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The Protein Profile of the Plantlets of Spathoglottis plicata Bl. Induced Resistance to Fusarium oxysporum
Journal of Plant Sciences
Volume 4, Issue 5, October 2016, Pages: 102-105
Received: Jul. 18, 2016; Accepted: Aug. 4, 2016; Published: Aug. 21, 2016
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Authors
Endang Nurcahyani, Dept. of Biology, Faculty of Mathematics and Natural of Science, Lampung University, Bandar Lampung, Indonesia
R. Agustrina, Dept. of Biology, Faculty of Mathematics and Natural of Science, Lampung University, Bandar Lampung, Indonesia
T. T. Handayani, Dept. of Biology, Faculty of Mathematics and Natural of Science, Lampung University, Bandar Lampung, Indonesia
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Abstract
Ground orchid (Spathoglottis plicata) cultivated have many constraints such as the appearance of fusarium wilt disease caused by Fusarium oxysporum (Fo). A resistant S. plicata plantlet to Fo has been initiated by in vitro selection on Vacin and Went (VW) medium containing fusaric acid (FA) at concentrations of 10 ppm, 20 ppm, 30 ppm, and 40 ppm, compared with controls (0 ppm), and there were indications of FA tolerant of the selected plantlets. This study aims to describe the formation mechanism of Induced Resistance by analysing the protein profile of the plantlet. The protein profile was analysed by SDS-PAGE methods. The results showed that protein profiles of explants leaves was significantly different from the control. There was an initiation of a new protein bands (± 19 kD) indicating the formation of PR-protein (peroxidase) on the plantlets which responsible for S. plicata resistant to Fo.
Keywords
Protein Profile, Spathoglottis plicata Bl., In Vitro, Induced Resistance, Fusarium oxysporum
To cite this article
Endang Nurcahyani, R. Agustrina, T. T. Handayani, The Protein Profile of the Plantlets of Spathoglottis plicata Bl. Induced Resistance to Fusarium oxysporum, Journal of Plant Sciences. Vol. 4, No. 5, 2016, pp. 102-105. doi: 10.11648/j.jps.20160405.12
Copyright
Copyright © 2016 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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