Starch phosphorylation in potato tubers is influenced by allelic variation in the genes encoding glucan water dikinase, starch branching enzymes I and II, and starch synthase III

Carpenter, Margaret A.; Joyce, Nigel I.; Genet, R. A.; Cooper, Rebecca; Murray, S; Noble, Alasdair; Butler, R.C.; Timmerman-Vaughan, Gail M.

doi:10.3389/fpls.2015.00143

Cited by 29 publications

(28 citation statements)

References 60 publications

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“…Inhibition of SSIII expression resulted in a drastic drop in the overall rate of starch accumulation and the proportion of amylopectin with very long chains in potato (Abel et al, 1996; Edwards et al, 1999). SSIII activity was found to affect starch phosphorylation in potato tubers (Carpenter et al, 2015). In fresh fruits, whether starch metabolism was affected by SS, as far as we know there has not been reported.…”

Section: Discussionmentioning

confidence: 99%

Soluble Starch Synthase III-1 in Amylopectin Metabolism of Banana Fruit: Characterization, Expression, Enzyme Activity, and Functional Analyses

et al. 2017

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Soluble starch synthase (SS) is one of the key enzymes involved in amylopectin biosynthesis in plants. However, no information is currently available about this gene family in the important fruit crop banana. Herein, we characterized the function of MaSSIII-1 in amylopectin metabolism of banana fruit and described the putative role of the other MaSS family members. Firstly, starch granules, starch and amylopectin content were found to increase during banana fruit development, but decline during storage. The SS activity started to increase later than amylopectin and starch content. Secondly, four putative SS genes were cloned and characterized from banana fruit. Among them, MaSSIII-1 showed the highest expression in banana pulp during fruit development at transcriptional levels. Further Western blot analysis suggested that the protein was gradually increased during banana fruit development, but drastically reduced during storage. This expression pattern was highly consistent with changes in starch granules, amylopectin content, and SS activity at the late phase of banana fruit development. Lastly, overexpression of MaSSIII-1 in tomato plants distinctly changed the morphology of starch granules and significantly increased the total starch accumulation, amylopectin content, and SS activity at mature-green stage in comparison to wild-type. The findings demonstrated that MaSSIII-1 is a key gene expressed in banana fruit and responsible for the active amylopectin biosynthesis, this is the first report in a fresh fruit species. Such a finding may enable the development of molecular markers for banana breeding and genetic improvement of nutritional value and functional properties of banana fruit.

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Section: Discussionmentioning

confidence: 99%

Soluble Starch Synthase III-1 in Amylopectin Metabolism of Banana Fruit: Characterization, Expression, Enzyme Activity, and Functional Analyses

et al. 2017

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“…Potato starch was found to contain 0.2–0.4% (w/w) of monoesterified phosphate groups . The phosphorus in potato starch is present primarily as phosphate esterified to the glucose residues of the starch . Phosphate is bound only in the amylopectin fraction of the starch, and the glucosyl residues of amylopectin are phosphorylated at either the C6 or C3 position.…”

Section: Potato and Health: Compounds Of Interestmentioning

confidence: 99%

“…Phosphate is bound only in the amylopectin fraction of the starch, and the glucosyl residues of amylopectin are phosphorylated at either the C6 or C3 position. Most phosphorylation occurs at the C6 position (70–80%), while only 20–30% occurs at the C3 position . On average, one out of every 200–300 glucose units is reported to be phosphorylated .…”

Section: Potato and Health: Compounds Of Interestmentioning

confidence: 99%

Health‐beneficial properties of potato and compounds of interest

et al. 2016

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Potatoes have shown promising health-promoting properties in human cell culture, experimental animal and human clinical studies, including antioxidant, hypocholesterolemic, anti-inflammatory, antiobesity, anticancer and antidiabetic effects. Compounds present such as phenolics, fiber, starch and proteins as well as compounds considered antinutritional such as glycoalkaloids, lectins and proteinase inhibitors are believed to contribute to the health benefits of potatoes. However, epidemiological studies exploring the role of potatoes in human health have been inconclusive. Some studies support a protective effect of potato consumption in weight management and diabetes, while other studies demonstrate no effect and a few suggest a negative effect. As there are many biological activities attributed to the compounds present in potato, some of which could be beneficial or detrimental depending on specific circumstances, a long-term study investigating the association between potato consumption and diabetes, obesity, cardiovascular disease and cancer while controlling for fat intake is needed. © 2016 Society of Chemical Industry.

