Subscribe Now Subscribe Today
Science Alert
 
Blue
   
Curve Top
Asian Journal of Plant Sciences
  Year: 2008 | Volume: 7 | Issue: 2 | Page No.: 201-206
DOI: 10.3923/ajps.2008.201.206
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail

RNA Isolation and Expression from Different Dormant and After-Ripened Wheat (Triticum aestivum) Seed Tissues Rich in Polysaccharides and Proteins

Z. Mortaji, R. Tavakkol Afshari, H. Alizadeh and B. Yazdi Samadi

Abstract:
RNA extraction with high quality and quantity is a prerequisite to study analytical methods in plant genetic, molecular biology and related physiological investigations. However, extracting RNA from seed tissues can be difficult and often require the modifications of existing protocols or the development of new procedures. Seeds and fruits containing large amount of polysaccharides, polyphenol compounds and proteins are the most difficult plant tissues for nucleic and ribonucleic acid isolation. In this study, we described a low-cost extraction protocol that has efficiency of integrity and quality of RNA from various wheat seed tissues (embryo, endosperm with aleurone layers and whole seed). High quality RNA with no DNA contaminations was obtained through the protocol described here. The results of the same materials revealed that after-ripened seeds have sharper band of RNA than dormant seeds. Similarly, spectrophotometric results exhibited that at the same material weight the RNA contents were more in after-ripened embryos and endosperm than in dormant state. The protocol resulted in high-quality RNA, as supported by performing RT-PCR.
PDF Fulltext XML References Citation Report Citation
How to cite this article:

Z. Mortaji, R. Tavakkol Afshari, H. Alizadeh and B. Yazdi Samadi, 2008. RNA Isolation and Expression from Different Dormant and After-Ripened Wheat (Triticum aestivum) Seed Tissues Rich in Polysaccharides and Proteins. Asian Journal of Plant Sciences, 7: 201-206.

DOI: 10.3923/ajps.2008.201.206

URL: https://scialert.net/abstract/?doi=ajps.2008.201.206

COMMENT ON THIS PAPER
 
 
 

 

 
 
 
 
 
 
 
 
 

 
 
 
 
 
 
 
 
 
 

Curve Bottom