Protective role of spermine on salinity induced oxidative stress in rice (Oryza sativa L.) seedlings
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Date
2010
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Publisher
CCSHAU
Abstract
The effect of salt stress and spermine was studied on oxidative stress and antioxidative system in rice
seedlings. The seeds of salt-tolerant (CSR-10) and salt-sensitive (IR-28) cultivars of rice were germinated on
Whatman filter paper No. 1 for 4 days and then the seedlings were transferred to hydroponic culture system. The
three week old rice seedlings were subjected to 50 and 100 mM salt stress for 10 days. The protective effect of
spermine was studied by its exogenous application at 0.1 and 1 mM concentration before salt stress or along with
salt stress or after salt stress. The roots and leaves of control, salt-stressed and spermine treated stress plants were
analysed for lipid peroxidation (MDA, O2.-, H2O2 content and LOX activity), activities of antioxidative enzymes
(CAT, SOD, GR, POX and APX) and antioxidative metabolites (ascorbate and glutathione). Imposition of stress
resulted in increase in H2O2, O2.- and MDA content and LOX activity, however, the increase was more
pronounced in IR-28. The activities of antioxidative enzymes, in general, decreased in both the tissues of IR-28
but increased in those of CSR-10 upon exposure to salinity. Exogenous application of spermine could partially
alleviate the deleterious effect of salinity by lowering H2O2, O2.-, MDA content and LOX activity both in leaves
and roots of salt stressed plants of both cultivars. The level of ascorbic acid and reduced glutathione content
increased by spermine application to stressed plants of both cultivars. All antioxidative enzymes exhibited an
increase in activities in both cultivars after spermine application but the higher concentration (1 mM) had no effect
on GR and SOD activity in leaves of CSR-10. Thus, PAs are able to influence oxidative stress intensity by
moderating the activities of ROS scavenging enzymes.
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Keywords
Enzymes, Food preservation, Planting, Amines, Tolerance, Vegetative propagation, Antioxidants, Inorganic compounds, Rice, Fruits