Blackspot bruise dependent changes in enzyme activity and gene expression in Lemhi russet potato

Belknap, William R.; Rickey, Timothy M.; Rockhold, David R.

doi:10.1007/bf02987268

Cited by 12 publications

(6 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Bruising and other stress conditions induced PPO biosynthesis in potato plants (Belknap et al, 1990;Dyer et al, 1989). Related studies by Thipyapong et al (1995) show that only potato tissues which are developmentally competent to express PPO mRNA respond to wounding by increased accumulation of PPO mRNA.…”

Section: Plant Physiologymentioning

confidence: 93%

Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols. A Review

Friedman

1997

J. Agric. Food Chem.

512

352

View full text Add to dashboard Cite

Potatoes and other plant foods accumulate a variety of secondary metabolites, including phenolic compounds, phytoalexins, protease inhibitors, and glycoalkaloids, as a protection against adverse effects of mechanical bruising, light, and injury by predators including beetles, fungi, and insects. Since these phytochemicals are consumed by insects, animals, and humans as part of their normal diet, a need exists to develop a better understanding of the role of these compounds in both the plant and the diet. To contribute to this effort, this multidisciplinary overview describes analytical and compositional aspects of phenolic compounds in potatoes; their biosynthesis, molecular genetics, and role in host-plant resistance relationships; bruising-, ferrous ion-, and heat-induced discolorations such as after-cooking blackening and blackspot formation, which affect appearance and sensory properties of potatoes; polyphenol-oxidase-catalyzed enzymatic browning reactions and their prevention by chemical and plant molecular biology techniques; and effects of baking, cooking, microwaving, light, and γ-radiation on the stability of the major potato polyphenol, chlorogenic acid. Also covered are beneficial effects of phenolic compounds in the diet as antioxidants, antimutagens, anticarcinogens, antiglycemic, and hypocholesterolemic agents; adverse effects on protein nutritional quality; and recommendations for future research. Understanding the biochemical basis of stressinduced formation of polyphenols in plants, the chemistry of their transformations in the plant and in foods, and their functions in plant physiology, food science, nutrition, and health should stimulate interest in maximizing beneficial sensory, nutritional, and health effects of polyphenols in the diet. Such efforts should lead to better foods and improved human health.

show abstract

Section: Plant Physiologymentioning

confidence: 93%

Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols. A Review

Friedman

1997

J. Agric. Food Chem.

512

352

View full text Add to dashboard Cite

show abstract

“…We have previously reported that PAL, HSP70, and ubiquitin transcript levels increase and patatin transcript levels decrease within 8 hours after impact injury [3]. To better determine the time required for these changes in steady-state transcript levels to begin, RNA was isolated from tubers within 90 minutes after impact injury (Fig.…”

Section: Comparison Of Changes In Gene Expression Following Impact Inmentioning

confidence: 99%

“…The 0.8 kb transcript was observed in longer exposures of this experiment (data not shown, Figs. [3][4][5].…”

Section: Comparison Of Changes In Gene Expression Following Impact Inmentioning

confidence: 99%

Comparison of the expression of several stress-responsive genes in potato tubers

Rickey

Belknap

1991

Plant Mol Biol

Self Cite

View full text Add to dashboard Cite

Changes in gene expression induced by mechanical injury and heat shock were studied by comparing the expression of several stress-responsive gene families in potato tubers. The steady-state levels of mRNA-encoding ubiquitin, HSP70, and phenylalanine ammonia-lyase (PAL) increased and patatin transcript levels decreased within 45 minutes of impact injury. Nuclear runoff assays were used to demonstrate that the changes in steady-state transcript levels were due, at least in part, to changes in the rate of transcription for these genes. The observed changes in transcript levels were confined to the injured portion of the tuber. Treatment of tubers with exogenous ethylene elicited the same changes in the steady-state transcript levels as impact injury, indicating a potential role for this hormone in the injury-induced regulation of these genes. Two other forms of physical stress, heat shock and cutting injury, resulted in patterns of gene expression that are different from those induced by impact injury. The stress-induced regulation of these four gene families is complex, even though several characteristics of their expression are similar.

show abstract

“…The accumulation of these two proteins aid in the removal of damaged and dislocated proteins from the cell and in the prompt synthesis of needed enzymes. Such basic analysis of black spot clears the way to genetic engineering of tubers which resist bruising damage (Belknap et al 1990).…”

Section: : Lady Macbeth and The Tater Pfu(s)mentioning

confidence: 99%

Fifty-One Years of Food Related Enzyme Research?a Review

Schwimmer¹

1995

J Food Biochemistry

View full text Add to dashboard Cite

Blackspot bruise dependent changes in enzyme activity and gene expression in Lemhi russet potato

Cited by 12 publications

References 32 publications

Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols. A Review

Chemistry, Biochemistry, and Dietary Role of Potato Polyphenols. A Review

Comparison of the expression of several stress-responsive genes in potato tubers

Fifty-One Years of Food Related Enzyme Research?a Review

Contact Info

Product

Resources

About