Abstract
Changes in tyrosine phosphorylation of soluble polypeptides of pea (Pisum sativum L.) roots were revealed under the action of exogenous hydrogen peroxide in situ and in vitro. The polypeptides whose tyrosine phosphorylation in situ was vanadate-sensitive were identified. A thiol agent dithiothreitol and the antioxidant ascorbic acid reversed the effect of hydrogen peroxide in vitro. The results indicate that tyrosine phosphorylation of pea proteins is a subject to redox regulation.
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Abbreviations
- DTT:
-
dithiothreitol
- PMSF:
-
phenylmethylsulfonyl fluoride
- PVDF:
-
polyvinyldifluoride (membranes)
- ROS:
-
reactive oxygen species
- TBST:
-
Tris-buffed saline supplemented with Tween 20
- TMED:
-
tetramethylethylene diamine
- PTK:
-
protein tyrosine kinases
- PTP:
-
protein tyrosine phosphatases
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Original Russian Text © F.G. Karimova, N.V. Petrova, 2007, published in Fiziologiya Rastenii, 2007, Vol. 54, No. 3, pp. 365–372.
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Karimova, F.G., Petrova, N.V. Effect of H2O2 on tyrosine phosphorylation of pea proteins. Russ J Plant Physiol 54, 322–328 (2007). https://doi.org/10.1134/S1021443707030053
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DOI: https://doi.org/10.1134/S1021443707030053