Diab Rana H, Abo-Shanab Walaa A, Gaafar Reda M
Botany and Microbiology Department, Faculty of Science, Tanta University, Tanta, 31527, Egypt.
BMC Plant Biol. 2025 Sep 2;25(1):1188. doi: 10.1186/s12870-025-07010-x.
Screening and raising salt-tolerant crops on saline land is an affordable and environmentally friendly alternative. This study investigated the physiological and molecular processes in eight Beta vulgaris and Beta maritima accessions.
A preliminary study was carried out to determine the sublethal concentration of NaCl. The chlorophyll content, fresh and dry weights, relative water content, and potassium and sodium ions of all B. maritima and B. vulgaris accessions were shown to be significantly decreased under salt stress (250 mM NaCl). The ability of four accessions of B. maritima to achieve osmotic adjustment by regulating their ions and water intake as well as producing suitable osmolytes, including total soluble proteins and carbohydrates, proline, and glycine betaine (GB), was linked to their salinity tolerance to avoid toxicity caused by excessive ion buildup, unlike B. vulgaris. The overexpression of betaine aldehyde dehydrogenase (BADH) and choline monooxygenase (CMO) for the production of GB in B. maritima under salt stress and the downregulation of the same genes in B. vulgaris accession further supported these findings. Changes in total phenols and flavonoid content were also observed in B. maritima accessions compared to B. vulgaris accessions, which varied significantly.
It was found that, among all the B. maritima and B. vulgaris accessions, B. vulgaris 1 was the most susceptible to salt stress, while B. maritima 1 was the most tolerant to salinity stress.
在盐碱地上筛选和培育耐盐作物是一种经济且环保的选择。本研究调查了八个甜菜和海甜菜种质的生理和分子过程。
进行了一项初步研究以确定NaCl的亚致死浓度。结果表明，在盐胁迫（250 mM NaCl）下，所有海甜菜和甜菜种质的叶绿素含量、鲜重和干重、相对含水量以及钾离子和钠离子均显著降低。与甜菜不同，四种海甜菜种质通过调节离子和水分吸收以及产生合适的渗透调节物质（包括总可溶性蛋白质和碳水化合物、脯氨酸和甘氨酸甜菜碱（GB））来实现渗透调节的能力与它们的耐盐性相关，从而避免因离子过度积累而导致的毒性。盐胁迫下海甜菜中甜菜碱醛脱氢酶（BADH）和胆碱单加氧酶（CMO）的过表达以产生GB，以及甜菜种质中相同基因的下调进一步支持了这些发现。与甜菜种质相比，海甜菜种质中总酚和类黄酮含量也有变化，且差异显著。
发现在所有海甜菜和甜菜种质中，甜菜1对盐胁迫最敏感，而海甜菜1对盐胁迫耐受性最强。
