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Cocoa Seeds: Changes in Protein and Polysomal RNA During Development
Author(s) -
FRITZ PAUL J.,
FRITZ KERI A.,
KAUFFMAN JOHN M.,
PATTERSON GORDON R.,
ROBERTSON CHARLES A.,
STOESZ DEAN A.,
WILSON MELINDA R.
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb12986.x
Subject(s) - messenger rna , rna , cotyledon , ripening , in vitro , protein biosynthesis , translation (biology) , wheat germ , biochemistry , biology , microsome , chemistry , microbiology and biotechnology , botany , gene
Amounts of soluble protein increased three‐ to four‐fold while microsomal protein and polysomal RNA levels decreased by similar factors in cocoa seed extracts at different times during the developmental period of rapid cotyledon growth to fruit ripening. During early development, up to 90% of translatable mRNA was poly A(−). In mature seeds this decreased to about 75%. The radioactive polypeptides synthesized by a. wheat germ in vitro translation system were the same whether the system was programmed with poly A(−) or poly (A+) RNA. Polypeptides synthesized in the in vitro translation system were electrophoretically similar to those extracted from intact seeds, testimony to the integrity of isolated messenger RNA.