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Comparative analysis of phytochemicals and nutrient availability in two contrasting cultivars of sweet potato (Ipomoea batatas L.)

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Title Comparative analysis of phytochemicals and nutrient availability in two contrasting cultivars of sweet potato (Ipomoea batatas L.)
 
Creator Shekhar, Shubhendu
Mishra, Divya
Buragohain, Alak Kumar
Chakraborty, Subhra
Chakraborty, Niranjan
 
Subject Anthocyanins
Flavonoids
Nutritional diversity
Phenolics
Phytochemicals
Proteome profiling
Storage stress
Transcript abundance
 
Description Accepted date: 19 September 2014
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.
This work was supported by grants (BT/PR3123/16//250) from
the Department of Biotechnology (DBT), Govt. of India. We kindly
acknowledge the University Grant Commission (UGC), Govt. of
India for providing predoctoral fellowship to D.M. We also thank
CTCRI, India for providing planting materials of sweet potato. We
thank Department of Food Engineering and Technology, Tezpur
University, for extending their facilities. Assistance of Mr. Jasbeer
Singh for illustrations and graphical representations, and Mr. Shankar Acharya and Mr. C. Ravishankar during field management is
highly acknowledged.
 
Date 2015-12-28T11:01:56Z
2015-12-28T11:01:56Z
2014
 
Type Article
 
Identifier Food Chemistry, 173: 957-965
0308-8146
http://172.16.0.77:8080/jspui/handle/123456789/460
http://www.sciencedirect.com/science/article/pii/S0308814614017014
10.1016/j.foodchem.2014.09.172
 
Language en_US
 
Publisher Elsevier B.V.