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פותח על ידי קלירמאש פתרונות בע"מ -
Utilisation of the MVA pathway to produce elevated levels of the sesquiterpene α-copaene in potato tubers
Year:
2011
Source of publication :
Phytochemistry
Authors :
דוידוביץ'-רקנאטי, רחל
;
.
לוינסון, אפרים
;
.
Volume :
72
Co-Authors:
Morris, W.L., Plant Products and Food Quality, James Hutton Institute, Invergowrie, Dundee DD2 5DA, United Kingdom
Ducreux, L.J.M., Plant Products and Food Quality, James Hutton Institute, Invergowrie, Dundee DD2 5DA, United Kingdom
Shepherd, T., Plant Products and Food Quality, James Hutton Institute, Invergowrie, Dundee DD2 5DA, United Kingdom
Lewinsohn, E., Department of Vegetable Crops, Agriculture Research Organization, Newe ya'Ar Research Center, P.O. Box 1021, Ramat Yishay 30095, Israel
Davidovich-Rikanati, R., Department of Vegetable Crops, Agriculture Research Organization, Newe ya'Ar Research Center, P.O. Box 1021, Ramat Yishay 30095, Israel
Sitrit, Y., Jacob Blaustein Institute for Desert Research, Ben-Gurion University of the Negev, Sede Boqer 84105, Israel
Taylor, M.A., Plant Products and Food Quality, James Hutton Institute, Invergowrie, Dundee DD2 5DA, United Kingdom
Facilitators :
From page:
2288
To page:
2293
(
Total pages:
6
)
Abstract:
Potato flavour is a complex trait resulting from the presence of a combination of volatile and non-volatile compounds. The aim of this work was to investigate the effect of specifically altering the volatile content of tubers and assess its impact on flavour. Tuber-specific over-expression of a potato α-copaene synthase gene resulted in enhanced levels (up to 15-fold higher than controls) of the sesquiterpene α-copaene. A positive correlation (R 2 = 0.8) between transgene expression level and α-copaene abundance was observed. No significant changes in the levels of volatiles other than α-copaene were detected. Non-volatile flavour compounds (sugars, glycoalkaloids, major umami amino acids and 5′-ribonucleotides) were also determined. Relationships between flavour compounds and sensory evaluation data were investigated. Evaluators could not detect any aroma differences in the transgenic samples compared with controls and no significant differences in taste attributes were found. Thus although successful engineering of potato tubers to accumulate high levels of the flavour volatile α-copaene was achieved, sensory analysis suggests that α-copaene is not a major component of potato flavour. © 2011 Elsevier Ltd. All rights reserved.
Note:
Related Files :
gene expression regulation
Genetics
metabolism
Potato tuber
sesquiterpene
Solanum tuberosum
taste
transgenic plant
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/j.phytochem.2011.08.023
Article number:
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
24009
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 00:04
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Scientific Publication
Utilisation of the MVA pathway to produce elevated levels of the sesquiterpene α-copaene in potato tubers
72
Morris, W.L., Plant Products and Food Quality, James Hutton Institute, Invergowrie, Dundee DD2 5DA, United Kingdom
Ducreux, L.J.M., Plant Products and Food Quality, James Hutton Institute, Invergowrie, Dundee DD2 5DA, United Kingdom
Shepherd, T., Plant Products and Food Quality, James Hutton Institute, Invergowrie, Dundee DD2 5DA, United Kingdom
Lewinsohn, E., Department of Vegetable Crops, Agriculture Research Organization, Newe ya'Ar Research Center, P.O. Box 1021, Ramat Yishay 30095, Israel
Davidovich-Rikanati, R., Department of Vegetable Crops, Agriculture Research Organization, Newe ya'Ar Research Center, P.O. Box 1021, Ramat Yishay 30095, Israel
Sitrit, Y., Jacob Blaustein Institute for Desert Research, Ben-Gurion University of the Negev, Sede Boqer 84105, Israel
Taylor, M.A., Plant Products and Food Quality, James Hutton Institute, Invergowrie, Dundee DD2 5DA, United Kingdom
Utilisation of the MVA pathway to produce elevated levels of the sesquiterpene α-copaene in potato tubers
Potato flavour is a complex trait resulting from the presence of a combination of volatile and non-volatile compounds. The aim of this work was to investigate the effect of specifically altering the volatile content of tubers and assess its impact on flavour. Tuber-specific over-expression of a potato α-copaene synthase gene resulted in enhanced levels (up to 15-fold higher than controls) of the sesquiterpene α-copaene. A positive correlation (R 2 = 0.8) between transgene expression level and α-copaene abundance was observed. No significant changes in the levels of volatiles other than α-copaene were detected. Non-volatile flavour compounds (sugars, glycoalkaloids, major umami amino acids and 5′-ribonucleotides) were also determined. Relationships between flavour compounds and sensory evaluation data were investigated. Evaluators could not detect any aroma differences in the transgenic samples compared with controls and no significant differences in taste attributes were found. Thus although successful engineering of potato tubers to accumulate high levels of the flavour volatile α-copaene was achieved, sensory analysis suggests that α-copaene is not a major component of potato flavour. © 2011 Elsevier Ltd. All rights reserved.
Scientific Publication
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