Staff Profile:Dr Luke Bell
- Name:
- Dr Luke Bell
- Job Title:
- Lecturer in Temperate Horticulture
- Responsibilities:
- Member of the Committee for Research Infrastructure
- Areas of Interest:
My research interests encompass several diverse disciplines within the Agri-food sector. I am interested in genetic, climatic, and quality aspects of horticultural produce, and how this interacts with human nutrition and consumer preferences. I spent several years in industry as a plant breeder, and this is a challenging profession that attempts to synthesise all of these aspects for the purposes of crop improvement.
My research centres predominantly on crops of the Brassicales family of plants, such as rocket, cabbage, kale, mustard, and radish. These species contain compounds called glucosinolates, which are broken down by an enzyme called myrosinase when we eat them. This releases molecules called isothiocyanates, which often have a pungent, spicy, or sulfurous aroma and flavour. This gives these crops their distinctive sensory attributes, and is a reason why many people do not like to eat them. But isothiocyanates have also been shown to have anti-cancer and anti-neurodegenerative properties, and so I'm interested in improving not only the taste and flavour of Brassicales, but also their health-related benefits for humans. Incidents of chronic diseases such as cancer and heart disease are increasing, and nutritional improvement of crops is one way of improving people's diets to help alleviate the strain put on health services.
The production of glucosinolates and other metabolites by plants is influenced by both genetic and environmental factors. Another aspect to my research is understanding how gene expression differs in plants grown in different climates. Climate change will likely impact horticultural crop production significantly in the coming decades, and so I conduct experiments relating to carbon dioxide levels, temperature stress, waterlogging, and drought, to see how plants react and cope on a genetic and nutritional level. It is important to understand how these weather events will affect not only yields, but also the nutritional quality of our fruits and vegetables. This will allow for the development of new varieties of crops that can better withstand environmental extremes.
- Research groups / Centres:
- Publications:
-
YNumber of items: 13.
2020
- Jasper, J., Wagstaff, C. and Bell, L. (2020) Growth temperature influences postharvest glucosinolate concentrations and hydrolysis product formation in first and second cuts of rocket salad. Postharvest Biology and Technology, 163. p. 111157. ISSN 0925-5214 doi: https://doi.org/10.1016/j.postharvbio.2020.111157
2019
- Yahya, H. N., Lignou, S., Wagstaff, C. and Bell, L. (2019) Changes in bacterial loads, gas composition, volatile organic compounds, and glucosinolates of fresh bagged Ready-To-Eat rocket under different shelf life treatment scenarios. Postharvest Biology and Technology, 148. pp. 107-119. ISSN 09255214 doi: https://doi.org/10.1016/j.postharvbio.2018.10.021
- Bell, L. and Wagstaff, C. (2019) Rocket science: a review of phytochemical & health-related research in Eruca & Diplotaxis species. Food Chemistry: X, 1. 100002. ISSN 2590-1575 doi: https://doi.org/10.1016/j.fochx.2018.100002
- Bell, L. (2019) The biosynthesis of glucosinolates: insights, inconsistencies, and unknowns. In: Annual Plant Reviews Online 2019. Wiley, pp. 1-31. doi: https://doi.org/10.1002/9781119312994.apr0708
2018
- Bell, L., Oloyede, O. O., Lignou, S., Wagstaff, C. and Methven, L. (2018) Taste and flavour perceptions of glucosinolates, isothiocyanates, and related compounds. Molecular Nutrition & Food Research, 62 (18). 1700990. ISSN 1613-4125 doi: https://doi.org/10.1002/mnfr.201700990
2017
- Bell, L. and Wagstaff, C. (2017) Enhancement of glucosinolate and isothiocyanate profiles in brassicaceae crops: addressing challenges in breeding for cultivation, storage, and consumer-related traits. Journal of Agricultural and Food Chemistry, 65 (43). pp. 9379-9403. ISSN 1520-5118 doi: https://doi.org/10.1021/acs.jafc.7b03628
- Bell, L., Methven, L. and Wagstaff, C. (2017) The influence of phytochemical composition and resulting sensory attributes on preference for salad rocket (Eruca sativa) accessions by consumers of varying TAS2R38 diplotype. Food Chemistry, 222. pp. 6-17. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.11.153
- Bell, L., Yahya, H. N., Oloyede, O. O., Methven, L. and Wagstaff, C. (2017) Changes in rocket salad phytochemicals within the commercial supply chain: glucosinolates, isothiocyanates, amino acids and bacterial load increase significantly after processing. Food Chemistry, 221. pp. 521-534. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.11.154
- Bell, L., Methven, L., Signore, A., Oruna-Concha, M. J. and Wagstaff, C. (2017) Analysis of seven salad rocket (Eruca sativa) accessions: the relationships between sensory attributes and volatile and non-volatile compounds. Food Chemistry, 218. pp. 181-191. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2016.09.076
2016
- Bell, L., Spadafora, N. D., Mueller, C. T., Wagstaff, C. and Rogers, H. j. (2016) Use of TD-GC-TOF-MS to assess volatile composition during post harvest storage in seven accessions of rocket salad (Eruca sativa). Food Chemistry, 194. pp. 626-636. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2015.08.043
- Bell, L. (2016) Rocket science: phytochemical, postharvest, shelf-life & sensory attributes of rocket species. PhD thesis, University of Reading.
2015
- Bell, L., Oruna-Concha, M. J. and Wagstaff, C. (2015) Identification and quantification of glucosinolate and flavonol compounds in rocket salad (Eruca sativa, Eruca vesicaria and Diplotaxis tenuifolia) by LC–MS: highlighting the potential for improving nutritional value of rocket crops. Food Chemistry, 172. pp. 852-861. ISSN 0308-8146 doi: https://doi.org/10.1016/j.foodchem.2014.09.116
2014
- Bell, L. and Wagstaff, C. (2014) Glucosinolates, myrosinase hydrolysis products, and flavonols found in rocket (Eruca sativa and Diplotaxis tenuifolia). Journal of Agricultural and Food Chemistry, 62 (20). pp. 4481-4492. ISSN 0021-8561 doi: https://doi.org/10.1021/jf501096x
- Qualifications:
- Associate Fellow of the Higher Education Authority - (2019)
PhD in Food & Nutritional Science - University of Reading (2016)
Master of Science by Research in Plant & Environmental Science - University of Warwick (2011)
Diploma in Management & Leadership - Chartered Management Institute (2010)
Bachelor of Science in Ecology & Biology - University of East Anglia (2009)