Effect of salt stress on free amino acid and polyamine content in cereals

L. Simon-Sarkadi, G. Kocsy, Zoltán Sebestyén

Research output: Contribution to journalArticle

23 Citations (Scopus)

Abstract

The effect of salt stress on the level of free amino acids and polyamines in cereal samples was investigated. Different cereal seedlings were exposed to 0.1 M NaCI. Quantitative determination of amino acids and polyamines were accomplished by chromatographic methods. The results showed genotype dependent changes in free amino acid and polyamine contents. The salt stress caused increases in proline, glutamic acid, aspartic acid, arginine, ornithine and γ-amino-butyric acid levels. With respect to polyamine content, salt stress increased the levels of putescine and decreased the concentration of spermidine.

Original languageEnglish
Pages (from-to)73-75
Number of pages3
JournalActa Biologica Szegediensis
Volume46
Issue number3-4
Publication statusPublished - 2002

Fingerprint

Polyamines
polyamines
free amino acids
salt stress
Salts
Amino Acids
Ornithine
Spermidine
Butyric Acid
ornithine
butyric acid
spermidine
aspartic acid
glutamic acid
Seedlings
Proline
Aspartic Acid
arginine
Arginine
proline

Keywords

  • Amino acids
  • Polyamines
  • Salt stress
  • Wheat

ASJC Scopus subject areas

  • Biochemistry, Genetics and Molecular Biology(all)
  • Cell Biology
  • Applied Microbiology and Biotechnology
  • Neuroscience(all)

Cite this

Effect of salt stress on free amino acid and polyamine content in cereals. / Simon-Sarkadi, L.; Kocsy, G.; Sebestyén, Zoltán.

In: Acta Biologica Szegediensis, Vol. 46, No. 3-4, 2002, p. 73-75.

Research output: Contribution to journalArticle

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