Asparagus Roots Research Articles

Comparative HPTLC analysis of shatavarin IV, sarsasapogenin, caffeic acid, β-sitosterol and lupeol in roots and cladodes of ten Asparagus L. ssp. from North India

In the present research, ten species of Asparagus from North India have been analysed for secondary metabolites. The quantitative study of shatavarin IV, sarsasapogenin, caffeic acid, β-sitosterol, and lupeol in the cladodes and roots of Asparagus was conducted using a validated HPTLC method. The content of sarsasapogenin was found highest in the cladodes of A. racemosus (11.20 ± 0.025 mg/g DW) and roots of A. officinalis (5.95 ± 0.024 mg/g DW). Shatavarin IV was found highest in cladodes of A. densiflorus (6.72 ± 0.02 mg/g DW) and roots of A. adscendens (4.68 ± 0.015 mg/g DW). Caffeic acid was found most abundantly in A. officinalis (65.87 ± 0.021 mg/g DW), while β-sitosterol (9.36 ± 0.004 mg/g DW) and lupeol (5.91 ± 0.004 mg/g DW) were found highest in A. falcatus among the ten species. Overall findings showed that A. adscendens, A. densiflorus, A. falcatus and A. retrofractus have also rich quantity of examined secondary metabolites as compared to commercially important species (A. officinalis).

The impact of the ultrasound-assisted extraction process on the extracted solution from dried asparagus roots (Asparagus officinalis L.)

The impact of the ultrasound-assisted extraction process on the extracted solution from dried asparagus roots (Asparagus officinalis L.)

Immunohistochemical Changes of Polycystic Ovaries in rats Treated with Asparagus Officinalis L. Roots Extract

Abstract Background: Polycystic ovary syndrome (PCOS) which a series reproductive, metabolic and psychological condition that is characterized by abnormal gonadotropin secretion or hyperandrogenism and associated with insulin resistance and most commonly found in the reproductive age female. Objectives: This research paper were conducted to examine the effects of Asparagus officinalis L. roots extract on letrozole induced PCOS where the effect of 400 mg/kg A. officinalis L. root extract on the PCOS was studied for 28 days in female rats. Materials and Methods: Thirty-five female Albino rats were randomly divided into five groups, including control negative group, positive control, PCOS, treatment and preventive group. During 28 days, the positive control group got an extract of the A. officinalis roots. Letrozole 1 mg/kg dissolve in 0.5% carboxymethyl cellulose solution was used to cause PCOS for 28 days. Following the induction of PCOS, the treatment group received extract A. officinalis roots for 28 days. The preventative group received an extract of asparagus roots during PCOS induction. Results: Immunohistochemical results are shown Ovary slices from of the therapeutic and preventative groups next to the asparagus group were immunostained for Ki 67, which showed high positive statistically (P <0.05) immunological activity in the granulosa nuclei and less in the theca cells. When compared to the PCOS group, both the granulosa and theca layers had very weak positive immunostaining (P <0.05). According to the morphological findings, granulosa cells from the Control group and asparagus group proliferated much more than granulosa cells from the PCOS group statistically significant (P <0.05). Conclusion: The findings show that theca and granulosa cells are quickly stimulated to proliferate by asparagus root extract. Moreover, it therefore speeds up oogenesis and early cell divisions.

Effect of initial total soluble solids and pH on the quality of fermented beverage from green asparagus roots (Asparagus officinalis L.)

Green asparagus (Asparagus officinalis L.) root was used as raw materials for the new fermented beverage because of its nutrition. With the goal of improving the value of green asparagus and contributing to the diversification of asparagus products; the fermented beverage (light alcoholic beverage) was the target of the research. The fermentation was conducted with 2 factors including initial total soluble solids (18-24°Bx) and pH (4.0-5.5). The results showed that the suitable conditions for fermenting the beverage from green asparagus root were 20°Bx and pH 4.5. The ethanol content, the contents of bioactive compounds (phenolic, flavonoid, tannin and saponin) and vitamin C (per 100 g of dry matter) of the fermented beverage from green asparagus were 5.0% v/v, 2.242 g tannic acid equivalent (TAE), 0.206 g quercetin equivalent (QE), 0.273 g TAE, 1.454 g saponin equivalent (SE) and 3.214 g, respectively.

