作　　者： ;

机构地区： 中山大学生命科学学院生物科学与技术系

出　　处： 《植物生理学报（0257-4829)》 2000年第1期7-10,共4页

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Ｗｅｓｔｅｒｎｂｌｏｔ检测结果表明，只有１种热激蛋白（ＨＳＰ７０）与种子活力有关。 Cabbage seeds( Brassica oleracea L. cv. Bartello) were allowed to imbibe for 17 h at 20℃ and then for 3 h at either 20℃(control) or 42℃(heat shock). [ 14 C] amino acid mixture was included in the imbibition medium for the last 2 h of the incubation at 20℃ or at 42℃. The rate of protein synthesis at 20℃ or at 42℃ in high vigor seeds was higher than those in medium and low vigor seeds(Table 2). A 70 kD protein and some low molecular weight polypeptides were induced in high and medium vigor seeds during imbibition and heat shock(Fig.2). 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(Fig.3).

关 键 词： 卷心菜 热激蛋白 种子活力 逆境胁迫

领　　域： [生物学]