Partial oxidative protection by enzymatic and non-enzymatic components in cashew leaves under high salinity
2012
Ferreira-Silva, S.L., Universidade Federal do Ceara, Fortaleza (Brazil). Departamento de Bioquimica e Biologia Molecular | Voigt, E.L., Universidade Federal do Rio Grande do Norte, Natal (Brazil). Departamento de Biologia Celular e Genetica | Silva, E.N., Universidade Federal do Ceara, Fortaleza (Brazil). Departamento de Bioquimica e Biologia Molecular | Maia, J.M., Universidade Federal do Rio Grande do Norte, Natal (Brazil). Departamento de Biologia Celular e Genetica | Aragao, T.C.R., Universidade Federal do Ceara, Fortaleza (Brazil). Departamento de Bioquimica e Biologia Molecular | Silveira, J.A.G., Universidade Federal do Ceara, Fortaleza (Brazil). Departamento de Bioquimica e Biologia Molecular
The work evaluated the role of enzymatic and non-enzymatic antioxidants in cashew leaves under 0, 50, 100, 150 and 200 mM NaCl. Salt stress increased protein oxidation and decreased the lipid peroxidation, indicating that lipids are less susceptible to oxidative damage. The superoxide dismutase (SOD) activity was not changed, ascorbate peroxidase activity steadily decreased while the catalase (CAT) activity strongly increased with the increasing NaCl concentration. High salinity also induced alterations in the ascorbate (AsA) and glutathione (GSH) redox state. The salt resistance in cashew may be associated with maintaining of SOD activity and upregulation of CAT activity in concert with the AsA and GSH antioxidants.
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