MATURATION PROTEINS ASSOCIATED WITH DESICCATION TOLERANCE IN SOYBEAN
MATURATION PROTEINS ASSOCIATED WITH DESICCATION TOLERANCE IN SOYBEAN
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DOI：
10.1104/pp.96.3.868
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发表时间：
1991-07-01
期刊：
影响因子：
7.4
通讯作者：
LEOPOLD, AC
中科院分区：
文献类型：
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作者：
BLACKMAN, SA;WETTLAUFER, SH;LEOPOLD, AC
在胚胎发生后期积累的一组蛋白质（Lea蛋白）被假设在保护成熟种子免受干燥损害方面起作用。研究了它们的存在与大豆种子（Glycine max L. Chippewa）耐干燥状态之间可能存在的相关性。在大豆轴上发现了与Lea蛋白具有相同时间表达模式的蛋白。它们与已知的储存蛋白不同，并且耐热凝。这些“成熟”蛋白的水平与自然发育和发芽种子的干燥耐受性密切相关：在开花后44天，达到干燥耐受性时增加，在吸胀后18小时，干燥耐受性丧失时下降。在吸胀过程中，100微摩尔脱落酸或聚乙二醇-6000 （-0.6 megapasals）延缓了成熟蛋白的消失、干燥耐受性的丧失和萌发。在成熟过程中，当切除的种子被缓慢干燥时，干燥耐受性会过早诱导，而当种子在高相对湿度下保持相同时间时，则不会。相比之下，两种条件下均可诱导成熟蛋白。我们得出结论，成熟蛋白可能有助于大豆种子的耐干燥性，尽管它们本身可能不足以诱导耐干燥性。
A set of proteins that accumulates late in embryogenesis (Lea proteins) has been hypothesized to have a role in protecting the mature seed against desiccation damage. A possible correlation between their presence and the desiccation tolerant state in soybean seeds (Glycine max L. Chippewa) was tested. Proteins that showed the same temporal pattern of expression as that reported for Lea proteins were identified in the axes of soybean. They were distinct from the known storage proteins and were resistant to heat coagulation. The level of these "maturation" proteins was closely correlated with desiccation tolerance both in the naturally developing and in the germinating seed: increasing at 44 days after flowering, when desiccation tolerance was achieved, and decreasing after 18 hours of imbibition, when desiccation tolerance was lost. During imbibition, 100 micromolar abscisic acid or Polyethylene glycol-6000 (-0.6 megapascals) delayed disappearance of the maturation proteins, loss of desiccation tolerance, and germination. During maturation, desiccation tolerance was prematurely induced when excised seeds were dried slowly but not when seeds were held for an equivalent time at high relative humidity. In contrast, maturation proteins were induced under both conditions. We conclude that maturation proteins may contribute to desiccation tolerance of soybean seeds, though they may not be sufficient to induce tolerance by themselves.