Programmed Cell Death Induced by Heat Shock in Mung Bean Seedlings

熱處理誘發綠豆幼苗的細胞凋亡

伊娃蒂娜(Valentina P. Egorova) ； 羅意珊(Yih-Shan Lo) ； 戴華(Hwa Dai)

《Botanical Studies》 52卷1期 (2011/01) Pp. 73-78

摘要

熱處理影響綠豆幼苗的死亡、重量及其膜滲漏。同時也可引起早期細胞凋亡的生化指標，包括細胞色素C在細胞質中的增加及核DNA之片段化。在48℃至55℃之熱處理下，皆有誘導綠豆幼苗細胞質中細胞色素C增加的現象。核DNA片段化則在50℃及55℃熱處理六小時的綠豆幼苗中發生。未達致死量之48℃熱處理可造成DNA非片段化的降解。致死性之熱處理（50℃及55℃處理六小時）可造成核DNA片段化降解及非片段化降解。本研究證實熱處理可誘發綠豆幼苗的細胞凋亡。

關鍵字

細胞色素C ； DNA片段化 ； 熱處理 ； 細胞凋亡

並列摘要

The effect of heat shock (HS) on death, weight and membrane leakage of mung bean seedlings as well as on early biochemical markers of PCD (cytochrome c release from mitochondria and internucleosomal DNA fragmentation) was studied. It was found that heat shock ranging from 48-55℃ stimulated the releasing of cytochrome c from mitochondria to cytosol and the nuclear DNA fragmentation occurred during the first six hours of heat treatment. Sublethal heat shock (48℃) gives rise to non-ladder DNA degradation. Lethal heat shock (50 and 55℃) generates two types, ladder and non-ladder, DNA degradation. Internucleosomal (ladder) DNA fragmentation and cytochrome c releasing suggest the programmed cell death occurs in mung bean seedling induced by heat shock.

並列關鍵字

Cytochrome c ； DNA fragmentation ； Heat shock ； Programmed cell death