OrangerV1, PascalFrancis, Curation, bibRecord, 001168

Isolation and characterization of salt-associated protein in Citrus

Identifieur interne : 001168 ( PascalFrancis/Curation ); précédent : 001167; suivant : 001169

Isolation and characterization of salt-associated protein in Citrus

Auteurs : G. Ben-Hayyim [Israël] ; Z. Faltin [Israël] ; S. Gepstein ; L. Camoin ; A. D. Strosberg ; Y. Eshdat [Israël]

Source :

Plant science : (Limerick) [ 0168-9452 ] ; 1993.

RBID : Pascal:93-0471578

Descripteurs français

Pascal (Inist)
- Résistance sel, Expression génique, Tolérance, Choc osmotique, Salinité, Stress, Protéine, Culture cellulaire, Citrus sinensis, Electrophorèse gel, Osmolarité.

English descriptors

KwdEn :
- Cell culture, Citrus sinensis, Gel electrophoresis, Gene expression, Osmolarity, Osmotic shock, Proteins, Salinity, Salt resistance, Stress, Tolerance.

Abstract

A significant increase in the amount of a protein, whose migration in two-dimensional gel electrophoresis corresponds to an apparent molecular weight of 23-25 kDa and pI=6. 1, was observed in adapted salt-tolerant cultured cells derived from Shamuti orange (Citrus sinensis L. Osbeck) ovular callus cells. An increase was also determined when these cells were grown in the presence of abscisic acid (ABA) or polyethylene glycol (PEG) instead of NaCl, similarly to what was previously observed for osmotin, the tobacco salt-associated protein. However, no similarity has been so far observed between these proteins in their biochemical and immunochemical properties

