Caffeic acid protects cucumber against chilling stress by regulating antioxidant enzyme activity and proline and soluble sugar contents

• Autorzy: Wan Y.-Y. , Zhang Y. , Zhang L. , Zhou Z.-Q. , Li Y. , Shi Q. , Wang X.-J. , Bai J.-G.
• Języki publikacji: EN

Abstrakty

EN

To investigate the physiological mechanism underlying chilling stress mitigation by exogenous caffeic acid (CA), we pretreated Cucumis sativus cv. Jinchun no. 4 seedlings with CA for 2 days, followed by exposure to normal (25/18 C) or cold (15/8 C) temperatures for 1 day.We chose 25 lM as the optimum CA concentration, since it produced lower levels of superoxide anion radical, hydrogen peroxide and malondialdehyde in chilling-stressed leaves than other concentrations of CA. Chilling treatment caused 50 % of the second leaves be withered, reduced the relative water content in the leaves and inhibited plant growth. Pretreatment with 25 lMCA alleviated the damaging effects of chilling. When the CA-pretreated seedlings were exposed to chilling, the superoxide dismutase, guaiacol peroxidase, catalase glutathione peroxidase, monodehydroascorbate reductase, ascorbate peroxidase, glutathione reductase and dehydroascorbate reductase activities were higher than those produced by chilling treatment alone, which coincided with increased transcript levels of copper/zinc superoxide dismutase, glutathione peroxidase and manganese superoxide dismutase genes; these results are consistent with the increased contents of ascorbate and glutathione. The application of 25 lM CA also increased the contents of endogenous CA and ferulic acid, as well as proline and soluble sugars, in chilling-stressed leaves. Therefore, exogenous CA treatment increases endogenous CA levels, induces antioxidant enzyme activity and reduces the levels of reactive oxygen species under chilling stress, thus protecting cucumber from chilling stress. Soluble sugars and proline are involved in the CA-mitigated chilling stress response.

• Wydawca: -
• Czasopismo: Acta Physiologiae Plantarum
• Rocznik: 2015
• Tom: 37
• Numer: 01
• Opis fizyczny: Article 1706 [10 p.], fig.,ref.

Twórcy

autor

Wan Y.-Y.

• State Key Laboratory of Crop Biology, College of Life Sciences, Shandong Agricultural University, Tai'an, Shandong 271018, China

autor

Zhang Y.

• State Key Laboratory of Crop Biology, College of Life Sciences, Shandong Agricultural University, Tai'an, Shandong 271018, China

autor

Zhang L.

• State Key Laboratory of Crop Biology, College of Life Sciences, Shandong Agricultural University, Tai'an, Shandong 271018, China

autor

Zhou Z.-Q.

• State Key Laboratory of Crop Biology, College of Life Sciences, Shandong Agricultural University, Tai'an, Shandong 271018, China

autor

Li Y.

• State Key Laboratory of Crop Biology, College of Life Sciences, Shandong Agricultural University, Tai'an, Shandong 271018, China

autor

Shi Q.

• State Key Laboratory of Crop Biology, Scientific Observing and Experimental Station of Environment Controlled Agricultural Engineering in Huang-Huai-Hai Region, Ministry of Agriculture, College of Horticulture Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, China

autor

Wang X.-J.

• State Key Laboratory of Crop Biology, College of Life Sciences, Shandong Agricultural University, Tai'an, Shandong 271018, China

autor

Bai J.-G.

• State Key Laboratory of Crop Biology, College of Life Sciences, Shandong Agricultural University, Tai'an, Shandong 271018, China

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Identyfikatory

DOI

10.1007/s11738-014-1706-6