Effects of Physiological Changes in Potato Tubers (Solanum tuberosum L.) after Low Temperature Storage on the Level of Acrylamide Formed in Potato Chips

Acrylamide in potato chips made from tubers stored at 2 or 20°C for two weeks after harvest was analyzed by GC-MS. The acrylamide level in the former chips was higher than ten times of that in the latter, which was highly correlated with both glucose and fructose levels in the tubers.     

Deodorizing Mechanism of (–)-Epigallocatechin Gallate against Methyl Mercaptan

The deodorizing mechanism of (-)-epigallocatechin gallate (EGCg), the main constituent of a green tea extract, against methyl mercaptan (CH₃SH) was investigated. EGCg showed deodorizing activity against CH₃SH by a chemical reaction between EGCg and CH₃SH. The non-volatile reaction products were identified to be compounds introducing a methylthio and/or a methylsulfinyl group into the B ring of EGCg, and gaseous oxygen was necessary for deodorizing activity. From these results, it was assumed that the deodorizing mechanism of EGCg was due to the addition of a methylthio group to the ortho-quinone generated by atmospheric oxygen. It was also found that secondary compounds produced by the reaction between EGCg and CH₃SH had a stronger deodorizing activity than that of EGCg itself.     

Examination of Conditions Inhibiting the Formation of Acrylamide in the Model System of Fried Potato

Acrylamide (AAm) is produced in food through the reaction of asparagine and reducing sugar. We examined several methods of reducing the level of AAm using potato tubers. The fried model system that we employed consisted of thin slices that were first treated in water under different conditions before frying. A sufficient amount of water present in the fry material acts as an inhibitor against the formation of AAm and allows only a negligible amount of AAm to form. It was found that given the low content of water, the fry material temperature was sufficiently high to allow a relatively large level of AAm to form. Examination of water treatment prior to frying revealed that higher-temperature treatment water and longer treatment time resulted in the formation of lower levels of AAm. Moreover, removing some of the residual heat had an inhibiting effect on the formation of AAm.     

Tuber-specific silencing of asparagine synthetase-1 reduces the acrylamide-forming potential of potatoes grown in the field without affecting tuber shape and yield

Simultaneous silencing of asparagine synthetase (Ast)-1 and -2 limits asparagine (ASN) formation and, consequently, reduces the acrylamide-forming potential of tubers. The phenotype of silenced lines appears normal in the greenhouse, but field-grown tubers are small and cracked. Assessing the effects of silencing StAst1 and StAst2 individually, we found that yield drag was mainly linked to down-regulation of StAst2. Interestingly, tubers from untransformed scions grafted onto intragenic StAst1/2-silenced rootstock contained almost the same low ASN levels as those in the original silenced lines, indicating that ASN is mainly formed in tubers rather than being transported from leaves. This conclusion was further supported by the finding that overexpression of StAst2 caused ASN to accumulate in leaves but not tubers. Thus, ASN does not appear to be the main form of organic nitrogen transported from leaves to tubers. Because reduced ASN levels coincided with increased levels of glutamine, it appears likely that this alternative amide amino acid is mobilized to tubers, where it is converted into ASN by StAst1. Indeed, tuber-specific silencing of StAst1, but not of StAst2, was sufficient to substantially lower ASN formation in tubers. Extensive field studies demonstrated that the reduced acrylamide-forming potential achieved by tuber-specific StAst1 silencing did not affect the yield or quality of field-harvested tubers.     

Asparagine in plants

Interest in plant asparagine has rapidly taken off over the past 5 years following the report that acrylamide, a neurotoxin and potential carcinogen, is present in cooked foods, particularly carbohydrate‐rich foods such as wheat and potatoes which are subjected to roasting, baking or frying at high temperatures. Subsequent studies showed that acrylamide could be formed in foods by the thermal degradation of free asparagine in the presence of sugars in the Maillard reaction. In this article, our current knowledge of asparagine in plants and in particular its occurrence in cereal seeds and potatoes is reviewed and discussed in relation to acrylamide formation. There is now clear evidence that soluble asparagine accumulates in most if not all plant organs during periods of low rates of protein synthesis and a plentiful supply of reduced nitrogen. The accumulation of asparagine occurs during normal physiological processes such as seed germination and nitrogen transport. However, in addition, stress‐induced asparagine accumulation can be caused by mineral deficiencies, drought, salt, toxic metals and pathogen attack. The properties and gene regulation of the enzymes involved in asparagine synthesis and breakdown in plants are discussed in detail.     

