Content of salicylic and jasmonic acids in pea roots (Pisum sativum L.) at the initial stage of symbiotic or pathogenic interaction with bacteria of the family Rhizobiaceae

Rudikovskaya, E. G.; Akimova, G. P.; Rudikovskii, A. V.; Katysheva, N. B.; Dudareva, L. V.

Content of salicylic and jasmonic acids in pea roots (Pisum sativum L.) at the initial stage of symbiotic or pathogenic interaction with bacteria of the family Rhizobiaceae

2017

Rudikovskaya, E. G. | Akimova, G. P. | Rudikovskii, A. V. | Katysheva, N. B. | Dudareva, L. V.

A change in the contents of endogenous salicylic and jasmonic acids in the roots of the host plant at the preinfectious stage of interaction with symbiotic (Rhizobium leguminosarum) and pathogenic (Agrobacterium rizogenes) bacteria belonging for to the family Rhizobiaceae was studied. It was found that the jasmonic acid content increased 1.5–2 times 5 min after inoculation with these bacterial species. It was shown that dynamics of the change in the JA and SA contents depends on the type of infection. Thus, the JA content decreased in the case of pathogenesis, while the SA content increased. At the same time, an increased JA content was observed during symbiosis. The observed regularities could indicate the presence of different strategies of hormonal regulation for interaction with symbiotic and pathogenic bacteria belonging to the family Rhizobiaceae in peas plants.

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