Contribution of Rhizobium–Legume Symbiosis in Salt Stress Tolerance in Medicago truncatula Evaluated through Photosynthesis, Antioxidant Enzymes, and Compatible Solutes Accumulation
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material and Growth Conditions
2.2. Plant Growth and Nodule Characterization
2.3. Estimation of Physiological Parameters and Measuring Survival Rate
2.4. Analysis of Enzymatic and Nonenzymatic Antioxidant Enzymes
2.5. Profiling Soluble Sugars and Compatible Solutes
2.6. Malondialdehyde (MDA) and Hydrogen Peroxide (H2O2) Content
2.7. Determination of Na+ and K+
2.8. Stress Response Models and Salinity-Tolerance Index
2.9. Statistical Analyses
3. Results
3.1. Effect of Rhizobium Symbiosis on Plant Growth and Nodule Characterization
3.2. Effect of Rhizobium Symbiosis on Survival Rate, Relative Water Content, Electrolyte Leakage, Photosynthetic Pigments, and Gas Exchange Parameters
3.3. Rhizobium Symbiosis Reduced Oxidative Damage
3.4. Rhizobium Symbiosis Up-Regulates the Activities of Antioxidant Enzymes
3.5. Effects of Rhizobium Symbiosis on Osmolyte Contents and Nitric Oxide Quantification
3.6. Effects of Rhizobium Symbiosis on Ascorbate and Reduced Glutathione Content
3.7. Rhizobium Symbiosis Reduced Na+ Accumulation and Improved K+ Uptake
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Treatments | Shoot Dry Weight (g) | Root Dry Weight (g) | Plant Dry Biomass (g) | Nodule Dry Weight (mg) | Nitrogen Content (g Kg−1) |
---|---|---|---|---|---|
NN | 0.67 ± 0.04 a | 1.06 ± 0.11 a | 1.73 ± 0.12 a | - | 19.21 ± 0.37 a |
AN | 0.71 ± 0.07 a | 1.09 ± 0.01 a | 1.79 ± 0.09 a | 4.20 ± 0.23 a | 19.56 ± 0.23 a |
IN | 0.68 ± 0.06 a | 1.08 ± 0.19 a | 1.75 ± 0.18 a | 2.35 ± 0.40 b | 19.83 ± 0.41 a |
Osmolytes | Treatment | 0 h | 8 h | 16 h | 24 h | 32 h | 40 h | 48 h |
---|---|---|---|---|---|---|---|---|
Proline (µmol g−1 DW) | NN | 0.47 ± 0.07 a | 0.15 ± 0.02 c | 1.89 ± 0.1 b | 3.37 ± 0.2 a | 4.57 ± 0.1 a | 3.42 ± 0.4 a | 3.18 ± 0.1 b |
IN | 0.73 ± 0.09 a | 0.95 ± 0.1 b | 3.95 ± 0.2 a | 2.53 ± 0.2 b | 1.44 ± 0.3 c | 2.92 ± 0.2 a | 4.73 ± 0.3 a | |
AN | 0.69 ± 0.1 a | 1.59 ± 0.2 a | 2.39 ± 0.4 b | 3.23 ± 0.1 a | 2.9 ± 0.2 b | 3.64 ± 0.3 a | 4.83 ± 0.2 a | |
Glycine Betaine (µg g−1 DW) | NN | 4.88 ± 0.2 c | 5.23 ± 0.3 b | 3.73 ± 0.6 c | 9.24 ± 0.6 a | 4.91 ± 0.4 b | 7.84 ± 0.6 b | 12.14 ± 0.8 ab |
IN | 7.21 ± 0.3 b | 6.06 ± 0.2 b | 5.87 ± 0.4 b | 8.57 ± 0.7 a | 6.14 ± 0.5 b | 9.57 ± 0.5 ab | 11.37 ± 0.7 b | |
AN | 11.08 ± 0.4 a | 10.29 ± 0.7 a | 9.37 ± 0.4 a | 9.9 ± 0.5 a | 10.57 ± 0.6 a | 11.28 ± 0.7a | 14.25 ± 0.8 a | |
