Molecular Analysis of Soil Bacterial Community Structures for Environmental Risk Assessment with Varieties of Genetically Modified Soybean and Hot Pepper

With the advance in gene technology, genetically modified (GM) crops have increased in recent years. GM crops offer us various benefits. However, there are potential risks of GM crops for the environment. In this study, the impacts of transgenic plants on soil microbial community structures were ass...

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Bibliographic Details
Published in:Processes 2022-05, Vol.10 (5), p.1037
Main Authors: Lee, Hyosun, Yoon, Jeongpyo, Kim, Dong-Uk
Format: Article
Language:English
Subjects:
Analysis
Bacteria
Bar gene
Capsicum annuum
Crops
Electrophoresis
Environmental aspects
Flowering
Fungi
Gel electrophoresis
Gene sequencing
Genes
Genetic aspects
Genetic modification
Genetically altered foods
Genetically modified crops
Glycine max
Herbicides
Hot peppers
Jalapeno
Methods
Microorganisms
Peppers
Risk assessment
rRNA 16S
Soil analysis
Soil microbiology
Soil microorganisms
Soil structure
Soils
Soybean
Soybeans
Transgenes
Transgenic plants
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Summary:With the advance in gene technology, genetically modified (GM) crops have increased in recent years. GM crops offer us various benefits. However, there are potential risks of GM crops for the environment. In this study, the impacts of transgenic plants on soil microbial community structures were assessed. Two varieties of soybean (Glycine max L.) and hot pepper (Capsicum annuum L.), which introduced the herbicide-resistant gene, bar, were used in this study. The effects of GM crops on soil microbial community structures were investigated using a cultural method, the denaturing gradient gel electrophoresis (DGGE) procedure, and 16S rRNA gene sequencing on the Illumina platform. Additionally, the persistence of transgenes was monitored using a quantitative real-time PCR procedure. The cultural method, DGGE analysis, and the amplicon-based community profile indicated that soil microbial communities were not significantly different between GM and non-GM lines. The level of the bar gene in GM soybean plots greatly increased when the crops were actively growing, but thereafter gradually decreased to the initial level. Meanwhile, the level of the bar gene in GM hot pepper plots repeatedly increased and decreased according to the flowering stages. These results indicated that soil microbial community structures were not significantly affected.
ISSN:2227-9717
2227-9717
DOI:10.3390/pr10051037