Caffeic acid inhibits in vitro rooting in mung bean [Vigna radiata (L.) Wilczek] hypocotyls by inducing oxidative stress |
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Authors: | Harminder Pal Singh Shalinder Kaur Daizy R Batish and Ravinder Kumar Kohli |
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Institution: | (1) Centre for Environment and Vocational Studies, Panjab University, Chandigarh, 160 014, India;(2) Department of Botany, Panjab University, Chandigarh, 160 014, India |
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Abstract: | Caffeic acid (CA), which is ubiquitously present in plants, is a potent phytotoxin affecting plant growth and physiology.
The aim of our study was to investigate whether CA-induced inhibition of adventitious root formation (ARF) in mung bean {Vigna radiata (L.) Wilczek Phaseolus aureus Roxb.]} involves the induction of conventional stress responses. The effect of CA (0–1000 μM) on ARF in mung bean was determined
by measuring the generation of reactive oxygen species (ROS) in terms of malondialdehyde and hydrogen peroxide (H2O2) content, root oxidizability and changes in levels of antioxidant enzymes. Our results show that CA significantly enhanced
MDA content, indicating severe lipid peroxidation, and increased H2O2 accumulation and root oxidizability in the lower rooted hypocotylar region (LRHR) of mung bean, thereby inducing oxidative
stress and cellular damage. In response to CA, there was a significant upregulation in the activities of scavenging enzymes,
such as superoxide dismutase, ascorbate peroxidase, guaiacol peroxidase, catalase and glutathione reductase, in LRHRs of mung
bean. Based on these results, we conclude that CA inhibits ARF in mung bean hypocotyls by inducing ROS-generated oxidative
stress and upregulating the activities of antioxidant enzymes. |
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Keywords: | Adventitious root formation Antioxidant enzymes Mung bean Oxidative damage Oxidative stress markers Reactive oxygen species Rooting mechanism |
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