INVESTIGADORES
CAVAGNARO pablo Federico
congresos y reuniones científicas
Título:
Partial sequense characterization of twelve members of the alliinase gene familiy in garlic.
Autor/es:
CAVAGNARO, P. F.; GALMARINI, C. R.; MASUELLI, R. W.; SIMON, P. W.
Lugar:
Santo Domingo
Reunión:
Congreso; V Encuentro Latinoamericano y del Caribe de Biotecnología Vegetal REDBIO’2004.; 2004
Resumen:
Alliinase, an enzyme found in Allium plants, is involved in the production of sulfur-containing compounds responsible for the odor, pungency, resistance to certain plant pathogens and the therapeutical properties attributed to garlic and onion consumption.  It has been suggested that alliinase is encoded by a family of related genes.  Through a combination of  PCR, cloning and sequencing techniques, we have isolated and characterized an intron-beraring fragment of the 5’ end of 12 alliinase genes in garlic. Pairwise overall sequence similarities ranged from 72.3 – 99.5%with exons more conserved (88.6-99.8%) than introns (28-99%).  Intron size ranged from 33 to 203 bp with highly conserved insertion sites. At the protein level similarity ranged from 88 – 100%.  Genomic sequence similarity with onion alliinases ranged from 69-84% and 83-91% at the DNA and protein levels, respectively. The characterization of alliinase members in garlic and related species will contribute to the understanding of the structure and function of this gene family.