|Table of Contents|

Using RNAi Technology to Produce High-Amylose Potato New Material(PDF)

《南京师大学报(自然科学版)》[ISSN:1001-4616/CN:32-1239/N]

Issue:
2014年02期
Page:
112-
Research Field:
生命科学
Publishing date:

Info

Title:
Using RNAi Technology to Produce High-Amylose Potato New Material
Author(s):
Zhu CaiyunHuang CuixiangYu WeiWang ZhongyaYang JinjinXu PanpanXu ChunJi Qin
School of Life Sciences,Huaiyin Normal College,Jiangsu Key Laboratory for Eco-Agricultural and Biotechnology Around Hongze Lake,Huaian 223300,China
Keywords:
transgenic potatoSBE geneRNA interferenceamylose
PACS:
Q786
DOI:
-
Abstract:
Amylose is extensively used in industrial applications because of it’s unique physicochemical property. Zhihong Guo inhibted expression of two potato starch branching enzyme subunit genes Sbe1 and Sbe2 by using RNA interference technology,effectively improved the amylase content in potato. To develop transgenic potato plants with high-amylose starch in tubers, the endogenesis starch branching enzyme Ⅰ( SBE Ⅰ) and Ⅱ( SBE Ⅱ) genes were, single or simutaneously,targeted for RNA mediated gene silencing by expression of RNA interference genes in potato. In this study,RNA interference was used for gene inhibition of the starch branching enzymeⅠ(SBEⅠ)and Ⅱ(SBEⅡ)genes. Three SBE-RNA interference plasmids were constructed and transformed into potato cultivar Désirée. Three transformed series were obtained and analyzed by PCR. The level of silencing of SBEⅠand SBEⅡin transgenic plants was investigated by analysis of apparent amylose content. The results showed that silencing of SBEⅠor SBEⅡalone had yielded a very low frequency of high-amylose lines, and even a reduction in amylose content in most of transgenic starches. However,production of high-amylose potato lines were be achieved by simultaneous inhibition of SBEⅠand SBEⅡ. In this transgenic series,more than 50% of the transgenic lines showed that amylose content was higher than thire control. The highest amylose content in one line was 49. 1%,increasing 20. 6% in comparison with untransformed starch ones(28. 5%).

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Last Update: 2014-06-30