Smart Farm Research Center, Gangneung Institute of Natural Products, Korea Institute of Science and Technology (KIST), Gangneung, Gangwon-do 25451, South Korea.
Food Chem. 2021 Mar 1;339:128092. doi: 10.1016/j.foodchem.2020.128092. Epub 2020 Sep 17.
The production of low potassium vegetables arose out of the dietary needs of patients with renal dysfunction. Attempts have been made to reduce potassium content in vegetables and fruits; however, induced potassium deficiency has often resulted in decreased yields. Here, we investigated a new method of producing low potassium kale and present the characteristics of the resulting produce. By substituting potassium nitrate with calcium nitrate in the nutrient solution 2 weeks before harvesting, the potassium content of kale was reduced by 70% without a deterioration in yield and semblance qualities. Despite no relationships being detected between potassium deficiency and anti-oxidative properties, the total glucosinolate content, an indicator of the anti-cancer effect of cruciferous vegetables, was significantly increased by potassium deficiency in kale. This study demonstrates a novel method of producing low potassium kale for patients with renal failure, without a reduction in yield but with beneficial increase in glucosinolates.
低钾蔬菜的产生源于肾功能障碍患者的饮食需求。人们尝试过降低蔬菜和水果中的钾含量；然而，低钾诱导往往会导致产量下降。在这里，我们研究了一种生产低钾羽衣甘蓝的新方法，并介绍了由此产生的产品的特点。通过在收获前 2 周用硝酸钙替代营养液中的硝酸钾，羽衣甘蓝的钾含量降低了 70%，而产量和外观质量没有恶化。尽管没有发现钾缺乏与抗氧化性能之间的关系，但钾缺乏会使十字花科蔬菜抗癌作用的指示物——总硫代葡萄糖苷含量显著增加。本研究为肾衰竭患者展示了一种生产低钾羽衣甘蓝的新方法，既不降低产量，又能有益地增加硫代葡萄糖苷。
