Nucleic acid and protein elimination during the sugar manufacturing process of conventional and transgenic sugar beets.
Nucleic acid and protein elimination during the sugar manufacturing process of conventional and transgenic sugar beets.
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DOI：
10.1016/s0168-1656(98)00006-6
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发表时间：
1998-02
影响因子：
4.1
通讯作者：
J. Klein;J. Altenbuchner;R. Mattes
中科院分区：
文献类型：
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作者：
J. Klein;J. Altenbuchner;R. Mattes
细胞DNA的命运在标准的纯化步骤，从传统的和转基因甜菜制糖过程中确定。在70°C的条件下，甜菜细胞的原生核酸酶被发现在第一步提取（原汁生产）中是活跃的。这和制造过程的连续步骤通过添加的外部DNA的竞争性PCR在DNA降解方面进行了验证。这个过程的每一步都被证明是非常有效的去除核酸。综上所述，这些纯化步骤有可能将DNA的数量减少1 / 10倍，远远超过甜菜中存在的DNA总量。此外，转基因新霉素磷酸转移酶和根瘤病毒外壳蛋白CP21的基因产物在纯化过程中被去除，因此无法在所得白糖中检测到。因此，从传统和转基因甜菜中获得的糖在纯度方面是不可区分的或基本相同的。
The fate of cellular DNA during the standard purification steps of the sugar manufacturing process from conventional and transgenic sugar beets was determined. Indigenous nucleases of sugar beet cells were found to be active during the first extraction step (raw juice production) which was carried out at 70°C. This and the consecutive steps of the manufacturing process were validated in terms of DNA degradation by competitive PCR of added external DNA. Each step of the process proved to be very efficient in the removal of nucleic acids. Taken together, the purification steps have the potential to reduce the amount of DNA by a factor of >1014, exceeding by far the total amount of DNA present in sugar beets. Furthermore, the gene products of the transgenes neomycin phosphotransferase and BNYVV (rhizomania virus) coat protein CP21 were shown to be removed during the purification steps, so that they could not be detected in the resulting white sugar. Thus, sugar obtained from conventional and transgenic beets is indistinguishable or substantially equivalent with respect to purity.