Ciência Rural | |
An improved method for genomic DNA extraction from strawberry leaves | |
Claudinéia Ferreira Nunes2  Juliano Lino Ferreira2  Mônique Carolina Nunes Fernandes2  Sâmera De Souza Breves2  Andressa Leal Generoso2  Bárbara Dantas Fontes Soares2  Mário Sérgio Carvalho Dias2  Moacir Pasqual1  Aluízio Borem1  Geraldo Magela De Almeida Cançado2  | |
[1] ,Empresa de Pesquisa Agropecuária de Minas Gerais Plant Biotechnology Laboratory Caldas MG ,Brasil | |
关键词: Fragaria ananassa; genomic DNA; polivinilpirrolidone; lyophilization; PCR; Fragaria ananassa; DNA genômico; polivinilpirrolidona; liofilização; PCR; | |
DOI : 10.1590/S0103-84782011000800014 | |
来源: SciELO | |
【 摘 要 】
Several extraction methods of genomic DNA for identification and characterization of genetic diversity in different plant species are routinely applied during molecular analysis. However, the presence of undesirable compounds such as polyphenols and polysaccharides is one of the biggest problems faced during the isolation and purification of high quality DNA in plants. Therefore, achievement of fast and accurate methods for DNA extraction is crucial in order to produce pure samples. Leaves of strawberry genotypes (Fragaria ananassa) have high contents of polysaccharides and polyphenols which increase the sample viscosity and decrease the DNA quality, interfering with the PCR performance. Thereby, in this study we evaluated the quality and amount of genomic DNA extracted from young leaves of strawberry after tissue lyophilization and maceration in presence of polivinilpirrolidone (PVP). The CTAB method was used as reference procedure and it was modified to improve the DNA extraction. The modifications consisted of tissue lyophilization overnight until it was completely freeze-dried and addition of PVP during the tissue maceration in liquid nitrogen. The results showed the efficiency and reliability of the modified method compared to the unmodified method, indicating that combination of lyophilization and PVP improve the quality and amount of the DNA extracted from strawberry leaves.
【 授权许可】
CC BY
All the contents of this journal, except where otherwise noted, is licensed under a Creative Commons Attribution License
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