导入反义蜡质基因改良水稻稻米的食味品质和营养品质

Improving Tasting and Nutritional Quality of Rice by Introducing Anti-waxy Gene

经PCR、Southernblot和稻米GUS检测,蜡质基因反义片段与gus构成的融合基因已整合到8株水稻基因组中,并能正确表达。通过稻米GUS染色追踪分析获得转反义蜡质基因纯合后代。将转基因植株的稻米送农业部稻米及制品质量监督检验测试中心进行糙米蛋白质含量和直链淀粉含量测定。结果显示:(1)在转反义蜡质基因纯合的超2-10粳稻后代中,大多数单株糙米在直链淀粉含量降低的同时,蛋白质含量有不同程度提高,糙米蛋白质含量和直链淀粉含量呈显著负相关关系;(2)对照糙米直链淀粉平均含量和糙米蛋白质平均含量分别为13.4%和9.5%。在转基因植株中,稻米直链淀粉含量最低的为11.4%,而蛋白质含量也相对最高,为13.5%。本试验结果表明在水稻中导入反义蜡质基因不仅能够降低水稻稻米的直链淀粉含量,还有可能提高水稻稻米的蛋白质含量。

It was reported that there was a negative correlation between amylose content and protein content in the rice seeds. In this research anti-waxy-gus fusion gene was transferred into the rice immature embryo callus by Agrobacterium infection. anti-waxy-gus fusion gene had been integrated Eight transgenic plants （fertile） into the eight transgenic plants＇ were obtained. That the genomes was testified by PCR and Southern blot tests and the anti-waxy-gus fusion gene could be expressed correctly by GUSdyeing in grain of rice. Sixteen homozygous transgenic plants in anti-waxy-gus fusion gene position were obtained through GUS analyses. Amylose and protein contents in the sixteen plants＇ seeds were analyzed. The results indicated： （ 1 ） There were significant negative correlations between protein contents and amylose contents in the sixteen transgenic plants＇ seeds; （2） Amylose average content and protein average content in the control were respectively 13. 4% and 9. 5%. The amylose content in one transgenic plant was lowest （11.4% ）, at the same time its protein content was highest （13. 5% ）. This shows that tasting quality and nutritional quality of rice seeds are improved by introducing anti-waxy gene.