Protein Hydrolysates from <i>Crambe abyssinica</i> Seed Cake as Potential Biostimulants for Root Development
Luisa Ugolini | Lorena Malaguti | Roberto Matteo | Eleonora Pagnotta | Romina Beleggia | Laura Righetti
<i>Crambe abyssinica</i> Hochst defatted seed meals were used to produce protein hydrolysates through a mild enzymatic two-step hydrolysis process. The resulting hydrolysates were rich in free amino acids, low-molecular-weight peptides, and potential bioactive compounds such as phenols, glucosinolates, or their derivatives. These hydrolysates were tested in bioassays, performed under controlled conditions, on mung bean (<i>Vigna radiata</i>) cuttings, to investigate a possible auxin effect, and on maize (<i>Zea mays</i> L.) in an aeroponic/hydroponic system during the first two weeks of growth. In both assays, crambe hydrolysates revealed a stimulating effect on root development at a dose corresponding to nitrogen concentration of 4.8 mM, promoting lateral root formation and altering root architecture. Furthermore, they exhibited a positive impact on nitrogen content in both maize roots and shoots, along with an increase in the chlorophyll SPAD index. Notably, the observed effects were similar to those induced by a commercial biostimulant based on an animal-derived hydrolysate, tested under the same conditions on maize. The present work underscores the potential of crambe seed by-products for new sustainable and environmentally safe agro-inputs aimed at enhancing crop performance within the framework of a circular economy.
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