热胁迫对葡萄叶片中蛋白激酶活性的影响.pdfVIP

中国农业科学,2005,38(1):128-134 Scientia Agricultura Sinica 热胁迫对葡萄叶片中蛋白激酶活性的影响 郁松林，黄卫东 （中国农业大学食品科学与营养工程学院，北京 100083 ） 摘要：以葡萄品种京秀（Vitis vinifera L. cv. Jingxiu ）一年生扦插苗为试材，40 ℃高温处理30 min ，并以25 ℃ 为对照，采用体外底物磷酸化方法对叶片中蛋白激酶的活性进行了测定。结果表明，热胁迫处理后，叶片中蛋白 激酶在底物髓鞘碱性蛋白(myelin basic protein ，MBP)浓度为0.5 mg·ml-1 时，其活性达到最大(7 678.7 cpm) ，而后随 底物浓度的进一步增加，其活性下降。Mg2+ 浓度为5 mmol·L-1 时，蛋白激酶活性达到最大(8 165.8 cpm)。Ca2+对蛋 白激酶活性的影响极弱，Mn2+对蛋白激酶活性的激活没有影响。ATP浓度为50 μmol·L-1 时，蛋白激酶的活性最大 （7 900.9 cpm ），比对照高4.7 倍。在以组蛋白-Ⅲ （histone-Ⅲ）为底物时，蛋白激酶的活性很微弱，且Mg2+和Ca2+ 对蛋白激酶有极弱的激活作用。 关键词：热胁迫；葡萄；叶片；蛋白激酶；活性 Influence of Heat Stress on the Activity of Protein Kinase in Grape Leaves YU Song-lin, HUANG Wei-dong (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083) Abstract: One-year-old grape plants （Vitis vinifera L. cv. Jingxiu ） by cuttage were used as experimental materials. The activity of protein kinase in grape leaves after treatment of heat stress (40 ℃) was measured through substrate phosphorylation in vitro. The results showed that the activity of protein kinase in leaves after heat stress reached a peak value(7 678.7 cpm) as MBP concentration was 0.5 mg·ml-1, and then the activity of protein kinase decreased slightly as MBP concentration increased continuously. The activity of protein kinase exhibited a maximum value as Mg2+ concentration was 5 mmol·L-1 in reaction system with MBP substrate, and then, the activity of protein kinase decreased. Stimulation by Ca2+ to the activity of protein kinase was extremely weak. Mn2+ had no stimulative effect on the activity of protein kinas