Quantitative detection method and application of a key enzyme gene of garlic fructan metabolism
A quantitative detection method and key enzyme gene technology, applied in the field of molecular biotechnology and genetic engineering, can solve the problems of fructan response and regulation mechanism are not clear
Active Publication Date: 2021-01-26
QINGHAI UNIVERSITY
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Problems solved by technology
In recent years, a large number of scholars have confirmed that fructan can regulate drought stress in plants such as wheat (Ma Zhaopeng, 2014) and tobacco (Li Huijuan et al., 2007). The characteristics have not been reported, and the response and regulation mechanism of fructan to drought stress are still unclear
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Embodiment 1
[0050] (1) Test material and treatment
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The invention discloses a method for quantitatively detecting key enzyme genes of garlic fructan metabolism and its application, comprising the following steps: extracting total RNA of garlic leaves, detecting sucrose 1-fructosyltransferase (1-SST) gene and The expression level of fructan exohydrolase (FEH) gene. The detection method can realize accurate quantification, and the whole amplification process, amplification efficiency, dissolution temperature and the like can be observed. The invention also provides the application of the method in garlic high-sugar stress-resistant breeding.
Description
technical field [0001] The invention belongs to the field of molecular biotechnology and genetic engineering, and involves the real-time fluorescent quantitative PCR quantitative detection technology of the key enzyme gene of garlic leaf fructan metabolism. Background technique [0002] Fructans are the most abundant carbohydrate in garlic and are considered as an important quality parameter of its harvested products. Studies have confirmed that the fructan content in garlic bulbs is extremely high, accounting for 75-80% of its dry matter mass (Losso & Nakai, 1997). Due to the different degrees of polymerization, fructans can be divided into fructooligosaccharides and high fructosaccharides. The fructans in garlic are mainly fructooligosaccharides with a degree of polymerization of 3 to 9, including kestose, kestose, neokestose, etc. (Suo Hui, 2010). FOS has high sweetness and low heat energy, can promote the proliferation of intestinal bifidobacteria, inhibit the growth o...
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IPC IPC(8): C12Q1/6851C12Q1/6895
CPCC12Q1/6851C12Q1/6895C12Q2600/13C12Q2600/158C12Q2531/113C12Q2545/101
Inventor 田洁边海燕钟启文王丽慧杨世鹏
Owner QINGHAI UNIVERSITY