摘要
本文报道了在大豆自花授粉后,利用其形成的花粉管通道,将外源DNA直接导入栽培大豆的研究结果。 通过对10组大豆实验材料进行外源DNA导入的结果看出:转化的后代主要表现在熟期、株型、花色、种皮包、百粒重和蛋白质含量的变异;变异的D_2代单株或株系的过氧化物同功酶酶谱和酶活性显示了明显的差异,其中发生“疯狂分离”的单株,其酶带显示不规律;表型变异不明显而蛋白质含量高于受体的8701组合的D_2代各株系,其酶活性明显增强,并主要表现在A_1和B区。 实验结果表明:外源DNA片段直接导入受体植物卵细胞、合子或早期胚细胞,部分片段可以被受体细胞DNA整合和表达。还表明:利用花粉管通道途径来实现外源DNA直接导入大豆,进行大豆种质创新和品质改良也是可能的。
This paper reports the methods and results of Exogenous DNA directly transfered into culti-var soybeans through formed passage of the soybean pollen tube after self-polination.Throug studies on the different transfering stage and methods of 517 flowers of 10 groups of soybean. Results show that the survival rate is 31%; the plant forming rate is 58%; the transformed rate is 8% that cutting the stigma off and putting DNA extraction on the cut after soybean self-pollinating 6-32 hours. By ejecting the ovary after soybean self-pollination the survival rate is 1. 3%. Plant forming rate is 0. The transformed off spring shows variations in mature stage, plant type, flower colour, skin colour of seed, hundred-seed weight and protein content of soybean. The single-plants or plant-lines of D2 were analysed with isoenzyme, the bands and activity of D 2 peroxidose isoenzyme show significant diffirence. Both plants of D8705-2-9 and D8705- 2-10 with significant variation in D1 occured 'Frenzeid separation'. Their enzyme bands show unregulay. The D2 plant-line enzyme activity of D8701 whose protein content is higher than the receipt out the phenotype has no clear variation shows significant increasing and mainly concentrates on A1 and B zone.The results indicate that, directly transfering foreign DNA into host plant egg cell, Zygote or early stage embryo, some segments can be inserted into host plant DNA and can espress. The results also indicate that it is possible to improve soybean quality by using the pollen tube passage to transfer foreign DNA into soybean.
出处
《大豆科学》
CAS
CSCD
北大核心
1991年第1期58-63,共6页
Soybean Science
基金
国家自然科学基金
关键词
大豆
外源DNA
导入
花粉管通道
Soybean
Exogenous DNA transfered
Pollen tube passage
