Free and conjugated forms of salicylic acid: Their content and role in the potato

Panina, Ya. S.; Vasyukova, N. I.; Ozeretskovskaya, O. L.

doi:10.1007/s10438-005-0052-2

Cited by 3 publications

(3 citation statements)

References 14 publications

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“…SA is also involved in the regulation of plants’ response to stress, such as high or low temperature, salts, or oxidative conditions. In termogenic plants, SA is the natural trigger of heat production. − …”

Section: Introductionmentioning

confidence: 99%

Overall Content of Salicylic Acid and Salicylates in Food Available on the European Market

Kęszycka

Szkop

Gajewska

2017

J. Agric. Food Chem.

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The study aimed to determine the salicylates content in 112 products available on the European market. Quantitative determination of free and conjugated forms of salicylic acid in food was performed using reversed-phase high-performance liquid chromatography with fluorescence detection. The salicylates contents ranged from 0 to 1675.79 (μg/100 g). The results of this study confirm the presence of salicylates in food products, as well as a broad content diversity of these compounds depending on the species, variety, and method of processing the food items. The results can be very helpful for nutritionists and dieticians in planning low-salicylates or high-salicylates diets.

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Section: Introductionmentioning

confidence: 99%

Overall Content of Salicylic Acid and Salicylates in Food Available on the European Market

Kęszycka

Szkop

Gajewska

2017

J. Agric. Food Chem.

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“…A primary signaling agent for activating plant defense responses is salicylic acid (SA) [10][11][12][13][14][15][16]. Once SA accumulates to an activation threshold, a signal activates a series of defense responses, including activation of the Systemic Acquired Resistance (SAR) response [12,13,17].…”

Section: Introductionmentioning

confidence: 99%

Priming Bean Seedlings to Boost Natural Plant Defenses Against Common Bacterial Wilt: Salicylic Acid Responses to Chemical Primers (Part 1)

Ramsey¹,

Sandoval

Freebury

et al. 2023

Glob. J. Agric. Innov. Res. Dev

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This greenhouse study evaluated the effects of two chemical inducers for priming kidney bean seedlings against a bacterial wilt disease. This study's central premise was that chlorine dioxide's oxidant properties would mimic the signaling properties of radical oxygen species, thereby initiating a cascade of molecular plant defenses, including the synthesis of salicylic acid (SA). This signaling agent then initiates a cascade of pre-defense activities to provide a more rapid and robust natural defense against pathogen attacks. This factorial study included two levels for a foliar chlorine dioxide treatment and two for a bacterial wilt inoculation treatment. The two plant response variables were free and conjugated salicylic acid levels sampled in leaf tissue over two collection dates. Half of the 96 plants were inoculated with a bacterial culture that causes common bean wilt disease. Leaf tissue was harvested 17 to 32 h and 960 h after the wilt inoculation to determine the temporal dynamics of SA due to chemical treatments. Also, PCR tests were used to verify wilt presence in the inoculated plants. Inoculation of the wilt disease did not affect free SA when leaf tissue was sampled from 17 to 32 h. after wilt inoculation. However, chlorine dioxide applied at 400 mg/l and sampled at 20 h after inoculation resulted in a 15-fold increase in free SA over the control. Also, chlorine dioxide applied at 400 mg/l with leaf tissue sampled at 26 h after inoculation resulted in a 33-fold increase in conjugate SA levels compared to the control plants. Leaf tissue sampled at 960 h after the inoculation showed no free SA differences among the chemical treatments. However, the inoculated plant had a 15.9-fold increase in free SA compared to the non-inoculated plants. The priming effect on kidney bean seedlings using a single chlorine dioxide foliage application temporarily increased free and conjugate SA. The free and conjugate SA levels for the non-inoculated plants returned to baseline levels when sampled at 960 h. These results indicate that primed plants elevate SA up to several weeks with a slow decline back to baseline levels. Stem injection of the bacterial wilt bypassed the immunity mechanisms present in leaves, which significantly increased the wilt injury levels. Stem injection negated much of the foliar defenses, which overshadowed the priming effects of the chemical treatments on plant immunity and foliar defenses. The second leaf sampling on newly formed leaves reveals elevated SA levels in the inoculated plants but not in the non-inoculated plants.

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“…As a large part of SA is in the conjugates (Alvarez, 2000), free SA generated from its conjugates could be responsible for the small difference in levels or to none at all, that we observed at day 14. Also, it was demonstrated that conjugated forms of SA have a very weak contribution to disease resistance (Panina et al, 2005;Vasyukova and Ozeretskovskaya, 2007). The presence of free SA released from SA conjugates is unlikely to be involved in plant defence against pathogen.…”

Section: Discussionmentioning

confidence: 99%

Molecular determination and genetic modification of flower colour in Lilium spp

Nudin¹

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Chapter 1 General introduction Chapter 2 Agrobacterium-mediated transformation efficiency using salicylic acid inhibitors and lipoic acid in Petunia hybrida and Nicotiana benthamiana Chapter 3 The ROSEA1 and DELILA transcription factors control anthocyanin biosynthesis in Nicotiana benthamiana and Lilium flowers Chapter 4 Molecular mechanisms regulating anthocyanin biosynthesis during flower development in Lilium spp. Chapter 5 Modification of anthocyanin production in Lilium tepals by transient expression of target genes Chapter 6 General discussion References Summary Acknowledgements Curriculum Vitae Education Statement of EPS CHAPTER 1 General Introduction L. davidii, L. maculatum and L. tigrinum within the section Sinomartagon, whereas Oriental hybrids are developed by crosses among L. auratum, L. japonicum, L. nobilissimum, L. rubellum and L. speciosum within the section Archelirion (Leslie, 1982). The popularity of Asiatic hybrids started to decline after 1990 and was replaced by the growing interest in Oriental hybrids having larger-sized flowers and a strong fragrance (Younis et al., 2014).

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Free and conjugated forms of salicylic acid: Their content and role in the potato

Cited by 3 publications

References 14 publications

Overall Content of Salicylic Acid and Salicylates in Food Available on the European Market

Overall Content of Salicylic Acid and Salicylates in Food Available on the European Market

Priming Bean Seedlings to Boost Natural Plant Defenses Against Common Bacterial Wilt: Salicylic Acid Responses to Chemical Primers (Part 1)

Molecular determination and genetic modification of flower colour in Lilium spp

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