کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7594473 | 1492118 | 2015 | 9 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Comparative analysis of phytochemicals and nutrient availability in two contrasting cultivars of sweet potato (Ipomoea batatas L.)
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کلمات کلیدی
TFCOrange-fleshed sweet potatoTCCβ-carotene equivalentsGAETACTPCWHCAnthocyanins - آنتوسیانین BCE - بانک مرکزی اروپاWater holding capacity - ظرفیت نگهداری آبTranscript abundance - فراوانی متنFlavonoids - فلاونوئیدهاPhenolics - فنولیکPhytochemicals - فیتوکمیکال هاTotal phenolic content - محتوای فنلی کلTotal flavonoids content - محتوای کل فلاونوئیدهاGallic acid equivalent - معادل اسید گالیکquercetin equivalent - معادل کورستینtotal anthocyanin content - مقدار کل آنتوسیانینProteome profiling - پروفیل پروتئین
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Sweet potato ranks as the world's seventh most important food crop, and has major contribution to energy and phytochemical source of nutrition. To unravel the molecular basis for differential nutrient availability, and to exploit the natural genetic variation(s) of sweet potato, a series of physiochemical and proteomics experiment was conducted using two contrasting cultivars, an orange-fleshed sweet potato (OFSP) and a white-fleshed sweet potato (WFSP). Phytochemical screening revealed high percentage of carbohydrate, reducing sugar and phenolics in WFSP, whereas OFSP showed increased levels of total protein, flavonoids, anthocyanins, and carotenoids. The rate of starch and cellulose degradation was found to be less in OFSP during storage, indicating tight regulation of gene(s) responsible for starch-degradation. Comparative proteomics displayed a cultivar-dependent expression of proteins along with evolutionarily conserved proteins. These results suggest that cultivar-specific expression of proteins and/or their interacting partners might play a crucial role for nutrient acquisition in sweet potato.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 173, 15 April 2015, Pages 957-965
Journal: Food Chemistry - Volume 173, 15 April 2015, Pages 957-965
نویسندگان
Shubhendu Shekhar, Divya Mishra, Alak Kumar Buragohain, Subhra Chakraborty, Niranjan Chakraborty,