2017 Fiscal Year Final Research Report
Improvement of freezing tolerance of lettuce by modification of low-temperature-inducible genes
| Project/Area Number |
15K07456
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Food science
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| Research Institution | Kyushu University |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
宮本 敬久 九州大学, 農学研究院, 教授 (70190816)
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| Project Period (FY) |
2015-04-01 – 2018-03-31
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| Keywords | 凍結耐性 / レタス / GolS / VPE |
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| Outline of Final Research Achievements |
cDNA cloning of GolS (LsGolS1, LsGolS2) gene and VPE (LsVPE) gene from lettuce was isolated to determine the nucleotide sequences. The LsGolS2 gene was expressed in Escherichia coli as a fusion protein with TF-His-tag, purified by enzyme treatment and so on, to obtain a protein of about 39 kDa. The substance serving as a substrate was added to this protein and the reaction product was examined by HPLC. As a result, formation of galactinol was found meaning that the activity of this protein was confirmed. Introduction of GolS gene into higher plant expression vector pRI101AN and introduction into lettuce using Agrobacterium. As a result of screening with PCR, transgenic lettuce was acquired.
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| Free Research Field |
食品保蔵学
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