蔗糖调节拟南芥花青素的生物合成

为了探讨糖在花青素合成过程中的调节作用,采用蔗糖和其代谢糖（葡萄糖 和果糖）组合处理拟南芥幼苗.实验结果表明,60 mmol/L蔗糖处理显著提高拟南芥 幼苗的花青素、还原糖含量,并上调花青素合成相关基因（CHS, FLS-1, DFR, LDOX, BANYULS）的转录,对叶绿素含量和UGT78D2基因的转录无影响;20 mmol/L 葡萄糖+20 mmol/L果糖处理,对花青素、叶绿素和还原糖的含量无影响,对花青素 合成相关基因转录影响不一;20 mmol/L蔗糖+20 mmol/L葡萄糖+20 mmol/L果糖处 理后,花青素和还原糖含量介于前两个处理之间,也上调花青素合成相关基因的转 录;但和蔗糖处理组相比,上调UGT78D2基因转录,下调FLS-1基因转录.在不同处 理组之间,花青素含量变化和还原糖含量变化趋势相同,有可能糖在调节花青素 合成的同时也调节还原糖含量.因此,蔗糖既可以通过蔗糖特异信号途径,也可以 和其代谢糖通过其他途径共同调节拟南芥花青素的生物合成.     

室温贮藏过程中胡萝卜口感及部分营养成分含量变化

胡萝卜(Daucus carota var.sativa DC.)别名红萝卜,为2年生草本植物,原产于中亚、西亚和非洲北部,于13世纪末传入中国;其根部营养物质丰富,特别是胡萝卜素及维生素等含量较高[1]。胡萝卜在中国南北方栽种广泛,主要种植在长江以北地区,特别是高寒地区,是该地区主要冬贮蔬菜之一[2]。中国是胡萝卜栽种和产量大国,栽种面积占全球栽种面积的[]     

低温条件下转AcInv反义基因马铃薯品系的干物质、淀粉和还原糖含量变化

检测低温（4℃）贮藏条件下转AcInv反义基因与否的马铃薯品系块茎中干物质、淀粉和还原糖含量变化的结果表明：随着低温贮藏时间的延长,各转基因品系块茎中干物质含量变化不大,淀粉含量虽有下降但较为平缓;转基因品系中的还原糖含量增加幅度比受体品种的明显降低,转Aclnv反义基因的‘甘衣薯1号’和‘大西洋’块茎抗低温糖化能力明显高于未转AcInv反义基因的品系。     

Effect of γ-radiation on development,yield and quality of microtubers <Emphasis Type="Italic">in vitro</Emphasis> in <Emphasis Type="Italic">Solanum tuberosum</Emphasis> L.

Explants obtained from in vitro-propagated plantlets of two potato cultivars, Shepody and Atlantic, were treated with five doses of γ-radiation (0, 2, 4, 6 and 8 Gy) to investigate the stimulating effects of low irradiation on the production and quality of microtubers in vitro. Microtubers of both cultivars treated with γ-radiation initiated 5 d earlier than in the non-irradiated control. The whole period of microtuberization was prolonged by 10 – 15 d with 4, 6 and 8 Gy irradiation treatment for cv. Atlantic. Irradiation of the plantlets (4 Gy) led to a significant increase not only in the microtuber number (116.7 and 34.5 % over the control) but also in the fresh mass (77.6 and 23.2 % in Shepody and Atlantic, respectively). Low dose irradiation (2 – 4 Gy) increased the starch content of microtubers. High doses (6 – 8 Gy) enhanced ascorbic acid and reducing sugar contents. 4 – 6 Gy doses also effectively increased the protein contents of microtubers.     

