Protein profile analysis by SDS-page in different elicited edible sprouts

Sprouts are the low processed food, having the high nutritional value and health promoting components. Various studies reported that the bioactive composition of various sprouts enhanced by elicitation with different elicitors. In the present investigation, the protein profiling by SDS-PAGE of different sprouts (mungbean, chickpea, broccoli and knolkhol) which were elicited with different elicitor viz salicylic acid (SA), methyl salicylate (MeSA) and neem leaf extract (NE) were performed. Results of the study showed that in all the sprouting seeds variety of bands were obsereved ranging from 8.31 to 112 kDa. The significant increase in intensity of protein bands was observed in 1% MeSA and 20 mM SA treatments in mung bean and chickpea sprouts, whereas, in the case of broccoli and knolkhol sprouts, only SA (200 µM) treated sprouts showed increased protein band intensity. This quantitative increase may be due to an increase in the synthesis of some proteins during elicitation. Elicitation can enhance the polyphenolic such as phenolic, flavanoids, vitamins, amino acids and glucosinolates content in sprouts by regulating the expression level of gene which are responsible for the synthesis of various enzymes which are required for the production of secondary metabolites. Moreover, our previous studies also reported that elicitation with different elicitors effectively increases the biological activities of sprouts. Therefore, from this study it may be concluded that the elicitation is an effective approach for the enhancement of nutritional and bioactive composition of seed.