| 大豆耐盐相关基因的分离及其功能鉴定 |
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| 引用本文： | 余玉雯,孙海丹,郑易之,兰英,胥顺,唐玉林,麻晓亮.大豆耐盐相关基因的分离及其功能鉴定[J].深圳大学学报(理工版),2004,21(4):324-330. |
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| 作者姓名： | 余玉雯 孙海丹 郑易之 兰英 胥顺 唐玉林 麻晓亮 |
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| 作者单位： | 深圳大学生命科学学院,深圳市微生物基因工程重点实验室,深圳,518060 |
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| 基金项目： | 科技部国家转基因植物研究与产业化开发基金资助项目(JY03A18)，教育部高等学校骨干教师资助项目(2000[65]) |
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| 摘 要： | 利用大肠杆菌功能表达体系,从大豆开花40d未成熟种子的cDNA表达文库中筛选获得了11个耐盐相关cDNA克隆.对其中3个克隆的插入片段进行测序.结果显示,其中的Gm1013为一尚未报道的新基因片段;GmRPS25 2编码的蛋白质序列与西红柿40S核糖体蛋白S25有91%的同源性;GmAIP 2编码的蛋白质序列与大豆根铝诱导蛋白SALI3 2有97%的同源性.其中GmAIP 2可表达分子量为30 8kD的多肽.pET GmAIP 2转化后的大肠杆菌在含800mmol/LNaCl和700mmol/LKCl的液体培养基中生长状况明显好于对照菌,即前者表现出较短的生长迟滞期和较高的生长量.
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| 关 键 词： | 大肠杆菌 功能筛选 耐盐基因 大豆 |
| 文章编号： | 1000-2618(2004)04-0324-07 |
| 修稿时间： | 2004年8月30日 |
Isolation and characterization of genes related to salt-tolerance in soybean |
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| YU Yu-wen,SUN Hai-dan,ZHENG Yi-zhi,LAN Ying,XU Shun,TANG Yu-lin,and MA Xiao-liangCollege of Life ScienceShenzhen University Shenzhen P.R.China.Isolation and characterization of genes related to salt-tolerance in soybean[J].Journal of Shenzhen University(Science &engineering),2004,21(4):324-330. |
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| Authors: | YU Yu-wen SUN Hai-dan ZHENG Yi-zhi LAN Ying XU Shun TANG Yu-lin and MA Xiao-liangCollege of Life ScienceShenzhen University Shenzhen PRChina |
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| Affiliation: | YU Yu-wen,SUN Hai-dan,ZHENG Yi-zhi,LAN Ying,XU Shun,TANG Yu-lin,and MA Xiao-liangCollege of Life ScienceShenzhen University Shenzhen 518060 P.R.China |
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| Abstract: | 11 salt-tolerant cDNA colonies were isolated from a cDNA library constructed from unmatured seeds of soybean by functional screening with E.coli.Sequencing of the inserts of 3 clolonies showed that Gm1013 is an unknown new gene; GmRPS25-2 is homologous to a gene encoding a 40S ribosomal protein S25 in tomato with 91% identity and GmAIP-2 is homologous to the gene encoding an aluminium-induced protein SALI3-2 in soybean with 97% identity. GmAIP-2 could express a protein of 30.8kD. The transformant containing pET-GmAIP-2 displayed enhanced salt tolerance in liquid mediums with 800 mmol/L NaCl or 700 mmol/L KCl when compared with the control strain, and showed the shorter lag period and higher bacterial quantity. |
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| Keywords: | Escherichia coli functional screening salt-tolerant gene soybean |
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