反义酸性转化酶基因低温贮藏马铃薯块茎还原糖和淀粉含量的影响

对2个含有酸性转化酶(AcInv)反义基因的转基因马铃薯品系及对照品种进行低温贮藏(4℃)及室温还暖处理.随低温贮藏时间的延长,供试材料均表现出还原糖含量升高,总淀粉含量下降的趋势.低温处理40 d时,"Ac转Atlantic"和"Ac转甘农薯2号"的还原糖含量比未转基因品种低23%和18%.总淀粉含量分别比未处理前下降约1.0%和1.3%,支链淀粉含量分别下降约1.4%和1.7%,淀粉直/支比明显低于对照,分别为0.29和0.38.块茎的石蜡切片显示,转基因块茎中深蓝色淀粉颗粒明显少于未转基因对照.另外,对低温贮藏的块茎室温还暖后,2个转基因品系的还原糖含量仍低于对照品种.实验结果证明反义AcInv基因对低温贮藏下块茎还原糖和淀粉含量具有下向调节作用.     

Overexpression of GCN2-type protein kinase in wheat has profound effects on free amino acid concentration and gene expression

A key point of regulation of protein synthesis and amino acid homoeostasis in eukaryotes is the phosphorylation of the α subunit of eukaryotic translation initiation factor 2 (eIF2α) by protein kinase general control nonderepressible (GCN)-2. In this study, a GCN2-type PCR product (TaGCN2) was amplified from wheat (Triticum aestivum) RNA, while a wheat eIF2α homologue was identified in wheat genome data and found to contain a conserved target site for phosphorylation by GCN2. TaGCN2 overexpression in transgenic wheat resulted in significant decreases in total free amino acid concentration in the grain, with free asparagine concentration in particular being much lower than in controls. There were significant increases in the expression of eIF2α and protein phosphatase PP2A, as well as a nitrate reductase gene and genes encoding phosphoserine phosphatase and dihydrodipicolinate synthase, while the expression of an asparagine synthetase (AS1) gene and genes encoding cystathionine gamma-synthase and sulphur-deficiency-induced-1 all decreased significantly. Sulphur deficiency-induced activation of these genes occurred in wild-type plants but not in TaGCN2 overexpressing lines. Under sulphur deprivation, the expression of genes encoding aspartate kinase/homoserine dehydrogenase and 3-deoxy-D-arabino-heptulosonate-7-phosphate synthase was also lower than in controls. The study demonstrates that TaGCN2 plays an important role in the regulation of genes encoding enzymes of amino acid biosynthesis in wheat and is the first to implicate GCN2-type protein kinases so clearly in sulphur signalling in any organism. It shows that manipulation of TaGCN2 gene expression could be used to reduce free asparagine accumulation in wheat grain and the risk of acrylamide formation in wheat products.     

Post‐translational regulation of acid invertase activity by vacuolar invertase inhibitor affects resistance to cold‐induced sweetening of potato tubers

Cold‐induced sweetening (CIS) is a serious post‐harvest problem for potato tubers, which need to be stored cold to prevent sprouting and pathogenesis in order to maintain supply throughout the year. During storage at cold temperatures (below 10 °C), many cultivars accumulate free reducing sugars derived from a breakdown of starch to sucrose that is ultimately cleaved by acid invertase to produce glucose and fructose. When affected tubers are processed by frying or roasting, these reducing sugars react with free asparagine by the Maillard reaction, resulting in unacceptably dark‐coloured and bitter‐tasting product and generating the probable carcinogen acrylamide as a by‐product. We have previously identified a vacuolar invertase inhibitor (INH2) whose expression correlates both with low acid invertase activity and with resistance to CIS. Here we show that, during cold storage, overexpression of the INH2 vacuolar invertase inhibitor gene in CIS‐susceptible potato tubers reduced acid invertase activity, the accumulation of reducing sugars and the generation of acrylamide in subsequent fry tests. Conversely, suppression of vacuolar invertase inhibitor expression in a CIS‐resistant line increased susceptibility to CIS. The results show that post‐translational regulation of acid invertase by the vacuolar invertase inhibitor is an important component of resistance to CIS.     

