CN114431135A - Breeding method of resistant starch and anthocyanin polymerization potatoes - Google Patents

Breeding method of resistant starch and anthocyanin polymerization potatoes Download PDF

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CN114431135A
CN114431135A CN202210136586.9A CN202210136586A CN114431135A CN 114431135 A CN114431135 A CN 114431135A CN 202210136586 A CN202210136586 A CN 202210136586A CN 114431135 A CN114431135 A CN 114431135A
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potato
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potatoes
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CN114431135B (en
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彭张弛
吴洪成
沈易
舒小丽
吴殿星
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Zhejiang University ZJU
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    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01H—NEW PLANTS OR NON-TRANSGENIC PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
    • A01H1/00—Processes for modifying genotypes ; Plants characterised by associated natural traits
    • A01H1/02—Methods or apparatus for hybridisation; Artificial pollination ; Fertility
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01H—NEW PLANTS OR NON-TRANSGENIC PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
    • A01H1/00—Processes for modifying genotypes ; Plants characterised by associated natural traits
    • A01H1/04—Processes of selection involving genotypic or phenotypic markers; Methods of using phenotypic markers for selection
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01H—NEW PLANTS OR NON-TRANSGENIC PROCESSES FOR OBTAINING THEM; PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
    • A01H1/00—Processes for modifying genotypes ; Plants characterised by associated natural traits
    • A01H1/12—Processes for modifying agronomic input traits, e.g. crop yield

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  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
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  • Breeding Of Plants And Reproduction By Means Of Culturing (AREA)

Abstract

The invention discloses a breeding method of resistant starch and anthocyanin polymerized potatoes, which comprises the steps of taking purple skin purple flesh potatoes as male parents and purple skin yellow flesh potatoes as female parents to obtain F through hybridization1Seeds; f1Harvesting small potatoes, reserving purple seed coat tubers, cutting into two pieces, observing and selecting one piece of purple potato meat, selecting corresponding small potatoes of which RS2 is more than or equal to parent A, RS3 is more than or equal to parent B sample, and obtaining S1；S1Observing the homozygous and stable strain of the purple potato flesh as purple skin and selecting clone S with RS2 being more than or equal to parent A and RS3 being more than or equal to parent B2；S2Selecting and reserving double high clone S with RS2 more than or equal to 45 percent and RS3 more than or equal to 5 percent3；S3Selecting and retaining the clone S with the reducing sugar content less than or equal to that of parents' double high-low one4(ii) a Finally breeding the potatoes polymerized by resistant starch and anthocyanin. The nutritious compound potato obtained by the breeding method has fresh food and puffing consideration, and is expected to develop richer functional leisure potatoThe food can improve the quality and the efficiency of the future villages.

