Comparative studies on the properties of spinach chloroplasts prepared by media containing choline chloride or sucrose

Spinach chloroplasts were isolated and stored in a medium containing0.5 M choline chloride. The properties of these chloroplastswere compared with those of chloroplasts prepared in an ordinarysucrose medium. In marked contrast to sucrose-prepared chloroplasts, choline-preparedchloroplasts did not show "conventional uncoupling" (stimulationof ferricyanide reduction paralleling the inactivation of phosphorylation)after transient warming in the temperature range between 20?and 55?C. The thermal stability of the oxygen evolving system, the vulnerabilityof the lipophilic structure in the thylakoids to alcohol duringthe warming treatment, and the effects of amine on photophosphorylationwere similar in both chloroplast preparations. After the warming treatment, the degree of swelling in chloroplastswas larger and the intermediate electron transport systme (fromreduced 2,6-dichlorophenolindophenol to methyl viologen) wasmore stable against uncoupling, in choline-prepared chloroplaststhan in sucrose-prepared ones. The presence and absence of "conventional uncoupling" in twochloroplast preparations were ascribed to differences in thermalstability. In choline-prepared chloroplasts the uncoupling temperatureof the electron transport system was higher than the inactivationtemperature of the oxygen evolving system, but it was lowerin the sucrose-prepared ones. (Received February 13, 1974; )