Impact of Glycine Betaine on Salinity Tolerance of Stevia (Stevia rebaudiana Bertoni) under In Vitro Condition

Abstract

ABSTRACT.Stevia (Stevia rebaudiana Bertoni), with great potential as a natural sweeteners source, has a high content of sweeteners, which are up to 150 times sweeter than sugar, but virtually with no calories. Stevia also suitable to be cultivated in semiarid climates and coastal areas, which are characterized by the low quality of the irrigation water. Soil salinity occupies a prominent place among the soil problems that threaten the sustainability of agriculture over a vast area in the world. Glycine betaine is an osmoprotectant, that plays an important role and accumulates rapidly in many plants during salinity or drought stress. In order to evaluation of glycine betaine amending effects on salinity stress in stevia under in vitro condition, a factorial experiment was conducted in 2015. Four NaCl levels, including 0, 50, 75 and 100 mM, along with 0, 1, 12.5, 25 and 50 mM of glycine betaine concentrations were used in Murashige and Skoog (MS) medium. The results showed that salinity levels had significant reduction effects on plant height, root length, shoot fresh weight, number of leaf, total chlorophyll, rebaudioside A and stevioside of the stevia genotype. Due to increasing of glycine betaine, levels all the traits were increased. Owing to amending effect of glycine betaine, its high concentrations made less hazarding effects of salinity on the researched traits. The highest mean value of rebaudioside A (10.62rt) and stevioside (23.38rt) determined at 50 mM of glycine betaine with 0 mM of NaCl concentration.

In vitro rejuvenation of nodal segment explants for clonal propagation of Rauvolfia serpentina (L.) Benth. ex Kurz

“…3b). The organic osmolytes are accumulated in response to osmotic stress imposed by the in vitro culture condition to plants (Rameeh et al 2017;Annunziata et al 2019). Under such condition, proline could serve as carbon, nitrogen storage sink and as scavenger of free radicals (Chinnusamy et al 2005) or stabilizer of subcellular structures and buffer to cellular redox potential (Chinnusamy et al 2005;Kavi Kishor et al 2005).…”

Synthesis and production of steviol glycosides: recent research trends and perspectives

“…These attempts have demonstrated a positive impact of alginate and yeast extract on stevioside level in the micropropagated plantlets. Stevia plants growing in vitro have also been studied for their adaptability to some abiotic stress factors such as salinity or water stress (Pandey and Chikara 2015;Gupta et al 2016;Fallah et al 2017;Rameeh et al 2017;Lucho et al 2019).…”

“…These attempts have demonstrated a positive impact of alginate and yeast extract on stevioside level in the micropropagated plantlets. Stevia plants growing in vitro have also been studied for their adaptability to some abiotic stress factors such as salinity or water stress (Pandey and Chikara 2015 ; Gupta et al 2016 ; Fallah et al 2017 ; Rameeh et al 2017 ; Lucho et al 2019 ). Results found in such studies may have potential practical applications for breeding lines that are more tolerant to different types of stressors and exhibit optimal concentration and profile of SvGls as a result of metabolic changes caused by stress factors.…”

Physiological, biochemical, and metabolic responses of abiotic plant stress: salinity and drought

“…Glycine betaine has an overall neutral and is stable at a wide range of pH values. Numerous studies have demonstrated that GB accumulation is involved in the tolerance to salinity and drought stress conditions in many plants such as potato (You et al, 2019), Phasoulis vulgaris (Desoky et al, 2019;Sofy et al, 2020), stevia (Rameeh et al, 2017), tomato (De la Torre-González et al, 2018), cucumber (Youssef et al, 2018), pigeonpea (Kumar et al, 2017b), sugar beet (Li et al, 2016a), cowpea (Manaf, 2016, wheat (Gupta and Thind, 2019), and lettuce (Shams et al, 2016). Glycine betaine mainly exists in the chloroplasts where it protects the thylakoid membrane and maintains the efficiency of photochemical reactions (Tian et al, 2017).…”