Reduced polyphenol oxidase gene expression and enzymatic browning in potato (Solanum tuberosum L.) with artificial microRNAs.

ABSTRACT:

Background

Polyphenol oxidase (PPO), often encoded by a multi-gene family, causes oxidative browning, a significant problem in many food products. Low-browning potatoes were produced previously through suppression of PPO gene expression, but the contribution of individual PPO gene isoform to the oxidative browning process was unknown. Here we investigated the contributions of different PPO genes to total PPO protein activity, and the correlations between PPO protein level, PPO activity and tuber tissue browning potential by suppression of all previously characterized potato PPO genes, both individually and in combination using artificial microRNAs (amiRNAs) technology.

Results

Survey of the potato genome database revealed 9 PPO-like gene models, named StuPPO1 to StuPPO9 in t

SUBMITTER: Chi M 

PROVIDER: S-EPMC4007649 | biostudies-literature | 2014 Mar

REPOSITORIES: biostudies-literature