Lactic acid content and formation in pea roots exposed to salinity

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概要

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• Lactic acid content and production, as well as lactic dehydrogenase activity were studied in pea root tips grown in media salinated with NaCl or Na_2S0_4. Salinity of both types depressed the lactic acid content of the tissue. Lactic dehydrogenase activity linked to NADH was depressed by high concentrations of NaCl in the growth medium, but was stimulated by increasing concentrations of Na_2S0_4. There was a trace of NADPH linked activity of the enzyme; this activity was not affected by chloride salinity but was depressed by sulphate salinity. It is not yet clear how these events are connected with the overall effect of salinity on the carbohydrate metabolism of pea root tips.

• 日本植物生理学会の論文

著者

• Hasson-porath Edna

  Department Of Botany Hebrew University

• POLJAKOFF-MAYBER ALEXANTDRA

  Department of Botany, Hebrew University

• Poljakoff-mayber Alexantdra

  Department Of Botany Hebrew University

関連論文

• The effect of salinity on glucose absorption and incorporation by pea roots
• Lactic acid content and formation in pea roots exposed to salinity

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