A01	`01`	`1`		`@0 0168-9452`
A02	`01`			`@0 PLSCE4`
A03		`1`		`@0 Plant sci. : (Limerick)`
A05				`@2 88`
A06				`@2 2`
A08	`01`	`1`	`ENG`	`@1 Isolation and characterization of salt-associated protein in Citrus`
A11	`01`	`1`		`@1 BEN-HAYYIM (G.)`
A11	`02`	`1`		`@1 FALTIN (Z.)`
A11	`03`	`1`		`@1 GEPSTEIN (S.)`
A11	`04`	`1`		`@1 CAMOIN (L.)`
A11	`05`	`1`		`@1 STROSBERG (A. D.)`
A11	`06`	`1`		`@1 ESHDAT (Y.)`
A14	`01`			`@1 Volcani cent., agricultural res. organization, agricultural res. organization, dep. fruit tree breeding genetics @2 50250 Bet Dagan @3 ISR @Z 1 aut. @Z 2 aut. @Z 6 aut.`
A20				`@1 129-140`
A21				`@1 1993`
A23	`01`			`@0 ENG`
A43	`01`			`@1 INIST @2 15982 @5 354000038937580010`
A44				`@0 0000`
A45				`@0 36 ref.`
A47	`01`	`1`		`@0 93-0471578`
A60				`@1 P`
A61				`@0 A`
A64		`1`		`@0 Plant science : (Limerick)`
A66	`01`			`@0 IRL`
C01	`01`		`ENG`	@0 A significant increase in the amount of a protein, whose migration in two-dimensional gel electrophoresis corresponds to an apparent molecular weight of 23-25 kDa and pI=6. 1, was observed in adapted salt-tolerant cultured cells derived from Shamuti orange (Citrus sinensis L. Osbeck) ovular callus cells. An increase was also determined when these cells were grown in the presence of abscisic acid (ABA) or polyethylene glycol (PEG) instead of NaCl, similarly to what was previously observed for osmotin, the tobacco salt-associated protein. However, no similarity has been so far observed between these proteins in their biochemical and immunochemical properties
C02	`01`	`X`		`@0 002A10`
C02	`02`	`X`		`@0 280`
C03	`01`	`X`	`FRE`	`@0 Résistance sel`
C03	`01`	`X`	`ENG`	`@0 Salt resistance`
C03	`01`	`X`	`SPA`	`@0 Resistencia sal`
C03	`02`	`X`	`FRE`	`@0 Expression génique`
C03	`02`	`X`	`ENG`	`@0 Gene expression`
C03	`02`	`X`	`SPA`	`@0 Expresión genética`
C03	`03`	`X`	`FRE`	`@0 Tolérance`
C03	`03`	`X`	`ENG`	`@0 Tolerance`
C03	`03`	`X`	`GER`	`@0 Toleranz`
C03	`03`	`X`	`SPA`	`@0 Tolerancia`
C03	`04`	`X`	`FRE`	`@0 Choc osmotique`
C03	`04`	`X`	`ENG`	`@0 Osmotic shock`
C03	`04`	`X`	`SPA`	`@0 Choque osmótico`
C03	`05`	`X`	`FRE`	`@0 Salinité`
C03	`05`	`X`	`ENG`	`@0 Salinity`
C03	`05`	`X`	`SPA`	`@0 Salinidad`
C03	`06`	`X`	`FRE`	`@0 Stress`
C03	`06`	`X`	`ENG`	`@0 Stress`
C03	`06`	`X`	`SPA`	`@0 Stress`
C03	`07`	`X`	`FRE`	`@0 Protéine`
C03	`07`	`X`	`ENG`	`@0 Proteins`
C03	`07`	`X`	`SPA`	`@0 Proteina`
C03	`08`	`X`	`FRE`	`@0 Culture cellulaire`
C03	`08`	`X`	`ENG`	`@0 Cell culture`
C03	`08`	`X`	`SPA`	`@0 Cultivo celular`
C03	`09`	`X`	`FRE`	`@0 Citrus sinensis @2 NS`
C03	`09`	`X`	`ENG`	`@0 Citrus sinensis @2 NS`
C03	`09`	`X`	`SPA`	`@0 Citrus sinensis @2 NS`
C03	`10`	`X`	`FRE`	`@0 Electrophorèse gel`
C03	`10`	`X`	`ENG`	`@0 Gel electrophoresis`
C03	`10`	`X`	`SPA`	`@0 Electroforesis gel`
C03	`11`	`X`	`FRE`	`@0 Osmolarité`
C03	`11`	`X`	`ENG`	`@0 Osmolarity`
C03	`11`	`X`	`SPA`	`@0 Osmolaridad`
C07	`01`	`X`	`FRE`	`@0 Facteur milieu`
C07	`01`	`X`	`ENG`	`@0 Environmental factor`
C07	`01`	`X`	`SPA`	`@0 Factor medio`
C07	`02`	`X`	`FRE`	`@0 Substance croissance végétal`
C07	`02`	`X`	`ENG`	`@0 Plant growth substance`
C07	`02`	`X`	`SPA`	`@0 Substancia crecimiento vegetal`
C07	`03`	`X`	`FRE`	`@0 Rutaceae @2 NS`
C07	`03`	`X`	`ENG`	`@0 Rutaceae @2 NS`
C07	`03`	`X`	`SPA`	`@0 Rutaceae @2 NS`
C07	`04`	`X`	`FRE`	`@0 Dicotyledones @2 NS`
C07	`04`	`X`	`ENG`	`@0 Dicotyledones @2 NS`
C07	`04`	`X`	`SPA`	`@0 Dicotyledones @2 NS`
C07	`05`	`X`	`FRE`	`@0 Angiospermae @2 NS`
C07	`05`	`X`	`ENG`	`@0 Angiospermae @2 NS`
C07	`05`	`X`	`SPA`	`@0 Angiospermae @2 NS`
C07	`06`	`X`	`FRE`	`@0 Spermatophyta @2 NS`
C07	`06`	`X`	`ENG`	`@0 Spermatophyta @2 NS`
C07	`06`	`X`	`SPA`	`@0 Spermatophyta @2 NS`
C07	`07`	`X`	`FRE`	`@0 Agrume`
C07	`07`	`X`	`ENG`	`@0 Citrus fruit`
C07	`07`	`X`	`SPA`	`@0 Agrios`
N21				`@1 196`

