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首页> 外文期刊>The Americas Journal of Plant Science and Biotechnology >Identification of the Gene Encoding Cinnamic Acid 4-Hydroxylase and its Function to After-Cooking Darkening in Potatoes
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Identification of the Gene Encoding Cinnamic Acid 4-Hydroxylase and its Function to After-Cooking Darkening in Potatoes

机译：编码肉桂酸4-羟化酶的基因的鉴定及其对马铃薯煮后变黑的作用

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摘要

After-cooking darkening (ACD) is a gray-black discoloration of the potato tuber, formed after cooking by the oxidation of an iron-chlorogenic acid complex. The trait has a negative impact on the processing quality of both fresh and processed products.Currently, the French fry industry uses preventative chemicals to control its severity. Cinnamic acid 4-hydroxylase (C4H) is an essential enzyme for the biosynthesis of chlorogenic acid and therefore has a key function in the ACD mechanism. Previously,the c4h gene or its expression profile had not been characterized in potatoes. In this study, the full-length c4h gene was cloned and sequenced from both genomic DNA and cDNA of 'Russet Burbank' tuber tissue by PCR and 5' and 3' RACE. The gene expressionof c4h was examined by Northern hybridization in selected diploid clones known for both low and high degrees of ACD, and in cultivars used in commercial French fry production. Gene expression analyses indicated that there was no significant difference in the expression of c4h between the commercial cultivars 'Russet Burbank' and 'Russet Norkotah', which showed a similar degree of ACD severity in the samples produced in the season. In contrast, the level of the c4h transcript was significantly higher inthe diploid clones with severe ACD and lower in the diploid clones with resistance to ACD. These results correlated with the levels of ACD in these tuber samples. The results suggest a significant relationship between the levels of c4h gene expression and the degree of ACD in potato tubers. The gene can be used to design a DNA marker for guiding breeding of ACD-resistant cultivars.
机译：烹饪后变黑（ACD）是马铃薯块茎的灰黑色变色，是在烹饪后通过铁-绿原酸复合物的氧化而形成的。该特性对新鲜和加工产品的加工质量都有负面影响。目前，炸薯条行业使用预防性化学品来控制其严重程度。肉桂酸4-羟化酶（C4H）是绿原酸生物合成的必需酶，因此在ACD机理中具有关键作用。以前，尚未在马铃薯中鉴定c4h基因或其表达谱。在这项研究中，全长c4h基因是通过PCR和5'和3'RACE从'Russet Burbank'块茎组织的基因组DNA和cDNA克隆并测序的。通过Northern杂交在已知的低和高ACD程度的选定二倍体克隆中以及在商业炸薯条生产中使用的品种中检测了c4h的基因表达。基因表达分析表明，商业品种“ Russet Burbank”和“ Russet Norkotah”之间的c4h表达没有显着差异，在该季节生产的样品中显示出相似的ACD严重程度。相反，具有严重ACD的二倍体克隆中的c4h转录水平显着较高，而具有ACD抗性的二倍体克隆中的c4h转录水平则较低。这些结果与这些块茎样品中的ACD水平相关。结果表明马铃薯块茎中c4h基因表达水平与ACD程度之间存在显着关系。该基因可用于设计指导ACD抗性品种育种的DNA标记。

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