vavilovВавиловский журнал генетики и селекцииVavilov Journal of Genetics and Breeding2500-3259Institute of Cytology and Genetics of Siberian Branch of the RASvavilov-44Research ArticleСтатьиArticlesОСНОВНЫЕ СВОЙСТВА И ОСОБЕННОСТИ ЭВОЛЮЦИИ АНТИФРИЗНЫХ БЕЛКОВTHE MAIN PROPERTIES AND EVOLUTIONARY FEATURES OF ANTIFREEZE PROTEINSБильдановаЛ. Л.BildanovaL. L.larisab@bionet.nsc.ruСалинаЕ. А.SalinaE. A.larisab@bionet.nsc.ruШумныйВ. К.ShumiyV. K.larisab@bionet.nsc.ruФедеральное государственное бюджетное научное учреждение «Федеральный исследовательский центр Институт цитологии и генетики Сибирского отделения Российской академии наук», Новосибирск, РоссияРоссияInstitute of Cytology and Genetics, SB RAS, Novosibirsk, RussiaRussian Federation201210122014161250270Copyright © Бильданова Л.Л., Салина Е.А., Шумный В.К., 20142014Бильданова Л.Л., Салина Е.А., Шумный В.К.Bildanova L.L., Salina E.A., Shumiy V.K.This work is licensed under a Creative Commons Attribution 4.0 License.https://vavilov.elpub.ru/jour/article/view/44

Антифризные белки представляют собой класс белков, синтезируемых пойкилотермными организмами при холодовом стрессе. Эти белки имеют разное эволюционное происхождение, отличаются по первичной и вторичной структуре, механизму регуляции, однако все они имеют общее качество – способность адсорбироваться на поверхность кристаллов льда и модифицировать их рост. В обзоре c акцентом на злаковые растения, в том числе пшеницу, обобщены данные о происхождении антифризных белков, их таксономическом распространении, свойствах и особенностях функционирования.

Antifreeze proteins are a class of proteins synthesized by poikilothermic organisms under cold stress. These proteins have random phylogenetic distribution, differ in primary and secondary structures, have different regulatory pathways, but they all display a common feature: the ability to be adsorbed onto the surface of ice crystals and to modify their growth. The review summarizes data on the origin of antifreeze proteins, activities and mechanisms mediating their action with emphasis on cereals, including wheat.

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The authors declare that there are no conflicts of interest present.