Abstract
The aim of the study was to evaluate the vigor and viability as well as to determine and compare the contents of selected protein fractions of white lupin (Lupinus albus L.) seeds stored for 26 years at temperatures of -14°C and +20°C. The seeds stored at -14°C germinated in 86.3%, while the seeds stored at +20°C did not germinate at all. The viability evaluation was confirmed by the measuring electroconductivity of seed exudates. In seeds stored at -14°C the contents of γ, δ, and β conglutin were 14, 4 and 69 mg g-1 fresh mass, respectively, while in seed stored at +20°C they were 15.5, 3, 65 mg g-1 fresh mass, respectively. One-dimensional electrophoresis of γ and δ conglutin fractions indicated the presence of several intense polypeptide bands with molecular weights from 23.0 to 10.3 kDa. Polypeptide bands with a molecular weight of 22.4 and 19.8 kDa exhibited almost two times higher expression in the seeds stored at -14°C compared to the seeds stored at +20°C. Electrophoresis revealed 310 protein spots on the maps generated for seeds stored at -14°C, and 228 spots for seeds stored at +20°C. In seeds stored at +20°C most polypeptide subunits had a pI ranging from 4.5 to 7 and a molecular weight of 10–97 kDa. The greatest differences in the contents of polypeptides between the analyzed variants was observed within the range of 20–45 kDa (-14°C: 175, +20°C: 115 protein spots) and within the range of 65–97 kDa (-14°C: 103, +20°C: 75 protein spots). In seeds stored at +20°C, a clear decline in basic (8–10 pI) polypeptides was observed. The study demonstrated that the polypeptides identified as γ and δ conglutins are probably closely related to vigor and viability of seeds.
Highlights
Legumes and cereals are the main sources of proteins in human diets
The objective of this paper was to fractionate white lupin seed conglutins into β, γ, and δ to obtain possibly precise 2-D electrophoretic separations and verify the hypothesis that most or some of the identified proteins could be considered as key molecules affecting seed vigor and vitality
The vigor of seedlings was determined on the basis of the average root length and stem length
Summary
Legumes and cereals are the main sources of proteins in human diets. Legumes are important foods for people with specific nutritional preferences, like vegans, vegetarians, and hyperlipidemia patients, who must observe lipid restriction (Arozarena et al, 2001). In addition to the nutritive value, legume seed proteins affect food structure and stability (Makri et al, 2005). They are vital components of seeds, affecting their vigor and potential for producing healthy seedlings. The germplasm of the most promising varieties is deposited in gene banks and subjected to long term storage. With the passage of time, adverse changes in seed macromolecules and intracellular systems accumulate and eventually they lead to the loss of seed viability.
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