ACC deaminase containing endophytic bacteria ameliorate salt stress in Pisum sativum through reduced oxidative damage and induction of antioxidative defense systems

Sofy, Mahmoud R.; Aboseidah, Akram A.; Heneidak, Samia; Ahmed, Hoda R

doi:10.1007/s11356-021-13585-3

Cited by 73 publications

(41 citation statements)

References 80 publications

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“…These results are in line with those of Sofy et al (2021d), who discovered that salt stress reduced the fresh and dry shoot weight as well as the root weight of pea plants. However, bacterial treatments have a significant increase in the root, shoot lengths, fresh, dry root, and shoot weights under salinity conditions.…”

supporting

confidence: 92%

Dual inoculation of Bradyrhizobium and Enterobacter alleviates the adverse effect of salinity on Glycine max seedling

Agha

Abbas

Sofy

et al. 2021

Not Bot Horti Agrobo

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The aid of beneficial microbes, which is a well-accepted strategy, may improve plant salt tolerance. However, the mechanisms that underpin it are unclear. In this study, seedling experiments were carried out to assess the effect of Bradyrhizobium and Enterobacter on the germination, growth, nonenzymatic and enzymatic content in soybean (Glycine max L.) under salt stress. Water was sprayed on the seeds as a control, and with 75 mM, 150 mM NaCl as salt stress. The findings demonstrate that salt stress (75, 150 mM) caused a significant decrease in germination, morphological criteria, and membrane stability index (MSI) when compared to control seeds but increased lipid peroxidation (MDA), electrolyte leakage (EL), osmotic pressure, proline, citric acid, sugar content, antioxidant enzymes. Furthermore, endophytic Bradyrhizobium and Enterobacter inoculation resulted in a significant rise in all of the above metrics.; however, these treatments resulted in significant reductions in ROS, EL, and MDA in stressed plants. Finally, the findings showed that combining Bradyrhizobium and Enterobacter was the most efficient in reducing the harmful effects of salt on soybean plants by boosting antioxidant up-regulation and lowering membrane leakage and ROS.

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supporting

confidence: 92%

Dual inoculation of Bradyrhizobium and Enterobacter alleviates the adverse effect of salinity on Glycine max seedling

Agha

Abbas

Sofy

et al. 2021

Not Bot Horti Agrobo

Self Cite

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“…Soil salinity is one of the critical issues that retards plant growth, resulting in a significant loss of plant production and thus necessitating better management for long-term production [9,12,16,18]. Although L. scindicus is somewhat salt-tolerant, previous works have shown that salt restriction has deleterious effects on the seed germination, photosynthetic activities, and growth of L. scindicus [41][42][43].…”

Section: Discussionmentioning

confidence: 99%

“…Soil salinity inflicts immense damage to plant functioning and growth by reducing water uptake capacity, damaging root structure, inducing ionic toxicity, and causing osmotic stress [9][10][11][12][13]. Moreover, excessive amounts of Na + and Cl − ions in salinity-inflicted soils can blight enzyme and other biological activities, causing ionic leakage from cell membranes and hence their malfunction, and enhancing the inhibition of chlorophyll biosynthetic pathway, thus reducing photosynthesis in plants [14][15][16]. All the NaCl-induced ruinous effects collectively lead to significant oxidative stress (the production of reactive oxygen species (ROS), such as hydrogen peroxide (H 2 O 2 ), etc.…”

Section: Introductionmentioning

confidence: 99%

Arbuscular Mycorrhizal Fungi Isolated from Highly Saline “Sabkha Habitat” Soil Alleviated the NaCl-Induced Stress and Improved Lasiurus scindicus Henr. Growth

et al. 2022

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Salt stress is one of the most significant abiotic stresses that substantially negatively impact plant growth and productivity. However, a slew of research thus far has investigated the ameliorating properties of arbuscular mycorrhizal (AM) symbiosis and their potential to improve plant tolerance to salt stress. The present study aimed to evaluate and compare the role of mycorrhizal inocula obtained from Sabkha (S-AMF) and non-Sabkha (NS-AMF) habitats of Saudi Arabia on the morphological, physiological, and biochemical behaviors of the Lasiurus scindicus plant. For this reason, arbuscular mycorrhizal fungi (AMF) isolated from Sabkha and non-Sabkha soils were treated with salinity-exposed L. scindicus. The results revealed that the AMF-treated plants had higher growth metrics and increased synthesis of photosynthetic pigments, which were reduced by salt stress. Furthermore, the application of AM symbiosis induced an increase in the activities of the antioxidant system, which resulted in a reduction of the plant oxidative damage. It was also found that the increased accumulation of proline and phenols acted as a protective measure. However, plants inoculated with S-AMF had the highest ameliorating responses on all the studied parameters compared to NS-AMF. This could be attributed to the presence of habitat-specific AMF, which may have induced adaptive plasticity in plants to tolerate or resist extreme salinity. However, further study in exploring the S-AMF diversity is needed to make it an ecofriendly choice for the restoration of salinity-affected ecosystems.

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“…Ascorbic acid is one of the most thermo labile components of food products, a fact also confirmed by tomato drying [37]. Ascorbic acid gradually declines with increasing storage duration because it is a relatively less stable compound [54][55]. The ascorbic acid content in fruit shows its nutritional value.…”

Section: Ascorbic Acid (Mg 100g -1 )mentioning

confidence: 99%

Performance of two terms exponential model on the drying kinetics of solar-dried tomatoes (Lycopersicum esculentum L.) treated with and without chemical preservatives

Ibrahim

2021

Egypt. J. Chem.

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Open sun drying of horticultural produce results in contamination due to microbial and fungal attacks and could also be damaged by insects, pests, and rodents. Solar drying through solar collectors is, therefore, an important technique used for the preservation of foods and to extend the shelf life of produce, thereby reducing microbial attack and contamination. Therefore, an experiment was carried out to study the response of the drying kinetics of solar-dried tomatoes to the thin layer of preservatives on the drying and quality attributes. The tomato fruits were treated with natural preservatives (honey and aloe vera) and chemical preservatives (citric acid, sodium benzoate, and potassium meta-bisulfate). The tomato fruits were then kept at three (40, 45, and 50ºC) different temperatures using a parabolic trough solar air heater for drying purposes. Both the drying temperature and preservative levels significantly (P< 0.001) affected the drying and quality traits of tomato slices. At a temperature of 50 ºC and with citric acid as a preservative, the tomato attained the best average results for moisture lost hr-1, drying time, drying rate, total soluble solids (TSS) °Brix, fruit juice pH, titratable acidity (%) and vitamin C. Based on the average maximum results, 50°C temperature and citric acid as a coating material could be considered for attaining better quality attributes of dried tomatoes. A two-term exponential model on the moisture ratio of tomatoes was found to fit for correlation and regression.

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ACC deaminase containing endophytic bacteria ameliorate salt stress in Pisum sativum through reduced oxidative damage and induction of antioxidative defense systems

Cited by 73 publications

References 80 publications

Dual inoculation of Bradyrhizobium and Enterobacter alleviates the adverse effect of salinity on Glycine max seedling

Dual inoculation of Bradyrhizobium and Enterobacter alleviates the adverse effect of salinity on Glycine max seedling

Arbuscular Mycorrhizal Fungi Isolated from Highly Saline “Sabkha Habitat” Soil Alleviated the NaCl-Induced Stress and Improved Lasiurus scindicus Henr. Growth

Performance of two terms exponential model on the drying kinetics of solar-dried tomatoes (Lycopersicum esculentum L.) treated with and without chemical preservatives

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