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Environmental Earth Sciences

, Volume 74, Issue 2, pp 1547–1553 | Cite as

Selective membrane permeability and peroxidase activity response of lettuce and arugula irrigated with cyanobacterial-contaminated water

  • Micheline Kézia Cordeiro-Araújo
  • Mathias Ahii Chia
  • Talita Caroline Hereman
  • Fabiana Fumi Sasaki
  • Maria do Carmo Bittencourt-OliveiraEmail author
Original Article

Abstract

Irrigation with microcystins-contaminated water has been shown to cause oxidative stress and negatively affect the development of vegetables. However, the effect of non-microcystins producing cyanobacteria on vegetables is yet to be investigated. In this study, the effects of microcystin-producing (MC+) and non-microcystin-producing (MC−) cyanobacterial (Microcystis aeruginosa) extracts on lettuce (Lactuca sativa L.) and arugula (Eruca sativa Mill.) were investigated. Chlorophyll production, peroxidase (POD) activity and selective membrane permeability of the vegetables were monitored after exposure to 0.6–12.5 µg L−1 MC+ for 15 days. For MC− extracts, an equivalent biomass of each MC+ extract concentration per total MCs concentration was also applied to the vegetables for 15 days. In arugula, exposure to both toxic and non-toxic cyanobacterial extracts resulted in higher POD activity than the control. However, in lettuce plants, significantly lower POD activities were recorded in the presence of MC+ and MC− extracts. Although both crude (MC+ and MC−) extracts increased plasma membrane electrical conductivity of the vegetables, the effect of MC+ extract was higher. Chlorophyll content of both vegetables was not significantly influenced by MC+ and MC− extracts. The results of the present study show that vegetables have variable responses to MC+ and MC− extracts of M. aeruginosa. Therefore, care must be taken to avoid the excessive use of M. aeruginosa contaminated water to irrigate vegetables, regardless of their MCs production potential.

Keywords

Vegetables Contaminated water Enzyme activity Plasma membranes Cyanotoxins 

Notes

Acknowledgments

This research was supported by grants from FAPESP (2014/01934-0, 2013/11306-3), CNPq (470198/2011-7), FACEPE (AMD-0186-2.00/13) and CAPES.

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Copyright information

© Springer-Verlag Berlin Heidelberg 2015

Authors and Affiliations

  • Micheline Kézia Cordeiro-Araújo
    • 1
    • 2
  • Mathias Ahii Chia
    • 1
  • Talita Caroline Hereman
    • 1
  • Fabiana Fumi Sasaki
    • 1
  • Maria do Carmo Bittencourt-Oliveira
    • 1
    • 2
    Email author
  1. 1.Department of Biological Sciences, Luiz de Queiroz College of AgricultureUniversity of São PauloPiracicabaBrazil
  2. 2.Botany Graduate Program, Rural and Federal University of PernambucoRecifeBrazil

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