Expression of tyrosine hydroxylase gene from rat leads to oxidative stress in potato plants

Abstract

Catecholamines are biogenic aromatic amines common among both animals and plants. In animals they are synthesized via tyrosine hydroxylation, while in plants, both hydroxylation or decarboxylation of tyrosine are possible, depending on the species, though no tyrosine hydroxylase – a counterpart of animal enzyme has been identified yet. It is known that in potato plants it is the decarboxylation of tyrosine that leads to catecholamine production. In this paper we present the effects of induction of an alternative route of catecholamine production by introducing tyrosine hydroxylase gene from rat. We demonstrate that an animal system can be used by the plant, however, it does not function to synthesize catecholamines. Instead it leads to elevated reactive oxygen species content and constant stress condition to the plant which responds with elevated antioxidant level and further with improved resistance to infection.One sentence summaryIntroduction of rat tyrosine hydroxylase gene to potato disturbs catecholamine synthesis, causes oxidative stress and activates antioxidant response.

Enhanced tyrosine hydroxylase activity induces oxidative stress, causes accumulation of autotoxic catecholamine metabolites, and augments amphetamine effects in vivo

“…1997; Kostyn et al. 2020). Activity of TH is modulated by phosphorylation of 3 main serine (Ser‐) residues on its amino terminus: Ser19, Ser31, and Ser40 (Daubner et al.…”

A Novel Ultrasound-Assisted Extraction Method for the Analysis of Anthocyanins in Potatoes (Solanum tuberosum L.)

“…Different research studies have been carried out over the last few years reporting a number of important properties—antioxidant, anti-inflammatory or prebiotic—associated with purple flesh potatoes, which belong to the same species [ 8 , 9 , 10 ]. They also favor mitochondrial functions with significant effects against obesity, diabetes or other metabolic disorders, and cancer inhibitory effects have also been reported [ 11 , 12 , 13 , 14 , 15 , 16 , 17 ]. A deeper study on the composition of purple potatoes discovered a large concentration of dietary fiber, minerals, vitamins, flavonoids, anthocyanins and phenolic compounds that are associated with several of the above-mentioned properties exhibited by potatoes [ 18 , 19 ].…”