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- Maca (Lepidium meyenii syn. L. peruvianum, Brassicaceae)
- Flow Injection Mass Spectrometry
- Metabolite Profiling
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Date:
10-15-2020 | HC# 082052-650
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Re: Chemical Composition of Maca Powder Varies when Grown in Different Regions
Geng P, Sun J, Chen P, et al. Characterization of
maca (Lepidium meyenii/Lepidium peruvianum) using a mass spectral
fingerprinting, metabolomic analysis, and genetic sequencing approach. Planta
Med. July 2020;86(10):674-685. doi: 10.1055/a-1161-0372.
Maca (Lepidium meyenii syn. Lepidium
peruvianum, Brassicaceae) tuber is historically grown in the Andes
mountains in Puna, Peru at elevations of 3500 to 4500 meters. The native
habitat in Puna has intense sunlight, extremely low temperatures, fierce wind,
low humidity, and a large diurnal temperature range. These harsh conditions
contribute to Maca’s chemical composition; its secondary metabolites are
believed to contribute to its health benefits. The root has color variations
(black, purple, red, and yellow), which are believed to be genetically and
phenotypically distinct; however, the relationship between color and secondary
metabolites remains inconclusive. Due to its rise in popularity, maca root is
now cultivated outside of Puna. Maca grown in lower altitudes (i.e., Prague,
Czech Republic and Western China) contain levels of macamides and alkaloids
that are different from maca grown in Puna.
Genomics and metabolomics are useful for the
taxonomy, identification, and characterization of plant material. Genomics is
the description of plant genome to provide identification when taxonomic
identification is not possible (i.e., for powdered materials). Metabolomics is
used to authenticate botanicals via a comprehensive description of the
molecules. Non-targeted metabolite profiling provides a comprehensive profile
rather than just looking for individual compounds (targeted metabolite
profiling). According to the authors, only targeted metabolite profiling has
been conducted on maca. The purpose of this in vitro study was to conduct a
non-targeted metabolite profile of maca obtained from various regions.
Seventy-one maca samples were obtained including
processed commercial botanical supplements, unprocessed raw tubers collected
from farms and markets in Peru and China, and one historic wild-grown non-tuber
sample from Peru. Samples were from yellow, purple, black, and red maca. All
tubers were ground into powder. The samples were analyzed via flow injection
mass spectrometry (FIMS) to obtain spectral fingerprints. Ultra-high-performance
liquid chromatography-high resolution accurate mass/tandem mass spectrometry
(UHPLC-HRAM/MS) was used for metabolic profiling. Genetic sequencing at common
plant barcoding regions was conducted. Compounds identified on metabolic
profiling were used to identify ions in the spectral fingerprints. Variations
between country of origin and color were examined and compared with metabolic
composition.
Analysis of technical replication indicated that
there was minimal variance between replications (each sample was analyzed
multiple times); this demonstrates the stability and reproducibility of the
results. Samples fell into three clusters based on country of origin and
processing. Country of origin was the largest source of variance, followed by
color. Similarly, colored tubers had different compositions based on country of
origin. The historic sample was distinguishable from the tubers because it
contained leaves, stems, and non-tuber roots. Sixty-seven compounds were
identified in the negative ionization mode, and 51 compounds were identified in
the positive ionization mode. There were no unique marker compounds identified.
The same compounds were observed in all colors/origin combinations but the
patterns were unique.
Metabolite profiling revealed that composition of
organic acids, saccharides, amino acids, imidazole alkaloids, glucosinolates,
and macamides can play a role in distinguishing the samples. The Chinese maca
had higher levels of glucosinolates, while the Peruvian maca had higher levels
of imidazole alkaloids. According to the authors, this emphasizes the need for
FIMS fingerprinting and demonstrates the value of non-targeted analysis.
Genetic sequencing revealed that all of the maca samples evaluated were closer
to L. Meyenii than to other Lepidium species. However, the extent
of the genetic variation between maca from Peru and China, between tubers of
different colors, and between cultivated and historic maca need further
examination.
The authors conclude that the commercial maca
supplements, unprocessed raw tubers from Peru and China, and the historic wild-grown
non-tuber sample have statistically different chemical compositions, with
origin exceeding color as the source of variance. Patterns are necessary for
differentiation. A limitation of the analysis is that harvest stage, drying
process, and storage time were not taken into account. The authors declare no
conflicts of interest.
—Heather S. Oliff, PhD
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