Potato flour viscosity improvement is associated with the expression of a wheat LMW-glutenin gene.
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.
Benmoussa
Mustapha
M
Food Science Department, Purdue University, West Lafayette, Indiana 47907, USA. benmouss@foodsci.purdue.edu
Vézina
Louis-P
LP
Pagé
Michel
M
Gélinas
Pierre
P
Yelle
Serge
S
Laberge
Serge
S
D003001:Cloning, Molecular; D005433:Flour / Q000032:analysis*; D018506:Gene Expression Regulation, Plant / Q000502:physiology; D024861:Genetic Enhancement / Q000379:methods*; D005983:Glutens / Q000031:analogs & derivatives* / Q000737:chemistry / Q000235:genetics* / Q000378:metabolism*; D008970:Molecular Weight; D010936:Plant Extracts / Q000032:analysis / Q000737:chemistry; D030821:Plants, Genetically Modified / Q000737:chemistry / Q000502:physiology*; D011994:Recombinant Proteins / Q000378:metabolism; D011198:Solanum tuberosum / Q000737:chemistry / Q000502:physiology*; D014783:Viscosity
D010936:Plant Extracts; D011994:Recombinant Proteins; D005983:Glutens; C037302:glutenin