Differential Impact of Salinity Stress on Seeds Minerals, Storage Proteins, Fatty Acids, and Squalene Composition of New Quinoa Genotype, Grown in Hyper-Arid Desert Environments

Abstract

The effects of climate change and soil salinization on dryland ecosystems are already widespread, and ensuring food security is a crucial challenge. In this article, we demonstrate changes in growth performance and seed quality of a new high-yielding quinoa genotype (Q5) exposed to sodium chloride (NaCl), sodium sulfate (Na2SO4), and mixed salts (NaCl + Na2SO4). Differential responses to salt stress in growth performance, seed yield, and seed quality were identified. High salinity (mixed Na2SO4 + NaCl) reduces plant height by ∼30%, shoot and root dry weights by ∼29%, head panicle length and panicle weight by 36–43%, and seed yield by 37%, compared with control conditions. However, the 1,000-seed weight changes insignificantly under salinity. High content of essential minerals, such as Fe, Zn, and Ca in quinoa Q5 seeds produced under salinity, gives the Q5 genotype a remarkable advantage for human consumption. Biomarkers detected in our studies show that the content of most essential amino acids is unchanged under salinity. The content of amino acids Pro, Gly, and Ile positively correlates with Na+ concentration in soil and seeds, whereas the content of squalene and most fatty acids negatively correlates. Variation in squalene content under increasing salinity is most likely due to toxic effects of sodium and chlorine ions as a result of the decrease in membrane permeability for ion movement as a protective reaction to an increase in the sodium ion concentration. Low squalene accumulation might also occur to redirect the NADPH cofactor to enhance the biosynthesis of proline in response to salinity, as both syntheses (squalene and proline) require NADPH. This evidence can potentially be used by the food and pharmaceutical industries in the development of new food and health products.

Actinomucor elegans and Podospora bulbillosa Positively Improves Endurance to Water Deficit and Salinity Stresses in Tomato Plants

“…Then, 50 mg of freeze-dried sample were macerated with an acidic mixture comprising 2 mL hydrochloric acid (6 M HCl), 1 mL anhydrous trifluoroacetic acid (TFA), and 0.5% 2-mercaptoethanol (2-ME). Hydrolysis was done for 40 min at 170 °C under N 2 in sealed ampules [ 41 ]. The obtained hydrolysate was dried out with an evaporator, dissolved in distilled water (1 mL), and centrifuged (12,000 rpm, 2 min, 4 °C).…”

Diversity of quinoa genetic resources for sustainable production: A survey on nutritive characteristics as influenced by environmental conditions

“…Most of the EAAs were not negatively affected by salinity in "Q5", a new salt-and drought-tolerant line, except for tyrosine (Toderich et al, 2020). Aloisi et al (2016) found variations in genotype response to saline conditions.…”

“…In different countries around the world, farmers and researchers have been trying to find, test and introduce nutritionally valuable seed crops that would be suitable for diverse growing conditions, achieve satisfactory yields, and offer versatile applications in food production and consumption (Gardner et al, 2019;Toderich et al, 2020;Habiyaremye et al, 2022).…”

“…The high degree of variability in the performance of nutritional profiles of quinoa seeds under various salinity stress was assessed while the nutritional value of seeds remained unchanged, especially the high protein content, all essential amino acids, high mineral content, and flavonoids (Pulvento et al, 2012;Toderich et al, 2020). On the other hand, high temperatures increased protein and fiber content (Matías et al, 2021).…”

Evaluation of Salicornia bigelovii Germplasm for Food Use in Egypt and the United Arab Emirates Based on Agronomic Traits and Nutritional Composition

“…The oil content measured in the same genotypes when irrigated with seawater (EC w > 39 dS/m) was higher and reached 39.4% (ICBA-9) [ 56 ]. Salinity stress does not only affect the oil content but also the fatty acids composition [ 86 , 87 , 88 ]. The oil is rich in USFA with LA (C18:2 ω6) being the most abundant fatty acid followed by OA (C18:1 ω9).…”