Extraction de l'ADN du Blé et Analyse Bioinformatique du gène HSP 70en vue d'augmenter la tolérance à la chaleur

Abstract

The use of wheat in the food industry, particularly in the production of bread and pastries, supports local economies and creates employment opportunities in the agriculture and food industry sectors. The objective of this work is to understand the impact of temperature on leaves and to extract DNA from wheat seed leaves. A first sgRNA design was carried out for the Hsp70 gene to target CRISPR Cas9 editing to improve heat tolerance. The results showed that the effect of temperature at 42°C affects the tissue and cell clarity. The analysis showed a greater quantity of DNA extracted from the seeds than from the leaves. sgRNA is designed to have a good targeting efficiency of 50%, but there is a possibility of reaching off-target sites. Modification of the Hsp70 gene in wheat poses food security problems on a global scale, and in Algeria in particular. Algeria imports almost all of its wheat. The success of this study could lead to significant economic development.