Meissner Henry O, Mscisz Alina, Baraniak Marek, Piatkowska Ewa, Pisulewski Pawel, Mrozikiewicz Mieczyslaw, Bobkiewicz-Kozlowska Teresa
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. 2017 Jun;13(2):58-73.
In two trials, dietary and Glucosinolates' characteristics in four Maca phenotypes have been examined with an extension into the determination of DNA sequences. Hypocotyls of the four prime phenotypes of Peruvian Maca - Chacon, labelled as "Yellow", "Black", "Red" and "Purple" were separated from mixed Maca crops cultivated in four geographically-distant locations in the Peruvian Andes at altitudes between 2,800m and 4,300 m a.s.l. It was found that at higher altitudes where Red and Purple Maca phenotypes were grown, the significantly higher (<0.05) Glucosinolates' concentrations, adopted as the marker of Maca physiological activity, were observed with the Purple phenotype showing the highest Glucosinolates' content at 4,300m a.s.l., followed by the Red-coloured hypocotyls. Black Maca showed a reversal, but also a significant (<0.05) trend, while the Yellow phenotype showed no visible altitude-inflicted response (>0.05) and has consistently the lowest Glucosinolates content. Thus, it is reasonable to assume that the altitude at which Red, Purple and Black phenotypes of are grown, may be responsible for the variation in physiologic functionalities, leading to different than expected specific therapeutic and health benefits induced by Maca phenotypes grown at diverse altitudes. Although promising, insufficiently precise differences in DNA sequences failed to distinguish, without any reasonable doubt, four Maca phenotypes cultivated either in the same or geographically-distant locations, and harvested at different altitudes a.s.l. Further research on DNA sequences is needed, with more primers and larger number of Maca phenotypes, considering biosynthesis of secondary metabolites and adaptation pathways induced by harsh environment at altitudes where Maca is cultivated.
在两项试验中，研究了四种玛咖表型的饮食和硫代葡萄糖苷特性，并进一步测定了DNA序列。从秘鲁安第斯山脉四个地理距离较远、海拔在2800米至4300米之间的地点种植的混合玛咖作物中，分离出秘鲁玛咖四种主要表型——查孔的下胚轴，分别标记为“黄色”“黑色”“红色”和“紫色”。研究发现，在种植红色和紫色玛咖表型的较高海拔地区，作为玛咖生理活性标志物的硫代葡萄糖苷浓度显著更高（<0.05），其中紫色表型在海拔4300米处硫代葡萄糖苷含量最高，其次是红色下胚轴。黑色玛咖呈现相反但也显著（<0.05）的趋势，而黄色表型未显示出明显的海拔影响反应（>0.05），且硫代葡萄糖苷含量始终最低。因此，可以合理推测，红色、紫色和黑色玛咖表型的种植海拔可能是导致生理功能差异的原因，从而导致不同海拔种植的玛咖表型带来与预期不同的特定治疗和健康益处。尽管前景乐观，但DNA序列差异不够精确，无法毫无合理怀疑地区分在相同或地理距离较远的地点种植、在不同海拔收获的四种玛咖表型。需要对DNA序列进行进一步研究，使用更多引物和更多数量的玛咖表型，同时考虑次生代谢产物的生物合成以及玛咖种植海拔恶劣环境诱导的适应途径。
