A-2 細胞壁暖和タンパク質の作用に及ぼすオーキシンとブラシノライドの影響

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Acid-induced cell wall loosening was studied by measuring the creep of the cell wall as affected by IAA, BR and cell wall proteins using pumpkin (Cucurbita moschata Duch. Cv. Shirakikuza) hypocotyl segments stored in 50% glycerin at-15 C at least for 2 weeks (glycerinated segments). Effect of BR was also examined using glycerinated internode segments of dwarf(lkb), a BR mutant, and normal (LKB) pea (Pisum sativum L.). Two parameters involved in cell wall loosening, cell wall extensibility (φ) and yield of threshold (Y), were determined. At pH4.5, φ increased and Y decreased, indicating that acid-induced cell wall loosening occurred. IAA (10 uM) applied to segments for 2 hr prior to glycerin storage had no effect on φ and Y when measured at pH4.5. However, at pH6.8, Y decreased while φ was not affected significantly. BR similarly applied for 6 hr had no effect either at PH4.5 or pH6.8. Boiled glycerinated segments showed no acid-induced cell wall loosening. Incubation of boiled segments with proteins extracted form the cell wall by 1 N NaC1 recovered the ability of the segments to show acid-induced wall loosening. A protein fraction precipitated by 250g/L ammonium sulfate was most active. The present result confirms that some cell wall proteins are necessary for acid-induced cell wall loosening. Experiments with lkb/LKB have shown that BR is necessary for acid-induced wall loosening, since lkb did not show acid-induced wall loosening while BR-treated lkb showed the same ability as LKB.
植物化学調節学会の論文
1998-10-01

A-2 細胞壁暖和タンパク質の作用に及ぼすオーキシンとブラシノライドの影響

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