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Structural and Thermodynamic Characteristics of Potato Starches Depending on the Plant Genotype and Conditions of Their Cultivation
Russian Journal of Physical Chemistry B ( IF 1.4 ) Pub Date : 2020-07-31 , DOI: 10.1134/s1990793120030288
L. A. Wasserman , A. V. Krivandin , A. G. Filatova , V. G. Vasil’ev , O. O. Kolachevskaya , V. F. Tarasov , I. G. Plashchina , G. A. Romanov

Abstract

The creation of new highly productive forms of potato by genetic engineering methods raises the question about the quality of transgenic tubers, which first of all relates to the properties of important storage compound such as starch. The article presents the results of studies aiming to the analysis of morphology, structure, and thermodynamic parameters of starch extracted from the potato tubers expressing the tms1 auxin biosynthesis gene from Agrobacterium tumefaciens and characterized by increased productivity in vitro. The transformed and control plants were cultivated in vitro on artificial sterile medium, as well as in vivo in the soil. The methods of scanning electron microscopy, wide-angle X-ray scattering, and differential scanning microcalorimetry were used in the work. It was established that the transformation of plants with the construction with the tms1 gene under the control of the patatin gene promoter causes significant changes in a number of thermodynamic parameters of starch, first of all an increase in the thickness of crystalline lamella and melting temperature, which apparently reflects the increase in the structural ordering of the main starch fraction (approximately 90%) in the tubers of these transformants. Along with this, the effect of accumulating fractions with a less ordered structure in the starch composition, correlating with the ectopic expression of the tms1 auxin biosynthesis gene, was established. At the same time, the B type of the polymorphic structure of starch remains unchanged. However, the detected changes mainly affected starch of the plants, cultivated in vitro. The starch of transgenic plants cultivated in the soil differs little in its basic characteristics from the starch of nontransgenic control plants.


中文翻译:

马铃薯淀粉的结构和热力学特性取决于植物基因型和栽培条件

摘要

通过基因工程方法创造出新的高产马铃薯形式,引起了有关转基因块茎质量的问题,该问题首先涉及重要储存化合物如淀粉的特性。本文介绍了旨在分析表达根癌农杆菌tms1生长素生物合成基因的马铃薯块茎淀粉的形态,结构和热力学参数的研究结果。并具有提高体外生产力的特点。将转化的植物和对照植物在人工无菌培养基上进行体外培养,以及在土壤中进行体内培养。工作中使用了扫描电子显微镜,广角X射线散射和差示扫描量热法的方法。建立了以tms1构建的工厂的改造基因在patatin基因启动子的控制下导致淀粉的许多热力学参数发生显着变化,首先是结晶薄片厚度和熔解温度的增加,这显然反映了主要淀粉级分的结构顺序的增加(大约90%)在这些转化子的块茎中。随之而来的是,在淀粉组合物中积累结构较不规则的馏分的效果与tms1的异位表达相关生长素生物合成基因已建立。同时,淀粉的B型多晶型结构保持不变。但是,检测到的变化主要影响体外培养的植物淀粉。在土壤中种植的转基因植物的淀粉与非转基因对照植物的淀粉在基本特性上几乎没有什么不同。
更新日期:2020-07-31
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