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Change of physiological properties of wheat protoplasts during enzymatic digestion

Wang Lili, Jia Jingfen

Cell Biology Laboratory, Lanzhou University. Lanzhou,Gansu

Abstract

During cell wall digestion in enzyme solution, membrane fluidity of mesophyll protoplasts of wheat decreased, while more MDA, a product of lipid peroxidation, accumulated in comparison with untreated leaf tissus. It suggested that enzyme treatment was injurious to protoplasts from leaves, and the injuring site might be on the protoplast membrane. However, no changes of above mentioned characters were observed in protoplasts isolated from embryogenic calli. In addition, enzyme treatment resulted in an increase in SOD and CAT activity in both leaf and callus protoplasts. POX activity in isolated leaf protoplasts declined, while it rose in callus protoplasts. These results showed that the physiological changes of protoplasts to enzyme treatment during the isolation from leaves were quite different from that of callus protoplasts. Membrane damage of leaf protoplasts might be related to the division ability of protoplasts.

Key words: Enzyme treatment;Wheat;Protoplasts;Membrane fluidity;Free radical

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Citing This Article：

Wang Lili, Jia Jingfen. Change of physiological properties of wheat protoplasts during enzymatic digestion. Acta Physiol Sin 1994; 46 (4): (in Chinese with English abstract).