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国家自然科学基金(30471212)

作品数:3 被引量:25H指数:3
相关作者:邓小明马会勤陈尚武李德美宋柬更多>>
相关机构:北京农学院北京利民恒华农业科技有限公司中国农业大学更多>>
发文基金:国家自然科学基金北京市自然科学基金更多>>
相关领域:农业科学轻工技术与工程生物学更多>>

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The Establishment of an Agrobacterium-Mediated Transformation Platform for the Non-Embryogenic Calli of Vitis vinifera L.被引量:3
2011年
Non-embryogenic calli (NEC) was inevitably and heavily produced when grape embryogenic calli (EC) was induced from explants or during the subculture of EC.A stable and highly efficient NEC transformation platform is required to further sort out and verify key genes which determine/switch the identity of NEC and EC.In this research,a vector pA5 containing a chitinase signal sequence fused to gfp (green fluorescent protein) and an HDEL motive was used to target and immobilize into Agrobacterium strain EHA105 to establish a transformation platform for Vitis vinifera L.cv.Chardonnay NEC.It was determined that NEC 10 d after subculture was the best target tissue;30 min for inoculation followed by 3 d co-cultivation with the addition of 200 μmol L-1 acetosyringone (AS) was optimized as protocol.The use of bacterial densities as 1.0 at OD600 did not result in serious tissue hypersensitive reaction and it had higher efficiency.Kanamycin at 200 mg L-1 was picked for positive expression selection.The stable transformation of NEC was proved by reverse transcription-polymerase chain reaction techniques (RT-PCR) and fluorescent microscopy after three sub-cultures of the selected cell line.Highly efficient genetic transformation protocol of grape NEC was achieved and some of the optimized parameters were different from that reported for EC.This transformation platform could facilitate the verification of candidate somatic embryogenesis (SE) decisive genes,and the successfully transformed NEC with certain genes can also be used as bioreactors for the production of functional products,as NEC not only proliferates fast,but also keeps in a rather stable condition.
ZHAO Feng-xiaCHEN Shang-wuPerl AvihaiDAI RuXU Hai-yingMA Hui-qin
关键词:TRANSFORMATIONRT-PCR
Cloning and Characterization of WOX4 Gene from Vitis vinifera L. Involved in Stem Cell Regulation被引量:3
2011年
Wuschel-related homeobox (WOX) genes play essential, specific, and sometimes redundant roles in plant embryo development, shoot and root meristem maintenance, and plant development. Though much information was quickly gained with members of the WOX gene family of Arabidopsis, monocotyledonous crops, and gymnospermous conifers, little is known about perennial woody plants. In this study, we isolated the first WOXgene family member from grape (Vitis vinifera L. cv. Cabernet Sauvignon), and named it VvWOX4 based on its characteristic domains and phylogenetic analysis. The identity of VvWOX4 was validated by MALDI-TOF MS and Western blot with polyclonal antibody against Arabidopsis thaliana Wuschel. Functional analysis showed that VvWOX4 markedly increased shoot primordia structures when overexpressed under CaMV 35S promoter in tobacco. A different expression pattern was found for VvVOX4 compared with AtWUCHEL and its expression was detected in unique organs of grapevines. Besides the expression in the vegetative shoot apical meristem (SAM) of grape shoot tips, VvWOX4 is expressed in dormant winter buds, inflorescence, young leaves, and tendril tips, but not in root tips. In young leaves, the expression of VvWOX4 is strongly upregulated by wounding, and also by plant growth regulators such as 2 mg L-1 2,4-D, 1 mg L-1 NAA and 1 mg L-1 BAP treatments, while downregulation was monitored by 1 mg L^-1 IBA treatment, and there was no response to 0.5 mg L-1 GA3 treatment. Together, our results revealed the first member of grape WOX gene family and indicated different roles and regulation of VvWOX4 in the perennial woody crop grapevine.
DAI RuJIN Hai-pengWANG ZengAvihai PerlXU Hai-yingZHANG WenCHEN Shang-wuMA Hui-qin
京白梨酒发酵与香气分析被引量:19
2012年
在京白梨酒发酵工艺研究的基础上,利用固相微萃取-气相色谱-嗅辨-质谱法进一步对京白梨酒特征性香气成分进行了分析。接种发酵前,分别采用浓缩梨汁、白砂糖、秋梨膏调整京白梨汁的含糖量,对比原汁和果渣的发酵方式、感官评价结果、挥发性成分种类和经济成本等综合因素,最终确定添加白砂糖来调整京白梨汁的糖度到16°Brix。结合前期的实验条件确定了京白梨酒的中试工艺参数。京白梨酒可能的特征香气物质包括:乙酸异戊酯、己酸乙酯、乙酸己酯、辛酸甲酯、丁二酸二乙酯、辛酸乙酯、乙酸苯乙酯、9-癸烯酸乙酯、癸酸乙酯、异戊醇、正己醇、β-苯乙醇和紫罗兰酮。本研究通过不同发酵处理对香气成分的分析,为进一步提高京白梨酒的品质提供了新的依据。
宋柬李德美邓小明张莉华陈尚武马会勤
关键词:香气成分固相微萃取
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