The starch phosphorylase gene is subjected to different modes of regulation in starch-containing tissues of potato

St-Pierre, Benoit; Bertrand, C; Camirand, Anne; Cappadocia, Mario; Brisson, Normand

doi:10.1007/bf00019544

Cited by 10 publications

(4 citation statements)

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“…Starchdecomposable enzymes α-amylase, β-amylase, isoamylase, α-glucoamylase and phosphorylase are common in potato tubers. Phosphorylase has roles of decomposing and phosphorylating starch, which is related to translocation (St-Pierre et al 1996), at about pH 5.5 (Feltran et al 2004). In this study, although the pH in the extract solution from cortex tissue ranged from 5.9 to 6.3, the tendency of a smaller starch content at higher pH might support the possibility that cortex pH affects indirectly starch degradation via enzymatic activation of phosphorylase in higher pH condition.…”

Section: Discussionmentioning

confidence: 60%

Endogenous Components and Tissue Cell Morphological Traits of Fresh Potato Tubers Affect the Flavor of Steamed Tubers

et al. 2009

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Fresh potato tubers of 13 different cultivars were analyzed for endogenous components and morphological traits in intact cells to study the relationship between traits of fresh tubers and the flavor of cooked (steamed) potato. Deliciousness composed of sweetness, potato taste and smoothness was significantly different between the cultivars; the tasting evaluations were reasonable when considering each tuber utilization, i.e. deliciousness of vegetable potato tended to be higher than that of the others, potato for processing and starch. The three main tasting traits were each related significantly, particularly potato taste had strongnegative correlation with sweetness and smoothness of tuber. The main tasting traits also had strong relationships to the starch content in cortex tissue of potato tubers. The starch content was significantly related negatively to potassium, phosphorus and cell size of cortex and they were related positively to smoothness of steamed tuber. The sweetness of steamed tuber was related negatively to the starch content, and the pH of the extract solution from cortex tissue was related significantly to both traits, sweetness and starch content. The potato taste of steamed tubers was related positively to starch content, but sweetness was significantly related negatively to potato taste by the physical traits of cortex tissue, pulp hardness and strength of cell wall binding. Thus, complicated flavorlinkages pivoting on starch through endogenous component and pH seemed to influence the deliciousness of steamed tubers, but traits that had no relation with starch content were also detected, such as silicon content. These results of this study may be useful for breeding potato cultivars with Japanese desirable flavor traits for use as vegetables.Resumen Tubérculos frescos de papa de 13 cultivares diferentes fueron analizados en relación a sus componentes endógenos y características morfológicas en células intactas para estudiar la relación entre las características de tubér-culos frescos y el sabor de papas cocinadas al vapor. Su exquisitez compuesta por dulzura, sabor a papa, y suavidad fueron significativamente diferentes entre cultivares; las evaluaciones de sabor fueron razonables cuando se consideraban el uso de cada tubérculo; i.e., la exquisitez de la papa vegetal tiende a ser mayor que otras, por ejemplo, papas para procesamiento y almidón. Las tres principales características de sabor se relacionaban significativas, particularmente el sabor de la papa tuvo una fuerte correlación negativa con la dulzura y el sabor del tubérculo. Las principales características de sabor estuvieron fuertemente relacionadas con el contenido de almidón en la corteza de los tubérculos. El contenido de almidón fue relacionado significativamente en forma negativa con el potasio, fósforo y tamaño de la célula de la corteza, y fueron relacionados positivamente con la suavidad del tubérculo cocido al vapor. El sabor dulce de la papa cocida al valor fue negativamente relacionada con el contenido de almidón; y el pH...

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Section: Discussionmentioning

confidence: 60%

Endogenous Components and Tissue Cell Morphological Traits of Fresh Potato Tubers Affect the Flavor of Steamed Tubers

et al. 2009

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“…A number of regulatory mechanisms for starch-degrading enzymes exist that include control by pH, redox potential, oligosaccharide level, allosteric changes, and covalent modifications Orzechowski, 2008). A few studies have also demonstrated regulatory effects for SP such as intracellular compartmentation, as an indirect control (Brisson et al, 1989) or at the trancriptional level (St-Pierre et al, 1996). Since, all the metabolites of starch degradation are eventually exported to cytosol, it could be argued that the starch degradation is regulated and feedback inhibition is exerted at the cellular level rather than at the individual organelles (Fettke et al, 2007).…”

Section: Regulation Of Starch Phosphorylase Activitiesmentioning

confidence: 98%

Starch phosphorylase: Role in starch metabolism and biotechnological applications