Applications of Saponin Extract from Asparagus Roots as Functional Ingredient.

When replanting an asparagus field, the roots of the previous crop are crushed and incorporated into the soil, creating problems of autotoxicity and fungal infections. Asparagus roots can be considered as a valuable byproduct, since they are very rich in saponins (3-6%), compounds currently considered as bio-emulsifiers. The objective is to evaluate the emulsifying and foaming capacity of a saponin extract from asparagus roots (ARS) and compare it with other commercial extracts. ARS was obtained using a process patented by our research group. The results have shown that ARS has activity similar to Quillaja extract. Its critical micellar concentration falls between that of Quillaja and Tribulus extracts (0.064, 0.043, and 0.094 g/100 mL, respectively). Both emulsifying and foaming activities are affected by pH, salt, and sucrose to a similar extent as the other extracts. Additionally, it has demonstrated an inhibitory effect on pancreatic lipase, which is even better than the other two studied extracts, as indicated by its IC50 value (0.7887, 1.6366, and 2.0107 mg/mL for asparagus, Quillaja, and Tribulus, respectively). These results suggest that ARS could serve as a natural emulsifying/foaming agent for healthier and safer food products and as a potential aid in treatments for obesity and hyperlipidemia.

Engineering and bio‐chemical properties of asparagus roots (Asparagus racemosus L.)

AbstractThe post‐harvesting procedures, such as grading, washing, transporting, and packaging can be made better with understanding of the attributes of agricultural commodities. The paper aims to estimate the asparagus roots' thermal, physical, and biochemical characteristics. The asparagus was found to vary in the range of 6.26–13.60 cm long. The width and thickness of the root were almost the same and ranged from .69 to 1.10 cm. The bulk density, true density, and porosity ranged from .561 to .771 g/cm3, 1.418 to 2.124 g cm3, and 60.437 to 63.689%, respectively. The water activity of the roots was observed to be in the range of .797–.828. The color characteristics of asparagus roots were found to be L* = 45.46, a* = 6.94, and b* = 23.23. The obtained values of the following thermal variables were: thermal diffusivity = 8.176 × 10−8 m2/s, thermal conductivity = .493 W/m °C, specific heat = 3.424 kJ/kg °C, and latent heat = 23442.74 J/kg. The total phenolic and tannin content in the roots were observed to be 24.41 ± .09 mg of gallic acid equivalent (GAE)/g and 1.73 ± .06 mg of tannic acid equivalent (TAE)/g, respectively. The flavonoid content in the roots was 10.33 ± .04 mg of quercetin equivalent (QE)/g. The root samples were found to be a high capacity to scavenge free radicals and also contain phytochemical components that may prove valuable in future research to combat oxidative stress. The findings of this study will also be advantageous in developing handling and processing equipment for the industrial production of asparagus root products.Practical applicationsAsparagus is a medicinal plant which is now widely used in food processing to produce the fortified‐functional food products because of its high nutritional and medicinal properties. The grading, sorting, conveying, pulping, processing, and handling equipment for various horticultural goods, including asparagus, are designed using machine designing parameters, which are vital and essential parameters. The size and shape of all agricultural commodities varies. The slight modifications to size and form could reduce the effectiveness of numerous procedures and their associated machinery. Therefore, the knowledge about these engineering and biochemical properties of asparagus will inspire researchers to create and upgrade machinery used for grading, sorting, conveying, pulping, and processing.

The interactions between various drying temperatures and applied drying models of asparagus roots (Asparagus officinalis L.) [pdf

The interactions between various drying temperatures and applied drying models of asparagus roots (Asparagus officinalis L.) [pdf

The interactions between various drying temperatures and applied drying models of asparagus roots (Asparagus officinalis L.)

The interactions between various drying temperatures and applied drying models of asparagus roots (Asparagus officinalis L.)

