MAPK Response under Low-temperature Stress and Bioinformatic Prediction of LeMAPK Functions

doi:10.7506/spkx1002-6630-201009066

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (9 ): 292-296.doi: 10.7506/spkx1002-6630-201009066

• Reviews • Previous Articles Next Articles

MAPK Response under Low-temperature Stress and Bioinformatic Prediction of LeMAPK Functions

DING Yang1，ZHAO Rui-rui1，SHEN Lin1,2，SHENG Ji-ping1,*

1. College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China；
2. College of Food Science, Xinjiang Agricultural University, Urumqi 830052, China)

Received:2009-10-10 Online:2010-05-01 Published:2010-12-29
Contact: SHENG Ji-ping E-mail:pingshen@cau.edu.cn

Abstract

Abstract:

Mitogen-activated protein kinase (MAPK) cascade is an important pathway of signal transduction in plants to response the changes from external environment. MAPK cascade is involved in the process of low-temperature signal transduction and plays a dominant role in the amplification and transmission of signals. Currently, different MAPKs are discovered to be involved in low-temperature stress in plants. Research progress of MAPK was discussed in this article. Bioinformatic methods were also applied to predict relative functions of LeMAPKs in tomato. Therefore, this article provided the theoretical basis for further investigation on MAPK cascade mechanisms of signal transduction at low temperature.

Key words: plant, low-temperature, stress, MAPK

CLC Number:

Q814

DING Yang1，ZHAO Rui-rui1，SHEN Lin1,2，SHENG Ji-ping1,*. MAPK Response under Low-temperature Stress and Bioinformatic Prediction of LeMAPK Functions[J]. FOOD SCIENCE, 2010, 31(9 ): 292-296.

[1]	ZHU Min, JIN Lin, ZHAO Hao’an, WANG Qian, ZHANG Jinjin, YANG Erlin, CAO Wei. Gastroprotective Effect of Amorpha fruticosa L. Honey against Ethanol-Induced Acute Gastric Ulcer in Mice [J]. FOOD SCIENCE, 2021, 42(9): 77-84.
[2]	YANG Chenglin, HUANG Chao, LIU Juan, HUANG Weimei, YUAN Zhihang, YI Jin’e, LIANG Zeng’enni, WU Jing. Protective Effect of Betulinic Acid on Liver Injury Induced by T-2 Toxin in Mice [J]. FOOD SCIENCE, 2021, 42(9): 107-114.
[3]	HAN Yu, HU Yingying, HE Jinglei, WANG Hui, CHEN Qian, QIN Ligang. Progress in Understanding the Inhibitory Mechanism of Plant Extracts on Advanced Glycation End Products [J]. FOOD SCIENCE, 2021, 42(9): 233-240.
[4]	HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei. Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality [J]. FOOD SCIENCE, 2021, 42(9): 241-247.
[5]	GUO Juan, ZHANG Jin, WANG Jiamin, ZHU Quanshan. Natural Antibacterial Agents and Their Application in Food Packaging: A Review [J]. FOOD SCIENCE, 2021, 42(9): 336-346.
[6]	ZHOU Jing, YUAN Li, GAO Ruichang. Screening of Low-temperature Protease-producing Planococcus and Its Application in Low-salt Fish Sauce Fermentation [J]. FOOD SCIENCE, 2021, 42(8): 122-128.
[7]	YOU Xiaopeng, WANG Lan, XIONG Guangquan, QIAO Yu, WU Wenjin, LI Xin, DING Anzi, SUN Weiqing. A Review of Studies on the Effects of Transportation Stress on Fish Physiological Characteristics and Meat Quality [J]. FOOD SCIENCE, 2021, 42(7): 311-318.
[8]	YANG Zhongmin, SHEN Yihong, HUANG Xianzhi, WANG Zuwen, DING Xiaowen. Improvement Effect of Mulberry Leaf Alkaloids on Abnormal Glucose and Lipid Metabolism and Liver Injury Induced by Oxidative Stress in Mice [J]. FOOD SCIENCE, 2021, 42(7): 156-161.
[9]	LI Xinrui, ZHAO An, FAN Xiaopiao, GAO Wenwen, SHANG Jiacui, ZHAO Penghao, ZHAO Le, ZHOU Xue, MENG Xiangchen. Prokaryotic Expression and Purification of PurR and PurL from Lactobacillus plantarum KLDS1.0391 and Their Interaction with Bacteriocin Synthesis Promoter [J]. FOOD SCIENCE, 2021, 42(6): 75-81.
[10]	ZHANG Pengfei, FU Xueting, ZHAO Chunhua, LIU Xinyu, ZHANG Jie, ZHANG Meng, KOU Mingying, GE Wupeng, WANG Xin. Isolation, Molecular Characteristics and Antimicrobial Susceptibility of Staphylococcus aureus inform the Production Chain of Goat Milk Powder [J]. FOOD SCIENCE, 2021, 42(6): 291-297.
[11]	CHEN Hui, YOSHINORI Katakura, HU Hongbo, YIN Shutao, ZHAO Chong. Anti-aging Effects of SIRT3-Inducing Polyphenols on UVB-Irradiated HaCaT Cells [J]. FOOD SCIENCE, 2021, 42(5): 115-121.
[12]	HUANG Yanting, MEI Lihua, PAN Haibo, QIN Luqi, RAO Chuanyan, NIE Menglin, ZHU Wenjun, LI Quanyang. Anti-aging Effect of Bama Longevity Characteristic Dietary Patterns in Naturally Aging Mice [J]. FOOD SCIENCE, 2021, 42(5): 137-144.
[13]	ZHAO Mei, CHANG Ling, SONG Zehe, HE Xi. Interactions between Plant Polyphenols and Intestinal Microbiota and Their Effects on Metabolic Diseases [J]. FOOD SCIENCE, 2021, 42(5): 305-313.
[14]	WU Lingfeng, WEI Shuang, CHEN Ying, DU Minjie, LIU Sixin, WANG Lu, LI Congfa. Effects of Fructooligosaccharides on the Chemical, Microbiological and Antioxidant Properties of Tamarind (Tamarindus indica L.) Juice Fermented by Lactobacillus plantarum A33 [J]. FOOD SCIENCE, 2021, 42(4): 122-129.
[15]	LEI Wenping, ZHOU Hui, CHEN Qi, ZHOU Xingrong, WU Kun, WANG Jiaqi, LIU Chengguo. Screening and Identification of Probiotics with Hyaluronidase Inhibitory Activity in Vitro [J]. FOOD SCIENCE, 2021, 42(2): 151-157.

MAPK Response under Low-temperature Stress and Bioinformatic Prediction of LeMAPK Functions

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments