Dessert banana vs plantain: characterization of allele specific protein isoforms that are correlated to the fruit maturation process

ABSTRACT: Dessert bananas have a soft texture and sweet taste at maturity. Plantain fruits belongs to Musa spp (AAB) and are known cooking bananas. This popular name is due to the fact that these fruits do keep a high amount of starch even after complete maturation and have a different flesh texture being not pleasant for fresh consumption. Plantains are a main starch food resource in African countries and India. Although a vital food source for big communities, studies about plantain are still scarce. The exploration of the biodiversity of the Musa gender can improve the breeding programs for many different problems, besides of a deeper knowledge about fruit development. We used here an easy and reproducible protocol for protein extraction and identification, resulting in the first fruit proteome of plantain species available until now. In addition we compared the results with the proteome from the dessert banana Cavendish (AAA). We identify in total 2390 proteins with false discovery rate of 0.2%. Genetically, both the dessert banana and the plantain are quite close but show a quite contrasting phenotype as mentioned above. The phenotype is undoubtedly associated to unique alleles. Using our in-house workflow for identifying allele specific peptides, we have found 98 candidate peptides to be unique for B genome and so encoded by a variety specific allele. From the 98 candidates we could confirm 59 mutations identified in the B genome. GO enrichment analysis of those B allele specific proteins showed that 20% of the proteins are related to sugar and/or starch metabolism. We hypothesize that the expression of B genome in plantain can be a key for the particular maturation process in plantain.

INSTRUMENT(S): Q Exactive

ORGANISM(S): Musa

TISSUE(S): Plant Cell, Fruit Body

SUBMITTER: Nadia Campos  

LAB HEAD: Sebastien Carpentier

PROVIDER: PXD005589 | Pride | 2018-01-22

REPOSITORIES: Pride