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Sugars as repressors of gibberellin-induced synthesis of α-amylase in wheat

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Abstract

In germinating cereal caryopses, α-amylase is synthesized in the aleurone layer and scutellum epithelium. Produced enzyme is released into the endosperm, where starch is hydrolyzed. We investigated the effect of sugars on gibberellic acid (GA)-induced synthesis of this enzyme in both tissues of wheat (Triticum aestivum L.) seeds. α-Amylase synthesis in the embryo was much more sensitive to sugars, and their inhibitory effect was observed at the lower concentrations (10–20 mM), whereas in the aleurone layer the enzyme was only inhibited at a relatively high (above 100 mM) concentration of sugars in the medium. These results point to a specific (repressive) influence of sugars on embryonic α-amylase and probably to its nonspecific (osmotic) effect on the cells of the aleurone layer. It was found that phosphorylated sugars were more effective repressors of α-amylase than nonphosphorylated sugars.

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Abbreviations

IEP:

isoelectric point

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Authors and Affiliations

  1. Aitkhozhin Institute of Molecular Biology and Biochemistry, Committee on Science, Ministry of Education and Science, Republic of Kazakhstan, ul. Dosmukhamedova 86, Almaty, 050012, Kazakhstan

    N. S. Mamytova, V. K. Kuzovlev, A. A. Khakimzhanov & O. V. Fursov

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  1. N. S. Mamytova
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  2. V. K. Kuzovlev
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  3. A. A. Khakimzhanov
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  4. O. V. Fursov
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Correspondence to N. S. Mamytova.

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Original Russian Text © N.S. Mamytova, V.K. Kuzovlev, A.A. Khakimzhanov, O.V. Fursov, 2014, published in Fiziologiya Rastenii, 2014, Vol. 61, No. 3, pp. 412–418.

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Mamytova, N.S., Kuzovlev, V.K., Khakimzhanov, A.A. et al. Sugars as repressors of gibberellin-induced synthesis of α-amylase in wheat. Russ J Plant Physiol 61, 384–389 (2014). https://doi.org/10.1134/S1021443714020095

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  • DOI: https://doi.org/10.1134/S1021443714020095

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