Agrobacterium rhizogenes mediated genetic transformation resulting in hairy root formation is enhanced by ultrasonication and acetosyringone

Vinod, Kumar and Ashwani, Sharma and Narasimha Prasad, B. C. and Bhaskar Gururaj, Harishchandra (2006) Agrobacterium rhizogenes mediated genetic transformation resulting in hairy root formation is enhanced by ultrasonication and acetosyringone. Electronic Journal of Biotechnology, 9 (4). pp. 350-357.

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Abstract

The phytopathogenic bacteria Agrobacterium rhizogenes
genetically transforms plants by transferring a portion
of the resident Ri plasmid, the T-DNA to the plant.
Plant species differ in their temporal competence for
transformation. But various physical and chemical
*Corresponding author
methods are found to enhance transformation
frequency. Agrobacterium rhizogenes mediated
transformation efficiency was assessed under the
influence of sonication, calcium treatment,
acetosyringone and macerating enzymes in suitable
combinations in Nicotiana tabacum as a model system.
Manual wounding resulted in 21% transformation
frequency. Where as sonication resulted in 2.2 fold
increase, followed by sonication with CaCl2 treatment
resulted in 2.5 fold increase and sonication with
acetosyringone treatment resulted in 4.1 fold increase in
transformation frequency. However, sonication with
macerating enzyme treatment resulted in 1.5 to 5.25-
fold decrease in transformation frequency. Micro
wounding through sonication followed by
acetosyringone treatment enhanced transformation
frequency substantially. The results of this study may be
very useful in genetic manipulation of plants by
Agrobacterium rhizogenes mediated gene delivery to
higher plants, which are recalcitrant to A. tumefaciens
mediated genetic manipulation.

Item Type: Article
Uncontrolled Keywords: Agrobacterium rhizogenes, hairy roots, Nicotiana tabacum, transformation frequency, ultra-sonication
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 04 Microbiology
Divisions: Plant Cell Biotechnology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jun 2011 06:20
Last Modified: 05 Oct 2018 05:55
URI: http://ir.cftri.res.in/id/eprint/10075

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