生物技术通报 ›› 2019, Vol. 35 ›› Issue (6): 9-16.doi: 10.13560/j.cnki.biotech.bull.1985.2019-0134

• 研究报告 • 上一篇    下一篇

基于CRISPR/Cas9加工番茄α-Man突变体的构建

张圆圆, 邵冬南, 崔百明   

  1. 石河子大学生命科学学院 石河子大学农业生物技术重点实验室,石河子 832003
  • 收稿日期:2019-02-21 出版日期:2019-06-26 发布日期:2019-07-08
  • 作者简介:张圆圆,女,硕士研究生,研究方向:细胞生物学;E-mail:2652977326@qq.com
  • 基金资助:

    石河子大学科学技术研究发展计划

Construction of Processing Tomato α-Man Mutant Based on CRISPR/Cas9

ZHANG Yuan-yuan, SHAO Dong-nan, CUI Bai-ming   

  1. College of Life Sciences,Shihezi University/Key Laboratory of Agriculture Biotechnology of Shihezi University,Shihezi 832003
  • Received:2019-02-21 Published:2019-06-26 Online:2019-07-08

摘要:

为培育成熟果实软化程度低,货架期长的番茄植株,以加工番茄甘露糖苷酶基因(α-Man)为编辑对象,设计由番茄U6启动子驱动、长21 bp的guide RNA(gRNA)指导hCas9核酸酶,靶向编辑α-Man的第1个外显子。首先构建基于CRISPR/Cas9系统的植物表达载体,并通过农杆菌介导的遗传转化获得加工番茄转基因株系,然后取转基因番茄叶片基因组DNA,利用限制性内切酶法结合PCR扩增对α-Man编辑位点附近的DNA片段进行检测及测序分析。结果表明,14株转基因番茄植株有2株检测到突变现象。α-Man突变体TA克隆测序结果显示有2种编辑类型,一种表现为52 bp的缺失突变;另一种表现为单碱基突变。实现了对番茄α-Man的编辑。

关键词: 加工番茄, CRISPR/Cas9, α-Man, 果实成熟软化

Abstract:

In order to cultivate tomato variety with low-softening-degree and long-shelf-duration fruit,the first exon of the N-glycan processing enzyme gene(α-Man)was edited directly by the hCas9 nuclease combined with 21 bp guide RNA(gRNA)and while driven by tomato U6 promoter. Firstly,the plant expression vector based on CRISPR/Cas9 system was constructed,and the transgenic lines of tomato were obtained by Agrobacterium-mediated genetic transformation. Then the DNA fragment near α-Man’s editing site from the genomic DNA of transgenic tomato leaves was detected and sequenced by restriction endonuclease and PCR amplification. The results showed that 2 of 14 transgenic tomato strains were detected to have mutations. The sequencing results of the α-Man mutant TA clone suggested that there were 2 types of editing,one was a 52 bp deletion mutation and the other was a single base mutation. This indicates that the editing of tomato α-Man gene is achieved.

Key words: processed tomato, CRISPR/Cas9, α-Man, fruit ripening and softening