Maturation-related modifications of cell wall structures of kohlrabi (Brassica oleracea var. gongylodes)
Changes of the cell wall composition of plant-based foods affect both texture and potential physiological effects of cell wall-based dietary fiber components. In this study, maturation-related cell wall modifications were analyzed using the example of kohlrabi. Kohlrabi samples, which were suitable for consumption, were harvested at different time points. Non-starch polysaccharides and lignin structures were characterized, and quantitative lignin determinations were performed. Cell wall analyses demonstrate slight changes of polysaccharide portions during maturation of kohlrabi; arabinan and galactan portions decreased, whereas xylan portions increased. Furthermore, increasing lignin contents were accompanied by compositional changes, e.g. increased sinapyl alcohol incorporation was demonstrated. These modifications suggest being the result from increased deposition of secondary cell walls.
KeywordsKohlrabi Dietary fiber Non-starch polysaccharides Lignin characterization Maturation
Acetyl bromide soluble lignin
Derivatization followed by reductive cleavage
High-performance anion-exchange chromatography with pulsed amperometric detection
Partially methylated alditol acetate
The authors thank Bernhard Trierweiler and Matthias Frechen, Max Rubner-Institut, Department of Safety and Quality of Fruit and Vegetables, Karlsruhe, Germany, for cultivating and harvesting the kohlrabi samples used in this study. This work was funded by a fellowship from Carl Zeiss foundation.
Compliance with ethical standards
Conflict of interest:
The authors declare that they have no conflict of interest.
Compliance with ethics requirements
This article does not contain any studies with human or animal subjects.
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