Amino acid profiling and ethnomedicinal use of Flemingia vestita, a wild edible plant from Meghalaya

Résumé fourni par la source

Flemingia vestita Benth. ex Baker f., belonging to the Fabaceae family, is a traditionally used wild edible plant in Meghalaya, India. The indigenous communities consume its tuberous roots raw for both nutritional benefits and as an ethnomedicinal remedy, particularly for treating intestinal worm infections. While its therapeutic use is well-documented, scientific studies on its amino acid profile are limited. In the present study, the amino acid content of F. vestita tubers was assessed using both the ninhydrin colorimetric assay and high-performance liquid chromatography (HPLC). Free and total amino acid concentrations were first determined through the ninhydrin assay. Subsequently, HPLC analysis was performed to identify and quantify individual free and total amino acids. Bound amino acid content was derived by subtracting free from total values. Free amino acids measured by the ninhydrin assay were 17.07 µg/mg, whereas the sum of free amino acids quantified by HPLC was 1.91 µg/mg; total amino acids were 105.37 µg/mg (ninhydrin) and 12.31 µg/mg (HPLC). HPLC analysis identified 19 individual amino acids. Among the total amino acids by the HPLC method, glutamic acid (224.45 µg/100 mg), glutamine (172.32 µg/100 mg), and asparagine (116.55 µg/100 mg) were predominant. The calculated bound amino acids contained substantial amounts of essential amino acids, such as threonine (52.42 µg/100 mg), isoleucine (15.99 µg/100 mg), and lysine (8.36 µg/100 mg), which are vital for human health and nutrition. The study confirms that Flemingia vestita is a potent reservoir of amino acids, especially in its bound form, contributing to its high total amino acid content. The presence of several essential amino acids supports its traditional dietary and therapeutic use. These findings highlight the nutraceutical potential of F. vestita and endorse its inclusion in functional food formulations and health-promoting dietary interventions.