Modulation of the Light-Stimulated Loss of Polypeptides from Isolated Wheat Thylakoids in vitro

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Exposure of thylakoids free of vacuolar proteases to white light causes the loss of several thylakoid bound polypeptides. At a light intensity of 1,500 μE m -2 s -1, such loss is apparent within 5 min although this light intensity does not saturate the reaction. This degradation of thylakoid polypeptides proceeds most rapidly at a pH of 9.0. The rate of polypeptide degradation can be increased by incubation of thylakoids with low concentrations of the detergents Triton X-100 or SDS. Inclusion of an electron transport inhibitor or an uncoupler Of photosynthetic phosphorylation in the assay had no effect on the loss of thylakoid polypeptides in the light. Pre-digestion of thylakoids with trypsin or denaturing thylakoid proteins in a buffered solution of 2 % SDS, 6 M urea at 100 °C for five min prior to the assay did not prevent the loss of thylakoid polypeptides. These data strongly suggest that the light-stimulated loss of polypeptides is not mediated by a protease. The loss of thylakoid polypeptides could be prevented by a variety of reducing agents or by maintaining thylakoids in an anaerobic environment. These data suggest that a species of activated oxygen, probably singlet oxygen, is responsible for the loss of thylakoid polypeptides in the light.