糖化变温的不同处理对黑蒜品质的影响

以大蒜为原料,在高温高湿环境下,采用由5%食盐水浸泡6 h,-80℃冷冻6 h,45℃恒湿酶活1 d,恒湿变温糖化,45℃干燥5 d等工艺过程组成的黑蒜加工新工艺,以感官评价与理化指标检测相结合的方法,开展了黑蒜加工糖化变温的不同处理条件对黑蒜色泽、气味、口感、还原糖、总酚和还原力的影响研究。结果表明:糖化变温参数变温前80℃4 d,变温后65℃1 d为最佳。所加工的黑蒜为黑褐色,无辛辣味、酸甜适口,软糯有弹性;总糖、还原糖和总酚含量分别为69. 06%、32. 14%和0. 67%,且具有较好还原力。     

糖核苷酸的生物合成和应用

糖基化是生物体中最重要的反应之一,通过糖基化作用可以形成具有多种生物功能的糖缀合物。糖核苷酸作为Leloir型糖基转移酶催化的转糖基反应的糖基供体,在聚糖和糖缀合物的生物合成中必不可少。然而,糖核苷酸的成本较高、可用性有限等因素阻碍了生物催化级联反应在工业中大规模的应用。因此,人们越来越关注糖核苷酸的合成策略,以实现其在多种领域的广泛应用。目前,糖核苷酸及其衍生物的化学合成方法已经建立起来,但合成反应的产量通常很低,而酶法（化学-酶法）和细胞工厂法在合成糖核苷酸过程中具有显著优势。本文主要围绕哺乳动物中常见的9种糖核苷酸,概述了其类型和结构、酶法（化学-酶法）和细胞工厂法两种制备方法。伴随糖核苷酸的高效合成,其多种功能逐渐被发现和应用。本文进一步概述了糖核苷酸在聚糖及糖缀合物合成、糖基转移酶生化性质表征以及生物正交标记策略等方面的应用,对生物化学、糖生物学的研究以及相关医药产品的研发具有十分重要的意义。     

贮藏温度和气体组成对苹果乙烯生物合成的影响

苹果果实贮藏在高变温条件下(10℃开始,以后降至0℃)的空气中,随着乙烯形成酶(EFE)和ACC合成酶活性的增高,果实内乙烯浓度迅速上升,ACC和MACC积累。低温(0℃)抑制乙烯生成,ACC和MACC也有积累,但保持较高的EFE,促进ACC合成酶不断上升。低温气调(CA)(3％CO_2,3％O_2)显著抑制乙烯生成和相应的酶活性。高变温情况下,先提高CO_2浓度至12％,然后,随温度变化CO_2降至6％,形成双变气调。双变气调对乙烯生物合成的抑制作用与CA相同。     

Low-acrylamide French fries and potato chips

SUMMARY: Acrylamide is produced in starchy foods that are baked, roasted or fried at high temperatures. Concerns about the potential health issues associated with the dietary intake of this reactive compound led us to reduce the accumulation of asparagine, one of its main precursors, in the tubers of potato (Solanum tuberosum). This metabolic change was accomplished by silencing two asparagine synthetase genes through 'all-native DNA' transformation. Glasshouse-grown tubers of the transformed intragenic plants contained up to 20-fold reduced levels of free asparagine. This metabolic change coincided with a small increase in the formation of glutamine and did not affect tuber shape or yield. Heat-processed products derived from the low-asparagine tubers were also indistinguishable from their untransformed counterparts in terms of sensory characteristics. However, both French fries and potato chips accumulated as little as 5% of the acrylamide present in wild-type controls. Given the important role of processed potato products in the modern Western diet, a replacement of current varieties with intragenic potatoes could reduce the average daily intake of acrylamide by almost one-third.     

泰国甜角不同品种果实营养成分分析

泰国甜角(Tamarindus indica L.)为酸豆属(Tamarindus Linn.)植物,其成熟果实味甜,在泰国广为种植,泰国每年都要向欧洲及东南亚其他国家出口大量的果实[1].     

An overview of the factors affecting sugar content of potatoes

Potatoes destined for making chips, French fries and other fried products, need to have low sugar content to avoid browning of the finished product. The sugar content of potatoes is determined by the genotype and several pre‐ and post‐harvest factors. The major pre‐harvest factors affecting sugar content are crop maturity, temperature during growth, mineral nutrition and irrigation, while important post‐harvest factors are mechanical stresses and storage conditions. Each genotype requires an ideal pre‐and post‐harvest treatment to maintain low sugar levels; any kind of stress results in sugar accumulations.