Amino Acids (mg g−1 DW) | NN | 0.13 ± 0.02 c | 0.1 ± 0.007 c | 0.08 ± 0.01 b | 1.61 ± 0.1 b | 2.46 ± 0.3 b | 2.77 ± 0.09 c | 3.62 ± 0.7 a |
IN | 1.27 ± 0.06 b | 1.38 ± 0.06 b | 1.87 ± 0.08 a | 1.61 ± 0.1 b | 3.16 ± 0.09 a | 4.22 ± 0.2 a | 3.5 ± 0.3 a | |
AN | 1.41 ± 0.07 a | 2.35 ± 0.2 a | 1.91 ± 0.1 a | 1.99 ± 0.08 a | 2.44 ± 0.08 b | 3.73 ± 0.1 b | 4.04 ± 0.2 a | |
Soluble Sugars (mg g−1 DW) | NN | 3.92 ± 03 b | 7.31 ± 0.5 a | 4.85 ± 0.2 c | 5.15 ± 0.1 c | 13.02 ± 0.8 ab | 10.77 ± 0.9 b | 12.67 ± 0.8 b |
IN | 5.13 ± 0.2 a | 5.17 ± 0.9 a | 10.53 ± 0.3 a | 9.61 ± 0.4 b | 15.93 ± 0.7 a | 17.66 ± 0.5 a | 16.45 ± 1 a | |
AN | 5.03 ± 0.3 a | 4.84 ± 0.6 a | 7.86 ± 0.7 b | 13.95 ± 0.8 a | 10.68 ± 0.9 b | 15.43 ± 0.8 a | 19.49 ± 0.9 a | |
Soluble Proteins (mg g−1 DW) | NN | 7.26 ± 0.3 b | 5.93 ± 0.9 b | 13.25 ± 0.4 a | 11.98 ± 0.3 a | 10.2 ± 0.5 b | 7.33 ± 0.7 b | 9.58 ± 0.6 b |
IN | 8.57 ± 0.7 ab | 9.56 ± 0.8 a | 9.19 ± 0.5 b | 5.9 ± 0.4 c | 6.09 ± 0.6 c | 9.27 ± 0.4 b | 12.15 ± 0.5 a | |
AN | 9.5 ± 0.8 a | 3.93 ± 0.9b | 14.71 ± 0.9 a | 7.73 ± 0.3 b | 22.41 ± 0.4 a | 18.04 ± 0.5 a | 13.94 ± 0.8 a | |
Nitric Oxide (nmol g−1 FW) | NN | 0.13 ± 0.06 b | 0.49 ± 0.1 b | 0.65 ± 0.07 c | 1.7 ± 0.3 b | 0.86 ± 0.05 b | 1.11 ± 0.1 c | 1.18 ± 0.04 c |
IN | 0.4 ± 0.04 ab | 1.64 ± 0.1 a | 1.22 ± 0.1 b | 1.89 ± 0.2 b | 2.37 ± 0.05 a | 2.67 ± 0.1 b | 2.98 ± 0.1 b | |
AN | 0.72 ± 0.1 a | 1.26 ± 0.1 a | 1.95 ± 0.04 a | 2.87 ± 0.1 a | 1.76 ± 0.3 a | 3.29 ± 0.06 a | 3.61 ± 0.04 a |
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Irshad, A.; Rehman, R.N.U.; Abrar, M.M.; Saeed, Q.; Sharif, R.; Hu, T. Contribution of Rhizobium–Legume Symbiosis in Salt Stress Tolerance in Medicago truncatula Evaluated through Photosynthesis, Antioxidant Enzymes, and Compatible Solutes Accumulation. Sustainability 2021, 13, 3369. https://doi.org/10.3390/su13063369
Irshad A, Rehman RNU, Abrar MM, Saeed Q, Sharif R, Hu T. Contribution of Rhizobium–Legume Symbiosis in Salt Stress Tolerance in Medicago truncatula Evaluated through Photosynthesis, Antioxidant Enzymes, and Compatible Solutes Accumulation. Sustainability. 2021; 13(6):3369. https://doi.org/10.3390/su13063369
Chicago/Turabian StyleIrshad, Annie, Rana Naveed Ur Rehman, Muhammad Mohsin Abrar, Qudsia Saeed, Rahat Sharif, and Tianming Hu. 2021. "Contribution of Rhizobium–Legume Symbiosis in Salt Stress Tolerance in Medicago truncatula Evaluated through Photosynthesis, Antioxidant Enzymes, and Compatible Solutes Accumulation" Sustainability 13, no. 6: 3369. https://doi.org/10.3390/su13063369