Response of antioxidant activity to excess copper in two cultivars of <Emphasis Type="Italic">Brassica campestris</Emphasis> ssp. <Emphasis Type="Italic">chinensis</Emphasis> Makino |
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Authors: | Ying Li Yuping Song Gongjun Shi Jianjun Wang Xilin Hou |
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Institution: | (1) Horticultural Department, Nanjing Agricultural University, Nanjing, 210095, China;(2) State Key Laboratory of Crop Genetics and Germplasm Enhancement, Nanjing, 210095, China |
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Abstract: | Changes in ascorbic acid content and antioxidant enzyme activities were investigated in non-heading Chinese cabbage (Brassica campestris ssp. chinensis Makino) leaves of ‘Wutacai’ and ‘Erqing’ exposed to excess copper (Cu). Cu treatment reduced the fresh weight of shoot and
root by 57% and 46% in ‘Wutacai’, and 60 and 54% in ‘Erqing’, respectively. The accumulation of copper in leaves was higher
in ‘Wutacai’ than that in ‘Erqing’. Compared to the control, ascorbic acid (AsA) contents were significantly decreased after
copper treatment in both cultivars, while they were higher in ‘Wutacai’ than in ‘Erqing’, which may explain the higher copper-tolerance
of ‘Wutacai’ with higher copper accumulation. The higher AsA contents of ‘Wutacai’ resulted from their lower activities of
degrading enzymes, such as ascorbate oxydase (AAO) and ascorbate peroxidase (APX), as well as the increasing activity of dehydroascorbate
reductase (DHAR) after copper treatment compared with ‘Erqing’. Copper stimulated superoxide dismutase (SOD) activity in both
cultivars, but for catalase (CAT), there was little difference between both cultivars. Peroxidases (POD) activity was decreased
after copper treatment in ‘Erqing’, while in ‘Wutacai’, it was significantly increased at 14 days, and POD activity was higher
in ‘Wutacai’ than that in ‘Erqing’ at 21 and 28 days. Therefore, the induced increasing activity of POD in ‘Wutacai’ also
played an important role in its copper tolerance. |
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Keywords: | Copper stress Ascorbic acid l-galactono-1" target="_blank">l-galactono-1 4-lactone dehydrogenase Antioxidant enzymes Brassica campestris ssp chinensis Makino |
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