摘要
利用真空渗透法将改造过的包含绿色荧光蛋白(GFP)基因的pRHVnGFP载体转入生菜组织中,研究生菜的瞬时转化体系。通过对比不同的农杆菌菌株EHA105、LBA4404和GV3103,在相同条件下的转化效率,以及相同的农杆菌菌株在不同的侵染条件下的转化效率,最终确定以农杆菌LBA4404侵染生菜,菌液浓度OD 600为0.5,不添加乙酰丁香酮,抽真空并保持压力状态60 s(重复3次),作为侵染条件,可以获得最高的转化效率。
The modified pRHVnGFP vector containing the green fluorescent protein(GFP)gene was transformed into the lettuce tissue by using the vacuum infiltration method to study the transient transformation system of lettuce.By comparing the conversion efficiency of different Agrobacterium strains EHA105,LBA4404 and GV3103 under the same conditions,and the conversion efficiency of the same Agrobacterium strain under different infection conditions,the infection conditions were finally determined as follows:the lettuce was infected with Agrobacterium LBA4404,the concentration of bacterial suspension OD 600 was 0.5,acetosyringone was not added,and the pressure state was maintained for 60 s(repeated 3 times)after vacuuming.Under these conditions,the highest conversion efficiency could be achieved.
作者
林杰鑫
张续业
严凌楠
许惠滨
LIN Jie-xin;ZHANG Xu-ye;YAN Ling-nan;XU Hui-bin(College of Geography and Oceanography,Minjiang University,Fuzhou,Fujian 350108,China)
出处
《福建农业科技》
CAS
2023年第3期40-44,共5页
Fujian Agricultural Science and Technology
基金
福建省自然科学基金项目(2020J01854)
闽江学院校长基金项目(103952022156)
福建省“大学生创新创业训练计划”(202210395022X)
闽江学院引进人才科技项目(MJY22023)。
关键词
绿色荧光蛋白
生菜
瞬时转化体系
农杆菌
转化效率
Green fluorescent protein
Lettuce
Transient transformation system
Agrobacterium
Conversion efficiency