Description

Breeding method of resistant starch and anthocyanin polymerization potatoes
Technical Field
The invention relates to the technical field of potato breeding, in particular to a breeding method of resistant starch and anthocyanin polymerized potatoes.
Background
A strategic idea of the industrialization of the potato staple food is put forward in 2015 in the rural agricultural area, which means that the potato is gradually the fourth staple grain crop following the potatoes, wheat and corns in future. The content of the existing grain safety is changed from the pure grain quantity safety into comprehensive safety combining quantity, economy, quality, ecology and the like. At present, the economic benefit of common varieties of crops is relatively low, so that the traditional 'grain crops' is improved into 'grain economic compromise type crops', and the method has important significance for improving the added value of the crops and improving the healthy development of agriculture. The functional potato is the key for promoting the potential of staple food consumption and the charm of food innovation.
Anthocyanins are one of the bioflavonoids and are the most effective natural antioxidants currently recognized for scavenging free radicals in the human body. Colored potatoes are rich in anthocyanin and become another hotspot of potato breeding. According to the estimation of healthy Chinese actions, the prevalence rate of diabetes in China is 12.8 percent, and the number of patients is 1.5 hundred million; the prevalence rate of dyslipidemia is 18.6%, and patients are 1.6 hundred million. Resistant Starch (RS) is a general name of starch and starch degradation products which are difficult to digest and absorb in the small intestine of a healthy human body, and has multiple important physiological functions of reducing blood sugar, reducing blood fat, controlling weight, being beneficial to intestinal health and the like. In general, raw potatoes have a high level of resistant starch (RS2) but cooked potatoes have a low level of resistant starch (RS3), and both raw and potato resistant starches are used for "double high" potato applications.
Therefore, the breeding method of the resistant starch and anthocyanin polymerized potato is provided, the new potato functional variety with double high resistant starch and high anthocyanin is bred, the added value and the innovative functional food are improved, the nutritional requirements of healthy Chinese actions are met, and the quality improvement and the efficiency improvement are promoted to boost the country happiness.
Disclosure of Invention
The invention provides a breeding method of resistant starch and anthocyanin polymerized potatoes, and the new potato variety with the function characteristics obtained by the breeding method is beneficial to improving the additional value and developing functional foods.
The specific technical scheme is as follows:
the invention provides a breeding method of resistant starch and anthocyanin polymerized potatoes, which comprises the following steps:
(1) taking purple skin purple meat potato as male parent and purple skin yellow meat potato as male parentFemale parent, hybridizing to obtain F1Seed generation;
(2) f is to be1Placing the seeds of the seedlings in a greenhouse for seedling cultivation, harvesting the small potatoes, reserving tubers of purple sweet potato seeds in the small potatoes, cutting the tubers into two pieces, taking one piece of purple sweet potato pulp in the tubers, firstly measuring the resistant starch RS2 in the raw potatoes, then measuring the resistant starch RS3 in the cooked potatoes, selecting the small potatoes corresponding to samples of which RS2 is more than or equal to the parent A and RS3 is more than or equal to the parent B, and producing to obtain S1；
(3) Planting S1Harvesting potato blocks, observing a pure and stable strain with purple peel and purple flesh of the seed peel and potato flesh, measuring the contents of RS2 and RS3, and selecting and reserving clone S with RS2 being more than or equal to parent A and RS3 being more than or equal to parent B2；
(4) Planting S2Measuring S2The resistant starch of (2) is selected and retained with double high clone S with RS2 more than or equal to 45 percent and RS3 more than or equal to 5 percent3；
(5) Planting S3Measuring S3Selecting clone S with reducing sugar content not more than that of parent4；
(6) Planting S4Measuring S4Selecting a strain with the anthocyanin content of more than or equal to 4.0mg/g dw, and finally breeding to obtain the resistant starch and anthocyanin polymerized potato.
Further, the potatoes of the purple skin and purple meat are purple pauli. The purple Baoli is a new color potato variety introduced in Canada, and related information is visible: ma Shi Rong, purple Black Potato breed-Zi Bao Li, rural Bai Shi Tong, 2011.
Further, the purple-skin yellow-fleshed potato is medium potato No. 3. The Zhongshu No. 3 is a new species of fresh-eating potato bred by vegetable and flower institute of Chinese academy of agricultural sciences, and the variety approval certificate No. is Guiju potato No. 2004003.
See the reducing sugar content determination methods described above: measuring reducing sugar in GB/T5009.7-2003 food; see the methods for anthocyanin content determination described above: determination of anthocyanin in GB/T22244-2008 health food.
Compared with the prior art, the invention has the following beneficial effects:
(1) the bred nutritious compound potato polymerized by resistant starch and anthocyanin gives consideration to fresh eating and puffing, is expected to develop richer functional leisure food, and can help to improve the quality and the efficiency of future villages.
(2) According to the invention, parents of purple seed coats and purple sweet potato pulp are used as female parents, and the genetic characteristics of purple characters are utilized, so that the expected breeding of high anthocyanin can be better realized, the purple sweet potato pulp is convenient and visual to identify and screen, the number of samples for determining two types of resistant starch through complicated processes is obviously reduced, the breeding technology is strong in pertinence, and the advantages of labor saving and cost saving are achieved.
(3) The anthocyanin of the bred resistant starch and anthocyanin polymerized potato is obviously higher than that of the parents, the fat content is improved under the background of high-resistance starch, and the prerequisite condition for the accumulation of fat-soluble anthocyanin is improved.
