豌豆（Pisum sativum）发育过程中叶绿体 DNA 水平的变化。
Changes in Chloroplast DNA Levels during Development of Pea (Pisum sativum).
机构信息
Departments of Botany and Genetics, University of Washington, Seattle, Washington 98195.
出版信息
Plant Physiol. 1979 Jul;64(1):126-30. doi: 10.1104/pp.64.1.126.
Determinations were made of the percentage of chloroplast DNA (ct DNA) in total cell DNA isolated from shoots of pea at different stages of development. Labeled pea ct DNA was reassociated with a high concentration of total DNA; the percentage of ct DNA was estimated by comparing the rate of reassociation of this reaction with that of a model reaction containing a known concentration of unlabeled ct DNA. The maximum change in ct DNA content was from 1.3% of total DNA in young shoots to 7.3% in fully greened shoots. Analyses were also performed on DNA from embryos, etiolated tissue, roots, and leaves. The first leaf set to develop in pea was excised over a growth period of 8 days during which leaf length increased from 4 to 12 millimeters. Young leaves contained about 8% ct DNA; in fully greened leaves the level of ct DNA approached 12%, equivalent to as many as 9,575 copies of ct DNA per cell. Root tissue contained only 0.4% ct DNA.
测定了从豌豆不同发育阶段的芽中分离的总细胞 DNA 中叶绿体 DNA（ctDNA）的百分比。标记的豌豆 ctDNA 与高浓度的总 DNA 重新关联；通过比较该反应与包含已知浓度未标记 ctDNA 的模型反应的重关联速率，估算了 ctDNA 的百分比。ctDNA 含量的最大变化是从幼芽中的总 DNA 的 1.3%到完全变绿的芽中的 7.3%。还对来自胚胎、黄化组织、根和叶的 DNA 进行了分析。在豌豆的生长期间，从发育的第一片叶子上切下 8 天，在此期间，叶子长度从 4 毫米增加到 12 毫米。嫩叶中含有约 8%的 ctDNA；在完全变绿的叶子中，ctDNA 的水平接近 12%，相当于每个细胞多达 9575 个 ctDNA 拷贝。根组织仅含有 0.4%的 ctDNA。
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