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Decreasing unpalatable flavonoid components in Citrus: the effect of transformation construct
Ufuk Koca1, Mark A Berhow, Vicente J Febres
1Department of Pharmacognosy, Faculty of Pharmacy, Gazi University, Ankara, Turkey.
Physiologia Plantarum
|August 7, 2009
Summary
Scientists genetically modified grapefruit plants to reduce bitter compounds like naringin. This Agrobacterium-mediated transformation targeted chalcone synthase (CHS) and chalcone isomerase (CHI) genes, aiming to improve fruit palatability.
Area of Science:
- Plant Biotechnology
- Biochemistry
- Genetics
Background:
- Citrus plants accumulate flavanone glycosides in leaves and fruit, with unknown physiological roles but known health benefits.
- Flavanone neohesperidosides, like naringin, cause bitterness in citrus, reducing product palatability.
- Altering flavanone neohesperidoside levels is desirable for improving citrus fruit quality.
Purpose of the Study:
- To modify the types and levels of flavanone neohesperidosides in citrus plants.
- To investigate the effects of manipulating key flavonoid biosynthetic genes using genetic transformation.
Main Methods:
- Agrobacterium-mediated genetic transformation of Citrus paradisi (grapefruit) epicotyl stem segments.
- Introduction of sense (S) and antisense (AS) constructs for chalcone synthase (CHS) and chalcone isomerase (CHI) genes.
- Analysis of plant viability, phenotypic changes, transgene expression, and flavonoid content in transgenic plants.
Main Results:
- Transformation yielded unpredictable combinations of viability, phenotype, transgene expression, and flavonoid alterations.
- Consistent characteristics were observed within transgenic lines derived from specific constructs.
- Transgenic plants exhibiting decreased leaf naringin levels were successfully generated, particularly with CHS-AS constructs.
Conclusions:
- Genetic manipulation of CHS and CHI genes can alter flavanone glycoside profiles in citrus.
- Antisense CHS constructs show potential for reducing bitter naringin content in grapefruit.
- This approach offers a strategy for enhancing the palatability of citrus fruit and juice products.
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