Relationship between efficiency of antioxidants in wheat and tolerance to NaCl | ||
| Scientific Journal for Damietta Faculty of Science | ||
| Article 3, Volume 3, Issue 1, 2014, Pages 23-31 PDF (447.38 K) | ||
| Document Type: Original articles | ||
| DOI: 10.21608/sjdfs.2014.194306 | ||
| Authors | ||
| Mamdouh Nemat Alla* ; Gaber M. Abogadallah; Enas G. Badran | ||
| Botany Department, Faculty of Science, Damietta University, Damietta, Egypt | ||
| Abstract | ||
| Application of NaCl at 75, 150 and 225 mM to 9-d-old seedlings of two wheat cultivars (Misr1 and Sakha93) for 15 days significantly decreased fresh and dry weights of only Sakha93. Growth parameters were most likely similar in both cultivars grown under normal conditions. Lipid peroxides and H2O2 were greatly accumulated in both cultivars particularly in Sakha93; significant increases were only detected in Misr1 treated with 225 mM. On the contrary, 150 and 225 mM NaCl led to great diminution in reducing power of Sakha93; however, there was no significant change in Misr1. In contrast to reducing power the phenolic contents were highly elevated in Sakha93 by NaCl at all concentrations but the effect of NaCl in Misr1 seemed to be nonsignificant. Also, all concentrations of NaCl decreased both protein content GSH in Sakha93 while the decrease in Misr1 was restricted to 225 mM. On the other hand, the activities of catalase (CAT), peroxidase (POD), glutathione-S-transferase (GST) and glutathione reductase (GR) were increased in Misr1 by 75 and 150 mM NaCl but inhibited in Sakha93 by all concentrations. The results of growth parameters suggest that Misr1 is a more tolerant cultivar to NaCl than Sakha93. The concomitant accumulation of MDA and H2O2 in Sakha93 and in the meantime the decrease in GSH reveal that ROS scavenging is less efficient in the more susceptible than the tolerant cultivar. Consequently, the cultivar Misr1 seemed to tolerate NaCl may be due to the more efficient induction of potential antioxidants to cope with salinity conditions. | ||
| Keywords | ||
| enzymatic antioxidants; non-enzymatic antioxidants; salinity; tolerance; wheat | ||
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