Uptake and translocation of tri- and hexa-valent chromium and their effects on black gram (Vigna mungo L. Hepper cv. Co4) roots

摘要

An equal concentration (100 mu M) of Cr(III)- and Cr(VI)-induced changes in activities of antioxidative enzymes and metabolites of ascorbate-glutathione cycle was studied in 7-d-old black gram (Vigna mungo L. Hepper cv. Co4) seedlings for 5-d after infliction of Cr stress. Seeds were germinated and grown in the presence or absence of Cr under controlled environmental conditions. Uptake and translocation of Cr rate was relatively higher during first 12 h of treatment with both speciation of Cr, Cr(III)- and Cr(VI)-treated black gram roots retained 15 times more Cr than the shoots. Significantly increased lipid peroxidation was observed in the form of accumulation of malondialdehyde (MDA) and production of hydrogen peroxide (H2O2) Molecule and superoxide (O-2(center dot-)) radical after 6 h of infliction with Cr(VI) and after 12 h in Cr(III)-treated black gram roots. Superoxide dismutase (SOD) and ascorbate peroxidase (APX) activities were significantly increased under Cr(VI)-treatment after 12 and 6 h, respectively. However, catalase (CAT) and monodehydroascorbate reductase (MDHAR), activities were not significantly increased under Cr(III)-treatment. There was a steep increase of 2.71 mu mol g(-1) FW in ascorbic acid (AA) content was observed between 6 and 24 h of Cr(VI)-treatment. Oxidized glutathione (GSSG) content was steadily increased through the course of Cr(III)- and Cr(VI)-treatments, where as reduced glutathione (GSH) level was decreased after 24 h of treatment. GSH/GSSG ratio was rapidly decreased in treatment with Cr(VI) than the Cr(VI). There was significant increase of 99 nmol g(-1) FW in non-protein thiol (NPT) content was recorded between 6 and 24 h of Cr(Vi)-treatment. The present results showed differential response to AA and H2O2 signaling by Cr(III) and Cr(VI). AA in combination with APX was more effective in mitigating oxidative stress as against the role of GSH as an antioxidant.