Varying patterns of protein synthesis in bread wheat during heat shock

Efeoglu, B. and Terzioglu, S. (2007) Varying patterns of protein synthesis in bread wheat during heat shock. Acta Biologica Hungarica, 58 (1). pp. 93-104. ISSN 0236-5383

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High temperatures during seedling growth are considered as one of the factors that can modify surviving properties in wheat ( Triticum aestivum L.) plant. This work attempts to evaluate the heat shock responses of seedling of winter wheat (Bezostaya-1) using growth parameters (seedling length, embryonal root length and embryonal root number), membrane stability index (MSI) and two dimensional (2D) gel electrophoresis analysis of heat shock proteins (HSPs) during heat shock. Seedlings grown until first leaf opening at controlled conditions (23 °C, 200 μmol m <sup>−2</sup> s <sup>−1</sup> , 16h day/8h night, 50–60% humidity) were exposed to 37 °C or 45 °C high temperatures for 2, 4 and 8 hours. While 37 °C did not cause any significant change, 45 °C heat treatments caused significant decrease in terms of seedling and root length, and leaf MSI for all exposure times. However, all the plants from 45 °C heat treatments continued to grow during recovery period. 2D protein analysis indicated that 37 °C, 8 hours exposure caused stronger and more diverse heat shock response than the other treatments, followed by 37 °C, 4 hours, 45 °C, 8 hours, 45 °C, 4 hours, 45 °C, 2 hours treatments. 5 protein spots, ranging from 6–7.8 p I (isoelectric point) and 27–31.7 kDA molecular weight, were expressed at 37 °C, 2 hours and continued at 37 and 45 °C for all exposure times. This suggests that these early proteins and other newly synthesized proteins may have protective effects at 37 and 45 °C and provide plants for healthy growth during the recovery period.

Item Type: Article
Subjects: Q Science / természettudomány > QH Natural history / természetrajz
Depositing User: Endre Sarvay
Date Deposited: 20 Nov 2017 14:56
Last Modified: 20 Nov 2017 14:56

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