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

Sugars as repressors of gibberellin-induced synthesis of α-amylase in wheat 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. Russian Journal of Plant Physiology Springer Journals

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

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Pleiades Publishing
Copyright © 2014 by Pleiades Publishing, Ltd.
Life Sciences; Plant Physiology; Plant Sciences
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