Cinnamic acid 4-hydroxylase

Details Cinnamic acid 4-hydroxylase Cinnamic acid 4-hydroxylase

C - Chemistry, Metallurgy

12

N

C12N 15/53 (2006.01) A01H 1/04 (2006.01) A01H 3/04 (2006.01) A23L 1/29 (2006.01) C07H 21/00 (2006.01) C07K 16/16 (2006.01) C07K 16/40 (2006.01) C12N 5/04 (2006.01) C12N 9/04 (2006.01) C12Q 1/68 (2006.01) G01N 33/573 (2006.01)

Patent

CA 2510950

After-cooking darkening is a gray-black discoloration of the potato tuber, formed after cooking by the oxidation of an iron-chlorogenic acid complex. Cinnamic acid 4-hydroxylase (C4H) is a key enzyme involved in the biosynthesis of chlorogenic acid. The full-length c4h gene was cloned and sequenced from both genomic DNA and cDNA of Russet Burbank tuber tissue by PCR and 5' and 3' RACE. The gene expression levels of c4h were examined by Northern hybridization in potato cultivars varying in susceptibility to after-cooking darkening. Results suggest that there is a relationship between the levels of c4h gene expression and the degree of after-cooking darkening in potato tubers.

Le noircissement après cuisson est un changement de couleur du tubercule de pomme de terre se produisant après la cuisson par oxydation d'un complexe fer-acide chlorogénique. La cinnamate 4-hydroxylase (C4H) est une enzyme clé qui intervient dans la biosynthèse de l'acide chlorogénique. Le gène c4h a été cloné et séquencé sur toute la longueur à partir de l'ADN et de l'ADNc du génome de tissus de tubercules de la variété Russet Burbank, cela par PCR et par RACE 5' et 3'. Le degré d'expression du gène de la c4h a été examiné par hybridation de Northern chez des cultivars de pommes de terre plus ou moins sensibles au noircissement après cuisson. Les résultats semblent indiquer l'existence d'un lien entre le degré d'expression du gène de la c4h et le degré de noircissement après cuisson des tubercules de pommes de terre.

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