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SHORT COMMUNICATION
Transgenic potato tubers as a source of phenolic
compounds. Localization of anthocyanins in the
peridermis
1
Warsaw Agricultural University,
Department of Animal Nutrition and Feed Science,
Ciszewskiego 8, 02-786 Warsaw, Poland
2
Warsaw Agricultural University, Department of Botany, Faculty of Agriculture and Biology,
Nowoursynowska 159, 02-776 Warsaw, Poland
3
Institute of Biochemistry and Molecular Biology, Wrocław University,
Przybyszewskiego 63, 51-148 Wrocław; Poland
Publication date: 2004-09-16
Corresponding author
I. Kosieradzka
Warsaw Agricultural University, Department of Animal Nutrition and Feed Science, Ciszewskiego 8, 02-786 Warsaw, Poland
Warsaw Agricultural University, Department of Animal Nutrition and Feed Science, Ciszewskiego 8, 02-786 Warsaw, Poland
J. Anim. Feed Sci. 2004;13(Suppl. 2):87-92
KEYWORDS
ABSTRACT
The localization of phenolic compounds in tubers of transgenic potatoes overexpressing
enzymes of the flavonoid synthesis pathway, i.e. chalcone synthase (CHS), chalcone isomerase
(CHI) and dihydroflavonol dehydrogenase (DFR), was examined by fluorescence microscopy.
The study revealed the presence of flavonoids (anthocyanins) in cell vacuoles, mainly in the
peridermis. A relatively higher concentration of anthocyanin compounds was observed in the tissue
of transgenic potato tubers, revealing the expression of chalcone synthase (CHS). The increased
content of flavonoids in transgenic potato tubers may affect their agrotechnical traits and may
increase the nutritive value of the tubers.
CITATIONS (15):
1.
Cloning and characterization of a potatoStAN11gene involved in anthocyanin biosynthesis regulation
Wang Li, Bing Wang, Man Wang, Min Chen, Jing-Ming Yin, Ghullam Murtaza Kaleri, Rui-Jie Zhang, Tie-Niu Zuo, Xiong You, Qing Yang
Journal of Integrative Plant Biology
Wang Li, Bing Wang, Man Wang, Min Chen, Jing-Ming Yin, Ghullam Murtaza Kaleri, Rui-Jie Zhang, Tie-Niu Zuo, Xiong You, Qing Yang
Journal of Integrative Plant Biology
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Multiobjective Optimization of Total Monomeric Anthocyanins and Total Flavonoids Contents in Ultrasound-Assisted Extraction from Purple Potato Tubers
Alexandru Woinaroschy, Florentina Damşa
Journal of Food Process Engineering
Alexandru Woinaroschy, Florentina Damşa
Journal of Food Process Engineering
3.
Cultivar differences of total anthocyanins and anthocyanidins in red and purple-fleshed potatoes and their relation to antioxidant activity
Jaromír Lachman, Karel Hamouz, Miloslav Šulc, Matyáš Orsák, Vladimír Pivec, Alena Hejtmánková, Petr Dvořák, Jaroslav Čepl
Food Chemistry
Jaromír Lachman, Karel Hamouz, Miloslav Šulc, Matyáš Orsák, Vladimír Pivec, Alena Hejtmánková, Petr Dvořák, Jaroslav Čepl
Food Chemistry
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The influence of flesh colour and growing locality on polyphenolic content and antioxidant activity in potatoes
Jaromír Lachman, Karel Hamouz, Matyáš Orsák, Vladimír Pivec, Petr Dvořák
Scientia Horticulturae
Jaromír Lachman, Karel Hamouz, Matyáš Orsák, Vladimír Pivec, Petr Dvořák
Scientia Horticulturae
6.
Impact of Phenolic Content on Antioxidant Activity in Yellow and Purple-fleshed Potatoes Grown in the Czech Republic
Miloslav Šulc, Jaromír Lachman, Karel Hamouz, Petr Dvořák
Biological Agriculture & Horticulture
Miloslav Šulc, Jaromír Lachman, Karel Hamouz, Petr Dvořák
Biological Agriculture & Horticulture
7.
Impact of selected factors – Cultivar, storage, cooking and baking on the content of anthocyanins in coloured-flesh potatoes
Jaromír Lachman, Karel Hamouz, Matyáš Orsák, Vladimír Pivec, Kateřina Hejtmánková, Kateřina Pazderů, Petr Dvořák, Jaroslav Čepl
Food Chemistry
Jaromír Lachman, Karel Hamouz, Matyáš Orsák, Vladimír Pivec, Kateřina Hejtmánková, Kateřina Pazderů, Petr Dvořák, Jaroslav Čepl
Food Chemistry
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Review on nutritional composition of orange-fleshed sweet potato and its role in management of vitamin A deficiency
Satheesh Neela, Solomon Fanta
Food Science & Nutrition
Satheesh Neela, Solomon Fanta
Food Science & Nutrition
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PLOS ONE
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PLOS ONE
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Differences in phenolic content and antioxidant activity in yellow and purple-fleshed potatoes grown in the Czech Republic
J. Lachman, K. Hamouz, M. Šulc, M. Orsák, P. Dvořák
Plant, Soil and Environment
J. Lachman, K. Hamouz, M. Šulc, M. Orsák, P. Dvořák
Plant, Soil and Environment
11.
Differences in anthocyanin content and antioxidant activity of potato tubers with different flesh colour
K. Hamouz, J. Lachman, K. Pazderů, J. Tomášek, K. Hejtmánková, V. Pivec
Plant, Soil and Environment
K. Hamouz, J. Lachman, K. Pazderů, J. Tomášek, K. Hejtmánková, V. Pivec
Plant, Soil and Environment
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Yield potential and antioxidant activity of potatoes with coloured flesh
K. Pazderů, K. Hamouz, J. Lachman, P. Kasal
Plant, Soil and Environment
K. Pazderů, K. Hamouz, J. Lachman, P. Kasal
Plant, Soil and Environment
13.
Evaluation of Processing Quality Attributes of Potato (Solanum Spp.) Genotypes Grown in Mid-Hills of Himachal Pradesh
Vinaykumar Rachappanavar, Manish Kumar, Vinod Kumar, VU Patil, Vineeta Sharma
Potato Research
Vinaykumar Rachappanavar, Manish Kumar, Vinod Kumar, VU Patil, Vineeta Sharma
Potato Research
14.
Lowering glycemic levels via gastrointestinal tract factors: the roles of dietary fiber, polyphenols, and their combination
Fuhua Li, Kaifang Zeng, Jian Ming
Critical Reviews in Food Science and Nutrition
Fuhua Li, Kaifang Zeng, Jian Ming
Critical Reviews in Food Science and Nutrition
15.
The Impact of Different Nitrogen Levels on the Tuber Yield and Anthocyanin Synthesis of Purple Potatoes
Zhaojuan Zhang, Binbin Cai, Yiling Guo, Tiancang Na, Yuchun Guo
Agriculture
Zhaojuan Zhang, Binbin Cai, Yiling Guo, Tiancang Na, Yuchun Guo
Agriculture
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| ISSN: | 1230-1388 |
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