Previous field research show, that late successional species correspond with soil development, especially with organomineral A horizon developing. Aim of my thesis was to compare plant growth on different types of soil from spoil heaps. They were taken from three chronosequencies of different age - nonrecultivated and soils recultivated with planting of alder (Alnus) and spruce (Picea). In my research were used 7 types of plants - Arrhenatherum elatius, Centaureae jacea, Festuca rubra, Lychnis flos-cuculi, Lotus corniculatus, Plantago major, Trifolium medium. Spontaneous sites support more species than reclaimed ones this difference increase with plot age without distinct difference between early and late succession species. Key words Succession, recultivation, germination alder (Alnus), spruce (Picea), Arrhenatherum, Centaureae, Festuca, Lychnis, Lotus, Plantago, Trifolium.

Les interactions entre les végétaux et les organismes telluriques sont déterminantes pour la décomposition des matières organiques et la nutrition minérale des plantes. L’objectif général de la thèse était de comprendre comment les interactions multi-trophiques dans la rhizosphere agissent sur la disponibilité en azote minéral et l’allocation en carbone dans la plante. Nous avons mis au point des dispositifs de culture de plante, permettant de contrôler l’environnement biotique des racines (inoculation par des espèces symbiotiques modèles : un protozoaire bactériophage et/ou une espèce mycorhizienne à arbuscules). Nous avons utilisé l’azote 15N et le carbone 13C pour tracer le cheminement de l’azote du sol vers la plante et le carbone assimilé par photosynthèse, de la plante vers le sol et les microorganismes du sol. L’allocation de C vers les racines et la rhizosphère est dépendante de la qualité de la litière foliaire enfouie. La structure de la communauté microbienne déterminée par l’analyse des profils d’acides gras (PLFA) est modifiée par la présence de protozoaires pour la litière à C/N élevé. Les mycorhizes à arbuscules et les protozoaires présentent une complémentarité pour l’acquisition du C et de N par la plante. Les protozoaires remobilisent l’azote de la biomasse microbienne par leur activité de prédation. Les hyphes fongiques transportent du C récent issu de la plante vers des sites riches en matière organique non accessibles aux racines. Ainsi, l’activité de la communauté microbienne est stimulée et la disponibilité en N augmentée lorsque des protozoaires sont présents. Les perspectives de ce travail sont de déterminer si (i) les interactions étudiées dans ce dispositif modèle peuvent être généralisées à d’autres interactions impliquant d’autres espèces de champignons mycorhiziens et de protozoaires (ii) la phénologie de la plante et la composition des communautés végétales influence la nature et l’intensité des réponses obtenues / Plants interact with multiple root symbionts for fostering uptake of growth-limiting nutrients. In turn, plants allocate a variety of organic resources in form of energy-rich rhizodeposits into the rhizosphere, stimulating activity, growth and modifying diversity of microorganisms. The aim of my study was to understand how multitrophic rhizosphere interactions feed back to plant N nutrition, assimilate partitioning and growth. Multitrophic interactions were assessed in a single-plant microcosm approach, with arbuscular mycorrhizal fungi (Glomus intraradices) and bacterial feeding protozoa (Acanthamoeba castellanii) as model root symbionts. Stable isotopes enabled tracing C (13C) and N (15N) allocation in the plant and into the rhizosphere. Plant species identity is a major factor affecting plant-protozoa interactions in terms of N uptake and roots and shoot morphology. Plants adjusted C allocation to roots and into the rhizosphere depending on litter quality and the presence of bacterial grazers for increasing plant growth. The effect of protozoa on the structure of microbial community supplied with both, plant C and litter N, varied with