Zinc Oxide Nanoparticles Biofortification Induces Fatty Acid Profile Modulations in Mungbean Seedlings

Mung bean (Vigna radiata (L.) R. Wilczek) seeds, recognized for their significant nutritional content, but limited by the presence of anti-nutritional phytate, display potential in terms of sprouting and biofortification with ZnO nanoparticles. This study aimed to investigate how ZnO NPs affect the nutritional aspects of mung bean seedlings, going beyond growth parameters, to examine soluble carbohydrates, free amino acids, and fatty acid levels, with the objective of advancing our understanding of NP-plant interactions and their nutritional consequences. Accordingly, the effect of ZnO NPs on mung bean seedlings was studied by germinating and growing the seeds in a growth medium with varying concentrations of ZnO NPs ranging from 10 to 160 ppm. Analysis of the nutritional composition of the seedlings revealed a significant increase in free amino acid and soluble sugar levels under ZnO NP treatments, with a peak at 160 ppm ZnO NPs concentration. The fatty acid composition also exhibited significant changes in response to ZnO NPs, with different fatty acids showing distinct responses. ZnO NPs generally had a positive influence on the production of nutritionally valuable omega-6 fatty acids, leading to the highest levels of linoleic acid and arachidonic acid in samples treated with 10 and 20 ppm of ZnO NPs. In conclusion, the findings of this study highlight the potential of ZnO nanoparticles to positively influence the nutritional composition of mung bean seedlings. These results contribute to our understanding of the intricate interactions between nanoparticles and plants, emphasizing the importance of further research in this area to fully understand the implications for agricultural and nutritional practices.