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Pascal:93-0471578

Le document en format XML

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<author><name sortKey="Gepstein, S" sort="Gepstein, S" uniqKey="Gepstein S" first="S." last="Gepstein">S. Gepstein</name>
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<author><name sortKey="Strosberg, A D" sort="Strosberg, A D" uniqKey="Strosberg A" first="A. D." last="Strosberg">A. D. Strosberg</name>
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<term>Osmolarity</term>
<term>Osmotic shock</term>
<term>Proteins</term>
<term>Salinity</term>
<term>Salt resistance</term>
<term>Stress</term>
<term>Tolerance</term>
</keywords>
<keywords scheme="Pascal" xml:lang="fr"><term>Résistance sel</term>
<term>Expression génique</term>
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<term>Salinité</term>
<term>Stress</term>
<term>Protéine</term>
<term>Culture cellulaire</term>
<term>Citrus sinensis</term>
<term>Electrophorèse gel</term>
<term>Osmolarité</term>
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<front><div type="abstract" xml:lang="en">A significant increase in the amount of a protein, whose migration in two-dimensional gel electrophoresis corresponds to an apparent molecular weight of 23-25 kDa and pI=6. 1, was observed in adapted salt-tolerant cultured cells derived from Shamuti orange (Citrus sinensis L. Osbeck) ovular callus cells. An increase was also determined when these cells were grown in the presence of abscisic acid (ABA) or polyethylene glycol (PEG) instead of NaCl, similarly to what was previously observed for osmotin, the tobacco salt-associated protein. However, no similarity has been so far observed between these proteins in their biochemical and immunochemical properties</div>
</front>
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<fA06><s2>2</s2>
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<fA08 i1="01" i2="1" l="ENG"><s1>Isolation and characterization of salt-associated protein in Citrus</s1>
</fA08>
<fA11 i1="01" i2="1"><s1>BEN-HAYYIM (G.)</s1>
</fA11>
<fA11 i1="02" i2="1"><s1>FALTIN (Z.)</s1>
</fA11>
<fA11 i1="03" i2="1"><s1>GEPSTEIN (S.)</s1>
</fA11>
<fA11 i1="04" i2="1"><s1>CAMOIN (L.)</s1>
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<fA11 i1="05" i2="1"><s1>STROSBERG (A. D.)</s1>
</fA11>
<fA11 i1="06" i2="1"><s1>ESHDAT (Y.)</s1>
</fA11>
<fA14 i1="01"><s1>Volcani cent., agricultural res. organization, agricultural res. organization, dep. fruit tree breeding genetics</s1>
<s2>50250 Bet Dagan</s2>
<s3>ISR</s3>
<sZ>1 aut.</sZ>
<sZ>2 aut.</sZ>
<sZ>6 aut.</sZ>
</fA14>
<fA20><s1>129-140</s1>
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<fC01 i1="01" l="ENG"><s0>A significant increase in the amount of a protein, whose migration in two-dimensional gel electrophoresis corresponds to an apparent molecular weight of 23-25 kDa and pI=6. 1, was observed in adapted salt-tolerant cultured cells derived from Shamuti orange (Citrus sinensis L. Osbeck) ovular callus cells. An increase was also determined when these cells were grown in the presence of abscisic acid (ABA) or polyethylene glycol (PEG) instead of NaCl, similarly to what was previously observed for osmotin, the tobacco salt-associated protein. However, no similarity has been so far observed between these proteins in their biochemical and immunochemical properties</s0>
</fC01>
<fC02 i1="01" i2="X"><s0>002A10</s0>