litter quality added to soil. AM-fungi and protozoa interact to complement each other for plant benefit in C and N acquisition. Protozoa re-mobilized N from fast growing rhizobacteria and by enhancing microbial activity. Hyphae of AM fungi acted as pipe system, translocating plant derived C and protozoan remobilized N from source to sink regions. Major perspectives of this work will be to investigate whether (i) multitrophic interactions in our model system can be generalized to other protozoa-mycorrhiza-plant interactions (ii) these interactions are depending on plant phenology and plant community composition

Esta Dissertação apresenta informações gerais sobre os medicamentos fitoterápicos e os aspectos toxicológicos de uma amostra de dez plantas medicinais comercializadas como medicamentos fitoterápicos no Brasil, pesquisados junto aos principais bancos de dados e fontes públicas de informação. A análise dos medicamentos fitoterápicos cobre as dimensões histórica, econômica e farmacêutica. No tocante aos aspectos toxicológicos, foram avaliados os dados de toxicidade pré-clínica de dez plantas selecionadas, e realizado um levantamento das informações publicadas para Hypericum perforatum e Piper methysticum, relacionadas ao termo toxicidade, segundo três importantes bancos de dados. Adicionalmente, este trabalho aborda as propostas para realização de ensaios de toxicidade pré-clínica para os fitoterápicos segundo a OMS e legislação brasileira, e as normas para avaliação de substâncias químicas segundo a OECD. / This thesis presents general information on herbal medicines and on the toxicological aspects of a sample of ten medicinal plants traded as herbal medicines in Brazil. The survey was carried out in the main databases and public sources of information. The analysis on the herbal medicines encompasses the historical, economic and pharmaceutical dimensions. In what concerns toxicological aspects, data on pre-clinical toxicity were evaluated for Hypericum perforatum and Piper methysticum, these keywords being related to toxicity in three important databases. In addition, this study discusses the proposals for pre-clinical toxicity trials on herbal medicines according to WHO and the Brazilian legislation, and the standards for evaluation of chemical substances according to OECD.

Esta Dissertação apresenta informações gerais sobre os medicamentos fitoterápicos e os aspectos toxicológicos de uma amostra de dez plantas medicinais comercializadas como medicamentos fitoterápicos no Brasil, pesquisados junto aos principais bancos de dados e fontes públicas de informação. A análise dos medicamentos fitoterápicos cobre as dimensões histórica, econômica e farmacêutica. No tocante aos aspectos toxicológicos, foram avaliados os dados de toxicidade pré-clínica de dez plantas selecionadas, e realizado um levantamento das informações publicadas para Hypericum perforatum e Piper methysticum, relacionadas ao termo toxicidade, segundo três importantes bancos de dados. Adicionalmente, este trabalho aborda as propostas para realização de ensaios de toxicidade pré-clínica para os fitoterápicos segundo a OMS e legislação brasileira, e as normas para avaliação de substâncias químicas segundo a OECD. / This thesis presents general information on herbal medicines and on the toxicological aspects of a sample of ten medicinal plants traded as herbal medicines in Brazil. The survey was carried out in the main databases and public sources of information. The analysis on the herbal medicines encompasses the historical, economic and pharmaceutical dimensions. In what concerns toxicological aspects, data on pre-clinical toxicity were evaluated for Hypericum perforatum and Piper methysticum, these keywords being related to toxicity in three important databases. In addition, this study discusses the proposals for pre-clinical toxicity trials on herbal medicines according to WHO and the Brazilian legislation, and the standards for evaluation of chemical substances according to OECD.

