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Effet du stress oxydatif induit par les températures élevées dans la moutarde indienne

Effet du stress oxydatif induit par les températures élevées dans la moutarde indienne

          
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About the Book

Deux génotypes tolérants (BPR-542-6 et NRCDR-02) et deux génotypes sensibles (NPJ-119 et RGN-152) ont été criblés à 45±0,5°C sur la base du temps nécessaire pour atteindre 50% de mortalité des semis. La lipoxygénase, le MDA et le H2O2, qui sont des indicateurs de dommages à la membrane cellulaire, ont augmenté sous l'effet du stress thermique dans tous les génotypes, mais l'augmentation était plus importante dans les génotypes sensibles. Lors de la récupération, la teneur en LOX, MDA et H2O2 a diminué dans tous les génotypes. Les activités des enzymes antioxydantes, à savoir SOD, POX, CAT, APX et GR, ont augmenté en cas de stress thermique. La SOD et la CAT ont commencé à diminuer, mais l'activité de la POX et de la GR a continué à augmenter dans tous les génotypes. Mais l'enzyme APX a montré un comportement différent lors de la réactivation, c'est-à-dire qu'elle a augmenté dans les génotypes tolérants et diminué dans les génotypes sensibles. L'acide ascorbique et les caroténoïdes ont augmenté en cas de stress thermique, mais au réveil, l'acide ascorbique a augmenté alors que les caroténoïdes ont diminué dans tous les génotypes. Une bande majeure de 53,12 kDa et des bandes mineures de 100 kDa, 89,12, 74,13, 46,76 et 38,9 kDa dans les génotypes tolérants et des bandes protéiques de poids moléculaire 25,79 et 30,7 kDa dans les génotypes sensibles sont apparues sous l'effet d'un stress à haute température qui a disparu lorsque le stress a été relâché.


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Product Details
  • ISBN-13: 9786202708258
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Editions Notre Savoir
  • Height: 229 mm
  • No of Pages: 128
  • Spine Width: 8 mm
  • Width: 152 mm
  • ISBN-10: 6202708255
  • Publisher Date: 25 Jan 2021
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 200 gr


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Effet du stress oxydatif induit par les températures élevées dans la moutarde indienne
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