Mechanism of Ca2+-mediated NOX modulated in ROS metabolism induced by T-2 toxin in potato tuber
•EGTA significantly influenced StNOXB in T-2 toxin-treated slices.•EGTA significantly influenced NOX activity on plant membrane and production of O2− and H2O2.•POD, CAT and SOD and ascorbate-glutathione cycle were markedly affected by Ca2+.•Ca2+ affects ROS metabolism and the activity of the antioxi...
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Published in | Food chemistry Vol. 317; p. 126416 |
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Main Authors | , , , , , , , , |
Format | Journal Article |
Language | English |
Published |
Elsevier Ltd
01.07.2020
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Subjects | |
Online Access | Get full text |
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Summary: | •EGTA significantly influenced StNOXB in T-2 toxin-treated slices.•EGTA significantly influenced NOX activity on plant membrane and production of O2− and H2O2.•POD, CAT and SOD and ascorbate-glutathione cycle were markedly affected by Ca2+.•Ca2+ affects ROS metabolism and the activity of the antioxidant systems in tuber slices.
T-2 toxin at low concentrations can induce ROS accumulation and modulate host resistance in plants. NOX plays crucial roles in ROS production and is regulated by Ca2+via direct binding to EF-hand motifs. In this study, the effect of EGTA (Ca2+ chelating agent) on the expression and enzymatic activity of NOX, as well as the activities and corresponding gene expressions involved in ROS metabolism and cell membrane integrity, were investigated in treated slices. Results indicated that EGTA treatment significantly affected gene expression and activity of NOX, and reduced ROS accumulation and cell membrane integrity and the enzymatic activities and gene expression involved in ROS metabolism when exposed to treatment. The addition of exogenous Ca2+ restored the initial relative transcript abundance, ROS accumulation and their activities. Results suggest that Ca2+ affected by EGTA plays a crucial role in NOX activity regulation, ultimately affecting ROS metabolism in slices induced by T-2 toxin. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0308-8146 1873-7072 1873-7072 |
DOI: | 10.1016/j.foodchem.2020.126416 |