Beta-Amino-butyric acid protects Arabidopsis against low potassium stress

• Autorzy: Cao S. , Jiang L. , Yuan H. , Jian H. , Ren G. , Bian X. , Zou J. , Chen Z.
• Języki publikacji: EN

Abstrakty

EN

Potassium (K+) is an essential element for plant growth and development. Under low-K+ stress, Arabidopsis (Arabidopsis thaliana) plants show K+-deficient symptoms, typically leaf chlorosis and subsequent inhibition of plant growth and development. The nonprotein amino acid b-amino-butyric acid (BABA) has been shown to have roles in protecting Arabidopsis against various pathogens as well as drought, high salinity, and cadmium stresses; However, little is known about the role of BABA in protecting Arabidopsis against low-K+ stress. Here, we showed that BABA protects Arabidopsis against low-K+ stress by increasing K+ uptake under low-K+ condition. Leaf chlorosis of plants subjected to low-K+ stress was abolished by BABA pretreatment, as indicated by a lower reduction in chlorophyll content in BABA-treated plants than watertreated plants. Low-K+ stress-induced decreases in both lateral root length and the numbers of lateral roots were improved by BABA pretreatment. In addition, under low-K+ stress, a significantly higher K+ concentration was detected in BABA-pretreated plants than in watertreated plants, and the transcript levels of AtHAK5 and LKS1 genes involved in K+ uptake in BABA-treated plants were higher than those of water-treated plants. Taken together, our results suggest that BABA plays a role in enhancing low-K+ stress tolerance by increasing K+ uptake, at least in part, via modulation of AtHAK5 and LKS1 under low-K+ condition.

• Wydawca: -
• Czasopismo: Acta Physiologiae Plantarum
• Rocznik: 2008
• Tom: 30
• Numer: 3
• Opis fizyczny: p.309-314,fig.,ref.

Twórcy

autor

Cao S.

• School of Biotechnology and Food Engineering, Hefei University of Technology,193 Tunxi Road, 230009 Hefei, Anhui, People's Republic of China

autor

Jiang L.

• School of Biotechnology and Food Engineering, Hefei University of Technology,193 Tunxi Road, 230009 Hefei, Anhui, People's Republic of China

autor

Yuan H.

• School of Biotechnology and Food Engineering, Hefei University of Technology,193 Tunxi Road, 230009 Hefei, Anhui, People's Republic of China

autor

Jian H.

• School of Biotechnology and Food Engineering, Hefei University of Technology,193 Tunxi Road, 230009 Hefei, Anhui, People's Republic of China

autor

Ren G.

• School of Biotechnology and Food Engineering, Hefei University of Technology,193 Tunxi Road, 230009 Hefei, Anhui, People's Republic of China

autor

Bian X.

• School of Biotechnology and Food Engineering, Hefei University of Technology,193 Tunxi Road, 230009 Hefei, Anhui, People's Republic of China

autor

Zou J.

• School of Biotechnology and Food Engineering, Hefei University of Technology,193 Tunxi Road, 230009 Hefei, Anhui, People's Republic of China

autor

Chen Z.

• School of Biotechnology and Food Engineering, Hefei University of Technology,193 Tunxi Road, 230009 Hefei, Anhui, People's Republic of China

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