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Using RNA Interference Technology to Improve Soybean Fat Content(PDF)

《大豆科学》[ISSN:1000-9841/CN:23-1227/S]

Issue:
2012年04期
Page:
529-533
Research Field:
Publishing date:

Info

Title:
Using RNA Interference Technology to Improve Soybean Fat Content
Author(s):
CHEN Zi-qiLI XiaWANG Pi-wuFU Yong-pingLI Lu-huaMA JianQU Jing
Biotechnology Center,Jilin Agricultural University,Changchun 130018,Jilin,China
Keywords:
SoybeanGY1 geneRNAiGenetic transformation
PACS:
S565.1
DOI:
10.3969/j.issn.1000-9841.2012.04.004
Abstract:
Protein was negatively correlated with fat content in soybean.We aimed to improve fat content by reducing protein content through RNA interference in this research.The RNA interference expression vector-p3301-GY1 of 11S globulin GY1 gene was transformed into cotyledon nodes of soybean Jinong 28 by Agrobacterium-mediated method.We got 12 positive transgenic plants in T1generation by PCR detection.Southern blot confirmed the RNAi expression vector of GY1 gene had been expressed in soybean genome.RT-PCR and SDS-PAGE further indicated the expression level of GY1 gene were decreased.Seed detection showed the protein content of transformed plants decreased from 37.50% to 36.07%,and fat content increased from 20.52% to 21.28%.Results suggest it is possible to improve fat content of soybean through RNA interference technology.

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Last Update: 2014-08-18