中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 转基因大豆内外源DNA在少孢根霉发酵中的降解 畜牧与兽医 2012,44 (12) 20-25
Position: Home > Articles > Degradation of endogenous and exogenous DNA in transgenic roundup ready soybean during fermentation with Rhizopus oligosporus Animal Husbandry & Veterinary Medicine 2012,44 (12) 20-25

转基因大豆内外源DNA在少孢根霉发酵中的降解

作  者：
杨爱萍;蒋义武;祝长青;何健;刘欣;宋尚新
单  位：
江苏出入境检验检疫局;江苏经贸职业技术学院;南京农业大学
关键词：
转基因大豆;少孢根霉;Lectin基因;EPSPS基因;降解
摘  要：
试验旨在研究转基因大豆内、外源基因在少孢根霉发酵过程中的降解变化规律,并探讨其降解规律与相关酶活性的关系。试验采用定性和定量PCR检测各基因的降解变化,同时测定相关酶活。结果表明:内源基因Lectin和外源基因EPSPS在高温蒸煮下降解至800 bp以下,在发酵4 d后降解至200 bp以下;发酵过程中外源基因相对含量的变化与核酸酶、脂肪酶、蛋白酶活性的变化相一致。该研究为我国转基因食品加工过程中外源基因的降解及其机理研究提供一定的理论基础。
译  名：
Degradation of endogenous and exogenous DNA in transgenic roundup ready soybean during fermentation with Rhizopus oligosporus
作  者：
YANG Ai-ping1,JIANG Yi-wu2,ZHU Chang-qing3,HE Jian2,LIU Xin2,SONG Shang-xin2(1.Jiangsu Institute of Economic and Trade Technology,Nanjing 210007,China; 2.Nanjing Agricultural University,Nanjing 210095,China; 3.Jiangsu Entry-Exit Inspection and Quarantine Bureau,Nanjing 210001,China)
关键词：
genetically modified soybean;Rhizopus oligosporus;Lectin gene;EPSPS gene;degradation
摘  要：
The purpose of study was to study the degradation of endogenous and exogenous genes and the relationship with associated enzymes activities in the process of fermentation with Rhizopus oligosporus.Qualitative and quantitative PCR were used to analyze the changes of the endogenous and exogenous gene,and the associated enzyme activities were also detected.The results showed that the endogenous gene Lectin and the exogenous gene EPSPS were degraded to less than 800 bp after high-temperature boiling and to less than 200 bp after four days of fermentation.In the process of fermentation,the variation of the relative content of exogenous genes was consistent with the variation of activities of associated nuclease,lipase and protease in soybeans.Therefore,this study provided theoretical foundations for the mechanism of exogenous gene degradation during the transgenic food processing.

相似文章

导出引用
计量
文章访问数: 6
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46