicory salads (Cichorium intybus) by high-performance liquid chromatography with diode array detection and electrospray ionisation tandem mass spectrometry

Phenolic acids and flavonoids extracted from several types of Cichorium intybus var. silvestre salads (“Chioggia”, “Treviso”, “Treviso tardivo”, and “Verona”) were characterised by high-performance liquid chromatography–electrospray ionisation/mass spectrometry. Among the 64 compounds detected, several hydroxycinnamic acid derivatives including 8 mono- and dicaffeoylquinic acids, 3 tartaric acid derivatives, 31 flavonol and 2 flavone glycosides, as well as 10 anthocyanins were characterised based on UV spectra and MSn fragmentation patterns. Furthermore, several isomers of caffeic acid derivatives were distinguished for the first time by their specific mass spectral data. This is the first study reporting the glycosylation type and position of mono- and diglycosylated flavonoids in red salads.

Identification of organic acids in Cichorium intybus inhibiting virulence-related properties of oral pathogenic bacteria

The low molecular mass (LMM) extract of Cichorium intybus var. silvestre (red chicory) has been shown to inhibit virulence-linked properties of oral pathogens including Streptococcus mutans, Actinomyces naeslundii and Prevotella intermedia. In the present study HPLC-DAD-ESI/MS2 was used to investigate the compounds contained in this extract for their anti-virulence activity. The extract contained a number of components, including oxalic, succinic, shikimic and quinic acids, which interfere with the growth and virulence traits (i.e., biofilm formation, adherence to epithelial cells and hydroxyapatite) of oral pathogens involved in gingivitis and tooth decay. Succinic and quinic acid seem to be the most potent, mainly by interfering with the ability of oral pathogens to form biofilms (either through inhibition of their development or promotion of their disruption). Our findings suggest that one or more of these compounds may modulate plaque formation in vivo, which is a prerequisite for the development of both caries and gingivitis.