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采用RT-PCR与RACE相结合的方法获得了杧果低分子量热激蛋白基因的c DNA全长序列,命名为Mi HSP17.6,Gen Bank登录号为KJ459857。序列分析显示,该基因序列全长为680 bp,其中开放阅读框为462 bp,编码154个氨基酸,5′非编码区和3′非编码区长度分别为80 bp和135 bp。杧果Mi HSP17.6与其他物种的低分子量热激蛋白同源性介于74%~82%。实时荧光定量分析表明,Mi HSP17.6在‘四季杧’不同组织器官中均表达,在果实发育的中期表达水平持续上升。高温(44℃)、低温(4℃)、盐(Na Cl)、聚乙二醇(PEG)、脱落酸(ABA)、双氧水(H2O2)和水杨酸(SA)处理均诱导该基因表达,因此推测Mi HSP17.6的功能可能与杧果果实发育和抵御逆境胁迫相关。
The full-length c DNA sequence of the low molecular weight heat shock protein gene was obtained by RT-PCR and RACE. The sequence was named Mi HSP17.6 and GenBank accession number was KJ459857. Sequence analysis showed that the full length of the gene was 680 bp. The open reading frame was 462 bp encoding 154 amino acids. The length of the 5 ’non - coding region and 3’ non - coding region were 80 bp and 135 bp, respectively. Mango Mi HSP17.6 shares 74% -82% homology with low molecular weight heat-shock proteins of other species. Real-time fluorescence quantitative analysis showed that Mi HSP17.6 was expressed in different tissues and organs of ’Sijihuang’, and its expression level continued to rise in the middle stage of fruit development. High temperature (44 ℃), low temperature (4 ℃), salt (Na Cl), polyethylene glycol (PEG), abscisic acid (ABA), hydrogen peroxide (H2O2) and salicylic acid (SA) Therefore, it is speculated that the function of Mi HSP17.6 may be related to the development of fruit and resistance to stress.