Effect of potato apical leaf curl disease on glycemic index and resistant starch of potato (Solanum tuberosum L.) tubers

Lal, Milan Kumar; Tiwari, Rahul Kumar; Kumar, Ravinder; Naga, Kailash Chandra; Kumar, Awadhesh; Singh, Brajesh; Raigond, Pinky; Dutt, Som; Chourasia, Kumar Nishant; Kumar, Dharmendra; Parmar, Vandana; Changan, Sushil

doi:10.1016/j.foodchem.2021.129939

Cited by 50 publications

(14 citation statements)

References 36 publications

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“…The continuous emergence of combined abiotic and biotic stress is currently a major challenge for most of the field crops in agriculture [19]. With global climate change, the dynamics of pests and diseases are also shifting in response to drought, heat, salinity, and cold [132]. The responses of host plants to combined stress are very complex as there are three factors involved, namely host plant, pathogen, and environmental stress [133].…”

Section: Disease and Pest Susceptibilitymentioning

confidence: 99%

Salinity Stress in Potato: Understanding Physiological, Biochemical and Molecular Responses

Chourasia

Lal

Tiwari

et al. 2021

Life

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Among abiotic stresses, salinity is a major global threat to agriculture, causing severe damage to crop production and productivity. Potato (Solanum tuberosum) is regarded as a future food crop by FAO to ensure food security, which is severely affected by salinity. The growth of the potato plant is inhibited under salt stress due to osmotic stress-induced ion toxicity. Salinity-mediated osmotic stress leads to physiological changes in the plant, including nutrient imbalance, impairment in detoxifying reactive oxygen species (ROS), membrane damage, and reduced photosynthetic activities. Several physiological and biochemical phenomena, such as the maintenance of plant water status, transpiration, respiration, water use efficiency, hormonal balance, leaf area, germination, and antioxidants production are adversely affected. The ROS under salinity stress leads to the increased plasma membrane permeability and extravasations of substances, which causes water imbalance and plasmolysis. However, potato plants cope with salinity mediated oxidative stress conditions by enhancing both enzymatic and non-enzymatic antioxidant activities. The osmoprotectants, such as proline, polyols (sorbitol, mannitol, xylitol, lactitol, and maltitol), and quaternary ammonium compound (glycine betaine) are synthesized to overcome the adverse effect of salinity. The salinity response and tolerance include complex and multifaceted mechanisms that are controlled by multiple proteins and their interactions. This review aims to redraw the attention of researchers to explore the current physiological, biochemical and molecular responses and subsequently develop potential mitigation strategies against salt stress in potatoes.

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Section: Disease and Pest Susceptibilitymentioning

confidence: 99%

Salinity Stress in Potato: Understanding Physiological, Biochemical and Molecular Responses

Chourasia

Lal

Tiwari

et al. 2021

Life

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“…Growing conditions have an impact on tubers, especially certain tubers such as the ‘Desiree’ or ‘Kuras’ varieties [ 26 ]. Another example of a biotic factor or growing condition which affects GI values is the potato apical leaf curl disease, which can affect GI values [ 27 ]. This disease is a stressor which affects the synthesis of carbohydrates, proteins, and starch, which in turn affect the GI of the resultant tubers [ 27 ].…”

Section: Factors Affecting the Gi Values Of Potatoesmentioning

confidence: 99%

The Glycemic Index and Human Health with an Emphasis on Potatoes

Sagili

Chakrabarti

Jayanty

et al. 2022

Foods

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Diabetes and obesity are associated with the excessive intake of high-glycemic index (GI) carbohydrates, increased glycemic load (GL) foods, and inactive lifestyles. Carbohydrate-rich diets affect blood glucose levels. GI is an indicator of the impact of a specific food on blood glucose, while GL represents the quantity and quality of carbohydrates in the overall diet and their interactions. There are in vitro and in vivo methods for estimating GI and GL. These values are useful human health markers for conditions such as diabetes, obesity, and pregnancy. Potato is a major starchy vegetable, which is consumed widely and is the fourth most important crop globally. However, the GI of diets rich in starchy vegetables such as potatoes has not been studied in detail. The GI values in potatoes are affected by external and internal factors, such as methods of cooking, methods of processing, resistant starches, cultivation methods, mixed meals and food additions, and hormone levels. This review summarizes how these factors affect the GI and GL associated with diets containing potatoes. Understanding the impacts of these factors will contribute to the development of new and improved potato varieties with low GI values. The consumption of low-GI foods will help to combat obesity. The development of low-GI potatoes may contribute to the development of meal plans for individuals living with diabetes and obesity.

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“…There are many methods to modify the digestibility of starch, such as physical, chemical, and enzymatic methods. The physical methods change the multi-scale structure of starch through hydrothermal treatment, high temperature, or high pressure, which causes the rearrangement of the starch structure and reduces the digestibility of starch ( Lal et al, 2021b ). However, target-guided physical modification of starch is difficult since the multi-scale structure is hard to control, and thus, the production efficiency is relatively low.…”

Section: Introductionmentioning

confidence: 99%

The effects of fermentation of Qu on the digestibility and structure of waxy maize starch

Zhang

et al. 2022

Front. Plant Sci.

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The fermentation of Qu (FQ) could efficiently produce enzymatically modified starch at a low cost. However, it is poorly understood that how FQ influences the waxy maize starch (WMS) structure and the digestion behavior. In this study, WMS was fermented by Qu at different time and starches were isolated at each time point, and its physico-chemical properties and structural parameters were determined. Results showed that the resistant starch (RS), amylose content (AC), the average particle size [D(4,3)] the ratio of peaks at 1,022/995 cm–1, and the onset temperature of gelatinization (To) were increased significantly after 36 h. Conversely, the crystallinity, the values of peak viscosity (PV), breakdown (BD), gelatinization enthalpy (ΔH), and the phase transition temperature range (ΔT) were declined significantly after 36 h. It is noteworthy that smaller starch granules were appeared at 36 h, with wrinkles on the surface, and the particle size distribution was also changed from one sharp peak to bimodal. We suggested that the formation of smaller rearranged starch granules was the main reason for the pronounced increase of RS during the FQ process.

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Effect of potato apical leaf curl disease on glycemic index and resistant starch of potato (Solanum tuberosum L.) tubers

Cited by 50 publications

References 36 publications

Salinity Stress in Potato: Understanding Physiological, Biochemical and Molecular Responses

Salinity Stress in Potato: Understanding Physiological, Biochemical and Molecular Responses

The Glycemic Index and Human Health with an Emphasis on Potatoes

The effects of fermentation of Qu on the digestibility and structure of waxy maize starch

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