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人工老化处理的卷心菜种子的热激蛋白合成

黄上志, Bray C M

中山大学生物科学与技术系.广东,广州 510275；School of Biological Sciences,University of Manchester.Manchester M13 9PT

摘要

高活力卷心菜种子蛋白质合成速率比中等活力和低活力种子高很多。热激处理(42℃)下,蛋白质合成显著下降,但高活力种子的蛋白质合成能力仍然显著高于中等和低活力种子。高活力和中等活力种子主要合成分子量为70kD和一些小分子量的热激蛋白。在低活力种子中检测不到热激蛋白的合成。4种热激蛋白(1种HSP90和3种HSP70)的Western blot检测结果表明,只有1种热激蛋白(HSP70)与种子活力有关。

关键词： 卷心菜; 热激蛋白; 种子活力

Heat shock protein synthesis in aged cabbage seeds

Huang Shangzhi, Bray C M

Department of Bioscience and Biotechnology,Zhongshan University.Guangzhou 510275,Guangdong

Abstract

Cabbage seeds (Brassica oleracea L. cv. Bartello) were allowed to imbibe for 17 h at 20deg C and then for 3 h at either 20deg C (control) or 42deg C (heat shock). [~(14)C] amino acid mixture was included in the imbibition medium for the last 2 h of the incubation at 20deg C or at 42deg C. The rate of protein synthesis at 20deg C or at 42deg C in high vigor seeds was higher than those in medium and low vigor seeds. A 70 kD protein and some low-molecular-weight polypeptides were induced in high and medium vigor seeds during imbibition and heat shock. Western blots with one kind of HSP90 antibody and three kinds of HSP70 antibodies showed that only one of these heat shock proteins which was existent in germinanting cabbage embryos was positively related to seed vigor.

Key words: Cabbage;Heat shock protein;Seed vigor

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引用本文：

黄上志, Bray C M. 人工老化处理的卷心菜种子的热激蛋白合成[J]. 生理学报 2000; 52 (1): .

Huang Shangzhi, Bray C M. Heat shock protein synthesis in aged cabbage seeds. Acta Physiol Sin 2000; 52 (1): (in Chinese with English abstract).