</fC02>
<fC02 i1="02" i2="X"><s0>280</s0>
</fC02>
<fC03 i1="01" i2="X" l="FRE"><s0>Résistance sel</s0>
</fC03>
<fC03 i1="01" i2="X" l="ENG"><s0>Salt resistance</s0>
</fC03>
<fC03 i1="01" i2="X" l="SPA"><s0>Resistencia sal</s0>
</fC03>
<fC03 i1="02" i2="X" l="FRE"><s0>Expression génique</s0>
</fC03>
<fC03 i1="02" i2="X" l="ENG"><s0>Gene expression</s0>
</fC03>
<fC03 i1="02" i2="X" l="SPA"><s0>Expresión genética</s0>
</fC03>
<fC03 i1="03" i2="X" l="FRE"><s0>Tolérance</s0>
</fC03>
<fC03 i1="03" i2="X" l="ENG"><s0>Tolerance</s0>
</fC03>
<fC03 i1="03" i2="X" l="GER"><s0>Toleranz</s0>
</fC03>
<fC03 i1="03" i2="X" l="SPA"><s0>Tolerancia</s0>
</fC03>
<fC03 i1="04" i2="X" l="FRE"><s0>Choc osmotique</s0>
</fC03>
<fC03 i1="04" i2="X" l="ENG"><s0>Osmotic shock</s0>
</fC03>
<fC03 i1="04" i2="X" l="SPA"><s0>Choque osmótico</s0>
</fC03>
<fC03 i1="05" i2="X" l="FRE"><s0>Salinité</s0>
</fC03>
<fC03 i1="05" i2="X" l="ENG"><s0>Salinity</s0>
</fC03>
<fC03 i1="05" i2="X" l="SPA"><s0>Salinidad</s0>
</fC03>
<fC03 i1="06" i2="X" l="FRE"><s0>Stress</s0>
</fC03>
<fC03 i1="06" i2="X" l="ENG"><s0>Stress</s0>
</fC03>
<fC03 i1="06" i2="X" l="SPA"><s0>Stress</s0>
</fC03>
<fC03 i1="07" i2="X" l="FRE"><s0>Protéine</s0>
</fC03>
<fC03 i1="07" i2="X" l="ENG"><s0>Proteins</s0>
</fC03>
<fC03 i1="07" i2="X" l="SPA"><s0>Proteina</s0>
</fC03>
<fC03 i1="08" i2="X" l="FRE"><s0>Culture cellulaire</s0>
</fC03>
<fC03 i1="08" i2="X" l="ENG"><s0>Cell culture</s0>
</fC03>
<fC03 i1="08" i2="X" l="SPA"><s0>Cultivo celular</s0>
</fC03>
<fC03 i1="09" i2="X" l="FRE"><s0>Citrus sinensis</s0>
<s2>NS</s2>
</fC03>
<fC03 i1="09" i2="X" l="ENG"><s0>Citrus sinensis</s0>
<s2>NS</s2>
</fC03>
<fC03 i1="09" i2="X" l="SPA"><s0>Citrus sinensis</s0>
<s2>NS</s2>
</fC03>
<fC03 i1="10" i2="X" l="FRE"><s0>Electrophorèse gel</s0>
</fC03>
<fC03 i1="10" i2="X" l="ENG"><s0>Gel electrophoresis</s0>
</fC03>
<fC03 i1="10" i2="X" l="SPA"><s0>Electroforesis gel</s0>
</fC03>
<fC03 i1="11" i2="X" l="FRE"><s0>Osmolarité</s0>
</fC03>
<fC03 i1="11" i2="X" l="ENG"><s0>Osmolarity</s0>
</fC03>
<fC03 i1="11" i2="X" l="SPA"><s0>Osmolaridad</s0>
</fC03>
<fC07 i1="01" i2="X" l="FRE"><s0>Facteur milieu</s0>
</fC07>
<fC07 i1="01" i2="X" l="ENG"><s0>Environmental factor</s0>
</fC07>
<fC07 i1="01" i2="X" l="SPA"><s0>Factor medio</s0>
</fC07>
<fC07 i1="02" i2="X" l="FRE"><s0>Substance croissance végétal</s0>
</fC07>
<fC07 i1="02" i2="X" l="ENG"><s0>Plant growth substance</s0>
</fC07>
<fC07 i1="02" i2="X" l="SPA"><s0>Substancia crecimiento vegetal</s0>
</fC07>
<fC07 i1="03" i2="X" l="FRE"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="ENG"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="03" i2="X" l="SPA"><s0>Rutaceae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="FRE"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="ENG"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="04" i2="X" l="SPA"><s0>Dicotyledones</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="FRE"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
<fC07 i1="05" i2="X" l="ENG"><s0>Angiospermae</s0>
<s2>NS</s2>
</fC07>
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   |texte=   Isolation and characterization of salt-associated protein in Citrus
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Isolation and characterization of salt-associated protein in Citrus

Isolation and characterization of salt-associated protein in Citrus

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