Somatic hybridization has been frequently used to overcome sexual incompatibility between potato and its secondary germplasm. The primary objective of this study was to produce and evaluate somatic hybrids of Solanum tuberosum (Stub) and S. bulbocastanum (Sblb) for breeding purposes. In 2007, 23 somatic hybrids were produced using an electrofusion of mesophyll protoplasts of diploid (2n = 2x = 24) potato line StubDH165 and S. bulbocastanum PI24351 (Sblb66). Phenotype of somatic hybrids in field conditions were evaluated, together with constitution and stability of 30 nuclear (ncSSR) and 27 cytoplasmic (cpSSR) microsatellite markers and content of main glycoalkaloids. All somatic hybrids had very high field resistance against late blight, but the plants were infertile: the viability of pollen grains insignificantly varied between 0.58 and 8.97%. A significant somaclonal variation was observed in terms of the morphology of plants, the date of emergence, the quantity of harvested tubers, the content of glycoalkaloids in foliage, and nuclear microsatellite markers (ncSSR). The analysis of ncSSR identified five distinct genotypes of hybrids partly associated with phenotype variations. The process of somatic hybridization with regeneration of shoots was identified as the most likely source of somaclonal variation because the ncSSR genotypes of hybrids, which were maintained in vitro, remained stable for more than 10 years. The infertile somatic hybrids have no practical breeding potential, but they are considered very suitable for advanced studies of the differential expression of genes in the pathways linked to dormancy of tubers and synthesis of glycoalkaloids.
The aim of the study was to broadly determine the biological activities of purple potato ethanolic extract of the Blue Congo variety (BCE). The antioxidant activity of BCE was determined in relation to liposome membranes, and peroxidation was induced by UVB and AAPH. To clarify the antioxidant activity of BCE, we investigated its interactions with hydrophilic and hydrophobic regions of a membrane using fluorimetric and FTIR methods. Next, we investigated the cytotoxicity and pro-apoptotic activities of BCE in two human colon cancer cell lines (HT-29 and Caco-2) and in normal cells (IPEC-J2). In addition, the ability to inhibit enzymes that are involved in pro-inflammatory reactions was examined. Furthermore, BCE interactions with serum albumin and plasmid DNA were investigated using steady state fluorescence spectroscopy and a single molecule fluorescence technique (TCSPC-FCS). We proved that BCE effectively protects lipid membranes against the process of peroxidation and successfully inhibits the cyclooxygenase and lipoxygenase enzymes. Furthermore, it interacts with the hydrophilic and hydrophobic parts of lipid membranes as well as with albumin and plasmid DNA. It was observed that BCE is more cytotoxic against colon cancer cell lines than normal IPEC-J2 cells; it also induces apoptosis in cancer cell lines, but does not induce cell death in normal cells.
- MeSH
- albuminy MeSH
- antioxidancia chemie farmakologie MeSH
- antitumorózní látky fytogenní chemie farmakologie MeSH
- inhibitory cyklooxygenasy chemie farmakologie MeSH
- inhibitory lipoxygenas chemie farmakologie MeSH
- lidé MeSH
- lipidy chemie MeSH
- liposomy MeSH
- nádorové buněčné linie MeSH
- plazmidy MeSH
- reaktivní formy kyslíku MeSH
- rostlinné extrakty chemie farmakologie MeSH
- sérový albumin chemie metabolismus MeSH
- Solanum tuberosum chemie MeSH
- vazba proteinů MeSH
- viabilita buněk účinky léků MeSH
- Check Tag
- lidé MeSH
- Publikační typ
- časopisecké články MeSH
- Názvy látek
- albuminy MeSH
- antioxidancia MeSH
- antitumorózní látky fytogenní MeSH
- inhibitory cyklooxygenasy MeSH
- inhibitory lipoxygenas MeSH
- lipidy MeSH
- liposomy MeSH
- reaktivní formy kyslíku MeSH
- rostlinné extrakty MeSH
- sérový albumin MeSH
Potato proteins are well known for their nutritional, emulsifying, foaming, gel forming or antioxidant properties that all make from them valuable protein source for food industry. Antifungal, antimicrobial and also antiviral properties, described for potato proteins in the review, enrich the possibilities of potato protein usage. Potato proteins were divided into patatin, protease inhibitors and fraction of other proteins that also included, besides others, proteins involved in potato defence physiology. All these proteins groups provide proteins and peptides with antifungal and/or antimicrobial actions. Patatins, obtained from cultivars with resistance to Phytophthora infestans, were able to inhibit spore germination of this pathogen. Protease inhibitors represent the structurally heterogeneous group with broad range of antifungal and antimicrobial activities. Potato protease inhibitors I and II reduced the growth of Phytophthora infestans, Rhizoctonia solani and Botrytis cinerea or of the fungi of Fusarium genus. Members of Kunitz family (proteins Potide-G, AFP-J, Potamin-1 or PG-2) were able to inhibit serious pathogens such as Staphylococcus aureus, Listeria monocytogenes, Escherichia coli or Candida albicans. Potato snakins, defensins and pseudothionins are discussed for their ability to inhibit serious potato fungi as well as bacterial pathogens. Potato proteins with the ability to inhibit growth of pathogens were used for developing of pathogen-resistant transgenic plants for crop improvement. Incorporation of potato antifungal and antimicrobial proteins in feed and food products or food packages for elimination of hygienically risk pathogens brings new possibility of potato protein usage.