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“…SNPs Scored(GenBank Accesion No. )size (bp)(Scored previously) e Stp23 (PHO1) a (D00520)PGSC0003DMG400007782III*f-cagatatgttacatactctacc599634 (0)r-tcattagtcacaactttatcgg StpL (PHO1) a (X73684)PGSC0003DMG400028382V*f-ttacattgcacaagcacaagc5798214 (1) [67]r-gtgtacatacaatactctatcc SssI (Y10416)PGSC0003DMG402018552IIIf-aacaataggaatttaccataacc5797012 (0)*r-atattcccaaacaaaacagagc InvGE (INV-cw) a (AJ133765)PGSC0003DMG400008943IXf-caattcttcgattcttcatagg577989 (8) [39]*r-aattgaagcagatcatgtagg Pain1 (INV) a (X70368)PGSC0003DMG400013856IIIf-catacattacactatagatcc569265 (2) [39, 40]*r-aattgaagcagatcatgtaggf-caaaatgaatacatattaagagg b 567074 (0)*r-cttaagcagttgcttagagc UGPase (D00667)PGSC0003DMG401013333XIf-atgatgttctccacttaaaagc5680511 (1) [42]*r-tttcagattttcagaagagagg*f-tgattaacgatactatacgtcc5693112 (1) [42]r-ttaaaacttccttatactatatgg GWD (Y09533)PGSC0003DMG400007677Vf-ttctgttatctacttagttacg569925 (3) [7, 41]*r-gttttatatcttgcttctttgg BMY - 8 / 2 (AF393847)PGSC0003DMG400001855VIIIf-gctactggacatggtgacaga c 575609 (9) [5]…”

Section: Methodsmentioning

confidence: 99%

Novel SNP markers in InvGE and SssI genes are associated with natural variation of sugar contents and frying color in Solanum tuberosum Group Phureja

et al. 2017

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BackgroundPotato frying color is an agronomic trait influenced by the sugar content of tubers. The candidate gene approach was employed to elucidate the molecular basis of this trait in Solanum tuberosum Group Phureja, which is mainly diploid and represents an important genetic resource for potato breeding. The objective of this research was to identify novel genetic variants related with frying quality in loci with key functions in carbohydrate metabolism, with the purpose of discovering genetic variability useful in breeding programs. Therefore, an association analysis was implemented with 109 SNP markers identified in ten candidate genes.ResultsThe analyses revealed four associations in the locus InvGE coding for an apoplastic invertase and one association in the locus SssI coding for a soluble starch synthase. The SNPs SssI-C 45711901 T and InvGE-C 2475454 T were associated with sucrose content and frying color, respectively, and were not found previously in tetraploid genotypes. The rare haplotype InvGE-A 2475187 C 2475295 A 2475344 was associated with higher fructose contents. Our study allowed a more detailed analysis of the sequence variation of exon 3 from InvGE, which was not possible in previous studies because of the high frequency of insertion-deletion polymorphisms in tetraploid potatoes.ConclusionThe association mapping strategy using a candidate gene approach in Group Phureja allowed the identification of novel SNP markers in InvGE and SssI associated with frying color and the tuber sugar content measured by High Performance Liquid Chromatography (HPLC). These novel associations might be useful in potato breeding programs for improving quality traits and to increase crop genetic variability. The results suggest that some genes involved in the natural variation of tuber sugar content and frying color are conserved in both Phureja and tetraploid germplasm. Nevertheless, the associated variants in both types of germplasm were present in different regions of these genes. This study contributes to the understanding of the genetic architecture of tuber sugar contents and frying color at harvest in Group Phureja.Electronic supplementary materialThe online version of this article (doi:10.1186/s12863-017-0489-3) contains supplementary material, which is available to authorized users.

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Starch phosphorylation in potato tubers is influenced by allelic variation in the genes encoding glucan water dikinase, starch branching enzymes I and II, and starch synthase III

Cited by 29 publications

References 60 publications

Soluble Starch Synthase III-1 in Amylopectin Metabolism of Banana Fruit: Characterization, Expression, Enzyme Activity, and Functional Analyses

Soluble Starch Synthase III-1 in Amylopectin Metabolism of Banana Fruit: Characterization, Expression, Enzyme Activity, and Functional Analyses

Health‐beneficial properties of potato and compounds of interest

Novel SNP markers in InvGE and SssI genes are associated with natural variation of sugar contents and frying color in Solanum tuberosum Group Phureja

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