Proteomic analysis of heat treated bitter gourd (Momordica charantia L. var. Hong Kong Green) using 2D-DIGE

- This study investigated the proteome changes in thermally treated bitter gourds.
- Raw samples had higher protein content and number of spots than the cooked samples.
- Ten protein spots with highest fold change were detected in cooked samples.
- The proteins were involved in carbohydrate/energy metabolisms and stress responses.
- Bitter gourd responds to heat stress (thermal treatment) in a complex manner.