Effects of the storage temperature and time on cp4-epsps gene and protein in genetically modified soybean

• Published in: Nanjing nongye daxue xuebao Vol. 35; no. 6
• Main Authors: Zhou Xinghu, Nanjing Agricultural University,Nanjing(China),National Center of Meat Quality and Safety Control, Zhu Changqing, Nanjing Agricultural University,Nanjing(China),National Center of Meat Quality and Safety Control, Wu Honghong, Nanjing Agricultural University,Nanjing(China),College of Life Science
• Format: Journal Article
• Language: Chinese
• Published: 01.11.2012
• Subjects: ALMACENAMIENTO DE ALIMENTOS; FOOD STORAGE; GENETICALLY MODIFIED ORGANISMS; http://www.fao.org/aos/agrovoc#c_14477; http://www.fao.org/aos/agrovoc#c_34285; http://www.fao.org/aos/agrovoc#c_49990; ORGANISME GENETIQUEMENT MODIFIE; ORGANISMOS MODIFICADOS GENETICAMENTE; SOJA; SOYBEANS; STOCKAGE DES ALIMENTS
• ISSN: 1000-2030

采用PCR和Western-blot方法,研究了储藏过程中不同温度（4、25和37℃）和不同时间（10、30、50、70和90 d）对转基因大豆外源cp4-epsps基因和EPSPS蛋白的影响。结果表明：在储藏过程中外源cp4-epsps基因没有发生明显变化;外源EP-SPS蛋白发生轻微降解,降解产物相对分子质量约为46.2×103,而且37℃降解条带较25℃明显,说明相对较高的温度（25和37℃）在储藏90 d期间能够促进外源EPSPS蛋白的降解,而对基因完整性影响较小。 In this study,the effect of different storage temperatures（4,25,37 ℃）and times（10,30,50,70,90 d）on exogenous cp4-epsps gene and protein of genetically modified soybean was investigated by PCR and Western-blot methods.The results suggested that there were no obvious changes in nucleic acid during the storage periods.However,the degradation product（relative molecular mass 46.2×103）of EPSPS protein was detected at 25 ℃ and 37 ℃.The conclusion revealed that the storage temperature and time can promote the degradation of exogenous EPSPS protein,but exert no effect on integrity of the exogenous cp4-epsps gene during the storage period（90 days）.