Title: Production and characterisation of antisense-exogalatanase tomatoes.
Subject:
plant tissues agrobacterium RNA isolation tomatoes enzymes genetic engineering antisense-exogalactanase galactose transgenic fruitTags (biotech)
Author/s: Silva, J. de; Verhoeyen, M.E.
PR-AM
1998
BIC51
SEARCA Library
Printed
Ministry of Economic Affairs,
January 1998
The Hague, The Netherlands :
To produce new tomato varieties with improved rheology characteristics resulting in tomato-based products with better texture and mouthfeel, the antisense approach was used to down-regulate endogenous tomato fruit exogalactanase activity. Antisense down-regulation of the tEG 1A gene in tomato resulted in exogalactanase enzyme activity in pink fruit, which was reduced by approximately 80% (to 20% of wild type levels) suggesting that tEG 1A and/or its close homologues encode the major ripening isoform of exo-galactanase. Reduced enzyme activity correlated with a dramatic inhibition of the ripening-associated loss of cell wall galactose (presumably by significantly reducing galactan depolymerisation). Levels of cell wall associated galactose (mol% of total cell wall sugars) in ripe (pink) transgenic fruit were equivalent to levels typically found un unripe (mature green) tomato fruit (25%).
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