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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.com/id/eprint/10075

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