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Mo Qin,Lv Beibei,Sun Yu,Wu Xiao,Song Lili,Cai Run,Tang Xueming 한국식물생명공학회 2022 Plant biotechnology reports Vol.16 No.4
Cucumber mosaic virus (CMV), which is one of the most prevalent plant viruses, harms many crops around the word. Although CMV causes severe economic losses to agriculture, successful prevention and treatment strategies are lacking. RNA interference (RNAi) is a promising strategy for the control of CMV because of its impressive specificity and sustain- ability. Here, a bacterial expression approach was conducted to produce hairpin RNA, and the best expression conditions to produce a high yield of dsRNA were explored. The highest expression of dsRNA in Escherichia coli HT115 was achieved at 37 °C using 2 mM IPTG and 17 h post-induction. For resistance analysis, six dsRNA molecules were constructed for CMV 1a, 2a, 3a and coat protein (CP). In cucumber (Cucumis sativus), foliar application of dsRNA preparations derived from CMV-1a and CMV-2a proteins conferred efficient protection against CMV. Our findings confirm that the exogenous application of dsRNA with a bacterial prokaryotic expression system could be a powerful biotechnological tool to protect plants against virus infections.
Yuan Ke,Beibei Ding,Yang Fu,Miaomiao Zhang,Shensheng Xiao,Wenping Ding,Heng Yang,Qingyun Lv,Zhuo Zheng,Xuedong Wang 한국식품과학회 2021 Food Science and Biotechnology Vol.30 No.7
Effects of chitosan oligosaccharide (COS) andhyriopsis cumingii polysaccharide (HCP) on the quality ofwheat flour and corresponding extruded flour productswere investigated in this work. The results showed thatboth COS and HCP are conducive to the improvement ofdough quality. Moreover, compared to control groupsamples, the moisture content, expansion ratio and oilabsorption rate of the samples were increased and thehardness were decreased with the addition of COS. Thesephenomena indicate the quality of extruded flour productsbecame better in the presence of COS as well. However,HCP has little or no effect on the quality of extruded flourproducts may be due to its degradation under high temperatureand pressure extrusion. COS with higher stabilityexhibited better improvement effects on the quality ofextruded flour products and showed a promising prospectfor application in extruded food industry.