摘要
探索辐照对抗草甘膦(Roundup Ready,RR)转基因大豆DNA降解的影响,以达到合理应用转基因大豆的目的。分别以RR大豆籽粒、大豆粉为对象,采用剂量为0、4、10 kGy的Co 60γ-射线进行照射,监测辐照后样品DNA的质量浓度、分子量和外源cp4 epsps基因拷贝数等的变化情况。结果表明:随着辐照剂量的增加,RR大豆籽粒、大豆粉的基因组DNA完整性呈下降趋势,其中大豆粉的下降程度更高;RR大豆粉中cp4 epsps基因拷贝数随辐照剂量的升高而降低。然而,辐照剂量增加至10 kGy时,长片段lectin和cp4 epsps基因的扩增结果仍呈阳性。因此,辐照作为常用的食品处理手段,可以对RR大豆DNA造成降解,其中大豆粉DNA的降解程度高于完整的大豆籽粒,但要达到大幅降解RR大豆外源基因的目的,需与其他处理方式协同作用。
To promote the reasonable application of genetically modified(GM)soybean,the effect of irradiation on the degradation of roundup ready soybean DNA was investigated.In this research,the roundup ready(RR)soybean and soybean flour were irradiated by Co 60γ-ray at the dosage of 0,4,and 10 kGy,resepectively.The mass concentration and molecular weight of the DNA as well as the copy number of the exogenous gene cp4 epsps of the irradiated sample were measured.The results showed that with the increase of irradiation dosage,the integrity of genome DNA in RR soybean and soybean flour tended to decrease,of which soybean flour decreased more.The copy number of the cp4 epsps gene declined as the dosage of irradiation raised.However,the amplications of long fragment lectin and cp4 epsps genes were still positive when the irradiation dosage increased to 10 kGy.Therefore,as a commonly used method for food treatment,irradiation could degrade DNA in RR soybean.The degradation degree of DNA in RR soybean flour was higher than that in intact soybean.Other treatments are still required to degrade RR soybean exogenous genes to a great extent.
作者
杜艳
陈复生
陈晨
DU Yan;CHEN Fusheng;CHEN Chen(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2020年第4期9-15,共7页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金项目“生物降解花生细胞体同时分离油脂和蛋白机理与调控”(21676073)
河南省自然科学基金重点项目“花生油脂和蛋白同时分离的分子机理及调控”(162300410046)
“十三五”国家重点研发计划“现代食品加工及粮食收储运技术与装备重点专项”(2018YFD0401100)。
