Molecular studies were carried out to detect salt tolerance gene (TaSTK) and estimate their expression in two selected cultivars (Dijilla and Furat) and one genotype (N3) of wheat under salinity condition (0, 15, 25 ds/m) as compared with salt sensitive cultivar (Tamooze-2). These cultivars and genotype were selected through plant breeding programs. The cDNA and gene amplification method used for this detection. Real-time PCR sybergreen method used to estimate the CT values and gene expression. The gene band length is 150 bp which appeared only in the selected materials (salt tolerance), while this gene absent in the salt sensitive culture (Tamooze-2). Amount and expression of TaSTK gene to be enhanced under salt conditions, and the degree of salt related enhancement was greatly only in salt-tolerant materials. Excess expression and amount of the TaSTK gene were at high salinity levels. At all salinity levels also the results showed that the amount and expression of this gene were proximately similar in all selected materials by contrast, there were no amount and expression of this gene in sensitive culture (local cultivar).
| Published in | International Journal of Applied Agricultural Sciences (Volume 1, Issue 2) |
| DOI | 10.11648/j.ijaas.20150102.13 |
| Page(s) | 31-35 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2015. Published by Science Publishing Group |
Wheat, Genotypes, Salinity, Salt Tolerance, TaSTK, Real-Time PCR
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APA Style
I. H. Al-Mashhadani Ibrahim. (2015). Estimation of Salt Tolerance Degree in some Selected Wheat Genotypes by Using Detection of Salt Tolerant Gene (TaSTK) and its Expression Under Salinity Conditions. International Journal of Applied Agricultural Sciences, 1(2), 31-35. https://doi.org/10.11648/j.ijaas.20150102.13
ACS Style
I. H. Al-Mashhadani Ibrahim. Estimation of Salt Tolerance Degree in some Selected Wheat Genotypes by Using Detection of Salt Tolerant Gene (TaSTK) and its Expression Under Salinity Conditions. Int. J. Appl. Agric. Sci. 2015, 1(2), 31-35. doi: 10.11648/j.ijaas.20150102.13
AMA Style
I. H. Al-Mashhadani Ibrahim. Estimation of Salt Tolerance Degree in some Selected Wheat Genotypes by Using Detection of Salt Tolerant Gene (TaSTK) and its Expression Under Salinity Conditions. Int J Appl Agric Sci. 2015;1(2):31-35. doi: 10.11648/j.ijaas.20150102.13
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Download@article{10.11648/j.ijaas.20150102.13,
author = {I. H. Al-Mashhadani Ibrahim},
title = {Estimation of Salt Tolerance Degree in some Selected Wheat Genotypes by Using Detection of Salt Tolerant Gene (TaSTK) and its Expression Under Salinity Conditions},
journal = {International Journal of Applied Agricultural Sciences},
volume = {1},
number = {2},
pages = {31-35},
doi = {10.11648/j.ijaas.20150102.13},
url = {https://doi.org/10.11648/j.ijaas.20150102.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijaas.20150102.13},
abstract = {Molecular studies were carried out to detect salt tolerance gene (TaSTK) and estimate their expression in two selected cultivars (Dijilla and Furat) and one genotype (N3) of wheat under salinity condition (0, 15, 25 ds/m) as compared with salt sensitive cultivar (Tamooze-2). These cultivars and genotype were selected through plant breeding programs. The cDNA and gene amplification method used for this detection. Real-time PCR sybergreen method used to estimate the CT values and gene expression. The gene band length is 150 bp which appeared only in the selected materials (salt tolerance), while this gene absent in the salt sensitive culture (Tamooze-2). Amount and expression of TaSTK gene to be enhanced under salt conditions, and the degree of salt related enhancement was greatly only in salt-tolerant materials. Excess expression and amount of the TaSTK gene were at high salinity levels. At all salinity levels also the results showed that the amount and expression of this gene were proximately similar in all selected materials by contrast, there were no amount and expression of this gene in sensitive culture (local cultivar).},
year = {2015}
}
TY - JOUR T1 - Estimation of Salt Tolerance Degree in some Selected Wheat Genotypes by Using Detection of Salt Tolerant Gene (TaSTK) and its Expression Under Salinity Conditions AU - I. H. Al-Mashhadani Ibrahim Y1 - 2015/06/11 PY - 2015 N1 - https://doi.org/10.11648/j.ijaas.20150102.13 DO - 10.11648/j.ijaas.20150102.13 T2 - International Journal of Applied Agricultural Sciences JF - International Journal of Applied Agricultural Sciences JO - International Journal of Applied Agricultural Sciences SP - 31 EP - 35 PB - Science Publishing Group SN - 2469-7885 UR - https://doi.org/10.11648/j.ijaas.20150102.13 AB - Molecular studies were carried out to detect salt tolerance gene (TaSTK) and estimate their expression in two selected cultivars (Dijilla and Furat) and one genotype (N3) of wheat under salinity condition (0, 15, 25 ds/m) as compared with salt sensitive cultivar (Tamooze-2). These cultivars and genotype were selected through plant breeding programs. The cDNA and gene amplification method used for this detection. Real-time PCR sybergreen method used to estimate the CT values and gene expression. The gene band length is 150 bp which appeared only in the selected materials (salt tolerance), while this gene absent in the salt sensitive culture (Tamooze-2). Amount and expression of TaSTK gene to be enhanced under salt conditions, and the degree of salt related enhancement was greatly only in salt-tolerant materials. Excess expression and amount of the TaSTK gene were at high salinity levels. At all salinity levels also the results showed that the amount and expression of this gene were proximately similar in all selected materials by contrast, there were no amount and expression of this gene in sensitive culture (local cultivar). VL - 1 IS - 2 ER -
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