- Klíčová slova
- Antifungal proteins, L., Bioactive proteins, Patatin, Potato defensin, Potato snakins, Potato tubers, Protease inhibitors, Solanum tuberosum,
- MeSH
- antibakteriální látky chemie farmakologie MeSH
- antifungální látky chemie farmakologie MeSH
- Bacteria účinky léků MeSH
- Candida albicans účinky léků MeSH
- fungicidy průmyslové chemie farmakologie MeSH
- houby účinky léků MeSH
- karboxylesterhydrolasy chemie farmakologie MeSH
- Listeria monocytogenes účinky léků MeSH
- peptidy chemie farmakologie MeSH
- Phytophthora účinky léků MeSH
- rostlinné proteiny chemie farmakologie MeSH
- Solanum tuberosum chemie MeSH
- Staphylococcus aureus účinky léků MeSH
- Publikační typ
- časopisecké články MeSH
- přehledy MeSH
- Názvy látek
- antibakteriální látky MeSH
- antifungální látky MeSH
- fungicidy průmyslové MeSH
- karboxylesterhydrolasy MeSH
- patatin protein, Solanum tuberosum MeSH Prohlížeč
- peptidy MeSH
- rostlinné proteiny MeSH
Proteins were obtained from effluent of a starch manufacture by using different isolation temperatures (40, 60, 80, and 100 °C). The proteins, remaining in effluent after treatment of potato juice at 80 and 100 °C differed significantly in composition and in structural stability as well as in trypsin inhibitory and antifungal activities in comparison with the variants of 40 and 60 °C. The protein samples of 80 °C exhibited the highest antifungal activity and its average value of IC50 against five strains of two Fusarium species was determined in average at 0.18 mg ml-1. The 80 °C protein samples consisted predominantly of low-molecular proteins (7-17 kDa) identified as potato tuber protease inhibitors I and II. Predominantly, protease inhibitors II were identified for the protein samples obtained by 100 °C and here we identified 7 spots in comparison with 12 identified for the 80 °C samples. Samples of 40 and 60 °C with low antifungal activities represent high variability of detected and identified proteins. We identified various representatives of aspartic, cysteine, and serine protease inhibitors in both types of samples. These samples also contained Kunitz-type protease inhibitors that were not found in the 80 and 100 °C samples which documented thermal unstableness of Kunitz-type protease inhibitors. Functional stability at high temperatures and antifungal activity of isolated potato protease inhibitors I and II support the potential of this fraction usage in food, feed, pharmaceutical, or agricultural industry and offer new products for starch manufactures. At the same time, utilization of the stable protein fraction of waste deproteinized potato water promotes exploitation of potato starch production resources.
- Klíčová slova
- Antifungal activity, Potato, Protease inhibitors, Solanum tuberosum L., Thermally stable proteins,
- MeSH
- 2D gelová elektroforéza MeSH
- antifungální látky farmakologie MeSH
- Fusarium účinky léků MeSH
- hlízy rostlin chemie MeSH
- mikrobiální testy citlivosti MeSH
- proteomika MeSH
- rostlinné proteiny chemie izolace a purifikace farmakologie MeSH
- škrob MeSH
- Solanum tuberosum chemie MeSH
- spektrometrie hmotnostní - ionizace laserem za účasti matrice MeSH
- stabilita proteinů MeSH
- tandemová hmotnostní spektrometrie MeSH
- teplota MeSH
- Publikační typ
- časopisecké články MeSH
- Názvy látek
- antifungální látky MeSH
- rostlinné proteiny MeSH
- škrob MeSH
The objective of our study was to assess the extent of accumulation of cadmium, lead and zinc in potato tubers depending on the concentration of these heavy metals in soil and to evaluate the resistance of 11 cultivars of potato cultivated in 5 localities of the Slovakia against input of these heavy metals into the consumption part of potato. Contents of Cd (Pb, Zn) in soil were 0.94-2.54 (18.03-24.90, 35.71-72.40) mg/kg in soil extract by aqua regia and 0.030-0.188 (0.149-0.356, 0.052-0.238) mg/kg in soil extract by NH4NO3. The contents of Cd, Pb, and Zn were determined in potatoes in extracts of freeze-dried samples and expressed in mg/kg of fresh matter (FM). Determined contents of heavy metals were in the range of ND-0.058 mg Cd/kg FM, 0.020-0.630 mg Pb/kg FM, 1.836-3.457 mg Zn/kg FM, resp. The statistically significant correlation between heavy metal content in soil and its content in potato tubers were confirmed only: cv. Laura - Spissky Stvrtok (Cd), cv. Red Anna - Odorin (Pb) and Marabel, Red Anna - Odorin, cv. Marabel - Belusa, cv. Volumia - Imel (Zn).
