Plantain fruit. Nádia Campos, KU Leuven.
Scientists from IITA and partner institutions have carried out the first known proteomic investigation into plantain. The results of the study are featured in a paper, titled “The plantain proteome, a focus on allele specific proteins obtained from plantain fruits” by N.A. Campos, R. Swennen, and S.C. Carpentier. Proteomics entails the study of the expression of proteins in a cell or organism. This is important because proteins are responsible for both the structure and the functions of all living things.
IITA banana breeder Rony Swennen said the identification and public release of the plantain fruit proteome is an important step for plantain varietal selection and breeding. He said the research is important because little attention has been given to postharvest research in plantain, a staple especially in Central and West Africa and Latin America, which grows most of the world’s plantains.
Fruit development and maturation in plantain is hardly studied unlike in the more popular dessert banana. As a result, he said plantain suffers from many pests and diseases, although it is currently bred for higher yield. The acceptance of new plantain hybrids by farmers needs to be accelerated, hence the importance of better understanding the fruit physiology of plantain to develop hybrids that are more acceptable to consumers and have a better shelf life.
The proteomic research into plantain used an easy and reproducible procedure for protein extraction and identification, resulting in the first proteome (set of proteins) of plantain fruits. The results were compared with the proteome from the dessert banana Cavendish.
The scientists found that both the plantain and Cavendish cultivars were relatively close genetically but showed contrasting phenotypic or physical differences such as size, texture, color of fruit, and flavor. These characteristics, the scientists said, comes from a different physiology and maturation process.
The plantain fruit preserves more starch for longer periods than sweet banana. The type of starch also differs. According to the scientists, there are two types of starch in banana: resistant starch (RS) and non-resistant starch. This classification is linked to the capacity to be digested by the human body. Plantain degrades RS faster, but at maturation, is richer in resistant starch.
The paper concluded that an improved understanding of the fruit maturation process may yield benefits for public health, farming, and agricultural business.
The study was conducted as part of a collaboration of researchers from IITA, the Laboratory of Tropical Crop Improvement, Division of Crop Biotechnics, Katholieke Universiteit, Belgium, and SYBIOMA: Facility for SYstems BIOlogy based MAss spectrometry, KU Leuven.
Media contact: Katherine Lopez, k.lopez@cgiar.org
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