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应用聚丙烯酰胺凝胶(PAGE)垂直平板电泳对甜菜组织培养直接多芽发生和遗传转化过程中的过氧化物酶(POD)和酯酶(EST)同工酶动态及蛋白质含量的变化进行了研究。结果表明:甜菜在加入6-苄氨基嘌呤(6-BA)诱导直接多芽发生的过程中,POD、EST同工酶和可溶性蛋白出现了酶带条数和颜色深浅的变化,其变化可能与控制多芽发生的代谢活动有关;甜菜遗传转化后出现了明显的酶带颜色加深和新酶带的增加,这是由于外源基因的导入而使甜菜具有的标志,还是转基因的直接作用效果还有待于做进一步的研究。
The changes of peroxidase (POD) and esterase (EST) isozymes and protein content in the process of direct multi-bud formation and genetic transformation in beet tissue culture were carried out by polyacrylamide gel (PAGE) the study. The results showed that POD, EST isoenzymes and soluble proteins appeared in the bands and color depth of bees in the process of direct multi-bud induction by 6-benzylaminopurine (6-BA) Controlling the metabolic activity of multiple buds; the obvious transformation of beet bands and the increase of new bands appeared after genetic transformation of beet, which is caused by the introduction of exogenous genes and the direct effect of the transgene Pending further study.