Synthesis of Thiamin -Binding Protein during Seed Development and Its Accumulation in Sesame Seed
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概要
- 論文の詳細を見る
The expression of the thiamin-binding protein gene in sesame was found only in seeds during maturation, not in seeds during germination, or in roots, stems and leaves. The amount of mRNA of the thiamin-binding protein increased with the development of sesame seeds. The level of mRNA was maximum in the mature seeds. Also, the thiamin-binding activity from seed proteins increased along with seed development. On the other hand, immunohistochemical analysis using an antibody against the protein and an immunogold-silver enhancement kit detected the thiamin-binding protein only in the albumen cells of seeds. These results suggest that in sesame, the thiamin-binding protein is synthesized in developing seeds and accumulated in the albumen of the seeds.
- 日本植物細胞分子生物学会の論文
- 2003-09-01
著者
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Watanabe Katsumi
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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MITSUNAGA Toshio
Department of Food and Nutrition, Faculty of Agriculture, Kinki University
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TAKAHASHI Hideyuki
Department of Sports Science.Nippon College of Physical Education
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Ohtsuka Takeshi
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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Mitsunaga T
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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AMPO Masae
Department of Food and Nutrition, Faculty of Agriculture, Kinki University
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Ampo Masae
Department Of Food And Nutrition Faculty Of Agriculture Kinki University
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Takahashi Hideyuki
Department Of Botany Graduate School Of Science Kyoto University
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高橋 英志
Laboratory Of Integrated Function Materials Center For Advanced Research Of Energy Conversion Materi
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Mitsunaga Toshio
Department Of Food And Nutrition Kinki University
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Watanabe Katsumi
Department Of Agricultural Chemistry Kyoto University
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Takahashi Hideyuki
Department Of Bacteriology National Institute Of Infectious Diseases
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Takahashi Heishichiro
Laboratory Of Integrated Function Materials Center For Advanced Research Of Energy Conversion Materials Faculty Of Engineering Hokkaido University
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Watanabe Katsumi
Department of Food and Nutrition, Faculty of Agriculture, Kinki University
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Ohtsuka Takeshi
Department of Chemistry, Faculty of Science, Tokyo Metropolitan University
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