NACL STRESİNE KARŞI LENS CULİNARS’İN BİYOKİMYASAL VE FİZYOLOJİK CEVABI - PHYSIOLOGICAL AND BIOCHEMICAL RESPONE TO NaCl STRESS IN LENS CULINARIS

NACL STRESİNE KARŞI LENS CULİNARS’İN BİYOKİMYASAL VE FİZYOLOJİK CEVABIBu çalışmada, farklı NaCl konsantrasyonlarının (50-400 mM) varlığında ve yokluğunda (kontrol)Lens culinaris bitkisindeki büyüme geriliği ile ilişkili olarak köklerde ve gövdede antioksidatif cevabınkarşılaştırılmasını amaçladık. Köklerde ve gövdede büyüme parametreleri (kuru ve taze ağırlık) Na+ içeriği,LPO seviyeleri, prolin, H2O2 içeriği, membran hasarı ve SOD, APX, CAT, GPX aktiviteleri incelendi.Kontrolle karşılaştırıldığında, 100-400 mM NaCl uygulaması, kök ve gövde ağırlığında ve yapraklardakitoplam klorofil ve karotenoid içeriğinde azalmaya sebep oldu. Buna karşın, LPO seviyeleri, H2O2 ve Na+içeriği, elektrolitik geçirgenlik ve prolin seviyelerinde her iki bitki dokusunda da doza bağlı olarak artışaneden oldu. Bu artışlar gövde ile karsılaştırıldığında köklerde anlamlı olarak daha yüksek bulundu. Buçalışmada elde edilen sonuçlar ve literatür bilgileri H2O2 ve Na+ birikiminin büyümenin düzenlenmesindeönemli rol oynadığını göstermektedir. Tuzluluğun antioksidan enzim aktiviteleri üzerindeki etkisi her ikibitki dokusunda da benzer şekilde bulundu. Tuz stresi köklerde ve gövdede SOD ve GPX enzimaktivitelerinde artışa sebep olurken, CAT ve APX aktivitelerini baskıladı. Sonuç olarak, Lens culinaris’ intuzluluk stresine olan hassasiyeti yüksek Na+ seviyesi ve oksijen radikali indirgeme kapasitesinin düşmesiyleartan lipid peroksidasyonu ile açıklanabilir.PHYSIOLOGICAL AND BIOCHEMICAL RESPONE TO NaCl STRESS IN LENS CULINARISIn this study we aimed to compare some antioxidative responses of shoots and roots associated togrowth reduction in Lens culinaris in the absence (control) and presence of different NaCl concentrations(50-400 mM). Growth parameters (dry-fresh weight) Na+ contents, LPO levels, proline, H2O2 contents,membrane damage and activities of SOD, APX, CAT and GPX was investigated in roots and shoots.Compared with controls, 100-400 mM NaCl treatment resulted in a reduction in roots and shoots weight,total chlorophyll and carotenoid in leaves. On contrary, LPO levels, H2O2 and Na+ contents, proline levels,electrolytic leakage exhibited a dose dependent increase in both tissues. These increases were significantlyhigher in roots as compared to shoots. Our results and literature data suggest that the accumulation H2O2 andNa+ plays an important role in regulating growth. The effect of salinity on antioxidant enzyme activities wassimilar trends in both tissues. Salt stress caused an increase on the activity of SOD and GPX in roots andshoots, while the activities of CAT and APX was inhibited. A higher Na+ level and lipid peroxidationcombined with a lower capacity for oxygen radical scavenging could probably explain the sensitivity of Lensculinaris to salt stress.

Anahtar Kelimeler:

Lens culinaris, tuz stresi, büyüme, antioksidant enzimler, prolin, lipid peroksidasyon

NaCL Stresine Karşı LENS CULINARS 'in Biyokimyasal ve Fizyolojik Cevabı

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