Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products

doi:10.1111/pbi.12421

	Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products
	Zhu, Xiaobiao 1; Gong, Huiling 1,3; He, Qunyan 1,4; Zeng, Zixian 1; Busse, James S.1,2; Jin, Weiwei 4; Bethke, Paul C.1,2; Jiang, Jiming 1
刊名	PLANT BIOTECHNOLOGY JOURNAL
	2016-02
卷号	14 期号:2 页码:709-718
关键词	acrylamide reducing sugars asparagine gene silencing potato
ISSN号	1467-7644
DOI	10.1111/pbi.12421
英文摘要	Acrylamide is produced in a wide variety of carbohydrate-rich foods during high-temperature cooking. Dietary acrylamide is a suspected human carcinogen, and health concerns related to dietary acrylamide have been raised worldwide. French fries and potato chips contribute a significant proportion to the average daily intake of acrylamide, especially in developed countries. One way to mitigate health concerns related to acrylamide is to develop potato cultivars that have reduced contents of the acrylamide precursors asparagine, glucose and fructose in tubers. We generated a large number of silencing lines of potato cultivar Russet Burbank by targeting the vacuolar invertase gene VInv and the asparagine synthetase genes StAS1 and StAS2 with a single RNA interference construct. The transcription levels of these three genes were correlated with reducing sugar (glucose and fructose) and asparagine content in tubers. Fried potato products from the best VInv/StAS1/StAS2-triple silencing lines contained only one-fifteenth of the acrylamide content of the controls. Interestingly, the extent of acrylamide reduction of the best triple silencing lines was similar to that of the best VInv-single silencing lines developed previously from the same potato cultivar Russet Burbank. These results show that an acrylamide mitigation strategy focused on developing potato cultivars with low reducing sugars is likely to be an effective and sufficient approach for minimizing the acrylamide-forming potential of French fry processing potatoes.
WOS研究方向	Biotechnology & Applied Microbiology ; Plant Sciences
语种	英语
出版者	WILEY-BLACKWELL
WOS记录号	WOS:000369282100027
状态	已发表
内容类型	期刊论文
源URL	[http://119.78.100.223/handle/2XXMBERH/33795]
专题	生命科学与工程学院
通讯作者	Bethke, Paul C.; Jiang, Jiming
作者单位	1.Univ Wisconsin, Dept Hort, 1575 Linden Dr, Madison, WI 53706 USA 2.USDA, Vegetable Crops Res Unit, Madison, WI USA 3.Lanzhou Univ Technol, Sch Life Sci & Engn, Lanzhou, Peoples R China 4.China Agr Univ, Beijing Key Lab Crop Genet Improvement, Natl Maize Improvement Ctr China, Beijing 100094, Peoples R China
推荐引用方式 GB/T 7714	Zhu, Xiaobiao,Gong, Huiling,He, Qunyan,et al. Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products[J]. PLANT BIOTECHNOLOGY JOURNAL,2016,14(2):709-718.
APA	Zhu, Xiaobiao.,Gong, Huiling.,He, Qunyan.,Zeng, Zixian.,Busse, James S..,...&Jiang, Jiming.(2016).Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products.PLANT BIOTECHNOLOGY JOURNAL,14(2),709-718.
MLA	Zhu, Xiaobiao,et al."Silencing of vacuolar invertase and asparagine synthetase genes and its impact on acrylamide formation of fried potato products".PLANT BIOTECHNOLOGY JOURNAL 14.2(2016):709-718.