TITLE:
Growth, Metabolites, Protein Profile and Esterase Enzyme of Wheat Grown under Osmotic Stress with Exogenous Application of Allium sativum
AUTHORS:
Hamdia M. Abd El-Samad, D. Mostafa
KEYWORDS:
Garlic, Wheat, SDS Page, Esterase, NaCl Level
JOURNAL NAME:
American Journal of Plant Sciences,
Vol.9 No.4,
March
30,
2018
ABSTRACT: The present work was conducted to lower and
alleviate the saline injury by using natural products in garlic extract
application on growth, metabolites, protein pattern and esterase enzyme of
wheat plants. This study was conducted that wheat plant cv. Gimiza 11 response
to osmotic stress effects and in general showed a variable response between
different organs. The aerial parts of plants not only alleviated
salinity injury but activated the fresh and dry matter productions. In root
these parameters decreased as increasing salinity stress. Length of the
shoots, roots and spikes run parallel with the previous results. Photosynthetic
pigment enhanced markedly the increasing osmotic stress levels. The
effect of garlic was reflected on the accumulation of soluble sugar and soluble
protein in both roots and spikes, and a reduction of Na+ and an increase
in K+ under garlic treatments were recorded. In the present study,
staining intensity of protein bands of wheat plant was decreased as osmotic
stress increased but the number of bands was increased up to -0.9 MPa, after that level a slight decrease was recorded (for control
induction, 12 bands, -0.3 MPa, 16 bands, -0.6 MPa 14 bands, -0.9 14 bands, -1.2 MPa 11 bands and final 11 bands for -1.5 MPa). Induction protein bands for
control plus garlic were 12 bands, for -0.3 MPa OSL plus garlic were 13 bands, for -0.6 MPa OSL plus garlic were 12 bands, for -0.9 MPa OSL plus garlic were 12 bands, for -1.2 MPa OSL were 8 bands and finally for -1.5 MPa OSL plus garlic were 9 bands. Electrophoresis
studies of esterase showed wide variations in their intensities and densities
among all treatments. There were 6 isozymes forms of esterase under OSL and
with garlic but intensity was different. It seems that garlic extract was able
to enhance the tolerance of the wheat plant to osmotic stress.