Biochemical side effects of genetic transformation of pineapple

Evaluations were made during 30 days of in vitro-plantlet hardening. Transformed (bar, chitinase, ap24 transgenes) and non-transformed plantlets were compared. Both groups of plantlets were similar in regard with plant height and weight and peroxidase activity. However, statistical significant chang...

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Veröffentlicht in:	Plant cell, tissue and organ culture tissue and organ culture, 2006-07, Vol.86 (1), p.63-67
Hauptverfasser:	Yabor, L, Arzola, M, Aragón, C, Hernández, M, Arencibia, A, Lorenzo, J.C
Format:	Artikel
Sprache:	eng
Schlagworte:	aldehydes Ananas comosus Biological and medical sciences Biotechnology chemical constituents of plants chlorophyll Eukaryotic cell cultures Fundamental and applied biological sciences. Psychology gene expression genetic transformation Methods. Procedures. Technologies Miscellaneous peroxidases phenolic compounds pineapples plant breeding Plant cells and fungal cells protein content quantitative analysis transgenes transgenic plants
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Beschreibung
Zusammenfassung:	Evaluations were made during 30 days of in vitro-plantlet hardening. Transformed (bar, chitinase, ap24 transgenes) and non-transformed plantlets were compared. Both groups of plantlets were similar in regard with plant height and weight and peroxidase activity. However, statistical significant changes, caused by transformation, were recorded in levels of malondialdehyde, other aldehydes, chlorophyll (a, b, total), phenolics (free and cell wall-linked) and proteins.
ISSN:	0167-6857 1573-5044
DOI:	10.1007/s11240-006-9097-z