Analysis of Red Pepper (Capsicum annuum) Genome

고추의 게놈 분석

The genome of red pepper was investigated by thermal denaturation, reassociation kinetics and measurement of nuclear volume for its base composition, spectrum of kinetic components and genome size. Base composition was estimated to be 37% (G+C) based on melting temperature. The reassociation of 300 nt fragments analyzed by hydroxyapatite chromatography revealed the presence of three kinetic components differing in fraction of genome, kinetic complexity and number of copies as follows; 4.8% (fast) with $5.6{\times}10^{4}\;bp$ and 10,754, 26% (intermediate) with $1.9{\times}10^{6}\;bp$ and 177, and 65% (slow) with $8.48{\times}10^{8}\;bp$ and 1. These measurements demonstrate that the genome of red pepper has a 1C DNA content of $1.25{\times}10^{9}\;bp$, which is about 33% of $4.05{\times}10^{9}\;bp$ calculated from nuclear volume of $62.4\;\mu\textrm{m}^3/1C$..

Thermal denaturation, reassociation kinectics 및 핵부피 측정 방법으로 고추 게놈의 염기 조성, kinetic component 및 게놈 크기를 조사하였다. 변성온도(Tm)에 근거한 고추 게놈의 염기 조성은 37% (G＋C)였으며, Cot 커브에 근거한 고추 게놈은 카피수가 10,754, 178 및 1이고 kinetic complexity가 $5.6{\times}10^{3}\;bp,\;1.9{\times}10^{6}\;bp\;및\;1.9{\times}10^{8}\;bp$인 3개의 성분이 게놈의 4.2%, 26% 및 65%를 차지하고 있었다. 이로부터 계산한 고추 게놈의 크기는 $1.25{\times}10^{9}\;bp/C$인데, 이는 핵부피($62.4\;\mu\textrm{m}^3/C$)로부터 계산한 $4.053{\times}10^{9}\;bp/C$의 약 33%에 해당한다.