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Fluorescence properties of plasma membranes from oats and cauliflower in relation to blue light physiology
Author(s) -
Widell Susanne,
Sundqvist Christer
Publication year - 1987
Publication title -
physiologia plantarum
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.351
H-Index - 146
eISSN - 1399-3054
pISSN - 0031-9317
DOI - 10.1111/j.1399-3054.1987.tb08692.x
Subject(s) - flavin group , phototropism , fluorescence , biophysics , salicylhydroxamic acid , avena , blue light , pteridine , chemistry , membrane , photochemistry , biochemistry , biology , botany , materials science , enzyme , physics , optoelectronics , quantum mechanics
Fluorescence properties of plasma membranes from dark‐grown oat shoots ( Avena saliva L. cv. Sol II) and from cauliflower inflorescences ( Brassica oleracea L.) were investigated. Along with a flavin (with a possible connection to blue light physiology), a blue fluorescing component was present. The effect of NaN 3 , phenyl acetic acid (PAA), KI (flavin inhibitors) and salicylhydroxamic acid (SHAM; inhibitor of e.g. the blue light‐induced cytochrome b reduction) were followed with regard to the fluorescence properties of the two components as well as with regard to the light‐induced cytochrome b reduction (LIAC). A change in flavin fluorescence and LIAC occurred at about the same concentration of PAA and SHAM, while LIAC was much more sensitive to KI and NaN 3 than was the fluorescence. Rapid freezing and thawing did not change the relative fluorescence emission from the flavin and blue fluorescing component, respectively, but storage at ‐20°C for one or two days increased the fluorescence, especially from the latter. There did not seem to be a tight coupling between the fluorescence properties of the blue fluorescing component (spectrally similar to a pteridine) and the flavin. Therefore, no conclusions could be drawn concerning their connection in blue light physiology, i.e. in processes such as phototropism.