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2014 | 83 | 3 |
Tytuł artykułu

Influence of abiotic stress during soybean germination followed by recovery on the phenolic compounds of radicles and their antioxidant capacity

Treść / Zawartość
Warianty tytułu
Języki publikacji
EN
Abstrakty
EN
Abiotic stress factors are among the major causes of lower crop yields. It is known, that in response to cold and/or osmotic stress, crops activate various defense mechanisms, including morphological, physiological and metabolic adaptations. Secondary metabolism, especially phenolic compounds, seem to be an important factor of stress-induced metabolic re-engineering as their levels are alternated by abiotic stress in plants. Despite the fact, that the nature and function of phenolic compounds was already studied in various plant species, it is important to define tissue-specific changes induced by two most potent abiotic stressors – low temperature and decreased water potential. Moreover, in fields, the appearance of single stress is rather rare. Usually two or more factors are acting in parallel, which may potentially result in different effects. Therefore, the aim of this study was to analyze selected elements of secondary metabolism in roots of germinating soybean seeds under cold stress, osmotic stress and both stresses combined. In addition the effects of constant and persistent stress were compared to those induced by sudden and brief stress appearance, as well as after the post-stress recovery process. In the presented study standard methods for identification and quantification of phenolic acids and isoflavones were used and the antioxidant capacity of the radicle extracts was measured. The phenolic metabolism in plants was greatly intensified in response to cold and osmotic stress and remained at high level during the post-stress recovery. The amount and composition of both phenolic acids and identified isoflavones also changed in stress- and duration-dependent manner. This proves an important role of phenolic compounds in abiotic stress response of germinating soybean seeds and opens up new perspectives for further investigations.
Wydawca
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Rocznik
Tom
83
Numer
3
Opis fizyczny
p.209-218,fig.,ref.
Twórcy
autor
  • Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, M. Oczapowskiego 1A, 10-957 Olsztyn-Kortowo, Poland
autor
  • Division of Food Science, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, Tuwima 10, Box 55, 10-718 Olsztyn, Poland
autor
  • Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, M. Oczapowskiego 1A, 10-957 Olsztyn-Kortowo, Poland
autor
  • Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, M. Oczapowskiego 1A, 10-957 Olsztyn-Kortowo, Poland
autor
  • Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, M. Oczapowskiego 1A, 10-957 Olsztyn-Kortowo, Poland
autor
  • Department of Biochemistry, Faculty of Biology and Biotechnology, University of Warmia and Mazury in Olsztyn, M. Oczapowskiego 1A, 10-957 Olsztyn-Kortowo, Poland
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Typ dokumentu
Bibliografia
Identyfikatory
Identyfikator YADDA
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