The anti-inflammatory properties of four medicinal plants were investigated. These plant extracts were subjected to screening for their possible effects as antioxidative, analgesic, and anti-inflammatory agents. In the antioxidant activity, the Plantago lancelota extracts resulted in an IC50 value of 0.4 mg/mL compared to the positive control quecertin with IC50 0.04 mg/mL Plantago lanceolata inhibited COX-2 activity with IC50 values of 0.41 mg/mL. However, the COX-1 inhibition indicated an IC50 of 68.99 mg/mL. The lipoxygenase assay indicated that Plantago lanceolata was the most active plant species with an IC50 value of 4.86 mg/mL compared to the positive control (quecertin) with an IC50<2mg/mL. The nitric oxide assay of the plant extracts indicates a dose-dependent activity of our plant extracts. Likewise the cell viability result indicated a good activity at dose 100 mg/mL. / Life and Consumer Sciences / M. Sc. (Life Sciences)

The anti-inflammatory properties of four medicinal plants were investigated. These plant extracts were subjected to screening for their possible effects as antioxidative, analgesic, and anti-inflammatory agents. In the antioxidant activity, the Plantago lancelota extracts resulted in an IC50 value of 0.4 mg/mL compared to the positive control quecertin with IC50 0.04 mg/mL Plantago lanceolata inhibited COX-2 activity with IC50 values of 0.41 mg/mL. However, the COX-1 inhibition indicated an IC50 of 68.99 mg/mL. The lipoxygenase assay indicated that Plantago lanceolata was the most active plant species with an IC50 value of 4.86 mg/mL compared to the positive control (quecertin) with an IC50<2mg/mL. The nitric oxide assay of the plant extracts indicates a dose-dependent activity of our plant extracts. Likewise the cell viability result indicated a good activity at dose 100 mg/mL. / Life and Consumer Sciences / M. Sc. (Life Sciences)

Tesis por compendio / [ES] Los consumidores preocupados por la salud, sostenibilidad y bienestar animal han aumentado en los últimos años. Por ello, las nuevas tendencias clean label y plant-based están en alza. Cada vez son más las empresas que quieren lanzar al mercado productos sin aditivos y conservantes, más naturales y menos procesados. Además, el interés por los productos puramente vegetales está creciendo, debido al aumento de población que quiere eliminar por completo el consumo de carne de su dieta o reducirlo. Para la elaboración de productos alimentarios es necesario el uso de aditivos, ya que estos no solo aseguran su inocuidad y alargan su vida útil, sino que también tienen funciones de texturizantes, espesantes y gelificantes. La elaboración de análogos de productos de origen animal (derivados cárnicos y otros como el queso) requiere del uso de este tipo de ingredientes para conseguir que el producto tenga una textura similar a los productos originales. Por ello, al igual que los aditivos y conservantes, en ocasiones estos productos no están bien vistos por los consumidores, que prefieren que sean lo más naturales posible. Sin embargo, existen ingredientes procedentes de las plantas con poder texturizante, gelificante y/o espesante, que podría ser utilizados con tal finalidad. Por todo ello, el objetivo de esta tesis doctoral fue la ampliación y modificación de la gama de preparados ofertados por la empresa Productos Pilarica S.A. en base a los criterios clean label para la elaboración de productos plant-based. Inicialmente se planteo un estudio sobre la visión general de los productos plant-based con etiqueta limpia por parte de diferentes grupos de consumidores (omnívoros, veganos, vegetarianos y flexitarianos). Los resultados obtenidos indicaron que la percepción de este tipo de productos era diferente en función de la dieta de los consumidores. Los omnívoros no diferenciaron entre los productos veganos y vegetarianos clean label y con etiqueta original; sin embargo, los consumidores que reducen o eliminan el consumo de carne y derivados percibieron los productos clean label de manera diferente a los productos con etiqueta original, prefiriendo los productos "más naturales". Además, se vio que esta población parece estar más concienciada con el medio ambiente. Seguidamente, se procedió a realizar una búsqueda de ingredientes vegetales naturales con poder texturizante, siendo los ingredientes seleccionados fibras alimentarias de diferente procedencia (fibra de guisante, fibra de patata, fibra de bambú, fibra de cítricos, tres tipos de fibras de Plantago ovata, y dos mezclas de fibras, una con bambú, psyllium y cítricos, y otra con guisante, caña de azúcar y bambú). Para conocer su capacidad texturizante se procedió a estudiar sus características tecno-funcionales y, especialmente, su capacidad de gelificación. Como resultados más relevantes se observó que las fibras procedentes de P. ovata o psyllium, formaban