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Tuber proteome comparison of five potato varieties by principal component analysis
Author(s) -
de Mello Carla Souza,
Van Dijk Jeroen P,
Voorhuijzen Marleen,
Kok Esther J,
Arisi Ana Carolina Maisonnave
Publication year - 2016
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7635
Subject(s) - principal component analysis , multivariate statistics , cluster analysis , proteome , pattern recognition (psychology) , artificial intelligence , mathematics , chromatography , biology , chemistry , computer science , statistics , bioinformatics
Abstract BACKGROUND Data analysis of omics data should be performed by multivariate analysis such as principal component analysis ( PCA ). The way data are clustered in PCA is of major importance to develop some classification systems based on multivariate analysis, such as soft independent modeling of class analogy ( SIMCA ). In a previous study a one‐class classifier based on SIMCA was built using microarray data from a set of potatoes. The PCA grouped the transcriptomic data according to varieties. The present work aimed to use PCA to verify the clustering of the proteomic profiles for the same potato varieties. RESULTS Proteomic profiles of five potato varieties (Biogold, Fontane, Innovator, Lady Rosetta and Maris Piper) were evaluated by two‐dimensional gel electrophoresis (2‐ DE ) performed on two immobilized pH gradient ( IPG ) strip lengths, 13 and 24 cm, both under pH range 4–7. For each strip length, two gels were prepared from each variety; in total there were ten gels per analysis. For 13 cm strips, 199–320 spots were detected per gel, and for 24 cm strips, 365–684 spots. CONCLUSION All four PCAs performed with these datasets presented clear grouping of samples according to the varieties. The data presented here showed that PCA was applicable for proteomic analysis of potato and was able to separate the samples by varieties. © 2016 Society of Chemical Industry