Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/134513
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Type: Journal article
Title: An efficient root transformation system for recalcitrant Vicia sativa
Author: Nguyen, V.
Searle, I.R.
Citation: Frontiers in Plant Science, 2022; 12:781014-1-781014-11
Publisher: Frontiers Media
Issue Date: 2022
ISSN: 1664-462X
1664-462X
Statement of
Responsibility: 
Vy Nguyen and Iain R. Searle
Abstract: Common vetch (Vicia sativa) is a multi-purpose legume widely used in pasture and crop rotation systems. Vetch seeds have desirable nutritional characteristics and are often used to feed ruminant animals. Although transcriptomes are available for vetch, problems with genetic transformation and plant regeneration hinder functional gene studies in this legume species. Therefore, the aim of this study was to develop a simple, efficient and rapid hairy root transformation system for common vetch to facilitate functional gene analysis. At first, we infected the hypocotyls of 5-day-old in vitro or in vivo, soil-grown seedlings with Rhizobium rhizogenes K599 using a stabbing method and produced transgenic hairy roots after 24 days at 19 and 50% efficiency, respectively. We later improved the hairy root transformation in vitro by infecting different explants (seedling, hypocotyl-epicotyl, and shoot) with R. rhizogenes. We observed hairy root formation at the highest efficiency in shoot and hypocotyl-epicotyl explants with 100 and 93% efficiency, respectively. In both cases, an average of four hairy roots per explant were obtained, and about 73 and 91% of hairy roots from shoot and hypocotyl-epicotyl, respectively, showed stable expression of a co-transformed marker β-glucuronidase (GUS). In summary, we developed a rapid, highly efficient, hairy root transformation method by using R. rhizogenes on vetch explants, which could facilitate functional gene analysis in common vetch.
Keywords: Common vetch; Vicia sativa; Agrobacterium rhizogenes; hairy root; transformation; legume
Rights: © 2022 Nguyen and Searle. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
DOI: 10.3389/fpls.2021.781014
Grant ID: http://purl.org/au-research/grants/arc/FT130100525
Published version: http://dx.doi.org/10.3389/fpls.2021.781014
Appears in Collections:Agriculture, Food and Wine publications

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