geles estables a concentraciones más bajas que las demás fibras, con o sin tratamiento por calor. Además, el tratamiento con calor aumentaba la dureza de estos geles. También se vio que el contenido en minerales como el hierro y la capacidad antioxidante de estas fue destacable. Una vez seleccionadas las fibras de P . ovata como principales texturizantes se procedió a la evaluación de estas en diferentes matrices alimentarias (untables y salchichas tipo Frankfurt). En ambas matrices se observó que la adición de psyllium, a diferentes concentraciones, aumentaba la firmeza y la consistencia de los productos. Se debe resaltar el uso de la fibra de psyllium PW (Plantago White), ya que, además de funcionar como texturizante, fue la que minimizó las diferencias de color con respecto a las muestras control. / [CA] Els consumidors que es preocupen per la salut, sostenibilitat i benestar animal han augmentat en els últims anys. Per això, les noves tendències clean label i plant-based estan a l'alça. Cada vegada són més les empreses que volen llançar al mercat productes sense additius ni conservants, més naturals i menys processats. A més, l'interés pels productes purament vegetals està creixent, a causa de l'augment de població que vol eliminar per complet el consum de carn de la seua dieta, o reduir-lo. Per a l'elaboració de productes alimentaris és necessari l'ús d'additius, ja que aquests no tan sols asseguren la seua innocuïtat i allarguen la seua vida útil, sinó que també tenen funcions texturitzants, espessidores i gelificants. L'elaboració d'anàlegs de productes d'origen animal (derivats carnis o altres com el formatge) requerix l'ús d'aquests tipus d'ingredients per aconseguir que el producte tinga una textura semblant als productes originals; per això, com ocorre amb els additius i conservants, de vegades no estan ben mirats pels consumidors, els quals volen que els productes siguen el més natural possible. No obstant això, n'hi ha ingredients procedents de les plantes amb poder texturitzant, gelificant i/o espessidor, que podrien ser utilitzats amb aquesta finalitat. Per tot això, l'objectiu d'aquesta tesi doctoral va ser l'ampliació i modificació de la gamma de preparats oferits per l'empresa col·laboradora basant-se en els criteris clean label per a l'elaboració de productes plant- based. Inicialment es va plantejar un estudi sobre la visió general dels productes plant-based amb etiqueta neta per part de diferents grups de consumidors (omnívors, vegans, vegetarians i flexitarians). Els resultats obtinguts van indicar que la percepció d'aquest tipus de productes era diferent en funció de la dieta dels consumidors. Els omnívors no van diferenciar entre els productes vegans i vegetarians clean label i amb etiqueta original; no obstant això, els consumidors que reduïxen o eliminen el consum de carn i derivats van percebre els productes clean label de manera diferent als productes amb etiqueta original, preferint els productes "més naturals". A més, es va veure que aquesta població pareix estar més conscienciada amb el medi ambient. A continuació, es va procedir a realitzar una recerca d'ingredients vegetals naturals amb poder texturitzant, sent els ingredients seleccionats fibres alimentàries de diferent procedència (fibra de pésol, fibra de creïlla, fibra de bambú, fibra de cítrics, tres tipus de fibres de Plantago ovata, i dues mescles de fibres, una amb bambú, psyllium i cítrics, i una altra amb pésol, canya de sucre i bambú). Per a conéixer la seua capacitat texturitzant es va procedir a estudiar les seus característiques tècnic-funcionals i, especialment, la seua capacitat de gelificació. Com a resultats més rellevants es va observar que les fibres procedents de P. ovata o psyllium formaven gels estables a concentracions més baixes que les altres fibres, amb tractament amb calor o sense. A més, el tractament amb calor augmentava la duresa d'aquests gels. També es va veure que el contingut en minerals, com el ferro, i la capacitat antioxidant d'aquests va ser destacable. Una vegada seleccionades les fibres de P. ovata com a principals agents texturitzants es va procedir a l'avaluació d'aquestes en diferents matrius alimentàries (aliments d'untar i salsitxes tipus Frankfurt). A ambdues matrius es va observar que l'addició de psyllium a diferents concentracions augmentava la fermesa i la consistència dels productes. S'ha de ressaltar l'ús de la fibra de psyllium PW (Plantago White), ja que, a més de funcionar com texturitzant, va minimitzar les diferències de color respecte a les mostres control. / [EN] Consumers concerned about health, sustainability and welfare have increased in recent years. For this reason, the new clean label and plant-based trends are on the rise. More and more companies want to launch products without additives and preservatives, more natural and less processed. In