College of Food Science and Technology, Nanjing Agricultural University, Nanjing, China.
College of Food Science and Technology, Jiangsu Food and Pharmaceutical Science College, Huaian, China.
J Sci Food Agric. 2019 Aug 30;99(11):5176-5186. doi: 10.1002/jsfa.9764. Epub 2019 May 24.
The literature on the role of calcium ion (Ca ) in relation to phenolic compounds metabolism and related enzymes activities remains controversial. It is still unclear whether Ca affects phenolic compounds content of barley sprouts. This study investigated the role and function of Ca in phenolic compound metabolism of barley (Hordeum vulgare L.) sprouts under sodium chloride (NaCl) stress.
Calcium chloride (CaCl ) significantly improved total calcium and calmodulin (CaM) contents as well as Ca concentration, and enhanced phenolic compound accumulation by regulating the gene, protein expression and the activities of enzymes related to phenolics biosynthesis. Specifically, CaCl significantly increased the activities of phenylalanine ammonia lyase (PAL), cinnamic acid 4-hydroxylase (C4H), 4-coumarate coenzyme A ligase (4CL) and ferulic acid 5-hydroxylase (F5H) by up-regulating the corresponding protein expression. The activity of p-coumaric acid 3-hydroxylase (C3H) decreased during germination while caffeic acid O-methyltransferase (COMT) increased initially and then decreased, which was consistent with the changes in gene and protein expression under CaCl treatment. Conversely, lanthanum(III) chloride (LaCl ), ethylene glycol tetraacetic acid (EGTA) and 2-aminoethoxydiphenyl borate (2-APB) induced opposite effects. Decreased calcium and CaM contents and Ca concentration were observed, and fluctuation change of relevant gene and protein expressions and PAL, C4H, 4CL, C3H, COMT and F5H activitives were also detected.
Calcium ion played an important role for mediating NaCl stress-induced phenolics accumulation in barley sprouts. It required both Ca influx and release from apoplast and intracellular stores, respectively. © 2019 Society of Chemical Industry.
钙离子（Ca ）与酚类化合物代谢及其相关酶活性的关系的文献仍然存在争议。目前尚不清楚 Ca 是否会影响大麦芽中酚类化合物的含量。本研究探讨了 Ca 在 NaCl 胁迫下大麦（Hordeum vulgare L.）芽中酚类化合物代谢中的作用和功能。
氯化钙（CaCl ）显著提高了总钙和钙调蛋白（CaM）的含量以及 Ca 浓度，并通过调节与酚类生物合成相关的基因、蛋白表达和酶活性来促进酚类化合物的积累。具体而言，CaCl 通过上调相应的蛋白表达显著增加了苯丙氨酸解氨酶（PAL）、肉桂酸 4-羟化酶（C4H）、4-香豆酸辅酶 A 连接酶（4CL）和阿魏酸 5-羟化酶（F5H）的活性。在发芽过程中，对香豆酸 3-羟化酶（C3H）的活性降低，而咖啡酸 O-甲基转移酶（COMT）的活性先增加后减少，这与 CaCl 处理下基因和蛋白表达的变化一致。相反，氯化镧（LaCl ）、乙二醇四乙酸（EGTA）和 2-氨基乙氧基二苯硼酸盐（2-APB）则产生相反的效果。观察到 Ca 和 CaM 含量以及 Ca 浓度降低，相关基因和蛋白表达以及 PAL、C4H、4CL、C3H、COMT 和 F5H 活性也出现波动变化。
钙离子在介导 NaCl 胁迫诱导大麦芽中酚类化合物积累方面发挥了重要作用。它分别需要 Ca 的内流和质外体及细胞内库的释放。 © 2019 英国化学学会。
