Figure 1
From: The stage of seed development influences iron bioavailability in pea (Pisum sativum L.)
Ferritin protein and iron loading during development of pea seeds. (A) Images of opened seed pods at the indicated days after flowering (DAF). (B) Protein blot analysis of ferritin in extracts from pea seeds. A dilution series of purified pea ferritin (40 − 5 ng) was run in the four left lanes for comparison with pea extracts (5 µg protein per lane). (C) Iron staining associated with assembled ferritin shells. A dilution series of freshly purified pea ferritin (250–62.5 ng protein, or 55 – 14 ng Fe) and protein extracts from developing peas (20 µg protein per lane) were separated by native gel electrophoresis and stained for iron with Perls’ staining and diaminobenzidine enhancement. The data shown are representative of 4 independent time courses. A second data set is shown in Figure S2.