addition, the interest in purely vegetable products is growing, due to the increase population that wants to completely eliminate or reduce meat consumption from their diet. The use of additives is necessary for the formulation of food products since these not only ensure their safety and extend their useful life, but also have texturizing, thickening and gelling functions. The analogue elaboration of animal origin products (meat derivatives and others such as cheese) requires the use of this type of ingredients to ensure that the product has a texture similar to the original product. Therefore, as well as additives and preservatives, animal origin products sometimes are not well seen by consumers, who prefer these kinds of products to be as natural as possible. However, there are ingredients from plants with texturizing, gelling and/or thickening capacity, which could be used for this purpose. Therefore, the objective of this doctoral thesis was the expansion and modification of the range of preparations offered by the collaborated company based on the clean label criteria for the production of plant-based products. Initially, a study was proposed on the general vision of plant-based products with a clean label by different groups of consumers (omnivores, vegans, vegetarians and flexitarians). The results obtained indicated that the perception of this type of products was different depending on the diet of the consumers. Omnivores did not differentiate between clean label and original label vegan and vegetarian products. However, consumers who reduce or eliminate their consumption of meat and meat products perceived clean label products differently than products with the original label, preferring "more natural" products. In addition, it was seen that this population seems to be more aware of the environment. Next, a search was carried out for natural vegetable ingredients with texturizing power. The selected ingredients being food fibres from different sources (pea fibre, potato fibre, bamboo fibre, citrus fibre, three types of Plantago ovata fibres, and two fibre mixtures, one with bamboo, psyllium, and citrus, and the other with pea, sugarcane, and bamboo). In order to know its texturizing capacity, we proceeded to study their techno-functional characteristics and, especially, their gelling capacity. As more relevant results, it was observed that the fibres from P. ovata or psyllium more formed stable gels at lower concentrations than the other fibres, with or without heat treatment. Furthermore, heat treatment increased the hardness of these gels. It was also seen that the content of minerals such as iron and their antioxidant capacity was remarkable. Once the P. ovata fibres were selected as the main texturizers, they were evaluated in different food matrices (spreads and sausages). In both matrices it was observed that the addition of psyllium, at different concentrations, increased the firmness and consistency of the products. The use of psyllium fibre PW (Plantago White) should be highlighted, since, in addition to working as a texturizer, it was the one that minimized the colour differences with respect to the control samples. / Noguerol Meseguer, AT. (2022). Desarrollo de preparados texturizantes Clean Label [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/183186 / TESIS / Compendio

During photosynthesis Plantaginaceae species can produce glucose derivatives such as iridoid glycosides and alcohol sugars that in addition to sucrose can be exported from leaves. Plantago lanceolata transported sorbitol in addition to sucrose especially at warmer leaf temperatures. However, two iridoids, catalpol and aucubin, found in P. lanceolata were not readily labelled from 14CO2 under any conditions examined. In contrast, in two greenhouse, cut-flower cultivars of Antirrhinum majus the iridoids, antirrhinoside and antirrhide, were readily 14C-labelled along with sucrose but little 14C was recovered in alcohol sugars (e.g., mannitol). The amount of 14C-partitioned into antirrhinoside increased at higher temperatures. Exposing leaves of P. lanceolata and A. majus to reduced-photorespiratory conditions (e.g. short-term CO2 enrichment and/or low O2) increased fixation and export. Under low O2 in P. lanceolata sorbitol 14C-labelling increased relative to sucrose and in A. majus 14C-labelling of sucrose increased relative to antirrhinoside. Also 14C-labelling of antirrhide increased more than antirrhinoside. During both short-term and long-term acclimation to high CO2, whole plant NCER, leaf photosynthesis and export increased in A. majus. Taken together the temperature and CO2 enrichment studies show plasticity in Plantaginaceae species to synthesize and transport sucrose and auxiliary glucose esters and alcohol sugars in a species-specific manner (depending on the rate of carboxylation).