Asparagus (Asparagus officinalis L.) Root Distribution: Cultivar Differences in Mature Plantings

Annual plant growth patterns and seasonal conditions have both been shown to influence asparagus (Asparagus officinalis L.) root development over time. Root biomass and distribution changes in mature asparagus cultivars are herein illustrated and described. Asparagus root length density and biomass were estimated from soil cores using a systematic field sampling approach each spring. Soil cores (0.9 m deep) were divided into 0.15 m lengths and fleshy roots collected from the soil. Root length density and dry weights were determined and root distribution maps generated from collected data. As asparagus plantings matured, the sampling year had a significant influence on root development. Fleshy roots grew deeper into the soil each year but the majority of roots of Atlas, Guelph Millennium, and Jersey Giant were found in the upper 60 cm of the soil profile. For the three cultivars evaluated, minor differences in root length and root weight occurred. By Year 6, Atlas showed a decrease in root length and weight when compared to Guelph Millennium and Jersey Giant. While spear yield differences between the varieties were not significant, Atlas tended to produce more very large and large spears compared to Guelph Millennium and Jersey Giant. These results increase our understanding of asparagus root development.

Literature analysis on asparagus roots and review of its functional characterizations.

Asparagus root (AR) is utilized globally as a traditional herbal medicine because it contains various bioactive compounds, such as polyphenols, flavonoids, saponins, and minerals. The composition profiles of AR are strongly affected by its botanical and geographical origins. Although minerals and heavy metals are minor constituents of AR, they play a crucial role in determining its quality and efficacy. A comprehensive classification of AR, its phytochemistry, and its pharmacology were reviewed and interpreted herein. Potentially eligible articles (in English) were identified through an electronic search of the Web of Science database (2010-2022) and Google (2001-2022). We used the primary search term "Asparagus roots" combined with the words "pharmacology," "bioactive compounds," "physicochemical properties," and "health benefits" to find the relevant literature. We screened the titles, keywords, and abstracts of the publications obtained from the database. A full copy of the article was obtained for further assessment if deemed appropriate. Different asparagus species might potentially be used as herbal medicines and functional foods. Phytochemical studies have revealed the presence of various bioactive compounds as valuable secondary metabolites. The dominant class of bioactive compounds in AR is flavonoids. Furthermore, AR displayed significant pharmacological effects, such as antioxidant, antimicrobial, antiviral, anticancer, anti-inflammatory, and antidiabetic effects, as shown in animal and human studies. This review provides a valuable resource to enable a thorough assessment of the profile of Asparagus root as a functional ingredient for the pharmaceutical and food industries. In addition, it is anticipated that this review will provide information to healthcare professionals seeking alternative sources of critical bioactive compounds.

AoSAP8-P encoding A20 and/or AN1 type zinc finger protein in asparagus officinalis L. Improving stress tolerance in transgenic Nicotiana sylvestris

The full length CDS of an A20 and AN1 type zinc finger gene (named AoSAP8-P), located nearby the male specific Y chromosome (MSY) region of Asparagus officinalis (garden asparagus) was amplified by RT-PCR from purple passion. This gene, predicted as the stress associated protein (SAPs) gene families, encodes 172 amino acids with multiple cis elements including light, stress response box, MYB and ERF binding sites on its promoter. To analyze its function, the gene expression of different organs in different asparagus gender were analyzed and the overexpressed transgenic Nicotiana sylvestris lines were generated. The results showed the gene was highly expressed in both flower and root of male garden asparagus; the germination rate of seeds of the T2 transgenic lines (T2-5–4 and T2-7–1) under the stress conditions of 125 mM NaCl and 150 mM mannitol were significantly higher than the wild type (WT) respectively. When the potted T2-5–4, T2-7–1 lines and WT were subjected to drought stress for 24 days and the leaf discs immerged into 20 % PEG6000 and 300 mM NaCl solution for 48 h respectively, the T2-5–4 and T2-7–1 with AoSAP8-P expression showed stronger drought, salt and osmotic stress tolerance. When compared, the effects of AoSAP8-P overexpression on productive development showed that the flowering time of transgenic lines, were ∼ 9 day earlier with larger but fewer pollens than its WT counterparts. However, there were no significant differences in anthers, stigmas and pollen viability between the transgenic lines and WT. Our results suggested that, the AoSAP8-P gene plays a role in improving the stress resistance and shortening seeds generation time for perianal survival during the growth and development of garden asparagus.

