共查询到17条相似文献，搜索用时 234 毫秒
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[目的]对苋菜AtPAL基因密码子的偏好性进行分析。[方法]利用codonW、MEGA、Origin、Excel、SPSS等软件及CUSP在线程序,分析了苋菜AtPAL基因密码子使用偏好性,并与菠菜、甜菜、一品红等14个不同物种PAL基因密码子偏好性以及大肠杆菌、酵母菌等5种模式生物基因组密码子偏好性进行对比分析,同时基于不同物种PAL基因密码子偏好性及基因编码区进行聚类分析。[结果]苋菜AtPAL基因表达水平和密码子偏好性均较弱,更偏好使用A/T碱基以及以A/T结尾的密码子;聚类分析结果显示,单双子叶植物分别聚成一类,且亲缘关系近的物种往往聚成同一小类,但基于PAL基因编码区的聚类结果更接近传统意义上的物种分类;中性分析、ENc与GC3s关联性分析、奇偶偏好(PR2)分析的结果均显示,突变压力是影响PAL基因密码子使用偏好性的主要因素,同时也受自然选择压力等其他一些因素的影响;与模式生物基因组密码子偏好性对比的结果显示,拟南芥比较适合作为苋菜AtPAL基因的遗传转化受体,酵母真核表达系统比大肠杆菌原核表达系统更适合作为苋菜PAL基因的异源表达载体。[结论]为苋菜AtPAL基因进行异源表达时,选择合适受体及表达系统提供了理论基础,并为苋菜AtPAL基因密码子的优化提供了依据。 相似文献
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为了解广藿香对淀粉的利用,克隆了广藿香(Pogostemon cablin)的α-淀粉酶(alpha-amylase,AMY)基因,对其进行相关生物信息学分析。搜索本课题组建立的广藿香转录组数据库,获得AMY基因全长序列,并设计全长引物进行PCR验证;利用生物信息学软件对AMY基因进行生物信息学分析。本研究获得的广藿香AMY基因命名为PcAMY1基因(GenBank登录号为KC862311),该基因全长1 420 bp,编码422个氨基酸。基于生物信息软件分析了PcAMY1基因编码蛋白的理化特性。系统进化树分析结果表明,PcAMY1基因与牵牛(Ipomoea nil)的AMY序列同源性最高,与赤豆(Vigna angularis)、菜豆(haseolus vulgaris)、蒺藜苜蓿(Medicago truncatula)等植物次之,与自然进化关系保持一致。PcAMY1基因在广藿香嫩茎、成熟茎、老茎、嫩叶、成熟叶、老叶中均有表达,但在老茎中表达量最高。成功克隆到广藿香PcAMY1基因,并对其进行相关生物信息学与基因表达分析。 相似文献
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为了给小麦主要过敏原CM16蛋白的重组表达和免疫活性鉴定等研究奠定基础,通过生物信息学方法设计并合成简并性引物,利用RT-PCR技术对小麦主要过敏原CM16基因进行克隆,并进行序列分析. 结果表明,克隆获得了小麦主要过敏原CM16基因.基因开放阅读框为432个碱基(包括终止密码子), 编码143个氨基酸.该序列编码的蛋白相对分子质量约为15 782,等电点为5.17.序列同源性分析发现其与国外报道的已知小麦CM16基因具有很高的同源性(同源性为99%),因此认为其系小麦过敏原基因,在GenBank数据库中的登录号为EU883599. 相似文献
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为了解小麦PM H~+-ATPase的基因全序列及其相关生物信息学特征,以豫麦18的基因组DNA为材料,用Full-Tail-PCR方法首次克隆到了小麦PM H~+-ATPase基因的启动子,并用分段克隆方法克隆了其全长序列(登录号:AY829002).DNA序列分析结果表明,该基因全长5 770 bp,含有15个外显子和14个内含子,其中第一个内含子片段较大,长达1 432 bp.碱基组分分析结果表明,该基因的启动子及5′UTR全长分别为161和201 bp,G+C含量分别高达72.1%和72.6%.对其生物信息学特征分析结果表明,该蛋白由951个氨基酸组成,分子量为104.6 kD,有44个功能位点,10个跨膜区,1个Cation-ATPase结构域,1个E1-E2-ATPase结构域和1个水解酶结构域.与其他植物序列比对分析结果表明,不同植物来源PM H~+-ATPase具有较高的保守性.该基因结构及其推定产物结构的复杂性说明该基因在生命活动调节中的精确性. 相似文献
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为从木薯块根中获得苹果酸脱氢酶(MDH)基因,并研究其在转录水平的表达变化规律,利用RACE技术从木薯“华南8号”块根中克隆得到了苹果酸脱氢酶基因,其cDNA全长1 175 bp,包含999 bp的开放阅读框,共编码332个氨基酸.从木薯“华南8号”中获得的MDH氨基酸序列,与其它物种的该序列相似度达84％～94％,包含细胞质苹果酸脱氢酶中高度保守的NAD结合基元“TGAAGQI”和催化基元“IWGNH”.木薯MDH基因与块根淀粉合成相关,在块根发育前期表达量较低,膨大期表达量较高,膨大后期表达量逐渐降低. 相似文献
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[目的]茶树叶绿素a合成酶基因(CsG4)克隆及其在白茶萎凋过程中关于叶色变化的作用机制探究。[方法]利用聚合酶链式反应(RT-PCR)技术克隆CsG4的CDS全长序列并对其编码蛋白进行生物信息学分析;测定白茶萎凋48 h过程中的叶绿素a、叶绿素b和总叶绿素含量变化,并记录叶相变化;采用实时荧光定量PCR(qRT-PCR)技术检测CsG4在白茶萎凋过程中表达量变化趋势。[结果]CsG4的CDS全长为1125 bp,编码374个氨基酸。生物信息学分析表明,CsG4蛋白分子量为40.49 kD,理论等电点为8.74。CsG4属于跨膜蛋白,含有34个磷酸化位点,亚细胞定位预测其定位于叶绿体。进化树分析表明,CsG4的氨基酸序列与其他物种具有较高的同源性,CsG4蛋白与杜鹃花(Rhododendron dauricum)和咖啡(Coffea arabica)的G4蛋白序列同源性高。qRT-PCR分析表明,在白茶萎凋过程中,CsG4的相对表达量显著降低,且与萎凋过程中叶绿素含量的总体变化趋势呈正相关。[结论]该研究克隆了CsG4的全长CDS序列,推测其对白茶萎凋过程中叶绿素含量的变化具有重要的调控作用。 相似文献
