Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysis.

Detalhes bibliográficos
Autor(a) principal: HONAISER, T. C.
Data de Publicação: 2022
Outros Autores: ROSSI, G. B., ROCHA, M. de M., ARISI, A. C. M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
Texto Completo: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145168
https://doi.org/10.1186/s43014-022-00095-z
Resumo: This study aims to compare the grain protein profile of four Brazilian cowpea cultivars (BRS Aracê, BRS Itaim, BRS Pajeú, and BRS Xiquexique) by two-dimensional electrophoresis (2-DE) and principal component analysis (PCA). 2-DE efficiently separate cowpea protein profiles, showing high homogeneity among the four cultivars. In addition, the principal component analysis indicated that there is a difference in abundance of proteins among the cultivars. The cultivars BRS Aracê and BRS Xiquexique, both biofortified in iron and zinc, were separated from the cultivars BRS Itaim and BRS Pajeú. These results demonstrate that protein profiles can be used to discriminate cowpea varieties
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spelling Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysis.Vigna UnguiculataLegumeVariedadeThis study aims to compare the grain protein profile of four Brazilian cowpea cultivars (BRS Aracê, BRS Itaim, BRS Pajeú, and BRS Xiquexique) by two-dimensional electrophoresis (2-DE) and principal component analysis (PCA). 2-DE efficiently separate cowpea protein profiles, showing high homogeneity among the four cultivars. In addition, the principal component analysis indicated that there is a difference in abundance of proteins among the cultivars. The cultivars BRS Aracê and BRS Xiquexique, both biofortified in iron and zinc, were separated from the cultivars BRS Itaim and BRS Pajeú. These results demonstrate that protein profiles can be used to discriminate cowpea varietiesTUANY CAMILA HONAISER, UFSC; GABRIELA BARBOSA ROSSI, UFSC; MAURISRAEL DE MOURA ROCHA, CPAMN; ANA CAROLINA MAISONNAVE ARISI, UFSC.HONAISER, T. C.ROSSI, G. B.ROCHA, M. de M.ARISI, A. C. M.2022-08-03T13:20:20Z2022-08-03T13:20:20Z2022-08-032022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleFood Production, Processing and Nutrition, v. 4, n. 1, Art. 16, Dec. 2022.2661-8974http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145168https://doi.org/10.1186/s43014-022-00095-zenginfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)instacron:EMBRAPA2022-08-03T13:20:28Zoai:www.alice.cnptia.embrapa.br:doc/1145168Repositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestopendoar:21542022-08-03T13:20:28falseRepositório InstitucionalPUBhttps://www.alice.cnptia.embrapa.br/oai/requestcg-riaa@embrapa.bropendoar:21542022-08-03T13:20:28Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)false
dc.title.none.fl_str_mv Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysis.
title Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysis.
spellingShingle Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysis.
HONAISER, T. C.
Vigna Unguiculata
Legume
Variedade
title_short Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysis.
title_full Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysis.
title_fullStr Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysis.
title_full_unstemmed Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysis.
title_sort Comparison of grain protein profiles of Brazilian cowpea (Vigna unguiculata) cultivars based on principal component analysis.
author HONAISER, T. C.
author_facet HONAISER, T. C.
ROSSI, G. B.
ROCHA, M. de M.
ARISI, A. C. M.
author_role author
author2 ROSSI, G. B.
ROCHA, M. de M.
ARISI, A. C. M.
author2_role author
author
author
dc.contributor.none.fl_str_mv TUANY CAMILA HONAISER, UFSC; GABRIELA BARBOSA ROSSI, UFSC; MAURISRAEL DE MOURA ROCHA, CPAMN; ANA CAROLINA MAISONNAVE ARISI, UFSC.
dc.contributor.author.fl_str_mv HONAISER, T. C.
ROSSI, G. B.
ROCHA, M. de M.
ARISI, A. C. M.
dc.subject.por.fl_str_mv Vigna Unguiculata
Legume
Variedade
topic Vigna Unguiculata
Legume
Variedade
description This study aims to compare the grain protein profile of four Brazilian cowpea cultivars (BRS Aracê, BRS Itaim, BRS Pajeú, and BRS Xiquexique) by two-dimensional electrophoresis (2-DE) and principal component analysis (PCA). 2-DE efficiently separate cowpea protein profiles, showing high homogeneity among the four cultivars. In addition, the principal component analysis indicated that there is a difference in abundance of proteins among the cultivars. The cultivars BRS Aracê and BRS Xiquexique, both biofortified in iron and zinc, were separated from the cultivars BRS Itaim and BRS Pajeú. These results demonstrate that protein profiles can be used to discriminate cowpea varieties
publishDate 2022
dc.date.none.fl_str_mv 2022-08-03T13:20:20Z
2022-08-03T13:20:20Z
2022-08-03
2022
dc.type.driver.fl_str_mv info:eu-repo/semantics/publishedVersion
info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv Food Production, Processing and Nutrition, v. 4, n. 1, Art. 16, Dec. 2022.
2661-8974
http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145168
https://doi.org/10.1186/s43014-022-00095-z
identifier_str_mv Food Production, Processing and Nutrition, v. 4, n. 1, Art. 16, Dec. 2022.
2661-8974
url http://www.alice.cnptia.embrapa.br/alice/handle/doc/1145168
https://doi.org/10.1186/s43014-022-00095-z
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
instname:Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron:EMBRAPA
instname_str Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
instacron_str EMBRAPA
institution EMBRAPA
reponame_str Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
collection Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice)
repository.name.fl_str_mv Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) - Empresa Brasileira de Pesquisa Agropecuária (Embrapa)
repository.mail.fl_str_mv cg-riaa@embrapa.br
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