Studies on frost hardiness in Chlorella ellipsoidea III. Changes in O_2 uptake and evolution during hardening and after freez-thawing

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概要

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• Chlorella ellipsoidea cells at an intermediate stage in the ripening phase of the cell cycle were hardened at 3℃. Oligomycin (OGM) and 3-(3,4-dichlorophenyl)-1,1-dimethylurea (DCMU) added during hardening in the light inhibited the development of frost hardiness, suggesting that mitochondria and chloroplasts were involved in the hardening process. The O_2-uptake activity in unhardened cells increased during hardening in the light while the O_2-evolution activity decreased, when these activities were measured at 25℃. The increase in O_2 uptake was suppressed by OGM and DCMU and the decrease in O_2 evolution was stimulated by OGM. While the algal hardiness in the dark was very limited, the addition of glucose during hardening in the dark caused a remarkable development of frost hardiness. These results suggest that mitochondria and chloroplasts closely interact at low temperature, and the former plays a principal role in the hardening process and the latter serves as substrate-donor in the light. The O_2 evolution in cells which survived freezing was remarkably decreased by freeze-thawing while the O_2 uptake was hardly affected. The freeze-injured chloroplasts were repaired during the following incubation. OGM inhibited the repair of freeze-injured chloroplasts. From the results, mitochondria seem to change their membranes into a structure hardier than chloroplasts, and ATP synthesized by mitochondria seems to be essential for the repair of freeze-injured chloroplasts.

• 日本植物生理学会の論文

著者

• HATANO Shoji

  Department of Food Science and Technology, Faculty of Agriculture, Kyushu University

• Hatano Shoji

  Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University

• WATANABE Tadao

  Department of Machine Intelligence and Systems Engineering, Graduate School of Engineering, Tohoku U

• Hatano Shoji

  Laboratory Of Food Hygienic Chemistry Faculty Of Agriculture Kyushu University

• Hatano Shoji

  Department Of Food Science And Technology Faculty Of Agriculture 46-09 Kyushu University

• Watanabe Tadao

  Laboratory Of Food Hygienic Chemistry Faculty Of Agriculture Kyushu University

• Nagayama Junya

  Department Of Food Science And Technology Faculty Of Agriculture Kyushu University:(present)departme

• Sadakane Haruo

  Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University

• Sadakane Haruo

  Department of Food Science and Technology, Faculty of Agriculture, Kyushu University

• Sadakane Haruo

  Laboratory Of Food Hygienic Chemistry Faculty Of Agriculture Kyushu University

• Sadakane Haruo

  Department Of Food Science And Technology Faculty Of Agriculture Kyushu University

• Watanabe Tadao

  Department Of Anatomy Kawasaki Medical College:naka Works Hitachi Ltd.

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