Detailed Description
The present invention will be further described with reference to the following specific examples, which are only illustrative of the present invention, but the scope of the present invention is not limited thereto.
The breeding method provided in the following examples is a breeding method of resistant starch and anthocyanin-polymerized potatoes based on medium potato No. 3 with higher RS3 and purple sweet with higher RS 2.
Wherein the medium potato No. 3 is a new potato variety bred by vegetable and flower institute of Chinese academy of agricultural sciences, and the variety approval certificate No. is Guiju potato No. 2004003. The parent RS3 content is 4.5%, RS2 content is 30.6%, and anthocyanin content is 0.3mg/g dw, and the parent RS3 can be purchased from Chinese agricultural academy of sciences or general markets.
The purple sweet potato is a new potato variety with purple skin and purple meat introduced in Canada, and the related information is visible: ma Shi Rong, purple Black Potato breed-Zi Bao Li, rural Bai Shi Tong, 2011. The parent anthocyanin contains 4.5mg/g dw, 3.6% of RS3 and 41.5% of RS2, and can be purchased from the general market.
Example 1 genetic expression study of purple potato peel and purple potato pulp
The research on the hybridized population of purple skin purple meat, potato No. 3 in yellow skin yellow meat and purple skin yellow meat and potato No. 9 shows that the purple potato meat and the purple skin have obvious correlation, and the purple seed skin of the common potato meat is purple, which provides a theoretical basis for the intuitive selection of the purple skin, although the purple skin potato is not necessarily the purple meat; purple meat is used as a female parent, and the purple meat selection rate of filial generations is obviously higher than that of a male parent, so that guidance is provided for selecting parents.
Example 2
A breeding method of resistant starch and anthocyanin polymerized potatoes comprises the following specific steps:
(1) hybridizing the purple-Baoli as male parent and the yam No. 3 as female parent to obtain F1Seed generation;
(2)F1planting seed generation in greenhouse, harvesting small potato, reserving purple seed coat tuber, cutting into two pieces, selecting one piece of purple potato pulp, measuring RS2, then measuring RS3, selecting corresponding small potato with RS2 content of 41.5% or more and RS3 content of 4.5% or more, and producing to obtain S123, the number of the channels is 23;
(3) planting S1Harvesting potato blocks, observing homozygous and stable strains of purple skin and purple meat of the seed skin and potato meat, measuring the contents of RS2 and RS3, and selecting clone S with RS2 being more than or equal to 41.5 percent and RS3 being more than or equal to 4.5 percent211, the number of the channels is 11;
(4) planting S2Comprehensively evaluating the resistant starch, selecting and reserving clone S with the concentration of RS2 being more than or equal to 45 percent and the concentration of RS3 being more than or equal to 5 percent39, the number of the channels is 9;
(5) planting S3Determining the content of reducing sugar, selecting clone S with the content of reducing sugar less than or equal to that of parents43, the number of the cells is 3;
(6) planting S4Evaluating the anthocyanin content, selecting and reserving a strain with the anthocyanin more than or equal to 4.0mg/g dw, and finally breeding 1 of resistant starch and anthocyanin polymerized potatoes, wherein the potato is originally named as a flour-resistant purple potato.
A comparison of dry matter, reducing sugars, RS2, RS3, fat, estimated glycemic index, and anthocyanins for each variety is shown in Table 2.
In Table 2, the comparison of various character indexes of the 'flour-resistant purple sweet potato' bred by the hybridization of the No. 3 sweet potato and the Zibaoli
Figure BDA0003505000330000031
Remarking: indicates a very significant difference at the 0.05 level
The measurement method of each index in table 2 is as follows: dry matter: GBT8858-1988 method for measuring dry substance and water content in fruit and vegetable products; the method for measuring the content of reducing sugar comprises the following steps: measuring reducing sugar in GB/T5009.7-2003 food; RS2 and RS 3: the influences of chain length of amyloid on resistant Starch in rice (Oryza sativa L.). Starch
Figure BDA0003505000330000041
2007,59: 504-509; fat: measuring fat in GB/T5009.6-2003 food; estimating glycemic index (eGI):
Figure BDA0003505000330000042
a stand hydrolysics procedure to estimate glycemic index, Nutrition Research,1997,17: 427-; anthocyanins: GB/T22244-2008.
Through a grade ratio test, the bred flour-resistant purple sweet potato has the dry matter content of 18.9%, the reducing sugar content of 0.29%, the RS2 content of 45.3%, the RS3 content of 5.1%, the fat content of 0.5%, the estimated glycemic index of only 57.3 and the anthocyanin content of 13.6 mg/kg. Wherein, the content of reducing sugar is lower than that of the parents, and the content of RS2 and RS3 are higher than that of the parents, so the potato micro-cultivation medium is particularly suitable for people with diabetes and hyperlipidemia, which is related to the high dry matter content of the variety and the possible somatic variation in the process of cultivating the micro-potatoes.
The glycemic index is estimated to be significantly lower, both as a result of the combined effect of low reducing sugar content, high RS2 and high RS3, and also as a special reason for high fat content, since fat readily forms amylose-lipid complexes with amylose, playing a positive role in effectively preventing amylase from contact digestion.
The anthocyanin of the bred nutrient compound potato is obviously higher than that of the parents, the super parents appear, and except for the reason of high dry matter, the anthocyanin is a fat-soluble chemical substance, and the high fat content improves the prerequisite condition for the accumulation of the more abundant anthocyanin in the potato pulp.
Therefore, the bred variety has the characteristic of better function in the aspect of nutrient composition, is required by healthy Chinese actions, is suitable for people with special diabetes and hyperlipidemia, and has stronger antioxidant function. In addition, the bred variety has high RS2 and RS3, and is both fresh and puffed, so that the method is expected to develop richer functional leisure food and is helpful for quality improvement and efficiency improvement of future villages.

