Defining a Pathway of Oxalic Acid Catabolism and its Influence on the Nutritional Composition and Phytochemical Profile in Dieta
Dietary oxalic acid, consumed primarily through plant-based foods, has been shown to contribute to the formation of kidney stones, decrease the nutritional value of edible plants by acting as an antinutrient, and even exacerbate symptoms associated with other conditions. The incidence of these negative impacts appears to be rising and will most likely continue to rise with the recommendations for an increase in the consumption of fruits and vegetables. Although dietary oxalic acid has been known to have a negative impact on human health our understanding of the mechanisms regulating its concentration in plant foods is lacking.
Recently, we identified an oxalyl-CoA synthetase that is responsible for catalyzing the first step in a previously uncharacterized pathway of oxalate degradation in the plant model Arabidopsis. In this project we will extend this initial finding by first assessing whether this novel pathway of oxalate degradation plays a role in regulating the concentration of oxalate found in selected leafy greens.
Second, we will identify and characterize the genes and encoded enzymes responsible for catalyzing each step in this pathway of oxalate catabolism.
Third, we will determine the influence of this pathway of oxalate catabolism on the nutritional composition, phytochemical profile, and production characteristics in selected leafy greens.
It is anticipated that completion of the proposed basic and applied objectives will result in a gain in knowledge and resources beneficial to a broad range of scientists, producers interested in growing a more healthful food supply, and diet conscious consumers.
Supported by USDA, ARS, CRIS 3092-51000-061-001S