HIGH LYSINE MAIZE COMPOSITIONS AND METHODS FOR DETECTION THEREOF

Disclosed herein are assays for detecting the presence of a lysine-increasing transgenic event based on the DNA sequence of the exogenous DNA construct inserted into the maize genome and of genomic sequences flanking the insertion site. Also provided are transgenic plants having a novel exogenous DN...

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Hauptverfasser: MALLOY, KATHLEEN, P, VOYLES, DALE, A, LUETHY, MICHAEL, HANS, DIZIGAN, MARK, ANTHONY, MALVAR, THOMAS, KELLY, REBECCA, A
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creator MALLOY, KATHLEEN, P
VOYLES, DALE, A
LUETHY, MICHAEL, HANS
DIZIGAN, MARK, ANTHONY
MALVAR, THOMAS
KELLY, REBECCA, A
description Disclosed herein are assays for detecting the presence of a lysine-increasing transgenic event based on the DNA sequence of the exogenous DNA construct inserted into the maize genome and of genomic sequences flanking the insertion site. Also provided are transgenic plants having a novel exogenous DNA construct that expresses a dihydrodipicolinic acid synthase, the activity of which results in increased lysine in a plant or plant product. L'invention porte sur des méthodes de détection de la présence d'un événement transgénique augmentant la teneur en lysine sur la base de la séquence d'ADN du produit de recombinaison d'ADN exogène inséré dans le génome du maïs et de séquences génomiques situées sur le côté du site d'insertion. L'invention porte également sur des plantes transgéniques possédant un nouveau produit de recombinaison d'ADN exogène qui exprime une synthase de l'acide dihydrodipicolinique dont l'activité entraîne une augmentation de la teneur en lysine dans une plante ou un produit végétal. .
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subjects AGRICULTURE
ANIMAL HUSBANDRY
BEER
BIOCHEMISTRY
CHEMISTRY
COMPOSITIONS THEREOF
CULTURE MEDIA
ENZYMOLOGY
FISHING
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
FORESTRY
HUMAN NECESSITIES
HUNTING
METALLURGY
MICROBIOLOGY
MICROORGANISMS OR ENZYMES
MUTATION OR GENETIC ENGINEERING
NEW PLANTS OR PROCESSES FOR OBTAINING THEM
PLANT REPRODUCTION BY TISSUE CULTURE TECHNIQUES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS
SPIRITS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
TRAPPING
VINEGAR
WINE
title HIGH LYSINE MAIZE COMPOSITIONS AND METHODS FOR DETECTION THEREOF
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