Analysis of β-amylase gene ( Amyβ ) variation reveals allele association with low enzyme activity and increased firmness in cooked sweetpotato ( Ipomoea batatas ) from East Africa.

Autor:	Banda L; Pan African University Institute of Basic Sciences, Technology, and Innovation, Department of Molecular Biology and Biotechnology, P.O. Box 62000, 00200, Nairobi, Kenya.; National University of Science and Technology, Department of Applied Biology and Biochemistry, P.O. Box AC 939, Ascot, Bulawayo, Zimbabwe., Kyallo M; Biosciences Eastern and Central Africa-International Livestock Research Institute (BecA-ILRI) Hub, P.O. Box 30709, 00100, Nairobi, Kenya., Domelevo Entfellner JB; Biosciences Eastern and Central Africa-International Livestock Research Institute (BecA-ILRI) Hub, P.O. Box 30709, 00100, Nairobi, Kenya., Moyo M; International Potato Center, Sub-Saharan Africa Regional Office, ILRI Campus, P.O. Box 25171, 00603, Nairobi, Kenya., Swanckaert J; International Potato Center, Ntinda II Road, Plot 47, P.O. Box 22274, Kampala, Uganda., Mwanga ROM; International Potato Center, Ntinda II Road, Plot 47, P.O. Box 22274, Kampala, Uganda., Onyango A; Jomo Kenyatta University of Agriculture and Technology, Department of Food Science, P.O. Box 62000, 00200, Nairobi, Kenya., Magiri E; Dedan Kimathi University of Technology, Private Bag 10143 Dedan Kimathi, Nyeri, Kenya., Gemenet DC; Kenya Excellence in Breeding Platform, CIMMYT, ICRAF Campus, P.O. Box 1041-00621, Nairobi, Kenya., Yao N; Alliance Bioversity International-CIAT, CIAT Africa Office, P.O. Box 823, 00621, Nairobi, Kenya., Pelle R; Biosciences Eastern and Central Africa-International Livestock Research Institute (BecA-ILRI) Hub, P.O. Box 30709, 00100, Nairobi, Kenya., Muzhingi T; International Potato Center, Sub-Saharan Africa Regional Office, ILRI Campus, P.O. Box 25171, 00603, Nairobi, Kenya.; Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Campus Box 7624 Raleigh, NC, 27695, USA.
Jazyk:	angličtina
Zdroj:	Journal of agriculture and food research [J Agric Food Res] 2021 Jun; Vol. 4, pp. 100121.
DOI:	10.1016/j.jafr.2021.100121
Abstrakt:	β-amylase is a thermostable enzyme that hydrolyses starch during cooking of sweetpotato ( Ipomoea batatas ) storage roots, thereby influencing eating quality. Its activity is known to vary amongst genotypes but the genetic diversity of the beta-amylase gene ( Amyβ ) is not well studied. Amyβ has a highly conserved region between exon V and VI, forming part of the enzyme's active site. To determine the gene diversity, a 2.3 kb fragment, including the conserved region of the Amyβ gene was sequenced from 25 sweetpotato genotypes. The effect of sequence variation on gene expression, enzyme activity, and firmness in cooked roots was determined. Six genotypes carrying several SNPs within exon V, linked with an AT or ATGATA insertion in intron V were unique and clustered together. The genotypes also shared an A336E substitution in the amino acid sequence, eight residues upstream of a substrate-binding Thr344. The genotypes carrying this allele exhibited low gene expression and low enzyme activity. Enzyme activity was negatively correlated with firmness (R = -0.42) in cooked roots. This is the first report of such an allele, associated with low enzyme activity. These results suggest that genetic variation within the AmyB locus can be utilized to develop markers for firmness in sweetpotato breeding. Competing Interests: The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results. (© 2021 The Author(s).)
Databáze:	MEDLINE
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