Vol. 6, Issue 5 (2017)
Physiological changes and study of comparative proteome of wheat (Triticum aestivum L.) by 2D electrophoresis under temperature stress
Author(s): HR Ramani, MK Mandavia, RA Dave, BD Solanki, JH Kahodariya and BA Golakiya
Abstract: Two selected wheat (Triticum durum L.) genotypes consisted of one heat tolerant genotype GW-190 and one heat susceptible genotype J-2010-11 were used to investigate physiological character like relative water content, membrane stability and proteomics changes by comparative proteomics approach at grain filling stages. Relative water content and membrane stability were marker for comparison between heat tolerant and heat susceptible wheat genotypes. Relative water content and membrane stability in wheat leaves were higher in heat tolerant compare to susceptible genotype. Protein was extracted for 2D electrophoresis analysis from the leaves of heat tolerant and heat susceptible wheat genotypes at grain filling stages after heat stress at 40 °C and 45 °C for 2 h and 4 h of treatment duration. These protein extract were subjected to 2D electrophoresis for comparative analysis between heat tolerant and heat susceptible genotype under heat stress condition. Spots were analyzed by Platinum Master software. At grain filling stage, Heat tolerant genotype GW-190 displayed 48 protein spots between molecular weight ranging with 3.5 to 205 kDa. Out of 48 spots, 31 spots were matched with control group. Four spots of high intensity present in the control of heat tolerant genotype might be genotype specific or heat shock specific spots. A small heat shock proteins (sHSP) like Putative low molecular weight heat shock protein (24.1 kDa/6.88), Putative chaperonin 21 precursor (23.2kDa/6.88), 16.9 kDa class I heat shock protein 2 (16.9/6.18).
How to cite this article:
HR Ramani, MK Mandavia, RA Dave, BD Solanki, JH Kahodariya, BA Golakiya. Physiological changes and study of comparative proteome of wheat (Triticum aestivum L.) by 2D electrophoresis under temperature stress. J Pharmacogn Phytochem 2017;6(5):2637-2645.