天山雪莲sikP基因提高番茄类黄酮含量的研究

Research of Saussurea involucrata MYb Transcription Factor sikP Genes to Improve Contents of Flavonoids

【目的】将克隆得到的天山雪莲sikP基因转入番茄中,以提高番茄类黄酮的含量。【方法】利用农杆菌介导的叶盘法,把天山雪莲MYB转录因子sikP基因的植物过表达载体pBI121-35S-sikP转入番茄,利用PCR和RT-PCR技术检测目的基因是否整合到番茄中并表达,将获得的转基因番茄和对照番茄生根后移栽至花盆中,分别对其类黄酮含量进行检测。【结果】在获得5株转基因番茄中,测得转基因番茄总黄酮质量分数明显提高,是对照组番茄总黄酮质量分数的5.4倍。【结论】天山雪莲Myb转录调控因子sikP基因对番茄次生代谢具有重要的调控作用,能够有效地提高番茄类黄酮的含量。

[ Objective] Cloning sikP gene was transformed into tomato to improve the contents of flavonoids in the transgenic tomato. [ Meth- od] sikP gene was cloned to construct pBI121-sikP gene expression vector which was transformed to tomato by agrobacterium tumefaciens. PCR and RT-PCR detection purpose gene was integrated into the tomato and expressed to get the genetically modified tomatoes and control af- ter the tomato root transplanting to pot, respectively and detected the content of their flavonoids. [ Result] In 5 obtained resistant tomatoes, the flavonoid content of transgentic tomato by spectrophotometry was detenrmined and 5.4 times of non-transgentic of tomato. [ Conclusion] The result indicated that sikP gene of MYB transcription factors played an important role in the flavonoid biosynthesis of secondary metabolic pathways,which could effectively improve the contents of flavonoids in the transgenic tomato.