3个小麦品种对NaCl处理的响应:脂质过氧化、细胞活力、过氧化氢含量和抗氧化防御参数的变化

A. Sen, S. Alikamanoğlu
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引用次数: 0

摘要

研究了不同NaCl浓度(0、0.05、0.1和0.15 M)对小麦‘Tekirdag’、‘Pehlivan’和‘Flamura-85’愈伤组织脂质过氧化、抗氧化防御参数、过氧化氢(h2o2)含量和细胞活力的影响,通过双因素方差分析分析了NaCl处理与品种间抗氧化酶活性和丙二醛(MDA)的交互作用。脯氨酸和h2o2含量有统计学意义。抗氧化酶活性、丙二醛(MDA)和过氧化氢(h2o2)含量的双因素方差分析也显示不同品种间差异有统计学意义。除Tekirdag过氧化氢酶活性外,其他抗氧化酶如超氧化物歧化酶(SOD)、愈创木酚过氧化物酶(POX)、过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)和谷胱甘肽还原酶(GR)活性均在盐处理下升高。脯氨酸和氧化谷胱甘肽(GSSG)含量随NaCl浓度的增加而显著增加,而还原性谷胱甘肽(GSH)含量的增加无统计学意义。3个小麦品种的GSH/GSSG比在盐处理下均低于对照。随着盐浓度的增加,愈伤组织的MDA和h2o2含量增加,但愈伤组织的存活率降低。通过对3种不同小麦愈伤组织对盐胁迫的细胞反应比较,发现“火焰-85”具有较强的抗氧化防御能力。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Three wheat cultivars’ responses to NaCl treatments: changes in lipid peroxidation, cell viability, hydrogen peroxide content and antioxidant defence parameters
The responses of lipid peroxidation, antioxidant defence parameters, the content of hydrogen peroxide (H 2 O 2 ) and cell viability were investigated in callus cultures of Triticum aestivum L. (wheat) ‘Tekirdag’, ‘Pehlivan’ and ‘Flamura-85’ cultivars under various NaCl concentrations (0, 0.05, 0.1 and 0.15 M). According to two-way ANOVA, the interaction between NaCl treatments and cultivars on the antioxidant enzyme activity and malondialdehyde (MDA), proline and H 2 O 2 content were statistically significant. Statistically significant differences between cultivars were also detected using two-way ANOVA analyses of antioxidant enzyme activities, MDA and H 2 O 2 content. The activity of antioxidant enzymes such as superoxide dismutase (SOD), guaiacol peroxidase (POX), catalase (CAT), ascorbate peroxidase (APX) and glutathione reductase (GR) increased under salt treatments, except for catalase activity in Tekirdag. Proline and oxidized glutathione (GSSG) content increased significantly with NaCl concentrations whereas the reduced glutathione (GSH) increase was not statistically significant. GSH/GSSG ratios decreased under salt treatments in all three wheat cultivars as compared to the control. MDA and H 2 O 2 content increased, but the viabilities of callus cultures decreased as salt concentrations increased. Based on the cellular responses of three different wheat calli against salinity, Flamure-85 was the best one because of its superior antioxidant defence system.
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