Effect of Different Zinc Concentrations on Total Protein, Hydrogen Peroxide Content and Peroxidase Activity in Pepper (Capsicum annuum l.) Seedlings

Öz

In this study, the effect on differrent concentrations of zinc (ZnCl2) on peroxidase activity, total protein and hydrogen peroxide content in leaf of pepper (Capsicum annuum L.) seedlings were researched. 6-7 leafed seedlings were exposed to 1, 10 and 50 µM ZnCl2 for six days at 48 h intervals. The results of the present study showed that the physiological status of pepper was affected by Zn exposure. The highest total protein amount was detected in 50 µM ZnCl2 application, on the two day after the application in the leaves of KM-hot pepper (P<0,05). The lowest total protein content was detected in 50 µM ZnCl2 application, on the sixth day after the application (P<0,05). When compared to control, the maximum increase of peroxidase activity was determined in 10 ve 50 µM ZnCl2 applications, on the sixth day following the application (P<0,05). The changes of hydrogen peroxide amount in high zinc concentrations was observed (P<0,05). The highest hydrogen peroxide content was detected in 50 µM ZnCl2 application, on the sixth day after the application. In this study, it was observed that treatment of pepper with zinc led to an increased level of peroxidase in the leaf tissues. The activation of peroxidase could be probably associated with enhanced H2O2 production. The increased peroxidase activity could further stimulate the repair processes (lignification i.e) in heavy metal-stressed. This suggests that the plants had started adaptive processes to survive adverse conditions, and plants.

Anahtar Kelimeler

• Pepper
• Zinc
• hydrogen peroxide
• peroxidase
• protein
• stress

Biber (Capsicum annuum L.) Fidelerinde Farklı Çinko Konsantrasyonlarının Total Protein, Hidrojen Peroksit İçeriği ve Peroksidaz Aktivitesi Üzerine Etkisi

Öz

Bu çalışmada biber (Capsicum annuum L.) fidelerinin yapraklarında peroksidaz aktivitesi, total protein ve hidrojen peroksit içeriğine çinko (ZnCl2)’un farklı konsantrasyonlarının etkisi araştırılmıştır. 6-7 yapraklı fideler 48 saat aralıkla altı gün süresince 1, 10 ve 50 µM ZnCl2 uygulamalarına maruz bırakılmıştır. Bu çalışmanın sonuçları biberin bazı fizyolojik olaylarının çinkodan etkilendiğini göstermiştir. Uygulamanın 2. gününde Km-Acı biber yapraklarında en yüksek total protein miktarı 50 µM ZnCl2 uygulamasında belirlenmiştir (P<0,05). Uygulamanın 6. gününde Km-Acı biber yapraklarında en düşük total protein miktarı 50 µM ZnCl2 uygulamasında belirlenmiştir (P<0,05). Uygulamanın 6. günde, kontrol grubu ile karşılaştırıldığında peroksidaz aktivitesindeki en fazla artış 10 ve 50 µM ZnCl2 uygulamalarında belirlenmiştir (P<0,05). Yüksek çinko konsantrasyonlarında hidrojen peroksit miktarında değişimler gözlenmiştir. En yüksek hidrojen peroksit içeriği uygulamanın 6. gününde 50 µM ZnCl2 uygulamasında belirlenmiştir. Bu çalışmada bibere uygulanan çinkonun, yaprak dokularında peroksidaz düzeyinde bir artışa yol açtığı gözlenmiştir. Peroksidazın aktivasyonu artan H2O2 üretimi ile bağlantılı olabilir. Artan peroksidaz aktivitesi ağır metal stresi altında onarım yollarını (lignifikasyon gibi) uyarabilir. Bu da, bitkilerin olumsuz koşullarda hayatta kalmak için adaptif yolları harekete geçirdiğini göstermektedir.

Anahtar Kelimeler

• Biber
• çinko
• hidrojen peroksit
• peroksidaz
• protein
• stres

Kaynakça

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