Asparagus (Asparagus officinalis L.) Root Distribution Varies with Cultivar during Early Establishment Years

Soil type, crop management practices, annual plant growth patterns, and seasonal changes have all been shown to influence asparagus (Asparagus officinalis) roots. This study describes the changes in root growth that occur over the three establishment seasons of three asparagus cultivars. Starting one year after planting, asparagus root length density and biomass were estimated from soil cores (55 mm diam. × 0.2 m long) collected to 0.9 m at three locations adjacent to the row (0.15, 0.3, and 0.6 m from row center). Samples were collected each spring during the spear harvest period (late April to early May). Soil cores were divided into 0.15 m lengths and fleshy roots were collected for the soil, root length density determined, and dry weights measured. The year of sampling had a significant effect on root development and, as time progressed, fleshy asparagus roots grew deeper into the soil. There was no difference in fleshy root length or fresh weight between the three cultivars evaluated. However, root distribution patterns varied between the cultivars. Fleshy roots for the cultivars Atlas and Jersey Giant extended further from the crown and deeper in the soil when compared to Guelph Millennium. Results can be used to improve crop management practices and increase our understanding of the dynamic changes of root development that occur over time in asparagus.

Asparagus Fructans as Emerging Prebiotics

Commercial fructans (inulin and oligofructose) are generally obtained from crops such as chicory, Jerusalem artichoke or agave. However, there are agricultural by-products, namely asparagus roots, which could be considered potential sources of fructans. In this work, the fructans extracted from asparagus roots and three commercial ones from chicory and agave were studied in order to compare their composition, physicochemical characteristics, and potential health effects. Asparagus fructans had similar chemical composition to the others, especially in moisture, simple sugars and total fructan contents. However, its contents of ash, protein and phenolic compounds were higher. FTIR analysis confirmed these differences in composition. Orafti®GR showed the highest degree of polymerization (DP) of up to 40, with asparagus fructans (up to 25) falling between Orafti®GR and the others (DP 10-11). Although asparagus fructan powder had a lower fructan content and lower DP than Orafti®GR, its viscosity was higher, probably due to the presence of proteins. The existence of phenolic compounds lent antioxidant activity to asparagus fructans. The prebiotic activity in vitro of the four samples was similar and, in preliminary assays, asparagus fructan extract presented health effects related to infertility and diabetes diseases. All these characteristics confer a great potential for asparagus fructans to be included in the prebiotics market.

Asparagus (Asparagus racemosus L.) roots: nutritional profile, medicinal profile, preservation, and value addition.

Asparagus (Asparagus racemosus L.) is one of the most significant traditional medicinal plants, containing phytochemicals that are non-nutritive but beneficial to health. It contains bioactive metabolites such as fructo-oligosaccharides, polysaccharides, asparosides, shatavarins, sapogenins, racemosols, isoflavones, glycosides, mucilage, and fatty acids, while saponin is one of the main active constituents of asparagus roots. Asparagus helps in fertility promotion, stress management, and hormone modulation. It also treats stomach ulcers, kidney disorders, and Alzheimer's disease. Substitution of asparagus powder or extract for value addition of food products (such as beverages, bakery, and milk) enhances the nutritional and functional properties. Currently, the plant is considered endangered in its natural habitat because of its destructive harvesting, habitat destruction, and deforestation. As it is a highly perishable commodity, it needs proper handling, preservation, and storage. This review will outline the medicinal properties, uses, value addition, and preservation techniques of asparagus roots. The study found that, till now, the only preservation techniques used to increase the shelf life of asparagus roots are drying and irradiation. © 2022 Society of Chemical Industry.

