Changes in the Contents of Free and Protein AminoAcids in Hiproly Barley Callus during Differentiation
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概要
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Changes in the levels of free and protein amino acids in the callus of Hiproly barley were studied during differentiation. Adventitious roots were formed in the callus after.90 days of cultivation on modified Whites medium containing 1 μM indoleacetic acid (IAA) and 200μM adenine sulfate, and callus placed on Murashige-Skoogs mediumwithout plant hormones formed adventitious roots after 30 days of cultivation. During differentiation, protein amino acids in the callus decreased, then increased, without an appreciable compositional change in the protein amino acids. The amount of free amino acids in the callus increased with root formation. The major free amino acids during differentiation were glutamine, asparagine, alanine, and proline. Glutamine increased until roots were found in the callus after cultivation. Asparagine gradually increased during differentiation.
- 社団法人 日本農芸化学会の論文
著者
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FUJII Taro
National Institute of Genetics
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Hasegawa Tadao
Department Of Agricultural Chemistry Faculty Of Agriculture Tokyo University Of Agriculture
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SUZUKI Takao
Department of Agricultural Chemistry, Tokyo University of Agriculture
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KATOH Yoshinobu
Life Science -Division, Hokkaido Institute of Public Health
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