Tag: Gene

Genome sequencing confirms that the Yangtze River Basin is the center of primitive domestication of Chinese plums
By: Date: 2021-09-14 Categories: foodtechnology Tags: ,

Chinese plum is one of the most widely cultivated plum species in the world. It has strong adaptability and high economic and ecological value. Recently, the plum and apricot germplasm improvement team of Zhengzhou Institute of Fruit Research, Chinese Academy of Agricultural Sciences and the peach germplasm resources team have jointly deciphered the high-quality Chinese plum genome, laying a genetic foundation for the improvement of important economic traits. The related results were published on September 2 in” The Plant Journal.

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Heilongjiang Institute has made important progress in the”Salt-Alkali Effect Mechanism Research on the Immune Function of the Giant Lepidoptera”
By: Date: 2021-09-10 Categories: foodtechnology Tags: ,

Funded by the National Key R&D Program (2019YFD0900404, 2020YFD0900402), the”Salt-Alkali Effect Mechanism Research on the Immune Function of the Large Scale Fish” completed by Shang Xinchi, the scientific and technological innovation team for the development and utilization of aquaculture species in the Heilongjiang Institute progress.

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The team of Professor Rao Zhiming of Jiangnan University published in Bioresource Technology the research results of Bacillus subtilis metabolic engineering to improve the production of riboflavin by alleviating the limitation of dissolved oxygen
By: Date: 2021-09-03 Categories: foodtechnology Tags: ,

Recently, the team of Professor Rao Zhiming from the School of Bioengineering of Jiangnan University has made important progress in the efficient synthesis of riboflavin. The research result”Metabolic engineering of Bacillus subtilis for enhancing riboflavin production by alleviating dissolved oxygen limitation” was officially published in Bioresource Technology (IF=9.642) (Https://doi.org/10.1016/j.biortech.2021.125228).

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Viewpoint breakthrough:Chinese and foreign scholars look forward to the public recognition and commercialization prospects of genetically modified food animals
By: Date: 2021-08-27 Categories: foodtechnology Tags: ,

The author reviews recently published articles related to MSTN gene-edited pig production performance and breeding potential applications, and made a theoretical analysis and elaboration on the international standard definition, commercialization basis and future prospects of MSTN gene-edited livestock.

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Professor Wu Yidong’s team deciphers a new mechanism of beet armyworm P450-mediated abamectin resistance
By: Date: 2021-07-17 Categories: foodtechnology Tags: ,

Recently, the team of Professor Wu Yidong of Nanjing Agricultural University published the latest research results in the important international academic journal PLoS Genetics. The study constructed the first high-quality chromosome-level reference genome of Spodoptera exigua, and revealed that Spodoptera exigua cytochrome P450 oxidase has a single amino acid mutation through a variety of methods such as gene map cloning, gene editing, and in vitro functional expression. A new mechanism for the development of resistance to mycotoxins.

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Britain will relax regulations on gene-edited crops and animals
By: Date: 2021-06-19 Categories: foodwarning Tags: ,

Agrochemicals.com.cn report:When Boris Johnson became the Prime Minister of the United Kingdom in 2019, he promised to”liberate the UK’s excellent biological sciences sector from anti-gene editing rules.” Before completing Brexit, the UK must strictly abide by European biotechnology regulations. Recently, people expect the government to fulfill Johnson’s promise to make the testing and commercialization of some genetically modified crops and livestock more convenient.

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The Institute of Crop Science of the Chinese Academy of Agricultural Sciences reveals the genetic mechanism of mutual adaptation between rice and bacterial blight
By: Date: 2021-06-17 Categories: foodtechnology Tags: ,

Recently, the rice molecular design technology and application innovation team of the Institute of Crop Science of the Chinese Academy of Agricultural Sciences has revealed the genetic mechanism of the mutual adaptation of rice and bacterial blight through research, providing new clues for the study of the co-adaptation model and related mechanisms of crops and their pathogens. On June 2, related research was published online in The Plant Cell.

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Plant Protection Institute successfully cloned rice bacterial blight resistance gene
By: Date: 2021-06-16 Categories: foodtechnology Tags: ,

After more than ten years of relay research, the rice disease prevention and control research team of the Institute of Plant Protection has successfully cloned Xa7, a long-lasting resistance gene of rice bacterial blight with important application value, and obtained an invention patent for this gene and its application (201910174451.X). Recently, a research paper titled”Xa7, a small orphan gene harboring promoter trap for AvrXa7, leads to the durable resistance to Xanthomonas oryzae pv. oryzae” was published online in the JCR District 1 journal”Rice”.

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The study found that the main effect gene of rice nutrient efficiency that affects yield
By: Date: 2021-06-10 Categories: foodtechnology Tags: ,

Recently, the rice functional genomics innovation team of China National Rice Research Institute revealed that SBM1, a major nutrient-efficient gene selected by rice evolutionary selection, affects rice yield. This research provides excellent alleles and theoretical basis for breeding environmentally friendly rice varieties with higher yield potential and nitrogen fertilizer use efficiency. Related research results were published in”Plant Biotechnology Journal”.

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A new way to cultivate broad-spectrum rice with high resistance to bacterial blight
By: Date: 2021-05-15 Categories: foodtechnology Tags: ,

Recently, the Crop Gene Resources and Gene Improvement National Major Scientific Engineering Crop Bioinformatics and Application Innovation Team of the Institute of Crop Science of the Chinese Academy of Agricultural Sciences has used gene editing technology to transform the”susceptible” variety of rice into a broad-spectrum and high-resistance to bacterial blight Rice varieties have created a new way for broad-spectrum rice cultivation with high resistance to bacterial blight, providing a model for the effective use of important gene core elements. On May 7, relevant research results were published online in”Molecular Plant”.

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