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Potato Improvement Through in Vitro Selection for Increased Levels of Free Amino Acids

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Potato

Part of the book series: Biotechnology in Agriculture and Forestry ((AGRICULTURE,volume 3))

Abstract

Man and other non-ruminant animals cannot synthesize the so-called essential amino acids, lysine, methionine, threonine, tryptophan, histidine, phenylalanine, isoleucine, valine and leucine, thus they must receive sufficient quantities of each in their diets. Cereal grains, which are very important foods, are generally deficient in lysine, tryptophan and threonine, while legumes tend to be deficient in methionine. Thus, the creation of plants with increased levels of these amino acids may help alleviate some nutritional problems around the world (see S. Bajaj, Sect. II.2, this Vol.).

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Abbreviations

AEC:

aminoethylcysteine

A2C:

azetidine-2-carboxylate

ETH:

ethionine

HPLC:

high performance liquid chromatography

HYP:

hydroxyproline

MFT:

m-fluorotyrosine

MSO:

methionine sulfoximine

5MT:

5-methyltryptophan

PFP:

p-fluorophenylalanine

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Authors and Affiliations

  1. Department of Agronomy, University of Illinois, Turner Hall, 1102 South Goodwin, Urbana, IL, 61801, USA

    J. M. Widholm

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  1. J. M. Widholm
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Editors and Affiliations

  1. A-137, New Friends Colony, New Delhi, 110065, India

    Y. P. S. Bajaj

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© 1987 Springer-Verlag Berlin Heidelberg

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Widholm, J.M. (1987). Potato Improvement Through in Vitro Selection for Increased Levels of Free Amino Acids. In: Bajaj, Y.P.S. (eds) Potato. Biotechnology in Agriculture and Forestry, vol 3. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-72773-3_19

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  • DOI: https://doi.org/10.1007/978-3-642-72773-3_19

  • Publisher Name: Springer, Berlin, Heidelberg

  • Print ISBN: 978-3-642-72775-7

  • Online ISBN: 978-3-642-72773-3

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