- Klíčová slova
- Cadmium, contamination, lead, potato, soil, zinc,
- MeSH
- hlízy rostlin chemie růst a vývoj metabolismus MeSH
- kadmium analýza metabolismus MeSH
- látky znečišťující půdu analýza metabolismus MeSH
- olovo analýza metabolismus MeSH
- Solanum tuberosum chemie růst a vývoj metabolismus MeSH
- zinek analýza metabolismus MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
- Názvy látek
- kadmium MeSH
- látky znečišťující půdu MeSH
- olovo MeSH
- zinek MeSH
This research aimed to investigate the effect of thermal processing on carotenoid profile, quantity and stability in 22 colour-fleshed potato cultivars grown in the Czech Republic. The total of nine carotenoids was analysed by HPLC using a C30 column and PDA detection. The total carotenoid content for all cultivars ranged from 1.44 to 40.13 μg/g DM. Yellow cultivars showed a much higher average total carotenoid content (26.22 μg/g DM) when compared to red/purple-fleshed potatoes (5.69 μg/g DM). Yellow cultivars were dominated by antheraxanthin, whereas neoxanthin was the main carotenoid in red/purple cultivars. Thermal processing significantly impacted all potato cultivars. Boiling decreased the total carotenoids by 92% compared to baking (88%). Lutein was the most stable carotenoid against thermal processing (decreased by 24-43%) followed by β-carotene (decreased by 78-83%); other carotenoids were degraded nearly completely. Increased formation of (Z)-isomers by thermal processing has not been confirmed.
- Klíčová slova
- Antheraxanthin (PubChem CID: 5281223), Baking, Boiling, Carotenoids, Lutein (PubChem CID: 5281243), Neoxanthin (PubChem CID: 5281247), Potato cultivars, Stability, Thermal processing, Violaxanthin (PubChem CID: 448438), Zeaxanthin (PubChem CID: 5280899), β-Carotene (PubChem CID: 5280489), β-Cryptoxanthin (PubChem CID: 5281235),
- MeSH
- barva MeSH
- beta-karoten analýza MeSH
- karotenoidy analýza MeSH
- lutein analýza MeSH
- manipulace s potravinami MeSH
- Solanum tuberosum chemie MeSH
- vysoká teplota MeSH
- vysokoúčinná kapalinová chromatografie MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
- Názvy látek
- beta-karoten MeSH
- karotenoidy MeSH
- lutein MeSH
Coloured-fleshed potatoes of four varieties were used as raw material for coloured flour and fried snack production. The effects of thermal processes traditionally used in dried potato processing and in snack pellet manufacturing on anthocyanin profiles, total polyphenols and antioxidant properties of obtained half- and ready products were studied. There was a significant influence of potato variety on the experimental flour and snack properties. Flours with the highest antioxidant activities were obtained from Salad Blue and Herbie 26 potatoes; however, the flour prepared from the Blue Congo exhibited a much higher total polyphenol and anthocyanin content. Snacks produced with coloured flour had 2-3 times higher antioxidant activities, 40% higher contents of polyphenols, attractive colour and better expansion compared to control samples. The lowest losses of anthocyanins during snack processing were in snacks with flour from the purple-fleshed Blue Congo and red-fleshed Herbie 26.
