Abstract
ABSTRACT Chilling tolerance was increased in suspension‐cultured cells and seedlings of maize ( Zea mays L. cv ‘Black Mexican Sweet’) grown in media containing glycinebetaine (GB). A triphenyl tetrazolium chloride (TTC) reduction test indicated that after a 7 d chilling period at 4 °C, cells treated with 1 mm GB at 26 °C for 1 d had a survival rate (30%) that was twice as high as that of untreated controls. The addition of 2·5 m M GB to the culture medium resulted in maximum chilling tolerance (40%). The results of a cell regrowth assay were consistent with viability determined by the TTC method. In suspension‐cultured cells supplemented with various concentrations of GB, accumulation of GB in the cells was proportional to the GB concentration in the medium and was saturated at a concentration of 240 μ mol (g DW) − 1 . The degree of increased chilling tolerance was positively correlated with the level of GB accumulated in the cells. The increased chilling tolerance was time‐dependent; i.e. it was first observed 3 h after treatment and reached a plateau after 14 h. Feeding seedlings with 2·5 m M GB through the roots also improved their chilling tolerance, as evidenced by the prevention of chlorosis after chilling for 3 d at 4 °C/2 °C. Lipid peroxidation, as expressed by the production of malondialdehyde, was significantly reduced in GB‐treated cells compared with the untreated controls during chilling. These results suggest that increased chilling tolerance may be due, in part, to the reduction of lipid peroxidation of the cell membranes in the presence of GB.
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Claims 10
Claim · model-written summary
GB increased chilling tolerance in cultured maize cells and seedlings.
- Material
- Black Mexican Sweete0
- Organ / stage
- suspension‐cultured cells and seedlingse0
- Treatment
- glycinebetainee0
- Outcome
- Chilling tolerancee0
- Direction
- increasede0
Zea maysNot reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Chilling tolerance was increased in suspension‐cultured cells and seedlings of maize ( Zea mays L. cv ‘Black Mexican Sweet’) grown in media containing glycinebetaine (GB)”
Claim · model-written summary
1 mm GB treatment doubled maize cell survival after seven days at 4 °C to 30%.
- Organ / stage
- cellse1
- Treatment
- 1 mm GB at 26 °C for 1 de1
- Outcome
- survival ratee1
- Direction
- twice as highe1
- Value
- 30%e1
- Qualifier
- 7 d chilling period at 4 °Ce1
- Comparator
- untreated controlse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maize ( Zea mays L. cv ‘Black Mexican Sweet’)”
e1“after a 7 d chilling period at 4 °C, cells treated with 1 mm GB at 26 °C for 1 d had a survival rate (30%) that was twice as high as that of untreated controls”
Claim · model-written summary
2·5 m M GB yielded maximum maize cell chilling tolerance of 40%.
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maize ( Zea mays L. cv ‘Black Mexican Sweet’)”
e1“The addition of 2·5 m M GB to the culture medium resulted in maximum chilling tolerance (40%)”
Claim · model-written summary
Cell regrowth and TTC tests gave consistent viability results.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maize ( Zea mays L. cv ‘Black Mexican Sweet’)”
e1“The results of a cell regrowth assay were consistent with viability determined by the TTC method”
Claim · model-written summary
Cell GB accumulation rose with GB medium concentration and saturated at 240 μ mol (g DW) − 1.
- Treatment
- GB concentration in the mediume1
- Outcome
- accumulation of GB in the cellse1
- Direction
- proportionale1
- Value
- 240 μ mol (g DW) − 1e1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maize ( Zea mays L. cv ‘Black Mexican Sweet’)”
e1“accumulation of GB in the cells was proportional to the GB concentration in the medium and was saturated at a concentration of 240 μ mol (g DW) − 1”
Claim · model-written summary
Increased chilling tolerance correlated positively with accumulated cell GB.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maize ( Zea mays L. cv ‘Black Mexican Sweet’)”
e1“The degree of increased chilling tolerance was positively correlated with the level of GB accumulated in the cells”
Claim · model-written summary
Chilling tolerance appeared three hours after GB and plateaued after 14 hours.
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maize ( Zea mays L. cv ‘Black Mexican Sweet’)”
e1“increased chilling tolerance was time‐dependent; i.e. it was first observed 3 h after treatment and reached a plateau after 14 h”
Claim · model-written summary
Root-fed 2·5 m M GB prevented chlorosis after chilling in maize seedlings.
- Organ / stage
- seedlingse1
- Treatment
- 2·5 m M GB through the rootse1
- Outcome
- prevention of chlorosise1
- Qualifier
- 3 d at 4 °C/2 °Ce1
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maize ( Zea mays L. cv ‘Black Mexican Sweet’)”
e1“Feeding seedlings with 2·5 m M GB through the roots also improved their chilling tolerance, as evidenced by the prevention of chlorosis after chilling for 3 d at 4 °C/2 °C”
Claim · model-written summary
GB significantly reduced lipid peroxidation during chilling.
- Organ / stage
- cellse1
- Treatment
- GB‐treatede1
- Outcome
- Lipid peroxidatione1
- Direction
- reducede1
- Comparator
- untreated controlse1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maize ( Zea mays L. cv ‘Black Mexican Sweet’)”
e1“Lipid peroxidation, as expressed by the production of malondialdehyde, was significantly reduced in GB‐treated cells compared with the untreated controls during chilling”
Claim · model-written summary
The authors suggest reduced membrane lipid peroxidation partly explains higher chilling tolerance under GB.
- Treatment
- GBe1
- Outcome
- increased chilling tolerancee1
- Qualifier
- reduction of lipid peroxidation of the cell membranese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“maize ( Zea mays L. cv ‘Black Mexican Sweet’)”
e1“increased chilling tolerance may be due, in part, to the reduction of lipid peroxidation of the cell membranes in the presence of GB”
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