鴨梨POD基因的原核表達及成熟度和降溫方法對其表達量的影響
發(fā)布時間：2018-12-16 00:17
【摘要】：利用半定量逆轉(zhuǎn)錄多聚合酶鏈?zhǔn)椒磻?yīng)(reverse transcription polymerase chain reaction,RT-PCR)技術(shù)研究緩慢降溫和急速降溫兩種降溫方法及早采、中采、晚采3種采收成熟度鴨梨的采后果心和果肉中過氧化物酶(peroxidase,POD)基因的表達與鴨梨褐變的關(guān)系。結(jié)果發(fā)現(xiàn),緩慢降溫處理的鴨梨果心POD基因表達量比相同時期采摘的急速降溫處理的基因表達量高,這與其對應(yīng)的褐變指數(shù)相一致,說明POD與鴨梨果實褐變密切相關(guān),緩慢降溫能有效抑制鴨梨褐變。同時中采鴨梨的POD基因表達量最高,早采次之,晚采最低,這進一步說明成熟度是影響鴨梨褐變的因素之一。實驗進一步構(gòu)建了POD基因c DNA原核表達載體pET-32a-pbPOD,并成功誘導(dǎo)其在大腸桿菌BL21(DE3)中表達,為進一步研究POD表達量對鴨梨果實褐變的機理提供了參考。
[Abstract]:The semi-quantitative reverse transcription polymerase chain reaction (reverse transcription polymerase chain reaction,RT-PCR) technique was used to study the two cooling methods of slow cooling and rapid cooling. Relationship between peroxidase (peroxidase,POD) gene expression and browning of Yali pear in late harvest maturity of Yali pear. The results showed that the expression of POD gene in the heart of Yali pear treated by slow cooling was higher than that by rapid cooling treatment in the same period, which was consistent with the corresponding browning index, indicating that POD was closely related to browning of Yali pear fruit. Slow cooling can effectively inhibit the browning of Yali pear. At the same time, the expression of POD gene in Yali pear was the highest, followed by early harvest and late harvest, which further indicated that maturity was one of the factors affecting the browning of Yali pear. The prokaryotic expression vector pET-32a-pbPOD, of c DNA of POD gene was further constructed and successfully induced into E. coli BL21 (DE3), which provided a reference for the further study of the mechanism of POD expression on fruit browning of Yali pear.
【作者單位】： 天津農(nóng)學(xué)院園藝園林學(xué)院;北京正大果業(yè)有限公司;天津農(nóng)學(xué)院食品科學(xué)與生物工程學(xué)院天津市農(nóng)副產(chǎn)品深加工技術(shù)工程中心;
【基金】：國家自然科學(xué)基金面上項目(31471630)
【分類號】：TS255.1
本文編號：2381530
[Abstract]:The semi-quantitative reverse transcription polymerase chain reaction (reverse transcription polymerase chain reaction,RT-PCR) technique was used to study the two cooling methods of slow cooling and rapid cooling. Relationship between peroxidase (peroxidase,POD) gene expression and browning of Yali pear in late harvest maturity of Yali pear. The results showed that the expression of POD gene in the heart of Yali pear treated by slow cooling was higher than that by rapid cooling treatment in the same period, which was consistent with the corresponding browning index, indicating that POD was closely related to browning of Yali pear fruit. Slow cooling can effectively inhibit the browning of Yali pear. At the same time, the expression of POD gene in Yali pear was the highest, followed by early harvest and late harvest, which further indicated that maturity was one of the factors affecting the browning of Yali pear. The prokaryotic expression vector pET-32a-pbPOD, of c DNA of POD gene was further constructed and successfully induced into E. coli BL21 (DE3), which provided a reference for the further study of the mechanism of POD expression on fruit browning of Yali pear.
【作者單位】： 天津農(nóng)學(xué)院園藝園林學(xué)院;北京正大果業(yè)有限公司;天津農(nóng)學(xué)院食品科學(xué)與生物工程學(xué)院天津市農(nóng)副產(chǎn)品深加工技術(shù)工程中心;
【基金】：國家自然科學(xué)基金面上項目(31471630)
【分類號】：TS255.1
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