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식물의 salt 및 저온 처리에 의하여 유도되는 내결빙성 및단백질 pattern의 변화에 대한연구 원문보기
Studies on the freezing resistance and changes of protein pattern induced by salt and temperature treatment of plants

  • 저자

    박숙희

  • 학위수여기관

    수원대학교 대학원

  • 학위구분

    국내석사

  • 학과

    유전공학과

  • 지도교수

  • 발행년도

    1994

  • 총페이지

    vii, 56 p.

  • 키워드

  • 언어

    kor

  • 원문 URL

    http://www.riss.kr/link?id=T8953392&outLink=K  

  • 초록

    Many temperate plant species can acquire increased freezing tolerance during exposure to low, nonfreezing temperature, NaCl & drought by process, termed cold acclimation. Freezing resistance accompanied with the increased concentration of endogenous abscisic acid(ABA) which is considered important signal for this process. The role of ABA in cold acclimation was evidenced by the finding that exogenous ABA increased the freezing resistance without any stress treatment. The purpose of this study was to determine whether the freezing resistance if increase by treatment of low temperature(4℃), 250nM NaCl & 100μM ABA and to investigate the change in electrophoretic pattern of proteins during this process. For this study callus suspension culture of carrot & radish was induced and used. Freezing resistance was determined by 2,3,5-triphenyl tetrachloride(TTC) assay and protein pattern was analyzed by one & two dimensional gel electrophoresis. Freezing resistance at -20℃ was increased by treatment of 250mM NaCl but not by cultivation at 4℃ in both carrot & radish callus cultures. During this process various changes of protein pattern were observed. Some proteins decreased & other increased transiently or persistently, Among these proteins, the 21kDa protein was increased prominently during treatment of 250mM NaCl in carrot callus culture. This 21kDa protein was also identified as boiling stable protein & also increased during NaCl treatment. This boiling stable protein was further analyzed by two dimensional gel electrophoresis & identified as a single spot which is absent in control sample. The timing of appearance & boiling stable property which is characteristic of many stress-induced proteins imply that this protein may have important role in cold acclimation.


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