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Expression of alpha-amylase in response to wounding in mung bean

The activity of α-amylase (EC 3.2.1.1) in mung bean (Vigna radiata (L.) Wilczek) cotyledons increased markedly in response to wounding. The changes in enzyme activity were in parallel with those in enzyme content. The level of α-amylase mRNA also notably increased in wounded cotyledons and attained...

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Bibliographic Details
Published in:Planta 1995-02, Vol.195 (4), p.530-534
Main Authors: Koizuka, N, Tanaka, Y, Morohashi, Y. (Tokyo Univ. of Agriculture and Technology, Fuchu (Japan). Faculty of Agriculture)
Format: Article
Language:English
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Summary:The activity of α-amylase (EC 3.2.1.1) in mung bean (Vigna radiata (L.) Wilczek) cotyledons increased markedly in response to wounding. The changes in enzyme activity were in parallel with those in enzyme content. The level of α-amylase mRNA also notably increased in wounded cotyledons and attained its maximum level during the period between 1 and 2 d after wounding. The level of mRNA for phenylalanine ammonia-lyase, which is one of the well-characterized stress-inducible proteins, also increased after wounding, but the increase in mRNA level was faster than that of α-amylase mRNA. On the other hand, the content of mRNA for actin, a 'housekeeping' protein, was almost the same in wounded and unwounded cotyledons. The increase in α-amylase mRNA level in wounded cotyledons was severely inhibited by α-amanitin and cordycepin. α-Amylase expression in the first leaves of mung-bean seedlings was also induced by wounding.
ISSN:0032-0935
1432-2048
DOI:10.1007/BF00195711