鸭梨POD基因的原核表达及成熟度和降温方法对其表达量的影响

发布时间：2018-12-16 00:17

【摘要】：利用半定量逆转录多聚合酶链式反应(reverse transcription polymerase chain reaction,RT-PCR)技术研究缓慢降温和急速降温两种降温方法及早采、中采、晚采3种采收成熟度鸭梨的采后果心和果肉中过氧化物酶(peroxidase,POD)基因的表达与鸭梨褐变的关系。结果发现,缓慢降温处理的鸭梨果心POD基因表达量比相同时期采摘的急速降温处理的基因表达量高,这与其对应的褐变指数相一致,说明POD与鸭梨果实褐变密切相关,缓慢降温能有效抑制鸭梨褐变。同时中采鸭梨的POD基因表达量最高,早采次之,晚采最低,这进一步说明成熟度是影响鸭梨褐变的因素之一。实验进一步构建了POD基因c DNA原核表达载体pET-32a-pbPOD,并成功诱导其在大肠杆菌BL21(DE3)中表达,为进一步研究POD表达量对鸭梨果实褐变的机理提供了参考。
[Abstract]:The semi-quantitative reverse transcription polymerase chain reaction (reverse transcription polymerase chain reaction,RT-PCR) technique was used to study the two cooling methods of slow cooling and rapid cooling. Relationship between peroxidase (peroxidase,POD) gene expression and browning of Yali pear in late harvest maturity of Yali pear. The results showed that the expression of POD gene in the heart of Yali pear treated by slow cooling was higher than that by rapid cooling treatment in the same period, which was consistent with the corresponding browning index, indicating that POD was closely related to browning of Yali pear fruit. Slow cooling can effectively inhibit the browning of Yali pear. At the same time, the expression of POD gene in Yali pear was the highest, followed by early harvest and late harvest, which further indicated that maturity was one of the factors affecting the browning of Yali pear. The prokaryotic expression vector pET-32a-pbPOD, of c DNA of POD gene was further constructed and successfully induced into E. coli BL21 (DE3), which provided a reference for the further study of the mechanism of POD expression on fruit browning of Yali pear.
【作者单位】：天津农学院园艺园林学院;北京正大果业有限公司;天津农学院食品科学与生物工程学院天津市农副产品深加工技术工程中心;
【基金】：国家自然科学基金面上项目(31471630)
【分类号】：TS255.1

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