Cloning of a CDNA Encoding the Sucrose: Sucrose 1-Fructosyltransferase (1-SST) from Yacon and its Expression in Transgenic Rice

Pan, Wei; Sunayama, Y.; Nagata, Yasuhiko; Taniguchi, Manabu; Takano, Masaoki; Inoue, Eiichi; Tamagake, Hideto; Anzai, Hiroyuki

doi:10.2478/v10133-009-0003-9

Cited by 9 publications

(6 citation statements)

References 21 publications

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“…As for now, rice and maize transgenics have been developed that can accumulate high amounts of fructan in grains. Fructans are produced by the combined action of various fructosyltransferases (FTs) (Pan and others ). The enzyme 1‐SST catalyzes the initial fructosyl transfer between 2 sucrose molecules.…”

Section: Genetic Engineering Approaches To Increase Prebioticsmentioning

confidence: 99%

“…Moreover, kernel development and seed germination of these transgenic maize plants were not hampered. The overexpression of 1‐SST enzyme from Jerusalem artichoke as well as Yacon (another high‐inulin‐accumulating plant) in rice under the control of a constitutive promoter significantly enhanced the production of fructan in plant tissues of transgenic rice (Pan and others ). Constitutively, overexpression of 1‐SST enzyme of wheat in rice could increase seed fructan of rice transgenics, with a slight decrease in seed weight (Kawakami and others ).…”

Section: Genetic Engineering Approaches To Increase Prebioticsmentioning

confidence: 99%

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Combating Mineral Malnutrition through Iron and Zinc Biofortification of Cereals

Shahzad

Rouached

Rakha

2014

Comp Rev Food Sci Food Safe

140

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Iron and zinc are 2 important nutrients in the human diet. Their deficiencies in humans lead to a variety of health-related problems. Iron and zinc biofortification of cereals is considered a cost-effective solution to overcome the malnutrition of these minerals. Biofortification aims at either increasing accumulation of these minerals in edible parts, endosperm, or to increase their bioavailability. Iron and zinc fertilization management positively influence their accumulation in cereal grains. Regarding genetic strategies, quantitative genetic studies show the existence of ample variation for iron and zinc accumulation as well as inhibitors or promoters of their bioavailability in cereal grains. However, the genes underlying this variation have rarely been identified and never used in breeding programs. Genetically modified cereals developed by modulation of genes involved in iron and zinc homeostasis, or genes influencing bioavailability, have shown promising results. However, iron and zinc concentration were quantified in the whole grains during most of the studies, whereas a significant proportion of them is lost during milling. This makes it difficult to realistically assess the effectiveness of the different strategies. Moreover, modifications in the accumulation of toxic elements, like cadmium and arsenic, that are of concern for food safety are rarely determined. Trials in living organisms with iron-and zinc-biofortified cereals also remain to be undertaken. This review focuses on the common challenges and their possible solutions related to agronomic as well as genetic iron and zinc biofortification of cereals.

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Section: Genetic Engineering Approaches To Increase Prebioticsmentioning

confidence: 99%

Section: Genetic Engineering Approaches To Increase Prebioticsmentioning

confidence: 99%

Combating Mineral Malnutrition through Iron and Zinc Biofortification of Cereals

Shahzad

Rouached

Rakha

2014

Comp Rev Food Sci Food Safe

140

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“…With the goal of showing that genetic transformation (heterologous or homologous) is an attractive approach for increasing fructan production, heterologous transformation using the genes 1‐ sst and 1‐ fft of Hordeum vulgare , Lactuca sativa , Helianthus tuberosus , Triticum spp., and Cynara scolymus have been made in several crops including tobacco, potato, petunia, maize, sugar beet, rice, and sugarcane …”

Section: Biotechnological Advances In Agavementioning

confidence: 99%

“…103 For this part, 1-FEH, catalyzes the degradation of inulin by hydrolyzing terminal fructosyl units, which results in the formation of fructose and lower DP inulin. 91. With the goal of showing that genetic transformation (heterologous or homologous) is an attractive approach for increasing fructan production, heterologous transformation using the genes 1-sst and 1-fft of Hordeum vulgare, Lactuca sativa, Helianthus tuberosus, Triticum spp., and Cynara scolymus have been made in several crops including tobacco, 105,106 potato, 107,108 petunia, 109 maize, 108 sugar beet, 110 rice, 111,112 and sugarcane. 91 However, genetic engineering requires first knowing the structure, function, and relation of genes involved in the production of compounds of interest, because in many cases overexpression of a gene does not lead to the expected accumulation of desired compounds.…”

