Stress Response: Alteration in Brassicaceae Metabolome

Murad Ali, Atta-ur Rehaman, Ibrahim Bayoumi, Muhammad Jahangir


As staple food, Brassicaceae has global recognition and acceptance for human and animal consumption. The crops in Brassicaceae are a good source of compounds effecting health and are generally used as food, moreover they are a model for plant science research. The constituents those are important nutritionally includes, phenolic compounds, vitamins, fibers, soluble sugars, minerals, fats, and carotenoids. During growth, various biotic (e.g. herbivory, fungal, bacterial and/or viral infection) and abiotic (e.g. metals, UV, temperature, drought) stresses affects the plants. The metabolomic changes can be reasonably specific, as the plant defense-associated compounds consists of a variety of constitutive and induced metabolites.  In nature plants have multitrophic interactions during growth and developmental processes. The power of metabolomics analytical methods is the analysis of wide spectra of compounds resulting in a huge data set in an unbiased and comprehensive manner. These enormous metabolomic data sets can be assessed by multivariate analysis, usually stating with an unsupervised method such as principal component analysis (PCA). To understand the specificity of the interactions of the plant and its environment a large amount of data on to Brassica was obtained concerning the effects of the defense indication compounds, for example salicylic acid, jasmonic acid and furthermore of infection with pathogenic and non pathogenic fungi, as well as human pathogenic bacteria and metals. Effects were measured at various developmental stages of the plant. Finally also the consequence of storage for various periods and temperatures was evaluated. An overlap of different treatments was observed that needs to be studied in more detail. The metabolomics changes during plant growth, characterizes the changes in metabolomic fluxes through diverse pathways.

The current review shows the significance of plant stress factors as a feature for variance in nutritional value of vegetables for human utilization

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ISSN: 2311-4630

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