Exploring chloroplastic changes related to chilling and freezing tolerance during cold acclimation of pea (Pisum sativum L.)
Exploring chloroplastic changes related to chilling and freezing tolerance during cold acclimation of pea (Pisum sativum L.)
复制标题
DOI：
10.1016/j.jprot.2012.12.030
复制
发表时间：
2013-03-27
影响因子：
3.3
通讯作者：
Goulas, Estelle
中科院分区：
文献类型：
--
作者：
Grimaud, Florent;Renaut, Jenny;Goulas, Estelle
豌豆（Pisum sativum L.）的产量与其应对非生物胁迫（如秋冬低温）的能力有关。在本研究中，我们研究了豌豆冷驯化过程中叶绿体相关的变化，以进一步导致其田间性能的遗传改良。采用生理测定、亚细胞分离、相对蛋白定量和二维DICE等方法，对驯化能力不同的两个豌豆品系香槟（Champagne）和特雷塞（Terese）进行了研究。耐冷性可能与可溶性糖合成相关蛋白、抗氧化能力、mRNA转录和翻译调控的增加有关。仅在香槟酒中观察到的抗冻性似乎依赖于在冷暴露开始时较高的内在光合潜力，以及早期启动代谢过程的能力，这些代谢过程旨在维持光合能力，优化光系统的化学平衡，并诱导碳水化合物和蛋白质合成和/或转换的动态变化。(C) 2013 Elsevier B.V.版权所有
Pea (Pisum sativum L.) productivity is linked to its ability to cope with abiotic stresses such as low temperatures during fall and Winter. In this study, we investigate the chloroplast-related changes occurring during pea cold acclimation, in order to further lead to genetic improvement of its field performance. Champagne and Terese, two pea lines with different acclimation capabilities, were studied by physiological measurements, sub-cellular fractionation followed by relative protein quantification and two-dimensional DICE. The chilling tolerance might be related to an increase in protein related to soluble sugar synthesis, antioxidant potential, regulation of mRNA transcription and translation through the chloroplast. Freezing tolerance, only observed in Champagne, seems to rely on a higher inherent photosynthetic potential at the beginning of the cold exposure, combined with an early ability to start metabolic processes aimed at maintaining the photosynthetic capacity, optimizing the stoichiomety of the photosystems and inducing dynamic changes in carbohydrate and protein synthesis and/or turnover. (C) 2013 Elsevier B.V. All rights reserved.