- Klíčová slova
- Anthocyanins, Antioxidant activity, Coloured potatoes, Polyphenols, Snacks,
- MeSH
- anthokyaniny analýza MeSH
- antioxidancia farmakologie MeSH
- barva MeSH
- manipulace s potravinami MeSH
- mouka analýza MeSH
- občerstvení * MeSH
- oxidace-redukce MeSH
- polyfenoly analýza MeSH
- Solanum tuberosum chemie MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
- Názvy látek
- anthokyaniny MeSH
- antioxidancia MeSH
- polyfenoly MeSH
The purpose of the research was to examine the effect of the laboratory production of dried potato dice on the content of phenolic compounds in one yellow-fleshed potato variety and four blue-fleshed potatoes varieties. Coloured-flesh potato varieties were characterised by about three times higher amount of total phenolic content than traditional yellow-fleshed ones. The predominating phenolic acids in potato were chlorogenic acid and its isomers, which account about 90% of total phenolic content in tubers. The phenolic acid content decreased by 80% after peeling the blue-fleshed potatoes and by 60% after peeling the yellow variety. The dried potato dice obtained from yellow-fleshed potatoes had no content of phenolic acids but produced from colour-fleshed potatoes contained about 4% of the original phenolic content of the raw material. Chlorogenic acid amounted about 97% of total phenolic acid content, and the rest was neochlorogenic acid.
- Klíčová slova
- Dehydrated dice potatoes, Polyphenols, Technological factors, Yellow- and blue-fleshed potato,
- MeSH
- hlízy rostlin chemie MeSH
- hydroxybenzoáty MeSH
- polyfenoly chemie MeSH
- Solanum tuberosum chemie MeSH
- Publikační typ
- časopisecké články MeSH
- Názvy látek
- hydroxybenzoáty MeSH
- phenolic acid MeSH Prohlížeč
- polyfenoly MeSH
The analytical performance and evaluation of a kit-based ELISA for the determination of acrylamide in fried potato and corn chip samples are described. The sample homogenate is subjected to clean-up using SPE, followed by analyte derivatization and ELISA detection. Accuracy, precision and linearity of the ELISA procedure have been validated using spiked samples. Analytical recovery ranged from 91.8% to 96.0% with coefficients of variation below 15%. Good linearity over a wide range of dilution and minimal assay drift was observed within a microtiter plate. IC50 value of the calibration curve was 110 ng/mL, with the limit of detection about 5 ng/mL and dynamic range from 10 to 1000 ng/mL. The high specificity of the ELISA was demonstrated by cross-reactivity study using 11 potential cross-reactants. A good correlation between the results obtained from the ELISA and GC-MS within the concentration range 120-1500 μg/kg was found in the chip samples (r=0.992, n=120). The data demonstrate that the evaluated and validated ELISA has a potential utility in a quick, simple and reliable acrylamide screening analysis for the medium- and large-sized food companies, as well as for residue laboratories and the food industry dealing with improving the chemical safety of foods available to the consumer.
- Klíčová slova
- Acrylamide, Chip samples, ELISA kit, Food industry, Screening method, Validation,
- MeSH
- akrylamid analýza MeSH
- analýza potravin metody MeSH
- ELISA metody MeSH
- kontaminace potravin analýza MeSH
- kukuřice setá chemie MeSH
- plynová chromatografie s hmotnostně spektrometrickou detekcí MeSH
- reprodukovatelnost výsledků MeSH
- Solanum tuberosum chemie MeSH
- vaření metody MeSH
- vysoká teplota MeSH
- Publikační typ
- časopisecké články MeSH
- hodnotící studie MeSH
- práce podpořená grantem MeSH
- Názvy látek
- akrylamid MeSH
In recent time the interest of industry increases particularly in processing and use of potato high amylopectin (AMP) starches. Therefore the plant breeders effort to obtain "waxy" potato cultivars with low amylose (AMS) content. In this four-year study sixteen potato cultivars grown on five experimental locations were evaluated on the percentage of AMS/AMP by enzymatic method, starch content by the underwater weight method, phosphorus (P) content in starch digests spectrophotometrically, and starch granule size determined by laser diffraction method. Between enzymatic and iodine-potassium iodide method good correlation has been revealed (r=0.71). The correlation analysis between AMS and P levels showed a clear negative correlation. For all measured parameters (starch, AMS, P, starch granule size) significant impact of cultivar has been determined. Location and year have lower, but significant impact. No statistically significant effect of year on AMS has been found. The cultivar Amado distinguished with the highest AMP and P contents and the cultivar Westamyl showed all positive values interesting for growers and processors.
- Klíčová slova
- Amylopectin, Amylose, Effect of cultivar, Growing location and year, Phosphorus, Potato food and processing cultivars, Starch content and granule size,
- MeSH
- amylosa analýza MeSH
- fosfor analýza MeSH
- hlízy rostlin chemie růst a vývoj MeSH
- manipulace s potravinami MeSH
- škrob chemie MeSH
- Solanum tuberosum chemie klasifikace růst a vývoj MeSH
- velikost částic MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
- srovnávací studie MeSH
- Názvy látek
- amylosa MeSH
- fosfor MeSH
- škrob MeSH
