Indian Journal of Legume Research article published in Volume 36 Issue 3 (June 2013):- POLYAMINES PLAY A POSITIVE ROLE IN SALT TOLERANT MECHANISMS BY ACTIVATING ANTIOXIDANT ENZYMES IN ROOTS OF VEGETABLE SOYBEAN G.W. Zhang, Q.Z. Hu, S.C. Xu and Y. M. Gong* Institute of Vegetable, Zhejiang Academy of Agricultural Sciences, Hangzhou- 310 021, China Received: 15-04-2012 Accepted: 13-03-2013 ABSTRACT Two cultivars contrasting in NaCl tolerance were used to investigate the possible involvement of polyamines in salt tolerant mechanisms in roots of vegetable soybean. ‘Tianfeng’, the salt tolerant cultivar exhibited overall higher contents of free, soluble conjugated and insoluble bound forms of polyamines (putrescine, spermidine and spermine) except for free spermidine over the salt sensitive line during the course of NaCl treatment for 15 days. Consistent with this observation, arginine decarboxylase, the essential enzyme of polyamines biosynthesis and two enzymes catalyzing breakdown of polyamines were differentially regulated between the two cultivars. Antioxidant enzymes downstream to the polyamines signaling globally showed higher activity in ‘Tianfeng’, resulting in lower contents of reactive oxygen species and malondialdehyde subsequently. These results taken together indicate that higher levels of polyamines may be important in conferring enhanced salt tolerance in roots of vegetable soybean by activating antioxidant enzymes and, therefore, attenuating oxidative damage. Key words: Antioxidant enzymes, NaCl stress, Polyamines, Vegetable soybean. Source: arccjournals/current-issue/791.html
Posted on: Tue, 11 Jun 2013 08:13:39 +0000
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