Explore recent research papers collected from PubMed.
The study identifies the potato receptor-like kinase StLecRK. IX, which interacts with StLRPK1 and StBAK1 to form a complex that positively regulates resistance to late blight (Phytophthora infestans). Overexpression of StLecRK. IX enhances immune responses, including ROS production and callose deposition, making it a potential target for improving disease resistance in potato crops.
This study identifies the transcription factor NbDPB as a positive regulator of resistance against Potato Virus X (PVX) by modulating the NbMYB-dependent signaling pathway. The research demonstrates that the NbDPB-NbMYB module enhances antiviral defense through the activation of jasmonic acid and salicylic acid pathways, providing key insights into the molecular mechanisms of potato virus resistance.
This study investigates the evolutionary transition of FLOWERING LOCUS T (FT) homologs from non-tuberous ancestors to the cultivated potato, focusing on how genes like StSP6A were remodeled to control tuberization. The research highlights that specific genetic expansions and functional divergences in these florigenic signals were necessary to facilitate tuber development in the Solanum section Petota.
This study investigates the interfacial properties and digestive stability of hybrid particles formed from potato protein and quercetin. The research demonstrates that these hybrid particles improve the stability of emulsions during gastric digestion compared to standard potato protein, suggesting potential applications in food science and nutrient delivery.
This study describes the structural characterization and immunomodulatory activity of a low-molecular-weight α-glucan produced through the fermentation of potato starch by an Antarctic fungus. The research highlights the potential of potato-derived substrates for developing natural immunomodulators that enhance macrophage activity and immune responses.
This study develops active composite films using potato starch and sodium alginate incorporated with theabrownin to improve food packaging properties. The resulting films demonstrated enhanced mechanical strength, antioxidant capacity, and effective preservation of fresh mushrooms by reducing weight loss and browning.
This systematic review explores the use of marine-derived alginate oligosaccharides to reduce sodium content in coated frozen foods, including fried potato products. It examines how these compounds influence microstructure, water retention, and flavor perception to compensate for reduced salt levels in processed food matrices.
This paper details the risk assessment of Bacillus paralicheniformis strain FMCH001, evaluated for use as a fungicide and nematicide. It specifically examines the substance's application for potato tuber treatment in field settings to control pathogens and pests.
This study investigates the use of maltol as a natural inhibitor of enzymatic browning in fresh-cut potatoes, demonstrating its ability to extend shelf life to eight days. The research identifies that maltol suppresses browning by directly inhibiting polyphenol oxidase (PPO) through copper chelation, reducing chlorogenic acid synthesis, and enhancing antioxidant enzyme activities.
This study investigates the structural and digestive properties of potato starch complexes formed with ham-derived peptides through heat-moisture treatment. The resulting complexes showed increased resistant starch content and a significantly reduced glycemic response in mice, suggesting potential for developing functional potato-based foods.