Role of K^+ and Cl^- in Osmotic Adjustment in Roots and Hypocotyls of Intact Mung Bean Seedlings

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概要

• 論文の詳細を見る

• It was confirmed that osmotic adjustment occurred in young intact mung bean (Vigna mungo (L.) Hepper) seedlings exposed to high osmotic pressure stress. Root growth was not affected by osmotic pressure of less than 200 mOsm in the external solution, although hypocotyl growth was conspicuously reduced. Under this moderate osmotic stress, intracellular K+ concentration, [K^+]_i, increased dramatically during the osmotic adjustment in all the regions of the root, but the intracellular Cl^- concentration, [Cl^-]_i, increased only in the aged mature region of the root (28-33 mm from the root tip). About a half of the intracellular osmotic pressure in the aged mature region of the root could be ascribed to the contributions of [K^+]_i and [Cl^-]_i, but in the hypocotyl, [K^+]_i only contributed slightly to the osmotic adjustment.

• 日本植物生理学会の論文

著者

• SAKATA Makoto

  Department of Applied Physics, Nagoya University

• Itoh Kimiko

  Graduate School Of Sci. And Technol. Niigata Univ.

• Sakata M

  Department Of Instrumentation Engineering Faculty Of Science And Technology Keio University

• Sakata Makoto

  School Of Medicine Kyorin University

• Sakata Makoto

  Department Of Applied Physics Faculty Of Engineering Nagoya University

• ISHIKAWA Hideo

  Department of Plant Biology, The Ohio State University

• OHTA Eiji

  Department of Material Science, Faculty of Science and Technology, Keio University

• Ohta E

  Keio Univ. Yokohama Jpn

• Yamada Takafumi

  Department Of Biological Sciences Graduate School Of Bioscience And Biotechnology Tokyo Institute Of

• Ohta Eiji

  Department Of Agricultural Chemistry Faculty Of Agriculture Kyoto University

• Yamada T

  Department Of Biological Sciences Graduate School Of Bioscience And Biotechnology Tokyo Institute Of

• Sakata M

  School Of Medicine Kyorin University

• Ishikawa Hideo

  Department Of Instrumentation Engineering Faculty Of Science And Technology Keio University

• Itoh Kimio

  Department of Instrumentation Engineering, Faculty of Science and Technology, Keio University

• Yamada Teruaki

  Department of Instrumentation Engineering, Faculty of Science and Technology, Keio University

• OHTA Eiji

  Mole. Func. Lab., Natl. Food Res. Inst.

• Ishikawa Hideo

  Department Of Botany The Ohio State University

• Ohta Eiji

  Department of Instrumentation Engineering, Faculty of Science and Technology, Keio University

• Yamada Teruaki

  Department of Chemistry, Faculty of Science, Hokkaido University

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