SPICEST-Annotated SPICE EST database
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Desgined Primers from contigs of Turmeric and Ginger
 

Primers were designed using primer3 online tool. This software tool will provide one forward and reverse primer and four additional oligos. First two primers are quality primers additional oligos are less quality primers. By checking the GC content, melting temperature, self complimentarity and mispriming of primer will determined the quality of the primer.

Some thoughts on designing primers.

1. primers should be 17-28 bases in length;
2. base composition should be 50-60% (G+C);
3. primers should end (3') in a G or C, or CG or GC: this prevents "breathing" of ends and increases efficiency of priming;
4. Tms between 55-80°C are preferred;
5. 3'-ends of primers should not be complementary (ie. base pair), as otherwise primer dimers will be synthesised preferentially to any other product;
6. primer self-complementarity (ability to form 2° structures such as hairpins) should be avoided;
7. runs of three or more Cs or Gs at the 3'-ends of primers may promote mispriming at G or C-rich sequences (because of stability of annealing), and should be avoided.

These designed primers were quality checked using FAST PCR program and PCR product size   

Copyright © 2008 DISC, Indian institute of spices research, Marikunnu P.O, Calicut. All rights reserved.