Construction and Transformation of Plasmid Containing Swollenin Gene for Lentinus edodes

Abstract

Abstract: Swollenin can loosen cellulose and enhance its enzymatic hydrolysis. An expression plasmid containing swollenin(swo) gene was constructed and successfully transformed to Lentinus edodes by PEG-mediated transformation method with an efficiency of 1 transformant/μg plasmid DNA. PCR and Southern blot indicated that swollenin was successfully integrated to the genome of L. edodes. Both tested transformants of L. edodes can form fruit bodies and transformant II still revealed good cultivation characteristics. Transformation of swo gene into L. edodes can provide an exploration into breeding of new varieties of L. edodes.

Key words: Lentinus edodes, swollenin gene, expression plasmid, genetic transformation

[1]	KONG Qi, MU Honglei, HAN Yanchao, WU Weijie, FANG Xiangjun, LIU Ruiling, CHEN Hangjun, GAO Haiyan. Preparation of Composite Phase Change Cold Storage Material and Its Effect on Storage Quality of Lentinula edodes [J]. FOOD SCIENCE, 2020, 41(15): 238-246.
[2]	ZHANG Haiwei, LU Jiahui, ZHANG Yulu, LIANG Jin, ZHANG Liang. Effects of Drying Methods on the Quality Characteristics and Microstructure of Shiitake Mushrooms (Lentinus edodes) [J]. FOOD SCIENCE, 2020, 41(11): 150-156.
[3]	ZHANG Zhiyong, LI Yuanqiang, LIU Chenghai, YAN Zihao, ZHU Yong, ZHANG Youpeng, ZHAO Yueming, ZHENG Xianzhe. Optimization of Microwave Drying of Shiitake Mushrooms Considering Thermal Runaway [J]. FOOD SCIENCE, 2020, 41(10): 230-237.
[4]	ZHANG Yanrong, MA Ninghe, LIU Tingting, ZHANG Shanshan, XU Xinle, WANG Dawei. Effect of Micronized Shiitake Powder on Dough Rheological Properties and Oil Content and Distribution of Crisp Instant Noodles [J]. FOOD SCIENCE, 2020, 41(10): 47-52.
[5]	ZHAO Yuanyuan, YI Jianyong, BI Jinfeng, WU Xinye, PENG Jian, HOU Chunhui. Sensory, Texture and Nutritional Quality of Dried Shiitake Mushrooms (Lentinus edodes) as Affected by Different Drying Methods [J]. FOOD SCIENCE, 2019, 40(3): 101-108.
[6]	TANG Qingqiang, CAO Xiaogang, XIA Linbing, CHEN Jinli, ZHANG Fengzhen, LUO Shunyu, WANG Danhong,. Absorption and Accumulation of As(III) and As(V) in Lentinus edodes Fruit Bodies from Culture Medium [J]. FOOD SCIENCE, 2019, 40(21): 94-99.
[7]	XIA Ji, FANG Yong, WANG Mengmeng, ZHANG Yixiang, YANG Wenjian, MA Ning, HU Qiuhui, PEI Fei. XIA Ji, FANG Yong, WANG Mengmeng, ZHANG Yixiang, YANG Wenjian, MA Ning, HU Qiuhui, PEI Fei [J]. FOOD SCIENCE, 2019, 40(20): 171-177.
[8]	WANG Jiateng, WANG Hecong, LIU Lei. Progress in Research on Structure-Function Relationship of Lentinan [J]. FOOD SCIENCE, 2019, 40(19): 363-369.
[9]	QIAN Xiaochen, LIN Kaili, HUANG Qi, WEN Xiaoli, JIANG Tianjia, ZHENG Xiaolin. Effect of Cinnamaldehyde Fumigation on Antioxidant Capacity and Polyamines in Shiitake Mushroom [J]. FOOD SCIENCE, 2019, 40(17): 263-269.
[10]	DING Shudong, LI Yanjie, GUO Yuxi. Effect of Exogenous Spermidine Treatment on Lignification and Related Enzyme Activities in Shiitake Mushrooms (Lentinula edodes) [J]. FOOD SCIENCE, 2019, 40(1): 226-232.
[11]	YU Hailong, LI Yu, CHEN Wanchao, LI Wen, SONG Chunyan, SHANG Xiaodong, ZHANG Lujun, ZHANG Meiyanl, YANG Yan. Analysis of Differential EUC in Dried Fruiting Bodies of Different Cultivars of Lentinus edodes [J]. FOOD SCIENCE, 2018, 39(4): 171-175.
[12]	CHEN Zhongqiu, FENG Tao, ZHUANG Haining, YANG Yan, ZHANG Jingsong. Extraction of β-Glucan from Lentinus edodes and Its Effect on Starch Digestibility [J]. FOOD SCIENCE, 2018, 39(10): 71-77.
[13]	LI Yanjie, GAO Yanhong, WANG Peng, WANG Chenjie, LI Fanyue. Optimization of Hot Air Drying of Shiitake Mushrooms and Its Effect on Main Nutrient Compounds and Antioxidant Activity [J]. FOOD SCIENCE, 2017, 38(6): 209-214.
[14]	WANG Jian, LIU Yuan, ZHANG Junhua, HAN Zhengzheng, LAN Fengying. Expression and Purification of β2 Adrenergic Receptor in Sf9 Cells [J]. FOOD SCIENCE, 2017, 38(20): 34-39.
[15]	HU Jing, SUN Junshe, TAN Xiaoyan, HU Shaofeng, QIN Zifang, NING Huijuan, ZHANG Xiuqing. Removal of Cadmium from Lentinus edodes Using Citric Acid: Optimization of Processing Conditions Using Response Surface Methodology [J]. FOOD SCIENCE, 2017, 38(14): 181-186.

Construction and Transformation of Plasmid Containing Swollenin Gene for Lentinus edodes

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments