NaCL Stresine Karşı LENS CULINARS 'in Biyokimyasal ve Fizyolojik Cevabı

Öz

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Anahtar Kelimeler

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NACL STRESİNE KARŞI LENS CULİNARS’İN BİYOKİMYASAL VE FİZYOLOJİK CEVABI - PHYSIOLOGICAL AND BIOCHEMICAL RESPONE TO NaCl STRESS IN LENS CULINARIS

Öz

NACL STRESİNE KARŞI LENS CULİNARS’İN BİYOKİMYASAL VE FİZYOLOJİK CEVABI

Bu çalışmada, farklı NaCl konsantrasyonlarının (50-400 mM) varlığında ve yokluğunda (kontrol)
Lens culinaris bitkisindeki büyüme geriliği ile ilişkili olarak köklerde ve gövdede antioksidatif cevabın
karşılaştırılmasını amaçladık. Köklerde ve gövdede büyüme parametreleri (kuru ve taze ağırlık) Na+ içeriği,
LPO seviyeleri, prolin, H2O2 içeriği, membran hasarı ve SOD, APX, CAT, GPX aktiviteleri incelendi.
Kontrolle karşılaştırıldığında, 100-400 mM NaCl uygulaması, kök ve gövde ağırlığında ve yapraklardaki
toplam klorofil ve karotenoid içeriğinde azalmaya sebep oldu. Buna karşın, LPO seviyeleri, H2O2 ve Na+
içeriği, elektrolitik geçirgenlik ve prolin seviyelerinde her iki bitki dokusunda da doza bağlı olarak artışa
neden oldu. Bu artışlar gövde ile karsılaştırıldığında köklerde anlamlı olarak daha yüksek bulundu. Bu
çalışmada elde edilen sonuçlar ve literatür bilgileri H2O2 ve Na+ birikiminin büyümenin düzenlenmesinde
önemli rol oynadığını göstermektedir. Tuzluluğun antioksidan enzim aktiviteleri üzerindeki etkisi her iki
bitki dokusunda da benzer şekilde bulundu. Tuz stresi köklerde ve gövdede SOD ve GPX enzim
aktivitelerinde artışa sebep olurken, CAT ve APX aktivitelerini baskıladı. Sonuç olarak, Lens culinaris’ in
tuzluluk stresine olan hassasiyeti yüksek Na+ seviyesi ve oksijen radikali indirgeme kapasitesinin düşmesiyle
artan lipid peroksidasyonu ile açıklanabilir.

PHYSIOLOGICAL AND BIOCHEMICAL RESPONE TO NaCl STRESS IN LENS CULINARIS

In this study we aimed to compare some antioxidative responses of shoots and roots associated to
growth reduction in Lens culinaris in the absence (control) and presence of different NaCl concentrations
(50-400 mM). Growth parameters (dry-fresh weight) Na+ contents, LPO levels, proline, H2O2 contents,
membrane damage and activities of SOD, APX, CAT and GPX was investigated in roots and shoots.
Compared with controls, 100-400 mM NaCl treatment resulted in a reduction in roots and shoots weight,
total chlorophyll and carotenoid in leaves. On contrary, LPO levels, H2O2 and Na+ contents, proline levels,
electrolytic leakage exhibited a dose dependent increase in both tissues. These increases were significantly
higher in roots as compared to shoots. Our results and literature data suggest that the accumulation H2O2 and
Na+ plays an important role in regulating growth. The effect of salinity on antioxidant enzyme activities was
similar trends in both tissues. Salt stress caused an increase on the activity of SOD and GPX in roots and
shoots, while the activities of CAT and APX was inhibited. A higher Na+ level and lipid peroxidation
combined with a lower capacity for oxygen radical scavenging could probably explain the sensitivity of Lens
culinaris to salt stress.

Anahtar Kelimeler

• Lens culinaris, tuz stresi, büyüme, antioksidant enzimler, prolin, lipid peroksidasyon

Kaynakça

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