Inhibition of the expression of the gene for granule-bound starch synthase in potato by antisense constructs

Visser, Richard G. F.; Somhorst, I.; Kuipers, G.J.; Ruys, N.J.; Feenstra, W.J.; Jacobsen, E.

doi:10.1007/bf00269861

Cited by 275 publications

(127 citation statements)

References 38 publications

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“…These fluctuations are likely to occur in the transgenic genotypes as well. They might be the main cause of the lack of a relationship between the GBSS mRNA steady state level and the extent of inhibition, because the amylose content, GBSS activity, and amount of GBSS protein did correlate in several transgenic genotypes (Kuipers et al, 1991;Visser et al, 1991a).…”

Section: Rna Characteristicsmentioning

confidence: 99%

“…In the pGB504ransformed genotypes, one to three copies of the antisense granule-bound starch synthase (GBSS) gene were present. This gene consists of a full-length GBSS cDNA fused in reverse orientation between the cauliflower mosaic virus (CaMV) 35s promoter and the nopaline synthase terminator and was inserted into the plant genome using Agmbacterium rhizogenes-mediated transformation (Visser et al, 1989a(Visser et al, , 1991a.…”

Section: Plant Materials and Fleld Trialmentioning

confidence: 99%

“…Recently, GBSS gene expression was shown to be inhibited after the introduction of an antisense GBSS gene construct into the potato genome (Visser et al, 1991a). The antisense RNA-mediated inhibition is found to vary between and within the transgenic clones.…”

Section: Introductionmentioning

confidence: 99%

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Formation and Deposition of Amylose in the Potato Tuber Starch Granule Are Affected by the Reduction of Granule-Bound Starch Synthase Gene Expression

Kuipers¹,

Jacobsen²,

Visser³

1994

The Plant Cell

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Section: Rna Characteristicsmentioning

confidence: 99%

Section: Plant Materials and Fleld Trialmentioning

confidence: 99%

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Formation and Deposition of Amylose in the Potato Tuber Starch Granule Are Affected by the Reduction of Granule-Bound Starch Synthase Gene Expression

Kuipers¹,

Jacobsen²,

Visser³

1994

The Plant Cell

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“…2 Comparison of an Innate TM potato with a silenced polyphenol oxidase gene (left) and a traditional potato (right) 10 h after being cut European approval for commercial cultivation, which was the first genetically modified crop to receive EU approval since 1998. By silencing the granule bound starch synthase (GBSS) gene that controls amylose synthesis (Visser et al 1991), Amflora potatoes contain only amylopectin. Another amylopectin potato variety, named Modena, was developed by the Dutch company AVEBE.…”

Section: Tuber Quality Traitsmentioning

confidence: 99%

Biotech Potatoes in the 21st Century: 20 Years Since the First Biotech Potato

et al. 2015

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Potato is the world's most important vegetable crop, with nearly 400 million tons produced worldwide every year, lending to stability in food supply and socioeconomic impact. In general, potato is an intensively managed crop, requiring irrigation, fertilization, and frequent pesticide applications in order to obtain the highest yields possible. Important traits are easy to find in wild relatives of potato, but their introduction using traditional breeding can take 15-20 years. This is due to sexual incompatibility between some wild and cultivated species, a desire to remove undesirable wild species traits from adapted germplasm, and difficulty in identifying broadly applicable molecular markers. Fortunately, potato is amenable to propagation via tissue culture and it is relatively easy to introduce new traits using currently available biotech transformation techniques. For these reasons, potato is arguably the crop that can benefit most by modern biotechnology. The benefits of biotech potato, such as limited gene flow to conventionally grown crops and weedy relatives, the opportunity for significant productivity and nutritional quality gains, and reductions in production cost and environmental impact, have the potential to influence the marketability of newly developed varieties. In this review we will discuss current and past efforts to develop biotech potato varieties, traits that could be impacted, and the potential effects that biotech potato could have on the industry.Resumen La papa es el cultivo hortícola más importante en el mundo, con cerca de 400 millones de toneladas producidas a nivel mundial anualmente, acreditando la estabilidad en el suministro de alimentos e impacto socioeconómico. En general, la papa es un cultivo manejado intensivamente, que requiere riego, fertilización y aplicaciones frecuentes de plaguicidas para obtener los más altos rendimientos posibles. Los caracteres importantes son fáciles de encontrar en parientes silvestres de la papa, pero su introducción usando el mejoramiento tradicional puede llevar de 15 a 20 años. Esto es debido a la incompatibilidad sexual entre algunas especies silvestres y cultivadas, el deseo para eliminar características indeseables de las especies silvestres del germoplasma adaptado, y la dificultad en la identificación de marcadores moleculares aplicables ampliamente. Afortunadamente, la papa es receptiva a la propagación por cultivo de tejidos y es relativamente fácil la introducción de nuevos caracteres usando técnicas biotecnológicas de transformación actualmente disponibles. Por estas razones, la papa es probablemente el cultivo que se puede beneficiar mayormente por la biotecnología moderna. Los beneficios de la papa biotecnológica, como el flujo genético limitado a cultivos que se siembran convencionalmente y a los parientes como malezas, la oportunidad para productividad significativa y logros en calidad nutricional, y las reducciones en los costos de producción e impacto ambiental, tienen el potencial para influenciar la comercialización...

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“…A genetic engineering approach using antisense technology has also produced potatoes that are amylose free (25). In this experiment, a granule-bound starch synthase cDNA from potato was expressed in an antisense orientation from a constitutive promoter (35S).…”

Section: Amylose/amylopectinmentioning

confidence: 99%