Abstract
Caviar-producing fish with their economically valuable product are important in fisheries. The cDNA growth hormone (GH) of Sturgeon fish Huso huso was constructed using total RNA from pituitary glands. To construct the recombinant and active lentiviruses carring GH gene, this DNA sequence was inserted ...
Read More
Caviar-producing fish with their economically valuable product are important in fisheries. The cDNA growth hormone (GH) of Sturgeon fish Huso huso was constructed using total RNA from pituitary glands. To construct the recombinant and active lentiviruses carring GH gene, this DNA sequence was inserted into the cloning vector pTZ57R/T and subsequently cutted from pTZ57R/T by endonuclease enzyme and incorporated into lentivirus vector pNL-EGFP/CMV-WPRE on upstream of an IRES cassette. We also insert a reporter EGFP gene downstream of IRES so transfection and transduction steps can be traced. Using this vector plus virus packaging and envelope vectors, HEK-293T cells was co-transfected by DNA-Lipofectamine complex method. Cell supernatant full of virions was collected 48 hours later and concentrated using Amicon columns to obtain a high-titer virus stock. Nearly 1/5 of this stock was applied to a new batch of cultured HEK-293T. After 72h expression of EGFP gene was Detected and the cells was collected for further analysis. Total RNA of these transduced cells was Extracted and GH mRNA expression was revealed by RT-PCR. Results showed that, lentiviral vectors (LV) as a gene transfer system provide efficient delivery, integration and long-term expression by establishing a stable provirus in target cells and could be An important tool in aquaculture and fisheries biotechnology research to increase the growth rate of farmed fish by transferring growth hormone (GH) transgenes into fish.
Seyyed mehdi Hosseini; Bahareh Shabanpour; Seyyed Ali Jafarpour; Ali Shabani; Seyyed Yousef Peyghambari
Abstract
The effect of different setting time and temperature (5°c in 12 and 24 hours, 25°c in 1, 2 and 3 hours and 40°c in 30 and 60 minutes)on the properties of kiddi shrimp (Parapenaeopsis stylifera) gel were investigated. The purpose of this research was to improve the properties of gel produced ...
Read More
The effect of different setting time and temperature (5°c in 12 and 24 hours, 25°c in 1, 2 and 3 hours and 40°c in 30 and 60 minutes)on the properties of kiddi shrimp (Parapenaeopsis stylifera) gel were investigated. The purpose of this research was to improve the properties of gel produced from Kiddi shrimp mince used in ready-to-use products in mince and surimi industries. Setting was effective on gel properties of shrimp mince and the highest quality belonged to gels which were set at 5°c in 24 or 12 hours before being heated at 90°c for 20 minutes. The second quality order belonged to gels which were set at 25°c for 1, 2 or 3 hours and at last the gels set at 40°c for 30 or 60 hours had better quality than the gels which didn't set in most cases, although setting temperature was more effective than setting time.