Stabilization of Soluble Proteins in Vitro by Heat Shock Proteins-Enriched Ammonium Sulfate Fraction from Soybean Seedlings

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The 70-100% ammonium sulfate fraction of postribosomal supernatant of heat shocked soy-bean seedlings contained a high percentage of all of the heat shock proteins. The proteins in this fraction were resistant to heat denaturation, as judged by their unpelletability after heat treatment. Moreover, this fraction, when added to the postribosomal supernatant from control (non-heat shocked) seedlings, showed a significant ability to protect the control proteins from heat denaturation. Heated at 55℃, some 50% of the control proteins, which were normally denatured after heat treatment, were protected for at least 1 h when heat shock proteins-enriched fraction was added. The degree of protection was proportional to the amount of heat shock proteins-enriched fraction added. However, when the ammonium sulfate fraction prepared from the seedlings with a heat treatment at 40℃ for 3 h followed with a brief heat shock at 45℃ which depleted most of the 15-18 kDa and partial 68-70 kDa, 24 kDa and 22 kDa heat shock proteins was added the effectiveness in preventing heat denaturation was lost. This suggests that the heat shock proteins of 15-18 kDa with those of 68-70 kDa and perhaps 24 kDa and 22 kDa are important for providing the protection from heat denaturation.
日本植物生理学会の論文