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Literature summary for 6.3.5.4 extracted from

  • Rommens, C.M.; Yan, H.; Swords, K.; Richael, C.; Ye, J.
    Low-acrylamide French fries and potato chips (2008), Plant Biotechnol. J., 6, 843-853.
    View publication on PubMedView publication on EuropePMC

Application

Application Comment Organism
nutrition design of a silencing construct that simultaneously targets the expression of both isoforms StAs1and StAs2. Tubers of the transformed intragenic plants contain up to 20fold reduced levels of free asparagine. This coincides with a small increase in the formation of glutamine and does not affect tuber shape or yield. Heat-processed products derived from the low-asparagine tubers are indistinguishable from their untransformed counterparts in terms of sensory characteristics. However, both French fries and potato chips accumulate as little as 5% of the acrylamide present in wild-type controls Solanum tuberosum

Protein Variants

Protein Variants Comment Organism
additional information design of a silencing construct that simultaneously targets the expression of both isoforms StAs1and StAs2. Tubers of the transformed intragenic plants contain up to 20fold reduced levels of free asparagine. This coincides with a small increase in the formation of glutamine and does not affect tuber shape or yield. Heat-processed products derived from the low-asparagine tubers are indistinguishable from their untransformed counterparts in terms of sensory characteristics. However, both French fries and potato chips accumulate as little as 5% of the acrylamide present in wild-type controls Solanum tuberosum

Organism

Organism UniProt Comment Textmining
Solanum tuberosum
-
isoforms StAs1 and StAs2
-