Ageing-induced changes of reduced and oxidized glutathione in fragments of maize seedlings
| Autor: | Vesna Dragicevic, Slobodanka Sredojevic, Mihajlo Spasic, Miroslav Vrvic |
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| Jazyk: | angličtina |
| Rok vydání: | 2003 |
| Předmět: | |
| Zdroj: | Journal of the Serbian Chemical Society, Vol 68, Iss 12, Pp 911-918 (2003) Journal of the Serbian Chemical Society |
| ISSN: | 1820-7421 0352-5139 |
| Popis: | A trial with four maize inbred lines with the ability to have different durations of seed germination in the course of the accelerated ageing (AA) treatment was set up. Changes of the content of total, reduced and oxidized glutathione (expressed as monomers) were observed in the seeds and seedlings before and after the treatment. For the first time, changes of glutathione in whole seedlings, as well as in the rest of the seed, were analyzed. It was noticed that maize in breds with a smaller decrease of the total glutathione but with an increase of the oxidized form had the ability of prolonged germination. In the control seed- lings, the amount of total glutathione was lower than in the treated ones. Maize seeds which lost germination faster had greater losses of total glutathione with an increased content of the oxidized form in seedlings. The ability of prolonged germination together with the possibility of glutathione synthesis in seedlings are genotypic traits. Postavljen je ogled sa četiri linije kukuruza različite dužine očuvanja klijavosti semena tokom tretmana ubrznog starenja. Ispitivane su promene ukupnog, kao i redukovanog i oksidovanog glutationa (izraženi kao monomeri) u semenu i klijancima pre i nakon ubrzanog starenja. U istraživanjima su prvi put analizirane promene glutationa u celim klijancima, kao i ostatku semena. U semenu linija kukuruza koje imaju sposobnost dužeg očuvanja klijavosti bio je manji gubitak ukupnog glutationa, uz povećanje udela oksidovanog oblika. Kod njihovih klijanaca došlo je do povećanja sadržaja ukupnog glutationa u odnosu na kontrolne klijance. Seme kukuruza koje brže gubi klijavost imalo je veće gubitke ukupnog glutationa, uz veći sadržaj oksidovanog oblika kod formiranih klijanaca. Dužina očuvanja klijavosti, kao i sinteza glutationa kod klijanaca je genotipska osobina. |
| Databáze: | OpenAIRE |
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