Rapid affinity-purification and physicochemical characterization of pumpkin (Cucurbita maxima) phloem exudate lectin.

Rapid affinity-purification and physico- chemical characterization of pumpkin (Cucurbita maxima) phloem exudate lectin

Nucleotide sequence of a pumpkin phloem lectin cDNA.

One of the characteristic events that occurs during phloem differentiation in dicotyledonous plants is the appearance of phloem protein within the sieve elements and companion cells of the phloem tissue (Esau and Cronshaw, 1967). Two very abundant phloem proteins, PPl and PP2, have been isolated from phloem exudates of pumpkin (Cucurbita maxima) (Read and Northcote, 1983). PPl is a 96-kD struct...

A simple method for transient transformation of pumpkin (Cucurbita maxima) seedlings

Currently there are no efficient stable transformation methods for pumpkin. In this work we report an efficient genetic transient transformation method of whole pumpkin (Cucurbita maxima cv. Big Max, a dicot) plants in the cotyledonary stage via direct inoculation of Agrobacterium tumefaciens and A. rhizogenes. A vector harboring a uidA-GFP translational fusion and the Cauliflower mosaic virus ...

Pumpkin phloem lectin genes are specifically expressed in companion cells.

Pumpkin phloem exudate contains two abundant phloem proteins: PP1 is a 96-kD protein that forms polymeric filaments in vivo, and PP2 is a 48-kD dimeric lectin. Polyclonal antibodies raised against pumpkin phloem exudate were used to isolate several cDNAs corresponding to PP1 and PP2. RNA gel blot analysis indicated that PP1 is encoded by an mRNA of approximately 2500 nucleotides, whereas PP2 su...

Morphological, Thermal and Physicochemical Properties of Starches from Squash (Cucurbita maxima) and Pumpkin (Cucurbita moschata)

The properties of starches isolated from two squash cultivars (Cucurbita maxima) were studied and compared with those of two pumpkin cultivars (Cucurbita moschata) and one normal potato cultivar. The amylose content of pumpkin and squash starches ranged from 16.18% to 21.29%. The pumpkin and squash starches appeared as a mixture of spherical, polyhedral and dome shaped granules. The pumpkin and...