猪β-防御素-2转化酿酒酵母方法的比较分析  

Comparison Analysis of Two Methods of Porcine-β-defensin-2 Gene Transforming into Saccharomyces cerevisiae

作　　者：吴雅琨[1] 彭子欣[1] 冯秋月[1] 谢飞[1] 刘鹏[1] 王安如[1] 

机构地区：[1]北京大北农科技集团股份有限公司饲用微生物工程国家重点实验室,北京100193

出　　处：《中国畜牧兽医》2012年第7期138-141,共4页China Animal Husbandry & Veterinary Medicine

基　　金：国家重点基础研究发展计划(973计划)"农业生物技术及农产品加工科学问题"项目(2010CB35703)

摘　　要：为了建立操作简单、高效率的猪β-防御素-2转化酿酒酵母的方法,试验比较了酿酒酵母的两种转化方法,即电转化和醋酸锂法。结果显示,两种转化方法对细胞生长状态均有严格的要求。在醋酸锂转化中,以培养10h,D600nm为1.051的细胞制备感受态,热激时间为60min时,转化率为136个/μg DNA;在电转化中,以培养12h,D600nm为1.359的细胞制备感受态,电击电压2.5kV时转化效率为154个/μg DNA。但综合操作效率,最终选择醋酸锂法进行酿酒酵母的转化。In order to develop a high efficiency genetic transformation system for Saccharomyces cerevisiae, two different transformation methods were compared in this study, which were electroporation transformation and lithium acetate transfor- mation. The results showed that two methods all had strict request to cell growth state. For lithium acetate transformation, under the conditions of D600 nm was 1. 051, were treated for 60 min by LiAc, transformation efficiency was 136/μg DNA. While for electroporation transformation, 154/μg DNA were detected under the conditions of D500 nm was 1. 359, voltage of 2.5 kV. All results demonstrated that LiAc transformation method would be beneficial to develop the genetic transformation system for Saccharom yces cerevisiae.

关 键 词：Β-防御素-2 酿酒酵母 转化 

分 类 号：S859.797[农业科学—临床兽医学]