Expression of  E. coli   glg B in Potatoes Generating Tuber Starches with Various Features

Jinfeng Liu<sup>1,2</sup>; Xiujuan Feng<sup>1</sup>; Xueqiong Cui<sup>1</sup>; Qian Cai<sup>1</sup>; Xinling Yao<sup>1</sup>

Jinfeng Liu^1,2

, Xiujuan Feng¹

, Xueqiong Cui¹

, Qian Cai¹

, Xinling Yao¹

1. Life Science School, Ningxia University, Yinchuan, 750021, P.R. China,
2. National Key Lab of Seedline Bioengineering, Yinchuan,750000, P.R. China

Author

Correspondence author
Molecular Plant Breeding, 2012, Vol. 3, No. 6 doi: 10.5376/mpb.2012.03.0006
Received: 18 Feb., 2012 Accepted: 03 May, 2012 Published: 04 May, 2012

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Preferred citation for this article:

Liu et al., 2012, Expression of E. coli glgB in Potatoes Generating Tuber Starches with Various Features, Molecular Plant Breeding, Vol.3, No.6 57-62 (doi: 10.5376/mpb.2012.03.0006)

Abstract

Expression of glgB in amylose-free mutant leads to accumulation of phytoglycogen of low molecular weight in potato tuber. Performance of glgB expression in wild type potatoes is unknown at this point. In this study a glgB was isolated from E. coli JM 109 and it was expressed in two potato genotypes after function of glgB was confirmed. 18 transgenic lines were obtained by PCR and Southern blot screening using glgB transformants. RT-PCR showed that glgB, driven by 35S promoter, was expressed at different levels in 18 transgenic lines. Starch viscosity and amylose contents were assayed with tuber starches of the 18 lines. Data analysis showed that although starch viscosity of all lines was significantly higher than that in the control, genotype of DXY expressing glgB showed much higher starch viscosity than genotype of ZHB expressing glgB did. Meanwhile, amylose contents were the same as those in the control and they were constant in all individuals with ZHB as host expressing glgB. However, all individuals with DXY as host expressing glgB showed a higher amylose contents than those in the control. The results indicated that starchgeneration altered along with different genotypes of transformed potatoes hosting gene. Expression of glgB led to a higher starch viscosity of various extents.

Keywords

Potato; glgB; Starch; Expression; Genotype