The Effect of Aqueous and Alcoholic Extract of Asparagus (Asparagus officinalis L.) Roots on the inhibition of some Bacteria and Fungi

This study aimed to investigate the inhibitory leverage of the aqueous and alcoholic extracts from Asparagus (Asparagus officinalis L.) root as in inhibiting inhibit the growth of the pathogenic bacterium, and fungus in vitro study. Concentrations of 50, 100, and 150 mg.ml-1 were used as aqueous extract and alcohol extract of Asparagus root against selected organisms, which tested using a drilling method, adding a 0.2 ml aqueous extract and alcohol extract of Asparagus root in every per well. Also 0.2 ml of distilled water and methanol alcoholic add as control and tetracycline as an antibiotic. GC/MS test results showed that the Asparagus root extract (ARE) contains various major phytochemical compounds such as flavonoids, phenols, alkaloids, glycosides, steroid, resin, saponins, and tannins. Also, it was observed that the alcoholic ARE had a higher inhibitory effect than aqueous ARE of Escherichia coli and Staphylococcus aureus. The highest diameter of inhibition at alcoholic extract concentrations of 50, 100 and 150 (mg.ml-1) were 28, 32, 35, and 26, 31, 35 mm respectively for aqueous ARE, compared to other concentrations. Whereas the effect of the aqueous extract was higher for the Pseudomonas 17, 25 and 34 mm compared to other concentrations, except for the antibiotic, which obtained the highest value (41mm). Aqueous extract concentrations 50, 100 and 150 mg.ml-1 showed higher efficiency than alcohol extract, antibiotic and control; when used against the fungus Aspergillus niger, and pathogenic yeast Candida albicans, the retarding diameters were 14, 17 and 23, and 11, 13 and 15 mm, respectively.

Effects of ionic liquids and pulsed electric fields on the extraction of antioxidants from green asparagus roots

SummaryAsparagus officinalis root (AR) contains valuable bioactive compounds that have beneficial health properties. The aim of this study was to optimize the extraction of polyphenols and flavonoids in green AR using two novel technologies; pulsed electric field (PEF) and ionic liquids (IL). Further, the antioxidant activity of the obtained extracts was determined. The total polyphenol content, total flavonoid content (TFC), and antioxidant activity (2,2‐diphenyl‐1‐picrylhydrazyl, oxygen radical absorbance capacity and Ferric reducing/antioxidant power assays) were determined. The PEF conditions (PEF strength of 1.6 kV/cm, frequency of 200 Hz and pulse width of 20 µs) resulted in a higher extraction yield as compared to conventional solvent extraction, but had lower antioxidant activities. The optimal conditions for IL extraction were by using 0.5% 1‐butyl‐3‐methylimidazolium chloride at a solid: liquid (S:L) ratio of 1:10 for four min. The IL extraction resulted in a total of 122 mg RE/ mL TFC which was 70 to 80 folds more than the TFC obtained by PEF. The IL extracts had higher TFC and antioxidant activity than PEF, but the safety of the ILs need further research.

Structural characterization and health benefits of a novel fructan produced by fermentation of an Asparagus sprengeri extract by Lactobacillus plantarum DMS 20174

Asparagus roots comprise bioactive compounds with nutritional and biological properties that have been investigated for their health promotion. L. plantarum DMS20174 was introduced to ferment Asparagus sprengeri (A. sprengeri ) fructan (F-ASF), and the effect of such process on the structure and bioactive properties of F-ASF were characterized and investigated in comparison with un-fermented Asparagus fructan (UF-ASF). The Box–Behnken design was employed to optimize Asparagus weight, incubation time, and the inoculum size of L. plantarum to obtain the highest F-ASF yield (10.34 g/L). Asparagus fructans (ASFs) characterized by FTIR and 1H NMR were determined as fructan with terminal glucose. Gel permeation chromatography (GPC) revealed that fermentation decreased the molecular weight from 1770 Da (UF-ASF) to 1229 Da (F-ASF). F-ASF had a dose-dependent stimulatory effect on probiotics, as well as pathogenic inhibition, antioxidant, anticoagulant, fibrinolytic, anti-obesity, and anticancer activities, compared to UF-ASF. Overall, L. plantarum-fermentation of ASF could modify its structure to enhance the bioactive properties, implying the possible application of F-ASF in the medical field.

Comparison of Different Drying Methods for Asparagus [Asparagus cochinchinensis (Lour.) Merr.] Root Volatile Compounds as Revealed Using Gas Chromatography Ion Mobility Spectrometry.

