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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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Citing This Article：

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