Meissner Henry O, Mscisz Alina, Mrozikiewicz Mieczyslaw, Baraniak Marek, Mielcarek Sebastian, Kedzia Bogdan, Piatkowska Ewa, Jólkowska Justyna, Pisulewski Pawel
Faculty of Health Studies, Charles Sturt University & Therapeutic Research, TTD International Pty Ltd, 39 Leopard Ave., Elanora, QLD 4221, Australia;
Research Institute of Medicinal Plants, 27 Libelta St., 61-707 Poznan, Poland;
Int J Biomed Sci. 2015 Sep;11(3):131-45.
Glucosinolates were previously reported as physiologically-important constituents present in Peruvian Maca (Lepidium peruvianum Chacon) and linked to various therapeutic functions of differently-colored Peruvian Maca hypocotyls. In two separate Trials, three colours of Maca hypocotyls "Black", "Red" and "Yellow" (termed "Maca phenotypes"), were selected from mixed crops of Peruvian Maca for laboratory studies as fresh and after being dried. Individual Maca phenotypes were cultivated in the highlands of the Peruvian Andes at 4,200m a.s.l. (Junin and Ninacaca). Glucosinolate levels, chromatographic HPLC profiles and DNA variability in the investigated Maca phenotypes are presented. Genotypic profiles were determined by the ISSR-PCR and RAPD techniques. Compared to the Black and Red phenotypes, the Yellow phenotype contained much lower Glucosinolate levels measured against Glucotropaeolin and m-methoxy-glucotropaeolin standards, and exhibited different RAPD and ISSR-PCR reactions. The Red Maca phenotype showed the highest concentrations of Glucosinolates as compared to the Black and Yellow Maca. It appears that the traditional system used by natives of the Peruvian Andean highlands in preparing Maca as a vegetable dish (boiling dried Maca after soaking in water), to supplement their daily meals, is as effective as laboratory methods - for extracting Glucosinolates, which are considered to be one of the key bioactive constituents responsible for therapeutic functions of Peruvian Maca phenotypes. It is reasonable to assume that the HPLC and DNA techniques combined, or separately, may assist in determining ID and "Fingerprints" identifying individual Peruvian Maca phenotypes, hence confirming the authenticity of marketable Maca products. The above assumptions warrant further laboratory testing.
硫代葡萄糖苷先前被报道为秘鲁玛咖（Lepidium peruvianum Chacon）中存在的生理重要成分，并与不同颜色的秘鲁玛咖下胚轴的各种治疗功能有关。在两项独立试验中，从秘鲁玛咖的混合作物中选择了三种颜色的玛咖下胚轴“黑色”、“红色”和“黄色”（称为“玛咖表型”），用于实验室研究，分别为新鲜的和干燥后的。各个玛咖表型在秘鲁安第斯山脉海拔4200米的高地（胡宁和尼纳卡卡）种植。文中呈现了所研究的玛咖表型中的硫代葡萄糖苷水平、色谱HPLC图谱和DNA变异性。通过ISSR-PCR和RAPD技术确定基因型图谱。与黑色和红色表型相比，以异硫氰酸烯丙酯和间甲氧基异硫氰酸烯丙酯标准测定时，黄色表型的硫代葡萄糖苷水平要低得多，并且表现出不同的RAPD和ISSR-PCR反应。与黑色和黄色玛咖相比，红色玛咖表型的硫代葡萄糖苷浓度最高。秘鲁安第斯高地的当地人将玛咖作为蔬菜菜肴（将干燥的玛咖浸泡在水中后煮沸）来补充日常饮食，这种传统方法似乎与实验室方法一样有效——用于提取硫代葡萄糖苷，而硫代葡萄糖苷被认为是秘鲁玛咖表型治疗功能的关键生物活性成分之一。合理推测，HPLC和DNA技术联合或单独使用，可能有助于确定识别各个秘鲁玛咖表型的ID和“指纹”，从而确认可销售玛咖产品的真实性。上述推测有待进一步的实验室测试。
