The possible role of BAX and BI-1 genes in chilling-induced cell death in cucumber fruit

• Autorzy: Zhao Y. , Chen J. , Tao X. , Zheng X. , Mao L.
• Języki publikacji: EN

Abstrakty

EN

The aim of the present study was to investigate the possible role of BAX and BI-1 genes in chilling injury of cucumber fruit. BAX and BI-1 gene expressions were assayed under 2 ± 1°C. Meanwhile, cell death, cellular integrity, specific chromatin fragmentation and nucleus morphology in cucumber (Cucumis sativus L. cv. Zhexiu1) fruits were determined. Results indicated that BAX and BI-1 genes were activated by low temperature and the expression level of the BAX was much higher than BI-1. At the same time, electrolyte leakage and cell death were increased coupled with nuclear envelope disassembly and DNA fragmentation during the occurrence of chilling injury. In addition, characteristic features of programmed cell death were induced as well as the initiation of chilling injury. The interaction of BAX and BI-1 might predetermine the cell life or death in response to cold stimulus.

• Wydawca: -
• Czasopismo: Acta Physiologiae Plantarum
• Rocznik: 2014
• Tom: 36
• Numer: 06
• Opis fizyczny: p.1345-1351,fig.,ref.

Twórcy

autor

Zhao Y.

• Department of Agricultural Economics and Management, Zhejiang Agricultural Business College, 312000 Shaoxing, People's Republic of China
• Zhejiang Key Laboratory of Agro-Food Procesing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, 310058 Hangzhou, People's Republic of China

autor

Chen J.

• Zhejiang Key Laboratory of Agro-Food Procesing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, 310058 Hangzhou, People's Republic of China

autor

Tao X.

• Zhejiang Key Laboratory of Agro-Food Procesing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, 310058 Hangzhou, People's Republic of China

autor

Zheng X.

• Wenzhou College of Technology and Profession (Wenzhou Academy of Agricultural Sciences), 325006 Wenzhou, People's Republic of China

autor

Mao L.

• Zhejiang Key Laboratory of Agro-Food Procesing, Department of Food Science and Nutrition, Fuli Institute of Food Science, Zhejiang University, 310058 Hangzhou, People's Republic of China

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Identyfikatory

DOI

10.1007/s11738-014-1513-0