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外源亚精胺促进γ-氨基丁酸积累并减轻NaCl胁迫对大豆种子萌发的负面影响

Exogenous Spermidine Promotes γ-Aminobutyric Acid Accumulation and Alleviates the Negative Effect of NaCl Stress in Germinating Soybean ( L.).

作者信息

Fang Weiming, Qi Fei, Yin Yongqi, Yang Zhengfei

机构信息

College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu 210095, China.

出版信息

Foods. 2020 Mar 2;9(3):267. doi: 10.3390/foods9030267.

DOI:10.3390/foods9030267
PMID:32131397
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC7142622/
Abstract

We investigated the effects of exogenous spermidine (Spd) on the physiological status, γ-aminobutyric acid (GABA) synthase activity, and gene expressions in germinating soybeans under NaCl stress. The results show that Spd significantly increases sprout growth and biomass, decreases malonaldehyde and HO contents, and markedly promotes the activities of superoxide dismutase, catalase, peroxidase, and glutathione peroxidase of germinating soybeans. The harmful effect of NaCl stress was alleviated by exogenous Spd. GABA accumulation in germinating soybeans was caused by the activation of diamine oxidase, polyamine oxidase, aminoaldehyde dehydrogenase, and glutamate decarboxylase activities and by up-regulating their gene expression under Spd-NaCl treatment. The GABA content decreased by 57% and 46% in germinating soybeans with the application of aminoguanidine under Spd and Spd-NaCl treatments, respectively. In conclusion, spermidine induces the accumulation of GABA and increases sprouts biomass, thereby enhancing the functional quality of germinating soybeans.

摘要

我们研究了外源亚精胺(Spd)对NaCl胁迫下萌发大豆的生理状态、γ-氨基丁酸(GABA)合成酶活性及基因表达的影响。结果表明,Spd显著促进萌发大豆芽苗生长和生物量积累,降低丙二醛和H₂O₂含量,并明显提高萌发大豆中超氧化物歧化酶、过氧化氢酶、过氧化物酶和谷胱甘肽过氧化物酶的活性。外源Spd缓解了NaCl胁迫的有害影响。在Spd-NaCl处理下,二胺氧化酶、多胺氧化酶、氨基醛脱氢酶和谷氨酸脱羧酶的活性被激活,且其基因表达上调,从而导致萌发大豆中GABA积累。在Spd和Spd-NaCl处理下,分别施用氨基胍后,萌发大豆中的GABA含量降低了57%和46%。总之,亚精胺诱导GABA积累并增加芽苗生物量,从而提高萌发大豆的功能品质。

https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cc27/7142622/a9db21e70780/foods-09-00267-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cc27/7142622/8df6ddd5f442/foods-09-00267-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cc27/7142622/4ee3c53a2cde/foods-09-00267-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cc27/7142622/85c73d2416cc/foods-09-00267-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cc27/7142622/95d5129af7ed/foods-09-00267-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cc27/7142622/1b8fa7c69737/foods-09-00267-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cc27/7142622/619f86cb9bf2/foods-09-00267-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cc27/7142622/a9db21e70780/foods-09-00267-g007.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cc27/7142622/8df6ddd5f442/foods-09-00267-g001.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cc27/7142622/4ee3c53a2cde/foods-09-00267-g002.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cc27/7142622/85c73d2416cc/foods-09-00267-g003.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cc27/7142622/95d5129af7ed/foods-09-00267-g004.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cc27/7142622/1b8fa7c69737/foods-09-00267-g005.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cc27/7142622/619f86cb9bf2/foods-09-00267-g006.jpg
https://cdn.ncbi.nlm.nih.gov/pmc/blobs/cc27/7142622/a9db21e70780/foods-09-00267-g007.jpg

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