Transgenic Potato Plants with Overexpression of Dihydroflavonol Reductase Can Serve as Efficient Nutrition Sources

Abstract

Potato (Solanum tuberosum) is considered to be one of the most important crops cultivated in Europe and the entire world. The tubers of the potato are characterized by rich starch and protein contents and high concentrations of antioxidants, such as vitamin C and flavonoids. Notably, the presence of the phenolic antioxidants is of high importance as they have health-related properties. They are known to reduce the incidence of atherosclerosis, prevent certain kinds of cancer, and aid with many other kinds of diseases. The aim of this study was to find the most efficient way to increase the content of phenolic antioxidants in potato tubers through transgenesis. The results showed that the most efficacious way to achieve this goal was the overexpression of the dihydroflavonol reductase gene (DFR). The produced transgenic potato plants served as a nutrition source for laboratory rats; the study has confirmed their nontoxicity and nutritional benefits on the tested animals.

Potato Biofortification: A Systematic Literature Review on Biotechnological Innovations of Potato for Enhanced Nutrition

“…Tolerance in transgenic potato to abiotic stress [49] RNAi silencing of SSIII gene phosphorus and starch content Higher phosphorus and starch content [50] Transgenic approach for PsGPT gene starch yield Higher starch yield [51] Expression of prleg polypeptide potato Methionine content Higher Methionine content [52] Over expression of dihydroflavonol reductase Phenolic antioxidant content Transgenic potato with efficient nutrient values [53] Silencing of stmgl1 Higher methionine to isoleucine ratio Higher methionine to isoleucine content [54] Genome-wide association studies Starch of the amylopectin Enhancing its industrial application [55] Expression of auxin synthesis gene tms1 in vitrotuberization Higher tuber yield [56] "Overexpression of the sweet potato ibor gene" Carotenoid content Elevates tolerance to environmental stresses [57] TALEN genes GBSS for genome editing Starch quality Better Starch quality [58] Expression of lycopene β-cyclase [stlcyb] Beta-carotene content Higher Beta-carotene content Table 3. Cont.…”

Biotechnological improvement of nutritional and therapeutic value of cultivated potato

“…These results finally proved that the most efficacious way to meet this goal was the overexpression of the dihydroflavonol reductase gene (DFR) in potato. This transgenic potato fed to the laboratory rat resulted in better health of the rat also proved the nutritional benefits (62). In another study the transgenic potato were developed by the over expression of ubiC gene, which encodes chorismate pyruvate-lyase (CPL) that converts chorismate to 4-hydroxybenzoate.…”

Does Plant Breeding for Antioxidant-Rich Foods Have an Impact on Human Health?

“…Desiree) 3600-fold increase in beta carotene to 4.7 mg/100 g DW [146]; 4 mg/100 g DW zeaxanthin in S. tuberosum 4n [147]. From traces to 0.33 mg/100 g beta-carotene [148] eggplant transgenic line EEF48:crtB 0.15 mg g −1 FW of β-carotene [149] Phenolic acids "Sun Black" (Aft/Aft atv/atv, peel) 0.6 mg/g DW of CGA, 8.6 mg/g DW total phenolic content [127]; "Yellow" E8:MYB12 15 mg g −1 DW CQAs equivalent to 22-fold higher levels, respectively [150] 3.35-fold increases on average) [151] Flavonoids (considered as total content) "Sun Black" (Aft/Aft atv/atv, peel) 0.8 mg/g DW rutin [132], "Yellow" (E8:MYB12) 72 mg g −1 DW total flavonols equivalent to 65-fold higher levels [150]; "Bronze" (E8:MYB12, E8:Del/Ros1, 35S:StSy), "Indigo" (E8:MYB12, E8:Del/Ros1) ∼15 and 20 mg/g DW total flavonols, respectively [132] Flavonols (4.50-fold increase on average) [151] Flavonoids (Anthocyanins) "Sun Black" (Aft/Aft atv/atv) 1.2 mg/g DW in fruit peel [127]; Del/Ros1 (E8:Del/Ros1) 14.7 mg g −1 ; "Indigo" (E8:MYB12, E8:Del/Ros1) ∼5-24 mg g −1 DW [131,132]; "Crimson" (E8:Del/Ros1, E8:AmDFR, f3 5 h) 5.3 ± 1.3 mg/g DW, "Magenta" (E8:Del/Ros1, E8:MYB12, E8:AmDFR, f3 5 h) 7.9 ± 2.3 mg/g DW total anthoyanins [131] From 0.4 in wt to 3 ug/100 mg Petunidin (7×); from 0.04 in wt to up to 0.3 ug/100 g Pelargonidin (7×) [152] 4.…”