Articles
CONTRIBUTION OF DIFFERENT PLANT ORGANS TO THE ACCUMULATION AND SECRETION OF PHENOLIC COMPOUNDS IN GLUTATHIONE-TREATED CHICKPEA (CICER ARIETINUM) SEEDLINGS
Article number
381_67
Pages
506 – 509
Language
Abstract
Incubation of chickpea seedlings in glutathione (GSH) 5 mM greatly enhanced the accumulation and/or secretion of the following phenolic compounds: i) the constitutive isoflavones formononetin and biochanin A (I), ii) the inducible pterocarpan phytoalexins maackiain and medicarpin (II), and iii) three constitutive unidentified, probably flavonoid or isoflavonoid, compounds.
In order to establish the different competence of various plant organs for synthesizing and/or translocating above phenolic compounds, we have compared the distribution of such compounds between plant organs and incubating media when intact chickpea seedlings and excised stems, cotyledons and roots were incubated in GSH. The results indicate that although all organs were able to synthesize and release compounds I, II and III, the levels of such compounds secreted by excised roots were more similar to those in exudates from intact seedlings than corresponding values from other excised organs.
It is, thus, concluded that the high levels of phenolic compounds exuded by GSH-treated chickpea plants are mainly or exclussively from root origin.
In order to establish the different competence of various plant organs for synthesizing and/or translocating above phenolic compounds, we have compared the distribution of such compounds between plant organs and incubating media when intact chickpea seedlings and excised stems, cotyledons and roots were incubated in GSH. The results indicate that although all organs were able to synthesize and release compounds I, II and III, the levels of such compounds secreted by excised roots were more similar to those in exudates from intact seedlings than corresponding values from other excised organs.
It is, thus, concluded that the high levels of phenolic compounds exuded by GSH-treated chickpea plants are mainly or exclussively from root origin.
Authors
J. Armero, R. López-Valbuena, J. Jorrín, M. Tena
Keywords
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