Tag: isozymes

Assessment of oxidative stress tolerance in red bean (Phaseolus vulgaris L.) seedling under salinity – IJAAR

Sajjad Moharramnejad, Mostafa Valizadeh

Department of Agronomy and Plant Breeding, Faculty of Agricultural Sciences, University of Mohaghegh Ardabili, Ardabil, Iran

Department of Plant Breeding and Biotechnology, Faculty of Agriculture, University of Tabriz, Tabriz, Iran

Key words: Antioxidant enzymes, Isozymes, Red bean (Phaseolus vulgaris L), Salt stress.

Abstract

In order to evaluate salt tolerance in red bean (Phaseolus vulgaris L.) 10 genotypes were exposed to two levels of NaCl i.e., 0 and 400 mM in laboratory conditions. Plant fresh weight, total phenolics, total soluble proteins, hydrogen peroxide (H2O2) and malondialdehyde (MDA) in leaves salt-stressed and non-stressed plants were analyzed. Continue reading Assessment of oxidative stress tolerance in red bean (Phaseolus vulgaris L.) seedling under salinity – IJAAR

Molecular and physiological responses of Pisum sativum and Vicia faba to sodium azide – IJAAR

M.Hamouda, K.M. Saad-Allah, W.A. Kasim

Botany Department, Faculty of Science, Tanta University, 31527 Tanta, Egypt

Key words: Antioxidants, isozymes, ISSR finger printing, lipid peroxidation, Pisum sativum, Vicia faba.

Abstract

Seeds of Pisum sativum and Vicia faba were pre-soaked in either 1.0, 2.0 or 4.0 mM of sodium azide (NaN3) for 30 min, 1 h or 2 hs then, sown in clay soil in plastic pots under conditions of 25/18°C day/night and natural light (16/8 h day/night) and the seedlings were harvested after 21 days. Continue reading Molecular and physiological responses of Pisum sativum and Vicia faba to sodium azide – IJAAR

Molecular and physiological responses of Pisum sativum and Vicia faba to sodium azide

M.Hamouda, K.M. Saad-Allah, W.A. Kasim

Botany Department, Faculty of Science, Tanta University, 31527 Tanta, Egypt

Key words: Antioxidants, isozymes, ISSR finger printing, lipid peroxidation, Pisum sativum, Vicia faba.

Abstract

VICFB-Vicia_faba_tSeeds of Pisum sativum and Vicia faba were pre-soaked in either 1.0, 2.0 or 4.0 mM of sodium azide (NaN3) for 30 min, 1 h or 2 hs then, sown in clay soil in plastic pots under conditions of 25/18°C day/night and natural light (16/8 h day/night) and the seedlings were harvested after 21 days. The results revealed that total phenols, H2O2, malondialdehyde and the activities of catalase, peroxidase and DPPH scavenging activity in both plant were gradually increased with the increase in NaN3 concentration and soaking time. The isozymes of α- and β- esterases and α-amylase had number of loci ranged from two (α-amylase) to four (α-esterase) in pea, while in bean, it was three for the three investigated enzymes. The ISSR analysis revealed that both plants showed highly significant increase in the appearance of bands by the highest treatment of NaN3, especially with the longest duration. Pea produced 14 polymorphic, 9 monomorphic and 4 unique bands, while bean produced 14 polymorphic, 8 monomorphic and 3 unique bands.

Source:

* Pdf: http://www.innspub.net/wp-content/uploads/2014/06/IJAAR-V4No6-p46-61.pdf