Claims (3)

1. A breeding method of resistant starch and anthocyanin polymerized potatoes is characterized by comprising the following steps:
(1) hybridizing the purple peel purple flesh potato serving as a male parent and the purple peel yellow flesh potato serving as a female parent to obtain F1Seed generation;
(2) f is to be1Placing the seeds of the seedlings in a greenhouse for seedling cultivation, harvesting the small potatoes, reserving tubers of purple sweet potato seeds in the small potatoes, cutting the tubers into two pieces, taking one piece of purple sweet potato pulp in the tubers, firstly measuring the resistant starch RS2 in the raw potatoes, then measuring the resistant starch RS3 in the cooked potatoes, selecting the small potatoes corresponding to samples of which RS2 is more than or equal to the parent A and RS3 is more than or equal to the parent B, and producing to obtain S1；
(3) Planting S1Harvesting potato blocks, observing a pure and stable strain with purple peel and purple flesh of the seed peel and potato flesh, measuring the contents of RS2 and RS3, and selecting and reserving clone S with RS2 being more than or equal to parent A and RS3 being more than or equal to parent B2；
(4) Planting S2Measuring S2The resistant starch of (2) is selected and retained with double high clone S with RS2 more than or equal to 45 percent and RS3 more than or equal to 5 percent3；
(5) Planting S3Measuring S3Selecting clone S with reducing sugar content not more than that of parent4；
(6) Planting S4Measuring S4Selecting and reserving a strain with anthocyanin more than or equal to 4.0mg/g dw, and finally breeding to obtain the resistant starch and anthocyanin polymerized potato.
2. The method for breeding resistant starch and anthocyanin potato, as recited in claim 1, wherein the purple skin purple potato is purple Paoli.
3. The method for breeding resistant starch and anthocyanin potato polymers of claim 1, wherein the purple-skinned yellow-fleshed potato is medium potato No. 3.
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Cited By (2)

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Publication number Priority date Publication date Assignee Title
CN116724884A (en) * 2023-07-27 2023-09-12 上海浙江大学高等研究院 Breeding method of double-harvest potatoes with solanaceous fruit and potato blocks
CN116965332A (en) * 2023-09-05 2023-10-31 浙江大学 Breeding method for potatoes with both appreciation and eating functions

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116724884A (en) * 2023-07-27 2023-09-12 上海浙江大学高等研究院 Breeding method of double-harvest potatoes with solanaceous fruit and potato blocks
CN116965332A (en) * 2023-09-05 2023-10-31 浙江大学 Breeding method for potatoes with both appreciation and eating functions

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