Physicochemical and kinetic properties of unique isozymes of UDP-Glc pyrophosphorylase that are associated with resistance to sweetening in cold-stored potato tubers

Sowokinos, Joseph R.

doi:10.1078/0176-1617-01045

Cited by 20 publications

(40 citation statements)

References 37 publications

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“…The enzyme exists predominantly as a cytosolic soluble protein, but a membrane-bound UGPase activity has been reported both for animal and plant tissues (Kleczkowski, 1994). UGPase is ubiquitously distributed in nature and has been purified from bacteria, yeast, slime mold, and mammalian tissues (Turnquist and Hansen, 1973) as well as from a number of plant tissues (Hondo et al, 1983;Elling and Kula, 1994;Kleczkowski, 1994) including potatoes (Nakano et al, 1989;Sowokinos et al, 1993;Gupta and Sowokinos, 2003).…”

Section: Introductionmentioning

confidence: 99%

Molecular cloning and sequence variation of UDP-glucose pyrophosphorylase cDNAs from potatoes sensitive and resistant to cold sweetening

Sowokinos

Вигдорович

Abrahamsen

2004

Journal of Plant Physiology

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Section: Introductionmentioning

confidence: 99%

Molecular cloning and sequence variation of UDP-glucose pyrophosphorylase cDNAs from potatoes sensitive and resistant to cold sweetening

Sowokinos

Вигдорович

Abrahamsen

2004

Journal of Plant Physiology

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“…Later on, in the same tubers stored for at least three months at +4 °C, the sugar levels started to decrease and the relations between transgenic lines and control changed significantly. During cold storage plant PFKs loose nearly all their activity (Hammond et al 1990) and even other metabolic processes are decelerated, what corresponds with the general finding that the activity of common enzymes belonging to organisms characterized as mesophyles (e.g. S. tuberosum) drops 5 to 100-times at +5 °C (More et al 1995).…”

Section: Discussionmentioning

confidence: 74%

“…The first one, the increased rate of glycolysis in tubers should reduce the content of soluble sugars and the second, the activity of introduced phosphofructokinase should be able to accelerate the net flux through glycolytic pathway. Validity of the first assumption is supported by Gupta and Sowokinos (2003), who studied the role of UDP-Glc pyrophosphorylase in LTS. The change in the isozyme spectrum in LTS resistant cultivar successively led to strengthening of the glycolysis.…”

Section: Discussionmentioning

confidence: 91%

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Decreased amount of reducing sugars in transgenic potato tubers and its influence on yield characteristics

Navrátil

Fischer²,

Čmejlová

et al. 2007

Biol. plant.

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This work focuses on the comparison of field characteristics and amounts of reducing sugars in cold-stored tubers of transgenic plants derived from two potato cultivars. The bacterial gene coding for phosphofructokinase under the tuberspecific promoter was used to support the glycolysis in stored tubers. While the tubers from untransformed control plants steadily accumulated reducing sugars during cold storage, the tubers from transformed plants regardless the genotype were characterized by subsequent decrease in the sugar content. After long period of cold storage the greatest reduction in the reducing sugar content was by more than 60 % compared to control. Before the storage, however, the content of reducing sugars was in 80 % of transgenic lines higher than in control ones. The plants evaluated in field trials for their appearance showed any changes in growth characteristics in about 25 % of the transgenic lines. Despite the introduced modification of sugar metabolism the yield of transgenic plants with normal appearance did not differ significantly from the yield of control plants.

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“…2) led to decreased hexoses and increases sucrose (Zrenner et al 1996). Allelic genotypes of UGPase in potato plants were reported to be different in potato clones that have different sensitivity to cold sweetening (Sowokinos et al 1997;Sowokinos 2001;Gupta and Sowokinos 2003). Most of the cold-resistant potatoes were unique in that they contained up to two UGPase isoforms that were slightly more basic in charge than the most common isoform in cold sweetening-sensitive cultivars (Sowokinos 2001).…”

Section: Cold Sweetening and Chip Color Molecular And Genomics Analysmentioning

confidence: 99%

Molecular characterization and biotechnological improvement of the processing quality of potatoes

Li¹

2008

Can. J. Plant Sci.

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Li, X.-Q. 2008. Molecular characterization and biotechnological improvement of the processing quality of potatoes. Can. J. Plant Sci. 88: 639Á648. Fries, chips, starches, flakes, and frozen pre-cooked potatoes, such as hash browns, are currently the main products made from processed potatoes. The processing quality of potatoes is largely determined by the carbohydrates, such as starch and glucose, in their tubers. The quantitative inheritance, heritability variation, transgene pleiotropic effects, and storage condition requirement of the processing quality are partly due to the carbohydrate metabolic network plasticity in potatoes. Pathway partition of sugars influences the processing quality such as chip color. This presentation attempts to review traditionally separate but related aspects (i.e., genetics, breeding, genomics, metabolism, marker-assisted selection, and transgenic engineering) of the potato processing quality and to discuss the integrated approach to its genetic improvement.Key words: Solanum tuberosum L., French fries, chips, carbohydrate metabolism, dry matter content, cold sweetening tuber morphology, metabolic network, partition of sugars, gene expression profile, transgenic regulation Li, X.-Q. 2008. Caracte´risation mole´culaire et ame´lioration biotechnologique de la qualite´de transformation des pommes de terre. Can. J. Plant Sci. 88: 639Á648. Parmi les principaux produits de la transformation des pommes de terre, on trouve les frites, les croustilles, l'amidon, les flocons et les pommes de terre pre´cuites et congele´es telles les pommes de terre rissole´es. La qualite´de transformation de´pend dans une large mesure de la composition d'hydrates de carbone comme l'amidon et le glucose dans le tubercule. L'he´re´dite´quantitative, la variation de l'he´re´dite´, les effets ple´iotropiques des transge`nes et les conditions d'entreposage associe´es a`la qualite´du produit transforme´re´sultent en partie de la plasticite´du re´seau me´tabolique des glucides chez la pomme de terre. La division du voies du me´tabolisme des sucres influe sur les parame`tres de la qualite´de transformation comme la couleur des croustilles. L'auteur passe en revue des aspects souvent juge´s distincts mais pourtant apparente´s de la qualite´de transformation des pommes de terre (a`savoir ge´ne´tique, ame´lioration, ge´nomique, me´tabolisme, se´lection au moyen de marqueurs et manipulation ge´ne´tique) et parle d'une approche inte´gre´e al 'ame´lioration ge´ne´tique de cette culture.

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Physicochemical and kinetic properties of unique isozymes of UDP-Glc pyrophosphorylase that are associated with resistance to sweetening in cold-stored potato tubers

Cited by 20 publications

References 37 publications

Molecular cloning and sequence variation of UDP-glucose pyrophosphorylase cDNAs from potatoes sensitive and resistant to cold sweetening

Molecular cloning and sequence variation of UDP-glucose pyrophosphorylase cDNAs from potatoes sensitive and resistant to cold sweetening

Decreased amount of reducing sugars in transgenic potato tubers and its influence on yield characteristics

Molecular characterization and biotechnological improvement of the processing quality of potatoes

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