转基因大豆内外源DNA在少孢根霉发酵中的降解

Degradation of endogenous and exogenous DNA in transgenic roundup ready soybean during fermentation with Rhizopus oligosporus

试验旨在研究转基因大豆内、外源基因在少孢根霉发酵过程中的降解变化规律,并探讨其降解规律与相关酶活性的关系。试验采用定性和定量PCR检测各基因的降解变化,同时测定相关酶活。结果表明:内源基因Lectin和外源基因EPSPS在高温蒸煮下降解至800 bp以下,在发酵4 d后降解至200 bp以下;发酵过程中外源基因相对含量的变化与核酸酶、脂肪酶、蛋白酶活性的变化相一致。该研究为我国转基因食品加工过程中外源基因的降解及其机理研究提供一定的理论基础。

The purpose of study was to study the degradation of endogenous and exogenous genes and the relationship with associated en- zymes activities in the process of fermentation with Rhizopus oligosporus. Qualitative and quantitative PCR were used to analyze the changes of the endogenous and exogenous gene, and the associated enzyme activities were also detected. The results showed that the endogenous gene Lectin and the exogenous gene EPSPS were degraded to less than 800 bp after high-temperature boiling and to less than 200 bp after four days of fermentation. In the process of fermentation, the variation of the relative content of exogenous genes was consistent with the variation of ac- tivities of associated nuclease, lipase and protease in soybeans. Therefore, this study provided theoretical foundations for the mechanism of exogenous gene degradation during tbe transgenic food processing.