干热加工工艺对大豆转基因成分及调控元件的影响.PDF

※生物工程 食品科学 2011, Vol. 32, No. 13 229 1,2 2, 2 2 2 1 王 林 ，韩 飞 * ，李爱科 ， 汪 洋 ， 张晓琳 ，刘建学 (1.河南科技大学食品与生物工程学院，河南 洛阳 471003 ；2. 国家粮食局科学研究院，北京 100037) 以转基因大豆为材料，运用定性PCR 方法研究干热加工工艺对转基因大豆内源基因Lectin 、外源基因Cp4 epsps 以及启动子CaMV35s 和终止子Nos 的影响。结果发现：大豆经过 130℃干热加工3min 后，内源基因Lectin 降 解到 407bp 以下；经过 120℃加热9min 后，外源基因 Cp4 epsps 降解到408bp 以下；干热加工对启动子的片段长 度并没有影响，而当加工条件达到 130℃加热9min 时，终止子 125bp 的片段会产生降解。结果表明，不同温度和 时间的干热加工工艺对大豆转基因成分及调控元件的降解均有不同程度的影响。 干热加工工艺；内源基因；外源基因；启动子；终止子 Effect of Dry-heating Process on Degradation of Transgenic Ingredients and Non-target Genes Components of Generally Modified Soybean 1,2 2, 2 2 2 1 WANG Lin ，HAN Fei *，LI Ai-ke ，WANG Yang ，ZHANG Xiao-lin ，LIU Jian-xue (1. College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471003, China； 2. Academy of State Administration of Grain, Beijing 100037, China ) Abstract ：Quantitative PCR was used to study the effect of dry heating on the Lectin gene, Cp4 epsps gene, promoter and terminator in generally modified soybeans. After 3 min of dry heating at 130 ℃, the Lectin gene was degraded to less than 407 bp. Heating at 120 ℃ for 9 min caused the Cp4 epsps gene to degrade to less than 408 bp. Dry heating had no impact on the length of the promoter, while 9 min heating at 130 ℃ caused the 125 bp fragment of the Nos terminator to degrade. Thus, this study indicated that different dry heating temperature and time have different effects on degradation of the transgenic ingredients and non-target genes components of generally modified soy