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Changes in fatty acids composition, hydrogen peroxide generation and lipid peroxidation of salt-stressed corn (Zea mays L.) roots

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Abstract

Comparative study about the salt-induced oxidative stress and lipid composition has been realised in primary root tissues for two varieties of maize (Zea mays L.) in order to evaluate their responses to salt stress. The root growth, root water content (WC), hydrogen peroxide (H2O2) generation, lipid peroxidation, membrane stability index and the changes in the profile of fatty acids composition were investigated. Salinity impacts in term of root growth, water content, H2O2 generation, lipid peroxidation and membrane destabilisation were more pronounced in primary roots of Aristo than in those of Arper indicating more sensitivity of the first variety. It was confirmed by gas chromatography that the composition of fatty acids in roots of both varieties was constituted mainly by 16:0 and 18:0 as major saturated fatty acids and 18:1ω9, 18:2ω6 and 18:3ω3 as major unsaturated fatty acids. Total lipid extracts from the roots of both varieties showed that the lipid saturation level increased under salt stress, notwithstanding the increased proportion of polyunsaturated fatty acids. The changes in lipid saturation being predominantly due to decreases in oleic acid (18:1ω9) and increases in palmitic acid (16:0). However, Arper root extracts contained a lower proportion of saturated lipids than Aristo. The enhanced proportion of highly polyunsaturated fatty acids especially linolenic and eicosapentaenoic acids was considered to be the characteristic of the relatively salt tolerance in Arper roots.

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Abbreviations

FM:

Fresh mass

DM:

Dry mass

WC:

Root water content

ROS:

Reactive oxygen species

H2O2 :

Hydrogen peroxide

TiCl4 :

Titanium chloride

MDA:

Malondialdehyde

TCA:

Trichloroacetic acid

TBA:

Thiobarbituric acid

TBARS:

Total 2-thiobarbituric acid reactive substances

FA:

Fatty acids

U/S:

Ratio of unsaturated to saturated fatty acids

MSI:

Membrane stability index

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Authors and Affiliations

  1. Institut National de Recherche en Génie Rural, Eaux et Forêts (INRGREF), Unité d’Expérimentation Agricole, Oued Souhail, BP 20, 8000, Nabeul, Tunisia

    Hichem Hajlaoui

  2. Institut Supérieur Agronomique de Chott-Mariem, 4042, Sousse, Tunisia

    Mounir Denden

  3. Institut Supérieur de Biotechnologie de Monastir, BP 10, 5000, Monastir, Tunisia

    Naceur El Ayeb

Authors
  1. Hichem Hajlaoui
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  2. Mounir Denden
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  3. Naceur El Ayeb
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Correspondence to Hichem Hajlaoui.

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Communicated by S. Weidner.

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Hajlaoui, H., Denden, M. & Ayeb, N.E. Changes in fatty acids composition, hydrogen peroxide generation and lipid peroxidation of salt-stressed corn (Zea mays L.) roots. Acta Physiol Plant 31, 787–796 (2009). https://doi.org/10.1007/s11738-009-0293-4

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  • DOI: https://doi.org/10.1007/s11738-009-0293-4

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