Increase of isoflavones in soybean callus by Agrobacterium-mediated transformation |
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Authors: | Nan Jiang Eun-Hee Jeon Jung-Hun Pak Tae-Joung Ha In-Youl Baek Woo-Suk Jung Jai-Heon Lee Doh-Hoon Kim Hong-Kyu Choi Zheng Cui Young-Soo Chung |
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Affiliation: | 1. Department of Genetic Engineering, College of Natural Resources and Life Science, Dong-A University, Busan, 604-714, Korea 2. Department of Functional Crop, National Institute of Crop Science (NCIS), Korean Rural Development Administration (RDA), Milyang, 627-803, Korea 3. Department of Bio-Applied Science, Konkuk University, Seoul, 143-701, Korea 4. Laboratory of China-Korea Molecular Pharmacognosy, Shenyang Pharmaceutical University, Shenyang, 110016, China
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Abstract: | Plant secondary metabolites have always been a focus of study due to their important roles in human medicine and nutrition. We transferred the isoflavone synthase (IFS) gene into soybean [Glycine max (L.) Merr.] using the Agrobacterium-mediated transformation method in an attempt to produce transformed soybean plants which produced increased levels of the secondary metabolite, isoflavone. Although the trial to produce transgenic plant failed due to unestablished hygromycin selection, transformed callus cell lines were obtained. The induction rate and degree of callus were similar among the three cultivars tested, but light illumination positively influenced the frequency of callus formation, resulting in a callus induction rate of 74% for Kwangan, 67% for Sojin, and 73% for Duyou. Following seven to eight subcultures on selection media, the isoflavone content of the transformed callus lines were analyzed by high-performance liquid chromatography. The total amount of isoflavone in the transformed callus cell lines was three- to sixfold higher than that in control callus or seeds. Given the many positive effects of isoflavone on human health, it may be possible to adapt our transformed callus lines for industrialization through an alternative cell culture system to produce high concentrations of isoflavones. |
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