Toxicity of dibutyl phthalate to pakchoi (Brassica campestris L.): Evaluation through different levels of biological organization.

Dibutyl phthalate (DBP) is a typical persistent organic pollutant with a high load in the agricultural soils of vegetable crops. Currently, studies on the toxicity of DBP in vegetable crops are limited. Therefore, in this study, pakchoi (Brassica campestris L.), a typical vegetable crop, was used to evaluate the toxic effects of DBP. Pakchoi was exposed to DBP for 24 d at three doses (2, 20, and 200 mg/kg), and the phenotypic, biochemical, and molecular indicators were determined. The results revealed that DBP could reduce the emergence of pakchoi and inhibit plant height, root length, fresh weight, and leaf area. At the biochemical level, DBP exposure could reduce the content of three typical photosynthetic pigments (chlorophyll a and b and carotenoids). The effects of DBP exposure on the quality of pakchoi were primarily through reduced soluble sugar and increased proline contents. In addition, O· and HO levels increased after DBP stress, and the corresponding antioxidant enzymes (SOD, POD, and CAT) were activated to resist oxidative damage. The dose- and time-dependent toxicities of DBP to pakchoi were demonstrated using an integrated biological response index. Finally, the molecular-level results on Day 24 showed that the three antioxidant enzyme genes (sod, pod, and cat) were significantly downregulated, and the antioxidant enzyme genes were more sensitive biomarkers than the enzyme activities. However, the expression level of enzyme genes was opposite to that of enzyme activity (SOD and POD); thus, DBP might directly interact with these enzymes. Molecular docking showed that DBP could stably bind near the SOD/POD active center through intermolecular interaction forces. This study provides essential information on the risk of DBP toxicity to vegetable crops.