外源铁蛋白基因(Pea-Fer)对稻米品质性状的影响

Effect of Pea-Fer Gene on Quality Characters of Transgenic Rice

利用外源豌豆铁蛋白基因(Pea-Fer)的转化系Fer34及其受体亲本粳稻(Oryza sativa ssp.japan-ica)品种秀水11(XS11),经过连续回交和自交,并结合GUS标记基因辅助选择技术,获得了含有Pea-Fer基因的Fer34-XS11。该纯系与原受体亲本秀水11构成一对近等基因系。以该对近等基因系为材料,研究外源铁蛋白基因(Pea-Fer)对稻米主要品质性状的影响。结果发现,在稻米外观和蒸煮食用品质方面,转基因品系的外型、垩白、透明度、糊化温度、胶稠度和直链淀粉含量等性状与对照基本相同;在稻米主要营养品质方面,转基因品系除稻米籽粒中铁含量比对照有显著增加以外,其余检测的矿质元素、蛋白质、氨基酸含量等都无显著性差异;在稻米胚乳淀粉及其结构方面,转基因品系的淀粉黏滞性(RVA谱)、米饭质地及其电镜下淀粉粒结构和排列等,均与对照相仿。可见,外源豌豆铁蛋白基因(Pea-Fer)的转入,主要提高了转基因品系稻米籽粒中的铁含量,但并未影响稻米的主要品质性状。

A transgenic rice line of Fer34-XS11 containing Pea-Fer was backcrossed from donor parent（exogenous ferritin transgenic pure lines Fer34）and recurrent parent（Oryza sativa ssp.japanica）（Xiushui 11）successively with GUS detection method.The pure line and the former recipient parent（Xiushui 11）form a pair of isogenic lines,which were used to study the effect of Pea-Fer gene on main quality characters of the rice.It was found that the appearance of transgenic lines,chalkiness degree,transparency,gelatinization temperature,gel consistence and amylose content between the two kinds of rice are similar in the aspects of appearance,cooking and eating quality.Moreover,in the aspect of nutritional quality,the iron content of Fer34-XS11 was significantly increased,but there was no significant differences in other mineral elements,protein and amino acid.Furthermore,the RVA profile,texture,the structure and pattern of the amyloplasts with scanning electron microscopic are the same as those of contrast.These results indicated that Pea-Fer gene in transgenic rice only improved the iron content,but could not cause the quality characters change compared with its original parent.