干热加工工艺对大豆转基因成分及调控元件的影响

Effect of Dry-heating Process on Degradation of Transgenic Ingredients and Non-target Genes Components of Generally Modified Soybean

以转基因大豆为材料,运用定性PCR方法研究干热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CaMV35s和终止子Nos的影响。结果发现:大豆经过130℃干热加工3min后,内源基因Lectin降解到407bp以下;经过120℃加热9min后,外源基因Cp4 epsps降解到408bp以下;干热加工对启动子的片段长度并没有影响,而当加工条件达到130℃加热9min时,终止子125bp的片段会产生降解。结果表明,不同温度和时间的干热加工工艺对大豆转基因成分及调控元件的降解均有不同程度的影响。

Quantitative PCR was used to study the effect of dry heating on the Lectin gene,Cp4 epsps gene,promoter and terminator in generally modified soybeans.After 3 min of dry heating at 130 ℃,the Lectin gene was degraded to less than 407 bp.Heating at 120 ℃ for 9 min caused the Cp4 epsps gene to degrade to less than 408 bp.Dry heating had no impact on the length of the promoter,while 9 min heating at 130 ℃ caused the 125 bp fragment of the Nos terminator to degrade.Thus,this study indicated that different dry heating temperature and time have different effects on degradation of the transgenic ingredients and non-target genes components of generally modified soybean.