Počet záznamů: 1

Salicylic acid-induced changes to growth and phenolic metabolism in Matricaria chamomilla plants

  1. 1.
    0337516 - UEB-Q 2010 RIV DE eng J - Článek v odborném periodiku
    Kováčik, J. - Grúz, Jiří - Bačkor, M. - Strnad, Miroslav - Repčák, M.
    Salicylic acid-induced changes to growth and phenolic metabolism in Matricaria chamomilla plants.
    [Růstové změny indukované kyselinou salicylovou v rostlinách Matricaria chamomilla.]
    Plant Cell Reports. Roč. 28, č. 1 (2009), s. 135-143 ISSN 0721-7714
    Výzkumný záměr: CEZ:AV0Z50380511
    Klíčová slova: Chamomile * Oxidative stress * Phenolic metabolism
    Kód oboru RIV: CE - Biochemie
    Impakt faktor: 2.301, rok: 2009

    The influence of salicylic acid (SA) doses of 50 and 250 mu M, for a period of up to 7 days, on selected physiological aspects and the phenolic metabolism of Matricaria chamomilla plants was studied. SA exhibited both growth-promoting (50 mu M) and growth-inhibiting (250 mu M) properties, the latter being correlated with decrease of chlorophylls, water content and soluble proteins. In terms of phenolic metabolism, it seems that the higher SA dose has a toxic effect, based on the sharp increase in phenylalanine ammonia-lyase (PAL) activity (24 h after application), which is followed by an increase in total soluble phenolics, lignin accumulation and the majority of the 11 detected phenolic acids. Guaiacol-peroxidase activity was elevated throughout the experiment in 250 mu M SA-treated plants. In turn, some responses can be explained by mechanisms associated with oxidative stress tolerance; these mitigate acute SA stress (which is indicated by an increase in malondialdehyde content).

    Vliv kyseliny salicylové (SA), v koncentracích 50 a 250 μM, aplikované po dobu 7 dnů, na vybrané parametry metabolismu fenolických látek byl studován v rostlinách Matricaria chamomilla. SA vykazovala jak prorůstové (50 μM) tak inhibiční (250 μM) účinky. Vyšší koncentrace SA měla za následek pokles obsahu chlorofylu, vody a rozpustných proteinů.
    Trvalý link: http://hdl.handle.net/11104/0181492