春化对白菜DNA 甲基化、GA含量及蛋白质的影响

园艺学报 ›› 2002, Vol. 29 ›› Issue (4): 353-357.

春化对白菜DNA 甲基化、GA含量及蛋白质的影响

李梅兰^1,3;汪俏梅¹;朱祝军¹;曾广文²

(¹ 浙江大学园艺系, 杭州310029;　² 浙江大学生命科学学院, 杭州310029;³ 山西农业大学园艺学院, 太谷030801)

收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2002-08-25 发布日期:2002-08-25

Studies on the Changes of DNA Methylation Level, GA Content and Protein inNon-heading Chinese Cabbage during Vernalization

Li Meilan^1,3, Wang Qiaomei¹, Zhu Zhujun¹, and Zeng Guangwen²

(¹ Horticultural Department , Zhejiang University , Hangzhou 310029 , China ;　² Biological Science Department , Life Science College , Zhejiang University , Hangzhou 310029 , China ;　³ College of Horticulture , Shanxi Agricultural University , Taigu 030801 , China)

Received:1900-01-01 Revised:1900-01-01 Online:2002-08-25 Published:2002-08-25

摘要/Abstract

摘要： 以普通白菜‘油冬儿’为试材, 研究了低温对白菜开花的诱导效应, 并分析了萌动种子和幼
苗春化诱导后DNA 甲基化水平、赤霉素(GA) 含量和蛋白质种类的变化。结果表明, 不论萌动种子还是幼苗, 4 ℃低温处理30 d 均可完成春化。春化处理后, 两处理植株茎尖组织DNA 甲基化水平都较对照下降;但GA 含量明显上升, 为对照的2～3 倍; 低温诱导植株产生了一种分子量为58 kD 的特异蛋白质, 同时也使一种蛋白质消失。说明低温可能通过降低DNA 甲基化水平或增加GA 含量而诱导植物开花。

关键词: 白菜, 开花, DNA 甲基化, 赤霉素, 蛋白质

Abstract: With common variety‘Youdonger’as experimental material , the effects of low temperature on flowering of non-heading Chinese cabbage were studied and the changes of DNA methylation level , gibberellin (GA) content and protein varieties were also researched during vernalization of germinated seeds and seedlings. The results showed that either germinated seeds or seedlings could be induced to flower after 4 ℃cold treatment for 30 days. After vernalization , DNA methylation level in shoot apices under both treatment condition was decreased comparing with control plants , but GA content was increased to 2 - 3 times of control’s. A specific protein with a
molecular weight of 58 kD was induced during vernalization but an other kind of protein disappeared. According to the results mentioned above , it implied that vernalization induced flowering of plants by either decreasing DNA
methylation level or increasing GA content in shoot apical tissues.

Key words: Chinese cabbage, Flowering, DNA methylation, Gibberellins, Proteins

中图分类号:

S 634

李梅兰;汪俏梅;朱祝军;曾广文. 春化对白菜DNA 甲基化、GA含量及蛋白质的影响[J]. 园艺学报, 2002, 29(4): 353-357.

Li Meilan;Wang Qiaomei;Zhu Zhujun;and Zeng Guangwen. Studies on the Changes of DNA Methylation Level, GA Content and Protein inNon-heading Chinese Cabbage during Vernalization[J]. ACTA HORTICULTURAE SINICA, 2002, 29(4): 353-357.

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