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For people with celiac disease, a lifelong abdication of gluten including-products is necessary to live a life without celiac affected reactions. The production of high-quality bread from gluten free flour is not simple in comparison to gluten including flours such as those derived from wheat (Triticum spp.). The gas binding and crumb structure forming capacity are very low in gluten free batters. They can efficiently be analyzed through the rheological properties of the dough used. The use of acidification in amaranth (Amaranthus hypochondriacus) dough preparation is a possible means of changing the rheological behavior of amaranth in the desired direction. Methods include the use of lactic acid directly, or the fermentation via lactic acid bacteria. Adding up to 20 mL lactic acid/kg flour in amaranth dough preparation led, during oscillation tests, to an increase of the complex shear modulus up to 30% in the range of 0.1 up to 10 Hz. The use of sourdough fermentation decreased the complex shear modulus in the same test up to nearly 60%. In creep recovery tests, the elastic part of amaranth dough decreased from 65.4% without any treatment down to 63.9% by the addition of up to 20 mL lactic acid/kg flour. Sourdough fermentation by Lactobacillus plantarum was able to decrease it to 54%. The acidification showed a significant positive influence on the rheological parameters of amaranth dough only at the higher stress level. In contrast, sourdough fermentation was able to produce doughs with viscosity and elasticity similar to that found in pure wheat flours. 相似文献
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Enrique Maldonado-Cervantes José A. Huerta-Ocampo Gabriela M. Montero-Morán Alberto Barrera-Pacheco Eduardo Espitia-Rangel Ana P. Barba de la Rosa 《Journal of Cereal Science》2014
Amaranth is taking great attention as an important cereal crop that could fulfill food requirements for the growing population, especially in developing countries. However, the protein composition of these seeds is not well known yet. We have used the proteomics tools to characterize amaranth seed proteome. About 400 proteins spots were resolved on two-dimensional gel electrophoresis (2-DE) and protein spots were analyzed by LC-MS/MS (liquid chromatography tandem mass spectrometry). Identified proteins were related to stress and defense responses, metabolic, respiratory, and oxide-reduction processes. One abundant spot was identified as a Late Embryogenesis Abundant (LEA) protein and the gene was cloned and characterized. The AcLEA cDNA contains a 418 bp open reading frame (ORF) encoding a polypeptide of 139 amino acids. Bioinformatics analysis showed that AcLEA belongs to LEAs Group 5. Proteomics is a powerful technique that could be used even in non-sequenced organisms such as amaranth. The obtained information reveals that amaranth seed, beyond the classical seed storage proteins, contains proteins related to protection against stress. The identification of these proteins opens the door to the application of new strategies to improve the quality of amaranth production. 相似文献
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MIKC是MADS-box蛋白家族中一类保守的转录因子家族,参与调控植物的开花时间和花器官发育。通过对黑麦MIKC基因家族的分析,为研究黑麦各时期组织器官的功能奠定基础。利用PFam和BLASTP两种方法确定黑麦MIKC家族共47个蛋白序列,将以上蛋白序列利用TBtools软件进行理化性质、进化关系、保守基序和基因结构、共线性及聚类分析等生物信息学分析。将黑麦47个MIKC基因分为12个亚家族,共线性分析发现黑麦与小麦的共线性基因多于黑麦与水稻间的共线性基因,说明黑麦与小麦的亲缘关系更近。聚类结果结合黑麦物种内共线性分析发现,ScMIKC31基因仅在穗子表达,于其他植物组织器官及发育时期均无表达,选用课题组材料进行RNA-seq验证,结果与生物信息学结果一致,推测ScMIKC31基因为黑麦中与开花有关的基因。以上结果说明MIKC家族基因在黑麦中存在功能分化,为进一步研究该家族基因的功能提供信息参考。 相似文献
