To improve flower appearance and postharvest lifetime. By traditional breeding techniques thousands of new varieties that differ from one another in color, shape, and plant architecture has been created. But this is a slow and pains taking procedure Uniquely colored flowers can be developed by manipulating the genes for enzymes in the anthocyanin biosynthesis pathway. Anthocyanin is a flavonoids common type of flower pigmentation. Four plants Roses Carnations Tulips Chrysanthemums Used to form unique colours.

1. BY,
SATHYA THIRUPATHI
MSC MICROBIOLOGY,
TIRUPUR KUMARAN COLLEGE,
TIRUPUR

2.  To improve flower appearance and postharvest
lifetime.
 By traditional breeding techniques thousands of
new varieties that differ from one another in color,
shape, and plant architecture has been created.
 But this is a slow and pains taking procedure
 Uniquely colored flowers can be developed by
manipulating the genes for enzymes in the
anthocyanin biosynthesis pathway.
 Anthocyanin is a flavonoids common type of flower
pigmentation.

3. Color of the flowers Side chain substitutions
of the different chemical
structures
Cyanidin - Red
Delphinidin - Blue
Petunia enzyme
Dihydro Flavonol Colorless Red cyanidin
4 – reductase Dihydroquercetin 3-glucoside
Colorless Blue delphinidin
Dihydromyricetin 3- glucoside

4. Petunia + transformed with
a dihydroflavonol Brick red orange
4-reductase from
maize flowers
(Because of the
production of
Pelargonidin
3 glucoside)

5. • Four plants
1. Roses
2. Carnations
3. Tulips
4. Chrysanthemums
• Used to form unique colours.

6. Sense & antisense constructs of the
chrysanthemums chalcone synthase CDNA
Sense & antisense cDNA will supress chalcone
synthase gene expression responsible for the
anthocyanin biosynthesis
flowers instead of pink

7. Transformed into plant cell
3/133 Sense 3/83 antisense
transformants Transformants
White flowers White flowers
Tiplasmid Tiplasmid
LB
35S CaMV
Sense gene
RB
LB
35S CaMV
Anti Sense
gene
RB

9.  Genetic engineering has been used to
improve
i. The nutritional quality of several
different plants, including corn and
pea, by modification of aminoacid.
ii. The fatty acid composition of both
edible and non-edible oil-producing
crops
iii. The taste of fruits and vegetables by
the introduction of monellin, a sweet
tasting protein.

10. VITAMINS (VIT A):
 Rice is the staple food of approximately half of
the world’s population.
 It is a poor source of several nutrients and
vitamins like vit A
 To overcome vitamin A deficiency genetic
engineering of rice to produce Vitamin A from β-
Carotene
 Which is common carotenoid pigment normally
found in plant photosynthetic membranes
 Agrobacterium mediated transfromation to
introduce the entire βcarotene biosynthetic
pathway into the rice.

11. Inserted into Agrobacterium
Transformed rice plant
Produces β-carotene containing rice in yellow colur
Ingested by human produce vitamin A
Tiplasmid
LB
Phytoene synthase genes (Daffodil)
Phytoene desaturase
(Erwinia uredovora)
Lycopene β cyclase
(Daffodil)
RB

12. IRON:
 WHO has estimated that iron
deficiency affects approximately 30%
of world’s population.
 A number of crops are rich in iron is
often prevented by the phytic acid
present in plants
 First step toward developing food
crops with high enough level of iron in
rice plants to express soybean protein
ferritin

13. Ferritin Iron storage Found in carries upto
protein animals, plants, 4500 iron
bacteria atoms
• Soybean ferritin cDNA was cloned into a binary vector
under the transcriptional control of the rice seed
storage protein glutein promoter
• Introduced into plants by electroporation
• Ferritin is expressed only in seeds not in
any other tissues, iron content is
increased approximately 2.5times

14. 1. Rice plants were transformed with
three different genes.
To increase iron - Ferritin encoding
Content cDNA from green
beans.(P.vulgaris)
To improve - cDNAs encoding phytase
Bioavailability & metallothinein
(A.fumigatus)
Expression of these genes controlled by –
endosperm specific promoter

15. Tiplasmid
LB
RB
TT ,nPt P35s
pgluB, Fer, TT
Tiplasmid
LB
RB
TT, nPt, p35S
pgluB, mtn,TT
FERRITIN METALLOTHIONEIN
They are inserted by A.tumefaciens
TT
nPt P35s
TT
Phy A pgluB
Inserted into plant by gene gun method

16.  LIPIDS:
90% of oil production is for human
consumption in margarines,
shortenings, salad oils, frying oils.
 Soybean, palm, sunflower accounts for
approximately 75% of worldwide plant
oil production
 Consist of fatty acids such as,
i. Palmitic
ii. Stearic
iii. Oreic
iv. Linoleic
• Some vegetables oils contain fatty
acids with conjugate double bonds

17.  Typical unsaturated fatty acid of plant
seed oils contains double bonds that
separates by methylene groups.
 Conjugate double bonds increase the
rate of oxidation
 They are well suited for drying agents
in paints and inks.
 By genetic engineering, to change the
degree of unsaturation, i.e the number
of carbon-carbon double bonds, and
modify the chain length of fatty acids
in plants.

18.  Number of transgenic varieties of canola,
each producting a different modified oil,
have been created
 Each transgenic variety contains are
addition gene.
 For example, the production of
shortening, margarine and confectionery
goods requires large amount of stearate.
 One variety of transgenic canola contains
an antisense copy of a Brassica sterate
desaturase gene, which inhibits the
expression of normal canola gene & leads
to the accumulation of stearic acid rather
than the desaturation of stearic acid to
oleic acid.