Scholarlink

<p>Metabolic acclimation of plants defines their potential capacity for survival, growth and productivity under low temperatures (LT). The present study was conducted to investigate the ethylene production metabolism along with oxidative stress-related responses in acclimated and non-acclimated bread wheat (<i>Triticum aestivum</i>, cv. Baran) and durum wheat (<i>Triticum durum,</i> cv<i>.</i> Gerdish) against LT (− 5&#xa0;°C). During LT, acclimation period modulated the increased H<sub>2</sub>O<sub>2</sub>, malondialdehyde (MDA) and ethylene content in bread (by 48, 43, and 17%, respectively) and durum (by 44, 29 and 34%, respectively) compared to non-acclimated conditions. Such a status in acclimated bread cultivar was related to greater LT responses in the case of antioxidative capacity (by 20%), total phenol (by 65%), flavonoids (by 30%), proline (by 86%), glycine betaine (by 27%), chlorophyll (46%), carotenoids (39%) and <i>F</i><sub>v</sub>/<i>F</i><sub>m</sub> ratio (by 35%) compared to non-acclimated one. During LT, more enhanced expression of S-adenosylmethionine decarboxylase (<i>SAMDC</i>) and glutathione-S-transferase (<i>GST</i>) was accompanied with less increased expression of 1-aminocyclopropane-1-carboxylic acid (ACC) synthase (<i>ACS</i>) and ACC oxidase (<i>ACO</i>) and a decrease in ethylene level in acclimated bread cultivar. The highest expression of <i>ACS</i> and <i>ACO</i> genes and the lowest levels of <i>SAMDC</i> and <i>GST</i> genes were observed in non-acclimated durum cultivar. Statistical analysis based on principal component analysis and correlation showed significant positive relationship of <i>ACS</i> and <i>ACO</i> with <i>SAMDC</i>, <i>GST</i> and ethylene and also no significant correlation of ethylene with <i>SAMDC</i> and damages and defense parameters. The results suggested the possible targets of LT as ethylene metabolism to balance LT programs and develop effective tolerance responses in bread and durum wheat.</p>

错误：搜索内容不能为空，请输入英文关键词
错误：关键词超出字数限制，请精简
高级检索

Acclimation-Mediated Tolerance to Low Temperature in Bread and Durum Wheat Cultivars via Regulation of Antioxidative Responses and Genes Involved in Ethylene Metabolism

  • 期刊论文

  • 发表日期：

    2025年1月29日

查看全文
  • Farid Eshaghi-Gorji,
  • Reza Maali-Amiri,
  • Salehe Naderi

摘要

Metabolic acclimation of plants defines their potential capacity for survival, growth and productivity under low temperatures (LT). The present study was conducted to investigate the ethylene production metabolism along with oxidative stress-related responses in acclimated and non-acclimated bread wheat (Triticum aestivum, cv. Baran) and durum wheat (Triticum durum, cv. Gerdish) against LT (− 5 °C). During LT, acclimation period modulated the increased H2O2, malondialdehyde (MDA) and ethylene content in bread (by 48, 43, and 17%, respectively) and durum (by 44, 29 and 34%, respectively) compared to non-acclimated conditions. Such a status in acclimated bread cultivar was related to greater LT responses in the case of antioxidative capacity (by 20%), total phenol (by 65%), flavonoids (by 30%), proline (by 86%), glycine betaine (by 27%), chlorophyll (46%), carotenoids (39%) and Fv/Fm ratio (by 35%) compared to non-acclimated one. During LT, more enhanced expression of S-adenosylmethionine decarboxylase (SAMDC) and glutathione-S-transferase (GST) was accompanied with less increased expression of 1-aminocyclopropane-1-carboxylic acid (ACC) synthase (ACS) and ACC oxidase (ACO) and a decrease in ethylene level in acclimated bread cultivar. The highest expression of ACS and ACO genes and the lowest levels of SAMDC and GST genes were observed in non-acclimated durum cultivar. Statistical analysis based on principal component analysis and correlation showed significant positive relationship of ACS and ACO with SAMDC, GST and ethylene and also no significant correlation of ethylene with SAMDC and damages and defense parameters. The results suggested the possible targets of LT as ethylene metabolism to balance LT programs and develop effective tolerance responses in bread and durum wheat.