The Value of Legume Foods as a Dietary Source of Phytoprostanes and Phytofurans Is Dependent on Species, Variety, and Growing Conditions

María García‐garcía (1) , Mercedes del Río Celestino (1) , Ángel Gil‐izquierdo (2) , Catalina Egea‐gilabert (3) , Jean-Marie Galano (4) , Thierry Durand (4) , Camille Oger (4) , Juan Fernández (3) , Federico Ferreres (2) , Raúl Domínguez‐perles (2)

1 Centro La Mojonera
2 CEBAS - CSIC - Centro de Edafologia y Biologia aplicada del Segura
3 UPCT - Universidad Politécnica de Cartagena / Technical University of Cartagena
4 IBMM - Institut des Biomolécules Max Mousseron [Pôle Chimie Balard]

Bioactive phytoprostanes and phytofurans are synthesized in higher plants by non‐enzymatic oxidation of α‐linolenic acid (C18:3 n‐3), triggered by high concentrations of reactive oxygen species. In the current scenario of changing dietary patterns, additional information is needed on the concentrations of oxylipins in legumes and on the effect of sustained deficit irrigation on their concentration. The main objective of the work is to elucidate the phytoprostane and phytofuran profile (including eight and three compounds, respectively) of three Pisum sativum cultivars (“mangetout” (ssp. arvense ), “BGE‐033620,” and “Lincoln”) and Phaseolus vulgaris (French bean cv. “Helda”), to unravel the oxidative response of these crops to sustained irrigation deficit in terms of oxidative stress, as well as in their importance as healthy dietary sources of new bioactive compounds. Phytoprostanes and phytofurans vary between varieties and species, with 9‐F1t‐PhytoP and ent ‐16‐(RS )‐13‐epi ‐ST‐Δ14‐9‐PhytoF being the most abundant. The level of phytoprostanes and phytofurans is also determined in sustained deficit irrigation (50% water needed), revealing modifications of their profile and concentration. In conclusion, bioactive phytoprostanes and phytofurans are present in legumes in high concentrations, being further modified by abiotic stress growing conditions, highlighting the importance of this plant food as a dietary source of these bioactive molecules.

Domaines: Alimentation et Nutrition

María García‐garcía, Mercedes del Río Celestino, Ángel Gil‐izquierdo, Catalina Egea‐gilabert, Jean-Marie Galano, et al.. The Value of Legume Foods as a Dietary Source of Phytoprostanes and Phytofurans Is Dependent on Species, Variety, and Growing Conditions. European Journal of Lipid Science and Technology, 2019, 121 (8), pp.1800484. ⟨10.1002/ejlt.201800484⟩. ⟨hal-02617139⟩