Constitutive and cold-induced resistance of rye and wheat seedlings to oxidative stress

Abstract

The influence of cold hardening of rye (Secale cereale L.) and wheat (Triticum aestivum L.) seedlings on their resistance to the oxidative stress (OS) agents, namely, 50 mM hydrogen peroxide or 5 mM iron (II) sulfate was studied. Unhardened rye seedlings were more resistant to hydrogen peroxide than those of wheat, since their growth was less inhibited, and they accumulated lesser amounts of lipid peroxidation products after a treatment with H₂O₂. The interspecific differences in responses to FeSO₄ were less significant. The unhardened seedlings of rye, in comparison with those of wheat, possessed more active guaiacol peroxidase (GPO) and more levels of anthocyanins and proline. In response to the OS agents, the unhardened rye seedlings enhanced activities of superoxide dismutase and catalase, whereas the wheat seedlings enhanced GPO activity and proline content. The cold hardening (6 days at 2°C) increased activities of antioxidant (AO) enzymes, contents of proline, sugars, and anthocyanins in seedlings of both species, and made the seedlings more resistant to the OS agents. After the cold hardening, rye seedlings were more resistant to OS than wheat seedlings. The hardened seedlings of both species activated the AO enzymes in response to H₂O₂ or FeSO₄ greater than the unhardened ones. However, the hardened wheat seedlings, in contrast to the unhardened ones, did not augment the proline content in contact with the OS agents. The conclusion was drawn on different contributions of AO enzymes and low-molecular weight compounds to the basal and induced by the cold—hardening resistances of rye and wheat seedlings to OS.