应用双向电泳技术研究条锈菌侵染后小麦蛋白质的改变  

The Change of Proteins in Wheat Infected by Wheat Disease(Pucciniia Striiformis) Using 2-dimentional Electrophoresitic Technology

作　　者：李跃建[1] 姬红丽[2] 彭云良[2] 高荣[1] 高霞[3] 刘世贵[1] 

机构地区：[1]四川大学生命科学学院,四川成都610064 [2]四川省农科院植保所,四川成都610066 [3]四川大学华西医院,四川成都610041

出　　处：《四川大学学报（工程科学版）》2005年第2期80-85,共6页Journal of Sichuan University (Engineering Science Edition)

基　　金：国家"863"计划资助项目(2001AA241031);四川省农作物育种攻关项目(2001 1 2)

摘　　要：在pH3～10和pH4～7条件下,用双向电泳研究了慢条锈病和高感条锈病2个小麦品种体内蛋白质的差异表达。结果表明,条锈菌侵入后,慢条锈病抗病品种川麦107和高感条锈病品种80-8体内的蛋白质均发生了显著改变;在宽、窄2种pH条件下,2品种的蛋白质点都较多,但在窄pH下,蛋白质点的分离更好;2品种都诱导出了一些新的蛋白质;慢条锈病的川麦107比高感条锈病的80-8多产生了几个表达更强烈的非特异性抗性蛋白质,同时也多诱导出了2个新的特异性抗性蛋白质,其中一个的分子量是16.8kDa,pI值为6.1。The changes of proteins in two wheat varieties, slow-rusting Chuanmai107 and highly susceptible 80-8, inoculated by the pathogen of wheat stripe rust (Puccina striiformis) were analyzed using 2-dimentional electrophoresitic technology under the conditions of pH 3～10 and pH 4～7. The results showed that the protein dots of both slow-rusting and highly susceptible wheat varieties change significantly after infection of the pathogen. Under the conditions of pH 3～10 and pH 4～7 the two varieties are found to produce many protein dotes, but under pH 4～7 the proteins are separated from each other clearly and distinctly compared with pH 3～10. After infection of the pathogen, both varieties are induced to produce some new proteins, and slow-rusting variety, Chuanmai 107, produces several other clearly showing resistant proteins and two new specific resistant proteins. The molecular weight of one specific protein derived from pH 3～10 is 16.8 kDa, and the pI value of the protein is 6.1.

关 键 词：小麦 条锈病 双向电泳 蛋白质 

分 类 号：TQ936.2[化学工程]