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首页> 美国卫生研究院文献>other >Vacuolar Invertase Gene Silencing in Potato (Solanum tuberosum L.) Improves Processing Quality by Decreasing the Frequency of Sugar-End Defects
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Vacuolar Invertase Gene Silencing in Potato (Solanum tuberosum L.) Improves Processing Quality by Decreasing the Frequency of Sugar-End Defects

机译：马铃薯（Solanum tuberosum L.）叶片中的蔗糖转化酶基因沉默可通过减少糖末端缺陷的发生频率来提高加工质量

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摘要

Sugar-end defect is a tuber quality disorder and persistent problem for the French fry processing industry that causes unacceptable darkening of one end of French fries. This defect appears when environmental stress during tuber growth increases post-harvest vacuolar acid invertase activity at one end of the tuber. Reducing sugars produced by invertase form dark-colored Maillard reaction products during frying. Acrylamide is another Maillard reaction product formed from reducing sugars and acrylamide consumption has raised health concerns worldwide. Vacuolar invertase gene (VInv) expression was suppressed in cultivars Russet Burbank and Ranger Russet using RNA interference to determine if this approach could control sugar-end defect formation. Acid invertase activity and reducing sugar content decreased at both ends of tubers. Sugar-end defects and acrylamide in fried potato strips were strongly reduced in multiple transgenic potato lines. Thus vacuolar invertase silencing can minimize a long-standing French fry quality problem while providing consumers with attractive products that reduce health concerns related to dietary acrylamide.
机译：糖端缺陷是薯条加工业的块茎质量障碍和持续性问题，导致薯条的一端变黑。当块茎生长过程中的环境胁迫增加了块茎一端的液泡后液酸转化酶活性时，就会出现这种缺陷。由转化酶产生的还原糖在煎炸过程中形成深色的美拉德反应产物。丙烯酰胺是另一种美拉德反应产物，由减少糖分形成，而丙烯酰胺的消费引起了全世界对健康的关注。使用RNA干扰确定该方法是否可以控制糖末端缺陷的形成，在品种Russet Burbank和Ranger Russet中抑制了液泡转化酶基因（VInv）的表达。块茎两端酸转化酶活性和还原糖含量降低。在多个转基因马铃薯品系中，油炸马铃薯条中的糖端缺陷和丙烯酰胺得到了大大降低。因此，液泡转化酶沉默可以最大程度地减少长期存在的炸薯条质量问题，同时为消费者提供有吸引力的产品，从而减少与膳食丙烯酰胺有关的健康问题。

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