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
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SAKATA Makoto
Department of Applied Physics, Nagoya University
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Itoh Kimiko
Graduate School Of Sci. And Technol. Niigata Univ.
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Sakata M
Department Of Instrumentation Engineering Faculty Of Science And Technology Keio University
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Sakata Makoto
School Of Medicine Kyorin University
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Sakata Makoto
Department Of Applied Physics Faculty Of Engineering Nagoya University
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ISHIKAWA Hideo
Department of Plant Biology, The Ohio State University
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OHTA Eiji
Department of Material Science, Faculty of Science and Technology, Keio University
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Ohta E
Keio Univ. Yokohama Jpn
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Yamada Takafumi
Department Of Biological Sciences Graduate School Of Bioscience And Biotechnology Tokyo Institute Of
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Ohta Eiji
Department Of Agricultural Chemistry Faculty Of Agriculture Kyoto University
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Yamada T
Department Of Biological Sciences Graduate School Of Bioscience And Biotechnology Tokyo Institute Of
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Sakata M
School Of Medicine Kyorin University
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Ishikawa Hideo
Department Of Instrumentation Engineering Faculty Of Science And Technology Keio University
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Itoh Kimio
Department of Instrumentation Engineering, Faculty of Science and Technology, Keio University
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Yamada Teruaki
Department of Instrumentation Engineering, Faculty of Science and Technology, Keio University
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OHTA Eiji
Mole. Func. Lab., Natl. Food Res. Inst.
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Ishikawa Hideo
Department Of Botany The Ohio State University
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Ohta Eiji
Department of Instrumentation Engineering, Faculty of Science and Technology, Keio University
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Yamada Teruaki
Department of Chemistry, Faculty of Science, Hokkaido University
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