Non-antibiotic selection systems for soybean somatic embryos: the lysine analog aminoethyl-cysteine as a selection agent

<p>Abstract</p> <p>Background</p> <p>In soybean somatic embryo transformation, the standard selection agent currently used is hygromycin. It may be preferable to avoid use of antibiotic resistance genes in foods. The objective of these experiments was to develop a selection system for producing transgenic soybean somatic embryos without the use of antibiotics such as hygromycin.</p> <p>Results</p> <p>When tested against different alternate selection agents our studies show that 0.16 μg/mL glufosinate, 40 mg/L isopropylamine-glyphosate, 0.5 mg/mL (S-(2 aminoethyl)-L-cysteine) (AEC) and the acetolactate synthase (ALS) inhibitors Exceed^®and Synchrony^®both at 150 μg/mL inhibited soybean somatic embryo growth. Even at the concentration of 2 mg/mL, lysine+threonine (LT) were poor selection agents. The use of AEC may be preferable since it is a natural compound. Unlike the plant enzyme, dihydrodipicolinate synthase (DHPS) from <it>E. coli </it>is not feed-back inhibited by physiological concentrations of lysine. The <it>dapA </it>gene which codes for <it>E. coli </it>DHPS was expressed in soybean somatic embryos under the control of the CaMV 35S promoter. Following introduction of the construct into embryogenic tissue of soybean, transgenic events were recovered by incubating the tissue in liquid medium containing AEC at a concentration of 5 mM. Only transgenic soybeans were able to grow at this concentration of AEC; no escapes were observed.</p> <p>Conclusion</p> <p>Genetically engineered soybeans expressing a lysine insensitive DHPS gene can be selected with the non-antibiotic selection agent AEC. We also report here the inhibitory effects of glufosinate, (isopropylamine-glyphosate) (Roundup^®), AEC and the ALS inhibitors Exceed^®and Synchrony^®against different tissues of soybean</p

Habitudes Alimentaires au Niger : Cartographie des Recettes Culinaires des Ménages

Depuis la crise de 2005, les taux de personnes atteints de sous-nutrition évoluent en dents de scie au Niger, d’où la stratégie de l’état d’améliorer l’alimentation des populations pour y remédier.&nbsp; La présente étude vise à établir, toutes les recettes alimentaires, leurs ingrédients et les aliments communément consommés dans les ménages au Niger. Ces derniers ont été collectés auprès de plusieurs sources, réorganisées dans une base de données suivant l’écriture du standard international «&nbsp;INFOODS&nbsp;». C’est ainsi, qu’un total de 518 recettes alimentaires a été répertorié dont 269 recettes à base de céréales, 36 de tubercules, 33 de légumineuses, 15 pour les produits carnés, 3 à base de laits et produits laitiers, 100 recettes de légumes, 26 de légumes feuilles pour les sauces, 31 recettes à base de fruits, 1 à base de noix et graines et 4 recettes à base d’œufs. Les plus représentées sont celles de bouillies de céréales et mélanges(145), et salades de légumes (82)&nbsp;suivies des boules (27) et couscous de céréales(26), sauces(26), purées de légumes (25) et enfin les pates de céréales(16), ragouts de tubercules(11), jus de fruits (14), céréales cuites (7), pates de tubercules (5), beignets de céréales(5), jus de légumes(5), galettes de céréales (6), couscous de légumineuses (6), farines (5), fritures de tubercules,(5), grillades de produits carnés(8), biscuits de légumineuses (6), et les gâteaux de céréales (7). Cette copulation des recettes constitue à travers l’élaboration d’un dictionnaire de code de recettes alimentaires et aliments, le point de départ de la première étape de l’étude de consommation alimentaire des groupes vulnérables au Niger. &nbsp; Since the 2005 crisis, the rates of people suffering from undernutrition have been on the rise in Niger, hence the state strategy to improve the diet of the population to remedy this. This study aims to establish all the food recipes, their ingredients and the foods commonly consumed in households in Niger. These were collected from several sources, reorganized in a database following the writing of the international standard «&nbsp;INFOODS&nbsp;». Thus, a total of 518 food recipes have been listed including 269 recipes based on cereals, 36 on tubers, 33 on legumes, 15 for meat products, 3 based on milk and dairy products, 100 recipes for vegetables, 26 leafy greens for sauces, 31 fruit-based recipes, 1 nut and seed-based and 4 egg-based recipes. The most represented are those of cereal porridges and mixtures (145), and vegetable salads (82) followed by balls (27) and cereal couscous (26), sauces (26), vegetable purees (25) and finally cereal pasta(16), tuber ragout(11), fruit juice(14), cooked cereal(7), tuber pasta(5), cereal fritters(5), vegetable juice(5), cereals (6), legume couscous (6), flour (5), fried tubers (5), grilled meat products (8), legume biscuits (6), and cereal cakes (7) . This copulation of recipes constitutes, through the development of a code dictionary of food recipes and foods, the starting point of the first stage of the food consumption study of vulnerable groups in Niger