L-半胱氨酸对农杆菌介导的大豆子叶节转化的影响

Effects of L-cysteine on Agrobacterium-Mediated Transformation of Soybean Cotyledonary Nodes

通过在共培养基中添加L-半胱氨酸,研究了L-半胱氨酸对农杆菌介导的大豆子叶节转化的影响。结果表明:L-半胱氨酸对大豆子叶节的转化有明显的促进作用,其中质量浓度为500 mg/L时转化效率最为显著。以此浓度为基础,通过GUS染色和分子检测,得到了大豆转基因植株,使转化效率由不加L-半胱氨酸的1.17%提高到了2.21%。

An experiment was conducted to study the effect of L-cysteine on Agrobacterium-mediated genetic transformation of soybean cotyledonary node by adding L-cysteine to co-culture medium. Result showed that L-cysteine could obviously pro- mote the transformation efficiency of soybean cotyledonary node. The most significant effect was observed when the concentration of L-cysteine was 500 mg/L. On the base of the optimum concentration, transgenic plants of soybean were generated and detected by GUS staining and molecular detection. The transformation rate in the absence of L-cysteine was 1.17%, but it was improved to 2.21% in the presence of 500 mg/L L-cysteine in co-culture medium.