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Microsomal Polypeptide Comparisons Between High and Normal Oleic Acid Isogenic Peanut Lines Using Two-Dimensional Gel Electrophoresis¹

Authors: R. A. Wheeler , Rex L. Smith , D. A. Knauft

  • Microsomal Polypeptide Comparisons Between High and Normal Oleic Acid Isogenic Peanut Lines Using Two-Dimensional Gel Electrophoresis¹

    ARTICLES

    Microsomal Polypeptide Comparisons Between High and Normal Oleic Acid Isogenic Peanut Lines Using Two-Dimensional Gel Electrophoresis¹

    Authors: , ,

Abstract

Peanut (Arachis hypogaea L. subsp. fastigiata var. vulgaris) developing seed microsomal polypeptides of the high oleic acid variant (F435) and its presumed isogenic, normal line (78-1339) were compared using two-dimensional gel electrophoresis. A pair of 20 kDa polypeptides focusing at pH 6.8 and 7.3 was present in all of the polypeptide profiles from both isolines regardless of maturity or genotype except for (F435) at stage 1 maturity. The stage 1 (F435) profile contained, instead, an 18 kDa polypeptide pair focusing at about pH 9.3. Based on correlation evidence, we postulate that the 20 kDa polypeptides could be components of the $DT12-desaturase complex. The 18 kDa polypeptides appeared to be associated with lower desaturase activity, reduced linoleic acid and increased oleic acid seed content. Since the 18 kDa polypeptides focusing at pH 9.3 are not found at later stages, they are probably under developmental control. Changes in the developing seed polypeptides of the microsomal fraction over the four maturities are also reported.

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Keywords: peanut, 2D-gel electrophoresis, microsomal polypeptide, desaturase

How to Cite:

Wheeler, R. & Smith, R. & Knauft, D., (1994) “Microsomal Polypeptide Comparisons Between High and Normal Oleic Acid Isogenic Peanut Lines Using Two-Dimensional Gel Electrophoresis¹”, Peanut Science 21(1), p.75-78. doi: https://doi.org/10.3146/i0095-3679-21-1-17

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Published on
01 Jan 1994
Peer Reviewed

Author Notes

1Contribution from the Florida Agric. Exp. Stn. Journal Series no. R-03423.