甜菜组织培养过程中同工酶及可溶性蛋白质的变化  

Isozymes and change of soluble protein content in the process of direct organogenesis

作　　者：段肖霞[1] 郝秀英[2] 刘传军[3] 曹玉锦[3] 欧阳立恒[2] 王晓军[3] 赵民安[3] 王燕飞[4] 石玉瑚[1] 

机构地区：[1]新疆农业大学 [2]南京工业大学 [3]中国科学院新疆理化技术研究所,新疆乌鲁木齐830011 [4]新疆农业科学院经济作物研究所,新疆乌鲁木齐830091

出　　处：《中国甜菜糖业》2007年第4期9-13,共5页China Beet & Sugar

基　　金：国家自然科学基金项目(30560080)

摘　　要：应用聚丙烯酰胺凝胶(PAGE)垂直平板电泳对甜菜组织培养直接多芽发生和遗传转化过程中的过氧化物酶(POD)和酯酶(EST)同工酶动态及蛋白质含量的变化进行了研究。结果表明:甜菜在加入6-苄氨基嘌呤(6-BA)诱导直接多芽发生的过程中,POD、EST同工酶和可溶性蛋白出现了酶带条数和颜色深浅的变化,其变化可能与控制多芽发生的代谢活动有关;甜菜遗传转化后出现了明显的酶带颜色加深和新酶带的增加,这是由于外源基因的导入而使甜菜具有的标志,还是转基因的直接作用效果还有待于做进一步的研究。The paper dealt with the study on the peroxidase and esterase isozymes as well as change of soluble protein content in the process of direct shoots organogenesis and genetic transformation of sugerbeet in vitro by polyarclamide gel electrophoresis（PAGE）. The results showed that peroxidase（POD）, isoesterase（EST）isoenzyme and soluble protein content appeared the changes of enzyme zymogram number and colour shade by adding benzylaminopurine（6- BA）to the medium, which related with increase of metabolizing activity. And after genetic transformation, bands of the peroxi- dase and esterase isozymes and soluble protein came forth obviously colour darken and number increase, which do far- ther research to identify the resons that resistance to stress was enhanced or natural transgene.

关 键 词：甜菜遗传转化 过氧化物酶 酯酶 可溶性蛋白 聚丙烯酰胺凝胶电泳 

分 类 号：S566.3[农业科学—作物学]