Endive PAL1 Gene Mutation Prevents Browning
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Solution Overview
Problem
Endive leaves typically turn brown after contact with hot water, which is unattractive and requires frequent cleaning of cooking devices, as existing endive varieties do not maintain their green or creamy-white color.
Innovation Solution
A mutant endive plant with a modified PAL1 gene, which introduces a premature stop codon leading to reduced browning after hot water exposure, maintaining leaf color and attractiveness.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If endive leaves are cooked in hot water, then they are prepared for consumption, but they turn brown which is unattractive to consumers
Solution Approach 1:
The patent modifies the PAL1 gene to alter the biochemical parameters of the endive leaves, specifically reducing phenylalanine ammonia-lyase enzyme activity. This genetic parameter change prevents the browning reaction that normally occurs during hot water cooking, allowing the leaves to maintain their green or creamy-white color while still being cookable.
2Productivity
If endive leaves are submerged in hot water, then they are cooked, but the brown coloration smears cooking devices requiring frequent cleaning
Solution Approach 1:
By modifying the PAL1 gene and reducing phenylalanine ammonia-lyase enzyme activity, the patent changes the chemical parameters of the endive leaves to prevent browning. This eliminates the brown smear that would otherwise contaminate cooking devices during the hot water submersion process, maintaining productivity without the cleaning burden.
3Stability of the object's composition
If existing endive varieties are used, then they maintain their natural green or creamy-white color, but they turn brown after contact with hot water
Solution Approach 1:
The patent applies genetic parameter changes by modifying the PAL1 gene sequence or reducing its expression levels. This creates a new stable state in the endive leaves where the phenylalanine ammonia-lyase enzyme has reduced activity, preventing the browning reaction while the leaves maintain their natural green or creamy-white color both before and after hot water contact.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The modified PAL1 gene in the mutant endive plant effectively prevents browning when exposed to hot water, ensuring the leaves remain green or creamy-white, enhancing consumer appeal and reducing cleaning needs.
Implementation Method 1
The PAL1 gene encodes the phenylalanine ammonia-lyase, herein abbreviated PAL, which is an enzyme in the phenylpropanoid pathway. The enzyme is responsible for the trans-cinnamate biosynthesis. It catalyzes the removal of an ammonia group from L-phenylalanine to form trans-cinnamate and ammonia.
Data Source
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AI summary
The present invention relates to a mutant endive plant (Cichorium endivia L.) comprising a modified PAL1 gene, wherein the modification leads to reduced browning of the endive leaves after the leaves having been in contact with hot water, in particular by submersion hot water as compared to the leaves of a plant comprising the wild type PAL1 gene. The invention also relates to the modified PAL1 gene that leads to reduced browning of the endive leaves after the leaves having been in contact with hot water, in particular by submersion hot water. The invention further relates to use of the gene in breeding and producing endive plant that show reduced browning of the endive leaves after the leaves having been in contact with hot water, in particular by submersion.