Potato flour viscosity improvement is associated with the expression of a wheat LMW-glutenin gene.
Biotechnol Bioeng
; 87(4): 495-500, 2004 Aug 20.
Article
em En
| MEDLINE
| ID: mdl-15286987
ABSTRACT
It has been previously shown that expression of a high-molecular-weight glutenin (HMW-GS) in transgenic wheat seeds resulted in the improvement of flour functional properties. In this study, potato flour viscosity was improved through a specific expression of a low-molecular-weight glutenin (LMW-GS-MB1) gene in tuber. The resulting construct was introduced into potato leaf explants (Solanum tuberosum cv Kennebec) through Agrobacterium tumefaciens-mediated gene transfer. Southern and Northern analysis of transgenic potato confirmed that the integration of LMW-GS-MB1 in genomic DNA was stable and its mRNA was abundant in transgenic line 16 tubers. Western blot analysis of line 16 extract shows a LMW-GS subunit accumulation in tuber. To demonstrate the capacity of transgenic lines to produce tubers with improved flour functional properties, transgenic lines 9 and 16 exhibiting, respectively, moderate and high expression of LMW-GS-MB1 mRNA and nontransgenic plants were transferred to field plots. The mean viscosity value of flour obtained from the field-grown tubers of transgenic line 16 exhibited a 3-fold increase in viscosity at 23 degrees C when compared to flour from nontransgenic tubers.
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Base de dados:
MEDLINE
Assunto principal:
Solanum tuberosum
/
Plantas Geneticamente Modificadas
/
Melhoramento Genético
/
Farinha
/
Glutens
Tipo de estudo:
Risk_factors_studies
Idioma:
En
Revista:
Biotechnol Bioeng
Ano de publicação:
2004
Tipo de documento:
Article
País de afiliação:
Estados Unidos