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Caffeic acid inhibits in vitro rooting in mung bean [Vigna radiata (L.) Wilczek] hypocotyls by inducing oxidative stress

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Abstract

Caffeic acid (CA), which is ubiquitously present in plants, is a potent phytotoxin affecting plant growth and physiology. The aim of our study was to investigate whether CA-induced inhibition of adventitious root formation (ARF) in mung bean {Vigna radiata (L.) Wilczek [Phaseolus aureus Roxb.]} involves the induction of conventional stress responses. The effect of CA (0–1000 μM) on ARF in mung bean was determined by measuring the generation of reactive oxygen species (ROS) in terms of malondialdehyde and hydrogen peroxide (H2O2) content, root oxidizability and changes in levels of antioxidant enzymes. Our results show that CA significantly enhanced MDA content, indicating severe lipid peroxidation, and increased H2O2 accumulation and root oxidizability in the lower rooted hypocotylar region (LRHR) of mung bean, thereby inducing oxidative stress and cellular damage. In response to CA, there was a significant upregulation in the activities of scavenging enzymes, such as superoxide dismutase, ascorbate peroxidase, guaiacol peroxidase, catalase and glutathione reductase, in LRHRs of mung bean. Based on these results, we conclude that CA inhibits ARF in mung bean hypocotyls by inducing ROS-generated oxidative stress and upregulating the activities of antioxidant enzymes.

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Abbreviations

APX:

Ascorbate peroxidase

ARF:

Adventitious root formation

CA:

Caffeic acid

CAT:

Catalase

EDTA:

Ethylenediaminetetraacetic acid

EU:

Enzyme unit

FW:

Fresh weight

GPx:

Guaiacol peroxidase

GR:

Glutathione reductase

GSH:

Glutathione reduced

GSSG:

Glutathione oxidized

H2O2 :

Hydrogen peroxide

LP:

Lipid peroxidation

LRHR:

Lower rooted hypocotylar region

MDA:

Malondialdehyde

NADPH:

Nicotinamide adenine dinucleotide phosphate reduced

NBT:

Nitroblue tetrazolium

PE:

Post-expression stage

PO4 3− :

Phosphate

RE:

Root expression stage

RI:

Root initiation stage

RO:

Root oxidizability

ROS:

Reactive oxygen species

SOD:

Superoxide dismutase

TBARS:

Thiobarbituric acid reactive substance

TTC:

2,3,5-Triphenyl tetrazolium chloride salt

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Authors and Affiliations

  1. Centre for Environment and Vocational Studies, Panjab University, Chandigarh, 160 014, India

    Harminder Pal Singh & Ravinder Kumar Kohli

  2. Department of Botany, Panjab University, Chandigarh, 160 014, India

    Shalinder Kaur, Daizy R. Batish & Ravinder Kumar Kohli

Authors
  1. Harminder Pal Singh
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  2. Shalinder Kaur
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  3. Daizy R. Batish
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  4. Ravinder Kumar Kohli
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Correspondence to Harminder Pal Singh or Daizy R. Batish.

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Singh, H.P., Kaur, S., Batish, D.R. et al. Caffeic acid inhibits in vitro rooting in mung bean [Vigna radiata (L.) Wilczek] hypocotyls by inducing oxidative stress. Plant Growth Regul 57, 21–30 (2009). https://doi.org/10.1007/s10725-008-9314-3

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