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Stable expression and characterization of brazzein, thaumatin and miraculin genes related to sweet protein in transgenic lettuce
J Plant Biotechnol 2018;45:257-265
Published online September 30, 2018
© 2018 The Korean Society for Plant Biotechnology.

Yeo Jin Jung, Kwon Kyoo Kang

Department of Horticultural Life Science, Hankyong National University, Ansung, Gyeonggi-do 17579, Korea
Institute of Genetic Engineering, Hankyong National University, Ansung 17579, Korea
Correspondence to: e-mail: kykang@hknu.ac.kr
Received August 17, 2018; Revised September 11, 2018; Accepted September 11, 2018.
cc This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Sweetener is one of the additives that makes you feel sweet. Artificial sweeteners and sugar are typical examples, and sweetness proteins with sweetness characteristics have been widely studied. These studies elucidated the transformation lettuce cells with Agrobacterium method for stable production of natural sweet proteins, brazzein, thaumatin, and miraculin. In this paper, we report use of a plant expression system for production of sweet proteins. A synthetic gene encoding sweet proteins was placed under the control of constitutive promoters and transferred to lettuce. High and genetically stable expression of sweetener was confirmed in leaves by RT-PCR and Western blot analysis. Sweet proteins expressed in transgenic lettuce had sweetnessinducing activity. Results demonstrate recombinant sweet proteins correctly processed in transgenic lettuce plants, and that this production system could be a viable alternative to production from the native plant.
Keywords : Taste modifying protein, Brazzein, Thaumatin, Miraculin, Transgenic lettuce, Agrobacterium method


September 2018, 45 (3)
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