New insights on Arabidopsis thaliana root adaption to ammonium nutrition by the use of a quantitative proteomic approach
2019
Coleto, Inmaculada | Vega-Mas, Izargi | Glauser, Gaëtan | González Moro, María Begoña | Marino, Daniel | Ariz Arnedo, Idoia | Ciencias | Zientziak | Institute for Multidisciplinary Research in Applied Biology - IMAB
Nitrogen is an essential element for plant nutrition. Nitrate and ammonium are the two major inorganic nitrogen forms available for plant growth. Plant preference for one or the other form depends on the interplay between plant genetic background and environmental variables. Ammonium-based fertilization has been shown less environmentally harmful compared to nitrate fertilization, because of reducing, among others, nitrate leaching and nitrous oxide emissions. However, ammonium nutrition may become a stressful situation for a wide range of plant species when the ion is present at high concentrations. Although studied for long time, there is still an important lack of knowledge to explain plant tolerance or sensitivity towards ammonium nutrition. In this context, we performed a comparative proteomic study in roots of Arabidopsis thaliana plants grown under exclusive ammonium or nitrate supply. We identified and quantified 68 proteins with differential abundance between both conditions. These proteins revealed new potential important players on root response to ammonium nutrition, such as H+-consuming metabolic pathways to regulate pH homeostasis and specific secondary metabolic pathways like brassinosteroid and glucosinolate biosynthetic pathways.
显示更多 [+] 显示较少 [-]This research was financially supported by the Basque Government (IT932-16), the Spanish Ministry of Economy and Competitiveness (BIO2014-56271-R and BIO2017-84035-R co-funded by FEDER). I.A. was supported by a Juan de la Cierva postdoctoral contract (IJCI-2015-26002) from the Spanish Ministry of Economy and Competitiveness. I.C. was supported by a postdoctoral fellowship from the University of the Basque Country UPV/EHU.
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