Section: Agave Fructans and Their Application As Functional Foodmentioning

confidence: 99%

Review and in silico analysis of fermentation, bioenergy, fiber, and biopolymer genes of biotechnological interest inAgaveL. for genetic improvement and biocatalysis

Tamayo‐Ordóñez

Ayil‐Gutiérrez

Tamayo-Ordóñez

et al. 2018

Biotechnology Progress

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Several of the over 200 known species of Agave L. are currently used for production of distilled beverages and biopolymers. The plants live in a wide range of stressful environments as a result of their resistance to abiotic stress (drought, salinity, and extreme temperature) and pathogens, which gives the genus potential for germplasm conservation and biotechnological applications that may minimize economic losses as a result of the global climate change. However, the limited knowledge in the genus of genome structure and organization hampers development of potential improved biotechnological applications by means of genetic manipulation and biocatalysis. We reviewed Agave and plant sequences in the GenBank NCBI database for identifying genes with biotechnological potential for fermentation, bioenergy, fiber improvement, and in vivo plant biopolymer production. Three-dimensional modeling of enzyme structures in plant accessions revealed structural differences in sucrose 1-fructosyltransferase, fructan 1-fructosyltransferase, fructan exohydrolase (1-FEH), cellulose synthase (CES), and glucanases (EGases) with possible effects in fructan, sugar, and biopolymer production. Although the coding genes of FEH and enzymes involved in biopolymer production (CES, sucrose synthase, and EGases) remain unidentified in Agave L., our results could aid isolation of such genes in Agave. By comparing nucleotide and amino acid sequences in accessions of Agave and other plants, knowledge may be gained about transcriptional regulation and enzymatic activity factors. Future study is needed of biotechnological application of Agave genes for crop breeding aided by genetic engineering and biocatalysis.

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“…This family of compounds includes several oligosaccharides (namely fructo-, gluco-, galacto-, isomalto-, xylo-, and soy-oligosaccharides), inulin, lactulose, lactosucrose, guar gum, resistant starch, pectin and chitosan. Potential plant sources for prebiotic carbohydrates are cereals and legume crops like barley, wheat, chickpea and lentils; vegetables like chicory, Jerusalem artichoke, onion, garlic, okra, and leek; and fruits like dragon fruit, jack fruit, palm fruit, nectarine and mushroom [56][57][58][59][60][61][62][63][64].…”

Section: Prebioticsmentioning

confidence: 99%

The Use of Prebiotics of Plant Origin in Functional Milk Products

Özcan¹,

Özcan²,

Yilmaz‐Ersan³

et al. 2016

fst

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A food that contains biologically active compounds/components which beneficially affects one or more target functions such as reduction of chronic diseases in the body along with its nutritional effects is named as "functional product". Among these foods or beverages that are fortified through addition of exogenous functional compounds (i.e. prebiotics) or using microorganisms that produce biogenic compounds or have probiotic features (probiotics). Probiotics are described as cultures of live microorganisms that are beneficial to health when administered to humans or animals, improve properties of gastrointestinal microflora. Prebiotics cannot be digested by small intestinal enzymes but are fermented by probiotic bacteria the large intestine. Much research attention is focused on the combined use of probiotics and prebiotics, generally known as symbiotic, to get their synergistic health properties. This review provides an insight on the current knowledge about the potential sources of plant-based prebiotics used in dairy industry.

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Cloning of a CDNA Encoding the Sucrose: Sucrose 1-Fructosyltransferase (1-SST) from Yacon and its Expression in Transgenic Rice

Cited by 9 publications

References 21 publications

Combating Mineral Malnutrition through Iron and Zinc Biofortification of Cereals

Combating Mineral Malnutrition through Iron and Zinc Biofortification of Cereals

Review and in silico analysis of fermentation, bioenergy, fiber, and biopolymer genes of biotechnological interest inAgaveL. for genetic improvement and biocatalysis

The Use of Prebiotics of Plant Origin in Functional Milk Products

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