Sel’skokhozyaistvennaya Biologiya [Agricultural Biology], 2017, Vol. 52, № 1, p. 25-36.
(how to cite this article)

doi: 10.15389/agrobiology.2017.1.25eng

UDC 633.491:664.22:631.523:577.21

Acknowledgements:
Supported by Budget Project of Institute of Cytology and Genetics SB RAS for Potato Program.

 

TARGET GENES FOR DEVELOPMENT OF POTATO (Solanum tuberosum L.)CULTIVARS WITH DESIRED STARCH PROPERTIES (review)

V.K. Khlestkin, S.E. Peltek, N.A. Kolchanov

Federal Research Center Institute of Cytology and Genetics SB RAS, Federal Agency of Scientific Organizations, 10, prosp. Akademika Lavrent’eva, Novosibirsk, 630090 Russia, e-mail khlestkin@bionet.nsc.ru, peltek@bi-onet.nsc.ru, kol@bionet.nsc.ru

ORCID:
Kolchanov N.A.orcid.org/0000-0001-6800-8787

Received November 7, 2016

 

Starch is an important organic feedstock easily available for human in industrial scale. Optimal physical and chemical properties of amylose and amylopectin molecules comprising starch significantly vary in dependence on the technical scope. Molecular and supramolecular composition as well as structure of the molecules are genetically regulated and may be considered as traits for selection. Combining genes in certain composition one may program potato plant to produce starch of predetermined structure and properties. The main goal of the review is analysis of chain sequence industrial application→starch properties→enzymes→coding genes and discussion of genes and gene compositions programming synthesis of certain starch modifications in potato tubers. Potato genotype may be changed in a controlled manner by classical combination breeding or marker-assisted selection as well as genetic engineering approaches, including the new breakthrough genome editing technologies. Starch biosynthetic pathway in tuber cells requires participation of at least seven main enzymes in cytosol and plastids and of about ten more enzymes in starch granule surface or inner space. Thus, granule-bound starch synthase gene (GBSS) knockout drastically increases amylopectin content up to > 98 %. That is the namely reason why cultivars with GBSS knockout turned out the first genetically modified forms of potato with corrected starch, field-tested as a technical crop. High amylopectin starch gives gels with high optical clearance, stability during centrifugation, and demonstrates valuable increase of maximum and final gelatinization temperature as well as different rheological behavior. If both GBSS and starch synthases genes SSII and SSIII are inhibited, the starch gives the gel, which is much more stable in prolonged freezing, or multiple freeze—thaw cycles compared to ordinary starch gel. The SBEI gene encoding the main starch branching enzyme being inhibited does not increase amylose content in modified potato. But simultaneous inhibition of both SBEI and SBEII genes results in high (60-89 %) amylose starch with minor amylopectin content. Elevation of SBEII expression allows obtaining starch characterized by increased amylopectin branching with shorter end chains. On contrary, amylopectin from potato plants with inhibited SBE synthesis has longer polysaccharide chains with lower branching. GWD gene knockout results in amylopectin with reduced phosphate content and, accordingly, reduced viscosity gels from the modified starch. Low phosphate starch demonstrates also a reduced rate of biocatalytic hydrolysis. Overexpression of SSIV results in increased tuber starch content in both greenhouse and field grown plants. Starch granule morphology and crystallinity may be corrected on genetic level as well. Typically, morphological traits including physical and chemical properties of starch are regulated by not one or two genes, but a certain gene network. So, discovery of qualitative trait loci and identification of diagnostic markers for them allows application of marker-assisted selection for developing potato cultivars with predetermined starch properties as an optimal feedstock for certain industries.

Keywords: potato, starch, biosynthesis genes, starch synthase, amylose, amylopectin, branching enzyme, physical and chemical properties.

 

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