摘要
在适宜浓度(0.1～0.4m mol/L)的胆固醇存在下,经冰冻处理的小麦叶肉原生质体在化冻后存活率均高于对照,其中以0.4m mol/L胆固醇对原生质体的保护效果最佳。胆固醇对卷心菜叶肉原生质体的抗冰冻能力具有类似效果。从而表明外源胆固醇与质膜结合后,对稳定质膜结构和保持正常功能具有一定的作用。
The survival percentage of wheat (Triticum aestivum) meso-phyll protoplasts was higher than that of the control after freezing and thawing treatments in the presence of cholesterol at proper concentration (0.1-0.4m mol/L) , and 0.4m mol/L cholesterol was the optimum concentration to protect wheat isolated mesophyll protoplasts. A similar effect on resistance to freezing of mesophyll protoplast in cabbage (Bra-ssica oleracea var. capitata) was found. It suggests that the integration of exogenous cholesterol with plasmolemma acts on stabilizing plasmolemma-constitution and maintaining normal function.
基金
国家自然科学基金资助课题
关键词
胆固醇
原生质体
存活率
Cholesterol, Protoplast, Survival percentage
