AI Article Synopsis

  • Red and blue LEDs influence the nutritional quality of sweet potato leaves, with blue light boosting soluble proteins, phenolics, flavonoids, and antioxidants, while red light enhances chlorophyll, sugars, proteins, and vitamin C.
  • * Blue LEDs led to a higher accumulation of metabolites, particularly 77 compounds, compared to 18 with red LEDs, with notable pathways in alpha-linoleic and linolenic acid metabolism.
  • * 615 genes showed differential expression between the two light treatments, with blue light upregulating 510 genes and significantly promoting the biosynthesis of important compounds like anthocyanins and carotenoids.

Article Abstract

Red and blue light-emitting diodes (LEDs) affect the quality of sweet potato leaves and their nutritional profile. Vines cultivated under blue LEDs had higher soluble protein contents, total phenolic compounds, flavonoids, and total antioxidant activity. Conversely, chlorophyll, soluble sugar, protein, and vitamin C contents were higher in leaves grown under red LEDs. Red and blue light increased the accumulation of 77 and 18 metabolites, respectively. Alpha-linoleic and linolenic acid metabolism were the most significantly enriched pathways based on Kyoto Encyclopedia of Genes and Genomes (KEGG) pathway analyses. A total of 615 genes were differentially expressed between sweet potato leaves exposed to red and blue LEDs. Among these, 510 differentially expressed genes were upregulated in leaves grown under blue light compared with those grown under red light, while the remaining 105 genes were expressed at higher levels in the latter than in the former. Among the KEGG enrichment pathways, blue light significantly induced anthocyanin and carotenoid biosynthesis structural genes. This study provides a scientific reference basis for using light to alter metabolites to improve the quality of edible sweet potato leaves.

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Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC10266350PMC
http://dx.doi.org/10.3389/fpls.2023.1181680DOI Listing

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