无机和有机硒干预对萝卜抗砷胁迫的影响

IF 3.6 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Liang Hu, Xianglian Wang, Yuntao Zou, Daishe Wu, G. Gao, Zhiyao Zhong, Yu Liu, Sheng-guo Hu, H. Fan, Baojun Zhang
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引用次数: 27

摘要

蔬菜中的砷污染是人体摄入砷的主要来源之一,是对人体健康的潜在威胁。在盆栽试验中,测定了萝卜的As含量、生理指标和抗氧化酶活性。结果表明,萝卜组织中砷含量的大小顺序为根、茎、叶。有机硒比无机硒更能有效地抑制萝卜对砷的吸收。施用有机硒和低浓度亚硒酸盐(Se(IV))显著增强萝卜的抗逆性,提高萝卜超氧化物歧化酶和过氧化物酶活性,提高可溶性蛋白、叶绿素和脯氨酸含量,降低丙二醛含量。高浓度硒(Se(IV))和硒酸盐(Se(VI))处理组对萝卜表现出应激和毒理学效应。本研究为进一步研究硒对砷的毒性修复机制提供思路,并为农业应用硒肥提供参考。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of inorganic and organic selenium intervention on resistance of radish to arsenic stress
Arsenic (As) pollution, a potential threat for human health, in vegetables is one of the primary sources of As intake by the human body. In the Pot Experiment, the As content, physiological index and antioxidant enzyme activity of radish were determined. The results demonstrated that the order of As concentration in radish tissues was roots > stems > leaves. Organic selenium (Se) can inhibit the absorption of arsenic in radish more effectively than inorganic Se. The application of organic Se and low concentration of selenite (Se(IV)) significantly enhanced the stress resistance of radish for increasing superoxide dismutase and peroxidase activity, increasing soluble protein, chlorophyll and proline content, and reducing malondialdehyde content. In contrast, the high concentration of Se(IV) and selenate (Se(VI)) treatment group demonstrated stress and toxicological effects on radish. This study provides an idea for further research on the remediation mechanism of Se to As toxicity and provides a reference for the adoption of Se fertilizer in agriculture.
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来源期刊
Italian Journal of Food Science
Italian Journal of Food Science 工程技术-食品科技
CiteScore
4.20
自引率
0.00%
发文量
33
审稿时长
>36 weeks
期刊介绍: "Italian Journal of Food Science" is an international journal publishing original, basic and applied papers, reviews, short communications, surveys and opinions on food science and technology with specific reference to the Mediterranean Region. Its expanded scope includes food production, food engineering, food management, food quality, shelf-life, consumer acceptance of foodstuffs, food safety and nutrition, energy and environmental aspects of food processing on the whole life cycle. Reviews and surveys on specific topics relevant to the advance of the Mediterranean food industry are particularly welcome.
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