Deuteration Causes the Decreased Induction of Heat-Shock Proteins and Increased Sensitivity to Heat Denaturation of Proteins in Chlorella : ENVIRONMENTAL AND STRESS RESPONSES : PROTEINS, ENZYMES AND METABOLISM
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概要
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Deuterated Chlorella (D-Chlorella) cells were obtained by cultivation in a medium that contained D_2O. The modification of cell components by deuterium (D) increased the heat sensitivity of cells, which depended on the extent of deuteration. To elucidate the mechanism of the D-induced increase in the heat sensitivity, the effect of incorporation of D on the denaturation of proteins was investigated. Proteins obtained from D-Chlorella cells, when preheated at 37℃, were aggregated to a greater extent than those from H-Chlorella against the heating at 45℃. The rate of synthesis of heat-shock proteins (hsps) in D-Chlorella was consistently lower than that in H-cells. Furthermore, an experiment in vitro indicated that deuterated proteins denatured more rapidly than normal proteins upon heating at 60℃.
- 日本植物生理学会の論文
著者
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Unno Keiko
Department Of Radiobiochemistry School Of Pharmaceutical Sciences University Of Shizuoka
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Okada Shoji
Department of Radiobiochemistry, School of Pharmaceutical Sciences, University of Shizuoka
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Okada Shoji
Department Of Radiobiochemistry School Of Pharmaceutical Sciences University Of Shizuoka
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Okada Shoji
Department Of Environmental Biochemistry Shizuoka College Of Pharmacy
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Unno Keiko
Department Of Radiobiochemistry School Of Pharmaceutical Sciences
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Okada Shoji
Department Of Environmental Biochemistry Shizoka College Of Pharmacy
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Unno Keiko
Department Of Medical Biochemistry School Of Pharmaceutical Sciences University Of Shizuoka
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Okada Shoji
Department of Chemistry, Faculty of Science and Technology, Kinki University
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