Fig. 5.

MgO-NPs altered the protein parameters of spinach. (A) The bar diagram shows the increased protein content of spinach on nanopriming than control. An increase of 11–24% in the protein accumulation of nanoprimed spinach was evident. The enhanced protein acted as osmoprotectant to regulate MgO-NPs induced oxidative stress in spinach. (B) The graph depicts the protein digestibility in vitro in case of MgO-NPs treated spinach compared to control. Nanopriming was observed to considerably reduce the protein digestibility by 1–3% with an increase in MgO-NPs exposure concentration. (C) Bar diagram showing enhancement in the content of protein precipitable tannins in spinach on MgO-NPs exposure. NPs treatment was found to enhance the protein precipitable tannins that resulted into reduced protein digestibility. Data included in each bar is mean ± standard deviation of three independent measurements (*, P < 0.05). Duncan’s multiple range test (DMRT) was applied and different superscript letters on the bars are significantly different at P ≤ 0.05