title: A class of soybean low molecular weight heat shock proteins : immunological study and quantitation.
abstract: Two major polypeptides of the 15- to 18-kilodalton class of soybean (Glycine max) heat shock proteins (HSPs), obtained from an HSP-enriched (NH(4))(2)SO(4) fraction separated by two-dimensional polyacrylamide gel electrophoresis, were used individually as antigens to prepare antibodies. Each of these antibody preparations reacted with its antigen and cross-reacted with 12 other 15- to 18-kilodalton HSPs. With these antibodies, the accumulation of the 15- to 18-kilodalton HSPs under various heat shock (HS) conditions was quantified. The 15- to 18-kilodalton HSPs began to be detectable at 35 degrees C, and after 4 hours at 40 degrees C they had accumulated to a maximum level of 1.54 micrograms per 100 micrograms of total protein in soybean seedlings and remained almost unchanged up to 24 hours after HS. Accumulation of the HSPs was reduced at temperatures higher than 40 degrees C. At 42.5 degrees C the HSPs were reduced to 1.02 micrograms per 100 micrograms, and at 45 degrees C they were hardly detectable. A brief HS at 45 degrees C (10 minutes), followed by incubation at 28 degrees C, which also induced HSP synthesis, resulted in synthesis of this class of HSPs at levels up to 1.06 micrograms per 100 micrograms of total protein. Taking into consideration the previous data concerning the acquisition of thermotolerance in soybean seedlings, our estimation indicates that the accumulation of the 15- to 18-kilodalton HSPs to 0.76 to 0.98% of total protein correlated well with the establishment of thermotolerance. Of course, other HSPs, in addition to this group of proteins, may be required for the development of thermotolerance.
authors: Department of Botany, National Taiwan University, Taipei, Taiwan, Republic of China.
authors: M H
authors: MH
authors: Hsieh
authors: J T
authors: JT
authors: Chen
authors: T L
authors: TL
authors: Jinn
authors: Y M
authors: YM
authors: Chen
authors: C Y
authors: CY
authors: Lin