Synthesis of Only Two Heat Shock Proteins Is Required for Thermoadaptation in Cultured Cowpea Cells

Cell cultures of a heat sensitive genotype of cowpea (Vigna unguiculata) were adapted to tolerate moderate levels of heat by maintaining cells at 32, 36, and 38°C over many cell generations. Cells adapted to 32 and to 36°C did not produce the typical heat shock proteins (HSP). Cells adapted to 38°C...

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Bibliographic Details
Published in:Plant physiology (Bethesda) 1987-09, Vol.85 (1), p.4-7
Main Authors: Kathleen Heuss-La Rosa, Randall R. Mayer, Cherry, Joe H.
Format: Article
Language:English
Subjects:
Agronomy. Soil science and plant productions
Biological and medical sciences
Cell culture techniques
Cell growth
CHO cells
Communications
Cultured cells
Economic plant physiology
Fundamental and applied biological sciences. Psychology
Heat shock proteins
Heat tolerance
HeLa cells
High temperature
In vitro culture
Plant physiology and development
Plants
Shock heating
Tissue cultures, protoplasts
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Summary:Cell cultures of a heat sensitive genotype of cowpea (Vigna unguiculata) were adapted to tolerate moderate levels of heat by maintaining cells at 32, 36, and 38°C over many cell generations. Cells adapted to 32 and to 36°C did not produce the typical heat shock proteins (HSP). Cells adapted to 38°C synthesized two new proteins, which appear to be a subset of the HSP. In many temperature sensitive organisms it is thought that HSP confer thermotolerance. However, we hypothesize that specific proteins are associated with heat tolerance in cowpea, other heat tolerant plants (species such as sorghum and millet), and adapted cells which provide them with enhanced heat tolerance. From present data we suggest two proteins (70 and 80 kilodaltons) are strongly associated with heat tolerance and heat adaptation.
ISSN:0032-0889
1532-2548
DOI:10.1104/pp.85.1.4