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Cultivar Variability of Patatin Biochemical Characteristics: Table versus Processing Potatoes (Solanum tuberosum L.)

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    Cultivar Variability of Patatin Biochemical Characteristics: Table versus Processing Potatoes (Solanum tuberosum L.)
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    † Department of Plant Production and Agroecology, Faculty of Agriculture, University of South Bohemia, Studentská 13, 370 05 České Budějovice, Czech Republic
    § Core Facility - Proteomics, Central European Institute of Technology, Masaryk University, Kamenice 5, 625 00 Brno, Czech Republic
    *Phone: +420-387-772-432. Fax: +420-387-772-431. E-mail: [email protected]
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2012, 60, 17, 4369–4378
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    https://doi.org/10.1021/jf3003448
    Published April 13, 2012
    Copyright © 2012 American Chemical Society
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    Biochemical characteristics of patatin proteins purified by ion-exchange and affinity chromatography from tubers of 20 potato cultivars were studied to evaluate their genotype differences with respect to utility groups, table potato cultivars (TPCs) and processing potato cultivars (PPCs). Both groups of cultivars showed similar values of protein content in dry matter (3.98–7.39%) and of patatin relative abundance (5.40–35.40%). Three mass levels (∼40.6, 41.8, and 42.9 kDa) of purified patatins were found by MALDI-TOF MS within all cultivars. Differences among mass levels corresponding with the mass of sugar antenna (∼1.2 kDa) confirmed the previous concept of different glycosylation extentsin patatin proteins. It was showed that the individual types of patatin varying in their masses occur in the patatin family in a ratio specific for each of the cultivars, with the lowest mass type being the major one. Electrophoretic analyses demonstrated wide cultivar variability in number of patatin forms. Especially 2D-PAGE showed 17–23 detected protein spots independently on the utility group. Specific lipid acyl hydrolase (LAH) activity of purified patatins from the individual tested cultivars varied between 0.92 and 5.46 μmol/(min mg). Patatin samples within most of the TPCs exhibited higher values of specific LAH activity than samples of PPCs. It may be supposed that individual patatin forms do not have similar physiological roles.

    Copyright © 2012 American Chemical Society

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    This article is cited by 43 publications.

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    40. Visakh P.M., Laura B. Iturriaga, Pablo Daniel Ribotta. Recent Advances in Food Science and Nutrition: State of Art, New Challenges and Opportunities. 2013, 1-21. https://doi.org/10.1002/9781118865606.ch1
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    42. Veronika Bártová, Jiří Diviš, Jan Bárta, Adéla Brabcová, Markéta Švajnerová. Variation of nitrogenous components in potato (Solanum tuberosum L.) tubers produced under organic and conventional crop management. European Journal of Agronomy 2013, 49 , 20-31. https://doi.org/10.1016/j.eja.2013.02.009
    43. Bernard Griffaut, Eric Debiton, Marie-Josèphe Galmier, Ana Mustel, Jean-Claude Madelmont, Gérard Ledoigt. Patatin-like PLA2 with cytotoxicity against mammalian and plant tumour cells. Advances in Biological Chemistry 2013, 03 (05) , 485-500. https://doi.org/10.4236/abc.2013.35053
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    Journal of Agricultural and Food Chemistry

    Cite this: J. Agric. Food Chem. 2012, 60, 17, 4369–4378
    Click to copy citationCitation copied!
    https://doi.org/10.1021/jf3003448
    Published April 13, 2012
    Copyright © 2012 American Chemical Society
    Request reuse permissions

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