บทคัดย่องานวิจัย

หมวดหมู่ : ฐานข้อมูลงานวิจัย

Effects of reducing compounds on Agrobacterium-mediated transformation of sweet potato.

Okamoto S., Tsuruda K., Yamaguchi N., Nakamura Y., Matsuo T.

5th International Postharvest Symposium . Volume of Abstract . Verona, Italy 6-11 June 2004, p.65

2004

บทคัดย่อ

Effects of reducing compounds on Agrobacterium-mediated transformation of sweet potato. Genetic transformation is prerequisite to molecular breeding for quality improvement of crop plants.Some of primary crop plants such as sweet potato, soybean and maize are recalcitrant to Agrobacterium-mediated transformation because they exhibit strong defense response to pathogens.A part of the defense machinery is an enzymatic browning of the tissue that makes a dead cell barrier to protect them from pathogen infection and insect attack.

Reducing compounds are used to inhibit the enzymatic and non-enzymatic browning of fruits and their processed food products to keep their quality.Application of these compounds has so far contributed to the establishment and betterment of Agrobacterium-mediated transformation of these plants, probably due to the suppression of the enzymatic browning of host plants.However, little attention has been paid how much the reducing compounds affect an individual parameter of Agrobcacteruim system.Therefore, we examined the effects of L-ascorbic acid and four thiol-compounds (dithiothreitol, L-cysteine, 2-mercaptoethanol, and reduced glutatione) o­n the browning, callus formation, transient- and stable- transformation events of sweet potato leaves as well as vir gene expression in Agrobacterium.All compound used hear reduced the levels of the soluble brown pigments produced by sweet potato leaves.But some of them prohibited callus proliferation and further induced the necrosis or cholrosis of the leaves.

The compounds except 2-mercaptoethanol also repressed the vir gene expression that is essential to deliver T-DNA molecules from the bacteria to plant cells.Take together, the results indicated that reducing compounds have both the positive and negative sides of the effects o­n these parameters.Based o­n our results, we shall discuss the optimal usage of these compounds o­n the Agrobacterium system.