不同加工工艺对大豆转基因成分及调控元件的影响

Effect of Different Processing on Transgenic Ingredients and Regulatory Elements of Soybean

以转基因大豆为试验材料,运用定性PCR的方法研究了粉碎、湿热和膨化3种加工工艺对转基因大豆内源基因Lectin、外源基因Cp4epsps以及启动子和终止子的影响。结果表明:大豆经过100℃湿热处理15 min后,内源基因降解到407 bp以下;经过100℃湿热处理15 min后,外源基因降解到408 bp以下;在100℃经3 min湿热处理后启动子和终止子都产生了降解。机械粉碎与液氮粉碎都未能使大豆基因产生降解,而膨化工艺使大豆内源基因降解到836 bp以下,外源基因降解到1 512 bp以下,但启动子与终止子并未产生降解。因此,粉碎、湿热和膨化加工工艺对大豆转基因成分及调控元件的降解都有不同程度的影响。

Based on generally modified soybeans as materials,used the qualitative research methods of PCR to study the effects to Lectin gene and exogenous gene of Cp4 epsps and promoter and terminator by crushing and sticky-heating and extrusion processing.Researches showed that endogenous gene degraded below to 407 bp through processing at 100℃ sticky-heating for 15 min.Exogenous gene degraded below to 408 bp after 100℃ sticky-heating for 15 min.Promoter and terminator turn to degrade by 100℃ sticky-heating for 3 min.The results also indicated that gene sections had no changes through mechanical disintegration and liquid nitrogen processings.While promoter and terminator showd no degrades through extrusion processing,on the contrary,endogenous gene degraded below to 836 bp and exogenous gene degraded below to 1 512 bp.