Rathore¹,

Garg²,

Garg³

et al. 2009

Critical Reviews in Biotechnology

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The alpha-glucan phosphorylases of the glycosyltransferase family are important enzymes of carbohydrate metabolism in prokaryotes and eukaryotes. The plant alpha-glucan phosphorylase, commonly called starch phosphorylase (EC 2.4.1.1), is largely known for the phosphorolytic degradation of starch. Starch phosphorylase catalyzes the reversible transfer of glucosyl units from glucose-1-phosphate to the nonreducing end of alpha-1,4-D-glucan chains with the release of phosphate. Two distinct forms of starch phosphorylase, plastidic phosphorylase and cytosolic phosphorylase, have been consistently observed in higher plants. Starch phosphorylase is industrially useful and a preferred enzyme among all glucan phosphorylases for phosphorolytic reactions for the production of glucose-1-phosphate and for the development of engineered varieties of glucans and starch. Despite several investigations, the precise functional mechanisms of its characteristic multiple forms and the structural details are still eluding us. Recent discoveries have shed some light on their physiological substrates, precise biological functions, and regulatory aspects. In this review, we have highlighted important developments in understanding the role of starch phosphorylases and their emerging applications in industry.

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“…Starch phosphorylase (Fig. 1) gene expression also shows positive correlation with starch accumulation in potato plant cuttings (St-Pierre and Brisson 1995;St-Pierre et al 1996) and in rapidly bulking tubers (Li et al 2005b), despite its well-known involvement in starch degradation in potato tubers during post-harvest storage (Sowokinos 2001). Starch phosphorylase is found to be active in most plants but, apart from an awareness of its implication in starch degradation, its function is not really known (Sowokinos 2001;Zeeman et al 2004).…”

Section: Udp-glucose Fructosementioning

confidence: 99%

Molecular characterization and biotechnological improvement of the processing quality of potatoes

Li¹

2008

Can. J. Plant Sci.

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Li, X.-Q. 2008. Molecular characterization and biotechnological improvement of the processing quality of potatoes. Can. J. Plant Sci. 88: 639Á648. Fries, chips, starches, flakes, and frozen pre-cooked potatoes, such as hash browns, are currently the main products made from processed potatoes. The processing quality of potatoes is largely determined by the carbohydrates, such as starch and glucose, in their tubers. The quantitative inheritance, heritability variation, transgene pleiotropic effects, and storage condition requirement of the processing quality are partly due to the carbohydrate metabolic network plasticity in potatoes. Pathway partition of sugars influences the processing quality such as chip color. This presentation attempts to review traditionally separate but related aspects (i.e., genetics, breeding, genomics, metabolism, marker-assisted selection, and transgenic engineering) of the potato processing quality and to discuss the integrated approach to its genetic improvement.Key words: Solanum tuberosum L., French fries, chips, carbohydrate metabolism, dry matter content, cold sweetening tuber morphology, metabolic network, partition of sugars, gene expression profile, transgenic regulation Li, X.-Q. 2008. Caracte´risation mole´culaire et ame´lioration biotechnologique de la qualite´de transformation des pommes de terre. Can. J. Plant Sci. 88: 639Á648. Parmi les principaux produits de la transformation des pommes de terre, on trouve les frites, les croustilles, l'amidon, les flocons et les pommes de terre pre´cuites et congele´es telles les pommes de terre rissole´es. La qualite´de transformation de´pend dans une large mesure de la composition d'hydrates de carbone comme l'amidon et le glucose dans le tubercule. L'he´re´dite´quantitative, la variation de l'he´re´dite´, les effets ple´iotropiques des transge`nes et les conditions d'entreposage associe´es a`la qualite´du produit transforme´re´sultent en partie de la plasticite´du re´seau me´tabolique des glucides chez la pomme de terre. La division du voies du me´tabolisme des sucres influe sur les parame`tres de la qualite´de transformation comme la couleur des croustilles. L'auteur passe en revue des aspects souvent juge´s distincts mais pourtant apparente´s de la qualite´de transformation des pommes de terre (a`savoir ge´ne´tique, ame´lioration, ge´nomique, me´tabolisme, se´lection au moyen de marqueurs et manipulation ge´ne´tique) et parle d'une approche inte´gre´e al 'ame´lioration ge´ne´tique de cette culture.

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The starch phosphorylase gene is subjected to different modes of regulation in starch-containing tissues of potato

Cited by 10 publications

References 62 publications

Endogenous Components and Tissue Cell Morphological Traits of Fresh Potato Tubers Affect the Flavor of Steamed Tubers

Endogenous Components and Tissue Cell Morphological Traits of Fresh Potato Tubers Affect the Flavor of Steamed Tubers

Starch phosphorylase: Role in starch metabolism and biotechnological applications

Molecular characterization and biotechnological improvement of the processing quality of potatoes

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