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Maturation-related modifications of cell wall structures of kohlrabi (Brassica oleracea var. gongylodes)

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Abstract

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.

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Abbreviations

ABSL:

Acetyl bromide soluble lignin

DFRC:

Derivatization followed by reductive cleavage

G:

Guaiacyl

H:

p-Hydroxyphenyl

HA:

Harvest

HPAEC-PAD:

High-performance anion-exchange chromatography with pulsed amperometric detection

PMAA:

Partially methylated alditol acetate

S:

Sinapyl

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Acknowledgements

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.

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  1. Department of Food Chemistry and Phytochemistry, Institute of Applied Biosciences, Karlsruhe Institute of Technology (KIT), Adenauerring 20a, 76131, Karlsruhe, Germany

    Judith Schäfer & Mirko Bunzel

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  1. Judith Schäfer
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  2. Mirko Bunzel
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Correspondence to Mirko Bunzel.

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Schäfer, J., Bunzel, M. Maturation-related modifications of cell wall structures of kohlrabi (Brassica oleracea var. gongylodes). Eur Food Res Technol 244, 893–902 (2018). https://doi.org/10.1007/s00217-017-3008-x

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  • DOI: https://doi.org/10.1007/s00217-017-3008-x

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