اثر تنش شوری بر جوانه‌زنی، رشد و غلظت اسید گلیسریزیک شیرین بیان (Glycyrrhiza glabra L.)

نوع مقاله : مقاله پژوهشی

نویسندگان

1 کارشناس ارشد فیزیولوژی گیاهی، گروه زیست‌شناسی، دانشکده علوم، دانشگاه زنجان، زنجان، ایران

2 استادیار فیزیولوژی گیاهی، گروه زیست‌شناسی، دانشکده علوم، دانشگاه زنجان، زنجان، ایران

3 استادیار بیولوژی خاک، گروه مهندسی علوم خاک، دانشکده کشاورزی، دانشگاه زنجان، زنجان، ایران

4 استادیار سیستماتیک گیاهی، گروه زیست‌شناسی، دانشکده علوم، دانشگاه زنجان، زنجان، ایران

چکیده

ریشه شیرین بیان شامل مقدار زیادی از اسیدگلیسریزیک است که کاربردهای متنوعی در صنایع غذایی، صنعتی، آرایشی و دارویی دارد. با توجه به گسترش شوری در مناطق خشک و نیمه خشک، جهت بررسی سطوح تحمل به شوری گیاه شیرین بیان در مراحل جوانه­زنی و رویشی همچنین اثر تنش شوری بر میزان اسیدگلیسریزیک، آزمایشی در قالب طرح کاملا تصادفی با حداقل سه تکرار انجام شد. تنش شوری در 4 سطح 0، 100، 200 و 300 میلی مولار کلرید سدیم اعمال شد. نتایج در مرحله جوانه زنی نشان داد تنش شوری در غلظت 100 میلی مولار کلرید سدیم موجب کاهش درصد و سرعت جوانه­زنی و طول ریشه­چه و ساقه­چه نسبت به تیمار شاهد شد و در غلظت­های 200 و 300 میلی مولار کلرید سدیم جوانه­زنی صورت نگرفت. نتایج مرحله رویشی نشان داد سطوح بالای شوری موجب کاهش نسبت وزن خشک اندام هوایی به ریشه، عملکرد گیاه، محتوای پروتئین و نسبت­های پتاسیم به سدیم، کلسیم به سدیم و منیزیم به سدیم در اندام هوایی و ریشه شد، در مقابل غلظت 300 میلی­مولار شوری موجب افزایش معنی­دار وزن خشک ریشه، محتوای مالون دی آلدهید و فنل کل اندام هوایی نسبت به تیمار شاهد گردید. همچنین غلظت­های بالای شوری موجب افزایش میزان اسید گلیسیریزیک ریشه گردید. با توجه به نتایج مراحل جوانه­زنی و رویشی گیاه شیرین­بیان می­توان گفت تحمل به شوری یک پدیده وابسته به نمو می­باشد. همچنین کشت گیاه شیرین­بیان در خاک­های شور می­تواند مقدار اسیدگلیسریزیک در ریشه این گیاه را افزایش دهد.

کلیدواژه‌ها


عنوان مقاله [English]

The effect of salt stress on germination, growth and concentration of glycyrrhizic acid in liquorice (Glycyrrhiza glabra)

نویسندگان [English]

  • Roghayeh Nazarian Sirzar 1
  • Elahe Vatankhah 2
  • Stareh Amanifar 3
  • Mahnaz Vafadar 4
1 MSc of Plant Physiology, Department of Biology, Faculty of Science, University of Zanjan, Zanjan, Iran
2 Assistant Professor of Plant Physiology, Department of Biology, Faculty of Science, University of Zanjan, Zanjan, Iran
3 Assistant Professor of Soil Biology, Department of Soil Sciences, Faculty of Agriculture, University of Zanjan, Zanjan, Iran
4 Assistant Professor of Plant Systematics, Department of Biology, Faculty of Science, University of Zanjan, Zanjan, Iran
چکیده [English]

The root of liquorice contains a large amount of glycyrrhizic acid which are known to have various food, industrial, cosmetic and pharmaceutical applications. Regarding to spreading of salinity in arid and semi-arid regions, to assay the tolerance levels of salinity in germination and vegetative stages and the effect of salt stress on the concentration of glycyrrhizic acid in liquorice plant, an experiment performed based on a randomized complete design with at least three replications. Salt stress applied at four levels including 0, 100, 200 and 300 mM NaCl. Our results at the germination stage showed that NaCl at 100 mM level caused a significant decrease in germination rate and percentage and the length of primary root and hypocotyl were diminished. While 200 and 300 mM levels of NaCl inhibited the germination. The results at vegetative stage showed that high salinity levels decrease the root/shoot dry weight ratio, plant yield, protein content and the K/Na, Ca/Na, Mg/Na ratios of shoot and root while the concentration of 300 mM NaCl caused a significant increase in root dry weight and shoot malondialdehyde and total phenol content in comparison with control. Also, the high concentrations of salinity increased the concentration of glycyrrhizic acid in roots. According to measured results at germination and vegetative stages of liquorice plant, it can be concluded that salt tolerance is a developmental stage specific phenomenon. Also, that cultivation of liquorice in saline soils potentially could increase glycyrrhizic acid accumulation in liquorice roots.

کلیدواژه‌ها [English]

  • Antioxidant compounds
  • Glycyrrhizic acid
  • Ionic homeostasis
  • Liquorice
  • Membrane stability
  • Salt stress
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