Asparagus [Asparagus cochinchinensis (Lour.) Merr.] is a traditional herbal medicine plant commonly used to nourish yin, moisten dryness, and clear fire cough symptoms. Drying is an excellent option to conserve food materials, i.e., grains, fruits, vegetables, and herbs, reducing the raw materials volume and weight. This study aims to evaluate different drying approaches that could increase the value of asparagus, particularly as an ingredient in fast foods or as nutraceutical byproducts. The volatile components of asparagus roots were analyzed by using headspace-gas chromatography-ion mobility spectroscopy under different drying conditions, i.e., natural drying (ND) at ambient air temperature in the dark, well-ventilated room, temperature range 28–32°C, blast or oven drying at 50°C, heat pump or hot-air drying at temperature 50°C and air velocity at 1.5 ms–1 and vacuum freeze-drying at the temperature of −45°C and vacuum pressure of 10–30 Pa for 24 h. The findings revealed that the various drying processes had multiple effects on the color, odor index, and volatile compounds of the asparagus roots. As a result of the investigations, multiple characteristics of components, therefore, exploitation and comparison of various flavors; a total of 22 compounds were identified, such as alcohols, ketones, aldehydes, acids, esters, heterocyclic, and terpene. The present findings may help understand the flavor of the processed asparagus roots and find a better option for drying and processing.

Anti-hangover and Anti-gout Effects of Asparagus Byproduct Extracts

Background: Given the reported pharmacological effects of rutin from asparagus stems and roots, here, we assessed the anti-hangover and anti-gout effects of asparagus stem and root extracts.<BR>Methods and Results: We found that rutin amount in ethanol extracts of asparagus stems was 10.15 ㎎/g, and in hydrothermal extracts of asparagus roots it was 3.28 ㎎/g. Alcohol dehydrogenase and aldehyde dehydrogenase activities in asparagus-stem extracts were 80% and 40% of those in the control group, respectively. Following hangover induction in rats using alcohol, an injection of 400 ㎎/㎏ body weight (BW) of the extract significantly reduced the blood alcohol concentration compared to that of the control group. Additionally, blood gamma-glutamyl transpeptidase (GGT), glutamic oxaloacetic transaminase (GOT), and glutamic pyruvic transaminase (GPT) concentrations measured 5 h after alcohol administration revealed that treatment with 400 ㎎/㎏ BW of extract significantly reduced GGT and GOT concentrations compared to the control group, whereas changes in GPT were not significant. Moreover, xanthine oxidase activity after treatment with hydrothermal extracts of asparagus roots was 44.01 ± 0.32%, showing 53.3% inhibition compared to the positive control (allopurinol; 82.50 ± 4.98%). To assess the anti-gout effect of hydrothermal extracts of asparagus roots, we induced gout in rats by intraperitoneal injection of potassium oxonate and measured blood uric acid, creatinine, and blood urea nitrogen concentrations at 3 h post-administration of the extract. The results showed a significant reduction in creatinine and uric acid levels in the treated group compared to the control.<BR>Conclusions: These findings demonstrated the potential of asparagus stem and root extracts as functional ingredients.

Asparagus Roots: From an Agricultural By-Product to a Valuable Source of Fructans.

Asparagus roots are by-products from asparagus cultivation and they could be considered one of the best sources of fructans. These polymers are interesting food ingredients for their prebiotic and immuno-stimulating characteristics. The aim of this work is to characterize the fructan profile from the roots of several asparagus varieties grown at different locations and pickled at three vegetative statuses in order to valorize these by-products as fructan source. Fructans were extracted with hot water and fractionated into three pools according to their molecular weight (MW). Their average MW was studied by HPSEC and their degree of polymerization by HPAEC. The fructan content was up to 12.5% on fresh weight basis, depending on variety and sampling date. The relative abundance of the three pools also depended on the picking moment as after the spear harvest period their total content and MW increased. The average MW of the three fractions was similar among varieties with 4.8, 8.4 and 9 sugar units, although fructans up to 30 units were identified by HPAEC. These characteristics make them similar to the commercialized Orafti®-GR inulin, a common additive to food products. Therefore, the concept of asparagus roots as cultivation waste must be changed to a new feedstock for sustainable agriculture and industry.