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黄瓜发芽期耐冷性与赖氨酸脱羧酶基因表达
引用本文:逯明辉,李晓明,陈劲枫,陈龙正,钱春桃. 黄瓜发芽期耐冷性与赖氨酸脱羧酶基因表达[J]. 中国农业科学, 2005, 38(12): 2492-2495
作者姓名:逯明辉  李晓明  陈劲枫  陈龙正  钱春桃
作者单位:南京农业大学园艺学院/作物遗传与种质创新国家重点实验室,南京,210095
基金项目:国家“863”计划项目(2004AA241120、2002AA241251)、国家自然科学基金项目(30470120)和农业部蔬菜遗传与生理重点实验室项目资助
摘    要: 经15℃低温诱导,采用cDNA-AFLP技术从耐冷性强的黄瓜品种长春密刺中分离到一条特异片段,该片段在耐冷性弱的北京截头中不能被诱导,命名为cctr132。将cctr132回收测序并翻译为氨基酸序列,用blastx和blsatp程序在NCBI GenBank数据库中进行同源性检索和相似性比对,结果发现cctr132与水稻推测的类赖氨酸脱羧酶蛋白同源性为88.37%,相似性为100%,并且在CCTR132中检测到了赖氨酸脱羧酶家族推测的保守结构域PGGXGTXXE,说明黄瓜发芽期耐冷性与赖氨酸脱羧酶基因表达有关。

关 键 词:黄瓜(Cucumis sativus L.)  耐冷性  cDNA-AFLP  赖氨酸脱羧酶  尸胺
收稿时间:2005-06-20
修稿时间:2005-06-20

Study on Chilling Tolerance of Cucumber During Germination and Expression of Lysine Decarboxylase Gene
LU Ming-hui,LI Xiao-ming,CHEN Jin-feng,CHEN Long-zheng,QIAN Chun-tao. Study on Chilling Tolerance of Cucumber During Germination and Expression of Lysine Decarboxylase Gene[J]. Scientia Agricultura Sinica, 2005, 38(12): 2492-2495
Authors:LU Ming-hui  LI Xiao-ming  CHEN Jin-feng  CHEN Long-zheng  QIAN Chun-tao
Affiliation:National Key Laboratory of Crop Genetics and Germplasm Enhancement, College of Horticulture Nanjing Agricultural University, Nanjing 210095
Abstract:With cDNA-AFLP technique, a specific fragment was isolated from a chilling tolerant cucumber cultivar 'Changchunmici', under induction at low temperature (15℃). This fragment could not be induced in the chilling sensitive cucumber cultivar 'Beijing jietou' and named as cctr132. After recollection, sequencing and translation, the results of blastx and blastp in GenBank of NCBI indicated that cctr132 had 88.37% identities and 100% positives with Oryza sativa putative lysine decarboxylase-like protein, respectively, and PGGXGTXXE, the putative conserved domain of lysine decarboxylase family, was detected from CCTR132, which suggested that the cucumber chilling tolerance during germination is related to the expression of lysine decarboxylase gene.
Keywords:Cucumber (Cucumis sativus L.)  Chilling tolerance  cDNA-AFLP  Lysine decarboxylase  Cadaverine
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