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作 者:周桂[1,2,3,4] 邹成林[1] 丘立杭[2] 黄丽萍[1] 杨丽涛[2,3,4] 李杨瑞[2,3,4]
机构地区:[1]广西民族大学化学与生态工程学院,南宁530006 [2]广西大学广西亚热带生物资源保护利用重点实验室,南宁530004 [3]广西农业科学院广西作物遗传改良生物技术重点开放实验室,南宁530007 [4]中国农业科学院甘蔗研究中心,南宁530007
出 处:《华中农业大学学报》2010年第4期408-412,共5页Journal of Huazhong Agricultural University
基 金:国家科技支撑计划项目(2007BAD30B03);广西科技攻关重点项目(桂科攻0782004-3);广西科技攻关项目(桂科能0815011);现代农业产业技术体系建设专项(nycytx-024-01-15)资金资助
摘 要:以甘蔗品种ROC22为材料,采用含100 g/L聚乙二醇(PEG)6000的Hoagland营养液模拟干旱胁迫处理,SDS-PAGE电泳技术分析干旱胁迫对甘蔗幼苗根系蛋白质的影响。结果表明:与对照相比,24 h胁迫过程中稳定存在的新增蛋白条带为44.5 ku,可能是应答干旱胁迫的主要新增调节蛋白;57.1和29.0 ku蛋白条带在24 h处理期间相对表达量变化活跃,胁迫初期57.1 ku蛋白条带显著增加,29.0 ku蛋白条带显著下降,胁迫过程中出现起伏变化;而62.7、40.4与48.2 ku蛋白条带在PEG胁迫早期相当长时间保持稳定,后期才出现显著增加与下降;PEG胁迫14 h处理蛋白质条带变化最活跃,新增蛋白分子质量为44.5 ku;消失蛋白分子质量为25.5、18.9 ku;而分子质量为81.8、48.2、38.0、29.0 ku的蛋白条带表达量下降。甘蔗根系蛋白质在响应PEG胁迫的基因表达调控中扮演重要角色,其变化可能与甘蔗PEG胁迫密切相关。The pattern changes of SDS-PAGE protein in sugarcane roots subjected to water stress condition were studied.The sugarcane cultivar ROC22 was used as the plant material and treated with nutrient solution containing 100 g/L polyethylene glycol 6000(PEG 6000) for simulating drought stress.The proteins were isolated from different samples by SDS-PAGE.The results revealed that a new 44.5 ku protein band was appeared stably during 24 h PEG stress,which may be the main regulatory protein responding to water stress.The relative content of 57.1 ku and 29.0 ku protein bands changed actively during 24 h PEG stress,the former increased and the latter decreased markedly at the early PEG stress stage.The relative contents of the 62.7,48.2 and 40.4 ku proteins remained unchanged for a long time at the late PEG stress stage.The most active changes of the protein bands were found at 14 h PEG stress,and a new protein band of 44.5 ku appeared,the 25.5 and 18.9 ku protein bands disappeared while the 81.8,48.2,38.0 and 29.0 ku protein bands declined markedly in roots at the same time.The proteins might play an important role in gene expression and regulation in roots of sugarcane,and its changes could be correlated with the PEG stress.
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