DNA bar code used for screening high-quality Tibet brown mushrooms, primer and application of DNA bar code used for screening high-quality Tibet brown mushrooms and primer
A barcode and brown technology, applied in the field of edible fungus germplasm resources screening, can solve the problems of small amount of information, high price, unstable results, etc.
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Embodiment 0
[0069] Example 0 Construction and Identification Method of Tibet Brown Mushroom DNA Barcode
[0070] Based on the analysis of all simple sequence repeat (SSR) loci in the whole genome of the Tibetan brown mushroom, 17 pairs of primers were screened and designed. Using these 17 pairs of primers to amplify the sample genome, the fragment polymorphisms can be used to assist in breeding High quality brown mushrooms with high content of total protein, total soluble protein, total hydrolyzed amino acid, total polysaccharide and total polyphenol, strong antioxidant activity, low polyphenol oxidase activity.
[0071] (1) Amplification with SSR-specific primers for varieties with high total protein and total soluble protein content
[0072] The total protein content in the fruiting bodies of Tibetan brown mushrooms was determined by referring to the Kjeldahl method of GB5009.5-2016 "National Food Safety Standard Determination of Protein in Food".
[0073] For the extraction of total s...
Embodiment 1
[0127] Example 1 Total protein and total soluble protein index screening verification
[0128] The widely cultivated high-quality Agaricus bisporus variety As2796 was used as Comparative Example 1, and the high-quality Tibetan brown mushroom was used as Example 1. Collect comparative example 1 and the method of vacuum freeze-drying fruit bodies in Example 1, dehydrate, crush and pass through a 50-mesh sieve, and determine fruit bodies by the Kjeldahl method with reference to GB5009.5-2016 "Determination of Protein in Food Safety National Standards" total protein content. like Figure 7 Shown, the total protein content of embodiment 1 is significantly higher than comparative example 1.
[0129] The extraction of total soluble protein, collecting the fruit bodies of Comparative Example 1 and Example 1 was dehydrated by vacuum freeze-drying, crushed and passed through a 50-mesh sieve, added 20 mL of double-distilled water to 1 gram of dry powder, assisted by 300W ultrasonic ext...
Embodiment 2
[0147] Example 2 Total Hydrolyzed Amino Acid Index Screening Verification
[0148] The widely cultivated high-quality Agaricus bisporus variety As2796 was used as Comparative Example 2, and the high-quality Tibetan brown mushroom was used as Example 2. Collect comparative example 2 and the method of vacuum freeze-drying of the fruit bodies of Example 2, dehydrate, pulverize and pass through a 50-mesh sieve, and determine the total hydrolyzed amino acid content with reference to the method specified in GB 5009.124-2016 "National Food Safety Standard Determination of Amino Acids in Food" . like Figure 12 As shown, the total hydrolyzed amino acid content of Example 2 is higher than that of Comparative Example 2.
[0149] The fruiting body samples of Comparative Example 2 and Example 2 were collected, and the genome was extracted and amplified using primers 2.1 and 2.2. The method was as in Example 1.
[0150] (1) The amplification result of primer 2.1 is as follows Figure 1...
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