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＜departmental bulletin paper＞
Changes in Soluble and Membrane Proteins of Chlorella ellipsoidea during Early Time of Hardening

Creator
Creator Name
Yoshimoto, Makoto
吉元, 誠
Affiliation
Affiliation Name
Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
九州大学農学部食糧化学工学科食品衛生化学講座
Creator Name
Okamura, Hideki
Affiliation
Affiliation Name
Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
Creator Name
Joh, Toshio
Affiliation
Affiliation Name
Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
Author PID
K001577
Creator Name
Miyamoto, Takahisa
宮本, 敬久
Affiliation
Affiliation Name
Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
九州大学農学部食糧化学工学科食品衛生化学講座
Creator Name
Hatano, Shoji
波多野, 昌二
Affiliation
Affiliation Name
Laboratory of Food Hygienic Chemistry, Faculty of Agriculture, Kyushu University
九州大学農学部食糧化学工学科食品衛生化学講座
Language
English
Publisher
Kyushu University
九州大学農学部
Date
1991-10
Source Title
Journal of the Faculty of Agriculture, Kyushu University
Vol
36
Issue
1/2
First Page
69
Last Page
77
Publication Type
Version of Record
Access Rights
open access
Crossref DOI
https://doi.org/10.5109/23970
Related DOI
九州大学農学部紀要 || 36(1/2) || p69-77
Journal of the Faculty of Agriculture, Kyushu University || 36(1/2) || p69-77
http://www.agr.kyushu-u.ac.jp/
Related URI
九州大学農学部紀要 || 36(1/2) || p69-77
Journal of the Faculty of Agriculture, Kyushu University || 36(1/2) || p69-77
http://www.agr.kyushu-u.ac.jp/
Relation
九州大学農学部紀要 || 36(1/2) || p69-77
Journal of the Faculty of Agriculture, Kyushu University || 36(1/2) || p69-77
http://www.agr.kyushu-u.ac.jp/

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Details

PISSN
0023-6152
NCID
AA00697606
Record ID
23970
Peer-Reviewed
Unrefereed
Subject Terms
Chlorella ellipsoidea
Hardening
Proteins
ISSN
0023-6152
NCID
AA00697606
Notes
Soluble and membrane proteins from Chlorella ellipsoidea Gerneck (IAM C-27) during the early time of hardening were separated by two-dimensional gel electrophoresis and visualized by silver staining. The analysis of soluble protein showed that 14 polypeptides newly appeared and 3 polypeptides increased in abundance within 24 h of cold treatment. Three polypeptides having the molecular weight 80 kDa (PI 5.58), 82 kDa (p1 5.46) and 66 kDa (p1 6.11) were detected after a 6-h or a 9-h hardening and markedly increased as the time of hardening proceeded. The result suggests that they may play an important role for the development of cold hardiness. One small polypeptide (29.8 kDa, p1 4.44) was detectable in membrane fraction of 12 h-hardened cells. Membrane protein of 29.2 kDa (p1 5.05) was pronounced after a 12-h hardening. Two major groups of membrane polypeptide (50.8-55.4 kDa, pI 5.29-5.76 and 50.8-55.4 kDa, p1 6.70-7.10) disappeared after a 3-h hardening and were not observed following a longer hardening period, suggesting the rapid degradation of these membrane polypeptides during cold treatment.
Created Date 2012.08.01
Modified Date 2022.11.11

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