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Luis Raul Tovar E. Brito T. Takahashi T. Miyazawa J. Soriano K. Fujimoto 《Plant foods for human nutrition (Dordrecht, Netherlands)》1989,39(4):299-309
Amaranth was a major crop among the Aztecs. In Mexico the seed is popped and eaten with brown sugar. The crude protein content of the seed is 14±2% but its contents of lysine and tryptophan are 6.2 and 1.6 g/16 g N respectively. We developed a popping method based on a fluid bed system (FBS) whereas the traditional method (TM) is just to pop the seeds manually in a hot plate. Assays carried out were evaluation of racemization of the amaranth protein due to heat treatment, amino acid composition of the raw and heat treated seeds and a biological experiment testing whether leucine was the most limiting amino acid of amaranth protein. Male rats were fed both popped amaranths and roasted amaranth. Parboiled amaranth and casein were controls. The results were: (a) Lys, Arg and Cys were damaged in the heat treated seeds; (b) Asp, Met, Glu, Ala and Phe were racemized in that decreasing order in the seeds popped and roasted by the TM; (c) the estimated net protein retention (NPR) and estimated net protein utilization (NPU) of popped amaranths by either method were not different, but were lower than for the parboiled amaranth. The parboiled amaranth was not different from casein; (d) Leu was not the most limiting amino acid in any of the amaranth seeds tested. After Lys, sulfur amino acids appear to be the next most limiting in severely heat treated amaranth. The FBS seems to be a promising method for popping amaranth at industrial level. 相似文献
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Mario Sanz-Penella J Laparra JM Sanz Y Haros M 《Plant foods for human nutrition (Dordrecht, Netherlands)》2012,67(1):50-56
The objective of the present study was to evaluate the effect of the bread supplemented with whole amaranth flour (0, 20 and
40%) on iron bioavailability using Caco-2 cells model. The phytate and lower myo-inositol phosphates content in in vitro bread digests were measured by high pressure liquid chromatography. The breads made with amaranth showed significant increase
of soluble phytates levels (up to 1.20 μmol/g in dry matter for the 40% of substitution) in comparison with controls, which have not detectable values. A negative
correlation among phytate and Fe availability was found when increased levels of amaranth. Ferritin concentration was found
2.7- and 2.0-fold higher (P < 0.05) in cultures exposed to 20% and 40% of amaranth formulated bread samples, respectively, compared to control bread.
The soluble phytate/Fe molar ratio explained the whole amaranth flour-mediated inhibitory effect associated to the limitation
of available Fe; however, the use up to 20% of amaranth in bread formulation appears as a promising strategy to improve the
nutritional value of bread, as indicated by the ferritin concentrations quantified in cell cultures. Higher proportion of
amaranth flour increased Fe concentration although there was not detected any increase in Fe uptake. 相似文献