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Subcellular site of lectin synthesis in developing rice embryos
H M Stinissen1, W J Peumans, M J Chrispeels
1Laboratorium voor Plantenbiochemie, Katholieke Universitet Leuven, Kardinaal Mercierlaan, 92, 3030 Leuven, Belgium.
The EMBO Journal
|September 1, 1984
Summary
Newly synthesized rice lectin is initially stored in the endoplasmic reticulum (ER) of developing rice embryos. This lectin is then processed and released from the ER for further transport and modification.
Area of Science:
- Plant molecular biology
- Biochemistry
- Cell biology
Background:
- Rice lectin is actively synthesized in developing rice embryos.
- Understanding lectin synthesis and localization is crucial for plant science.
Purpose of the Study:
- To investigate the intracellular localization and synthesis pathway of newly synthesized rice lectin.
- To determine the role of the endoplasmic reticulum (ER) in rice lectin processing.
Main Methods:
- Pulse-chase labeling of rice embryos with [S]cysteine.
- Isolation of lectin using affinity chromatography.
- Fractionation of cell extracts using gel filtration and isopycnic sucrose gradients.
- Enzyme activity assays for ER marker (NADH-cytochrome c reductase).
Main Results:
- Newly synthesized rice lectin is primarily associated with the particulate fraction and sequestered within organelles.
- Detergent-released lectin co-fractionates with the endoplasmic reticulum (ER), confirmed by co-localization with NADH-cytochrome c reductase.
- Labelled lectin associates with the rough ER, indicated by density shifts with Mg acetate.
- Lectins are chased from the ER with a half-life of 4 hours, appearing in the soluble fraction as smaller polypeptides.
- ER-bound lectin (23,000 MW) is processed into smaller forms (18,000, 10,000, 8,000 MW) in the soluble fraction.
Conclusions:
- Newly synthesized rice lectin is transiently sequestered within the ER.
- The ER serves as a site for initial processing and modification of rice lectin.
- This pathway is essential for the subsequent transport and functional maturation of rice lectin.