Informace o publikaci
Genetické modifikace pícních jetelovin
| Autoři | |
|---|---|
| Rok publikování | 2002 |
| Druh | Článek v odborném periodiku |
| Časopis / Zdroj | Úroda |
| Fakulta / Pracoviště MU | |
| Citace | |
| Obor | Šlechtění rostlin |
| Klíčová slova | forage legumes; genetic manipulation; resistance genes; stress tolerance; digestibility |
| Popis | Forage legumes are very important components of animal feed and are capable to supply nitrogen demand from symbiotic associations with Rhizobium. Genetic variability of alfalfa (Medicago sativa), red clover (Trifolium pratense) and white clover (T. repens) appears to be limited. Therefore incorporation of various genes from other species via genetic transformation offers potential. The use of genetically engineered plasmids carried by Agrobacterium tumefaciens is considered an ideal system for forage legumes. The use of A. rhizogenes also offers a convenient technique for genetic manipulation of legumes. Limited transformation success with particle bombardment of intact meristems and pollen has been reported. Most of the currently used transformation methods require regeneration of transformed cells into whole plants from cell suspension or callus tissue culture. Advanced cultivars of most forage legumes have not shown high level of plant regeneration. This low frequency of regeneration may create problems with transformation methods. Molecular engineering is impacting modern agriculture and opens tremendous possibilities. Gene technology has proven to be a powerful tool to help create variability that would not occur with conventional means. The first transgenic alfalfa cultivars will be markered early into the 21st century. They will possess characteristics such as herbicide resistance, insect resistance, enhanced forage yield, improved digestibility and a variety of stress tolerance traits. Output traits such as better protein utilisation and plant vaccines are also being considered. |
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