Ação de diferentes enzimas na germinação de sementes de alface (Lactuca sativa L.) - Asteraceae

Pimentel, Marcos Antonio; Vasconcellos, Maria Cristina; Penha, Rafaela de Oliveira; Guerra, Edson Perez; Silva, André Luís Lopes da

doi:10.20873/jbb.uft.cemaf.v3n3.pimentel

Cited by 3 publications

(1 citation statement)

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“…In contrast, different results have been observed, in which there was reduction in endo-ß-mannanase enzyme activity during the storage of lettuce seeds; i.e., the greater the deterioration, the lower the activity of this enzyme (PIMENTEL et al, 2012).…”

Section: Resultsmentioning

confidence: 90%

Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying

et al. 2018

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Enzymes play a fundamental role in degradation of molecules during seed germination, development, and deterioration. Endo-β-mannanase is one of the main enzymes responsible for hydrolysis of mannans in the endosperm during germination of coffee seeds through its action in hydrolytic degradation of cell walls and in weakening the structures of the endosperm that surround the embryo, allowing radicle emergence. The aim of this study was to determine the activity of the endo-β-mannanase enzyme in the structures of coffee seeds for the purpose of assessing the relationship between this activity and the physiological quality of the seeds under different processing and drying methods. Coffea arabica L. fruit in the cherry maturity stage was subjected to three different types of processing: natural (seeds maintained in the fruit itself), fully washed (fruit pulped mechanically and the seeds demucilaged by fermentation in water), and semi-washed or demucilaged (both fruit pulp and mucilage removed mechanically); and two methods of drying: slow drying (suspended screen) in the shade, and rapid drying in mechanical dryer at 35°C to a moisture content of 11±1%. After processing and drying, the physiological quality of the seeds was evaluated through the germination test, and endo-β-mannanase enzyme activity was quantified. Coffee seeds submitted to natural processing have lower physiological performance, as well as greater deterioration and greater activity of the endo-ß-mannanase enzyme. Removal of mucilage during fully washed and semi-washed processing of coffee seeds reduces the activity of the endo-ß-mannanase enzyme and lowers deterioration, especially after faster drying. The enzyme endo-ß-mannanase is efficient in studying of the effects of processing and drying on coffee seeds, and can be evaluated in whole seeds, endosperms or embryos.

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Section: Resultsmentioning

confidence: 90%

Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying

et al. 2018

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Teste de toxicidade do lodo de curtume na germinação de alface

Bitencourt¹,

Duarte²,

Laura³

2021

RBM

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O processo de produção de couro do tipo wet-blue produz elevada quantidade de resíduos, sendo conhecido como lodo de curtume, que apresenta o cromo na sua constituição, considerado nocivo ao meio ambiente. Objetivou-se avaliar a toxicidade de lodo de curtume na germinação de Lactuca sativa L. (alface). Sementes de alface (cv. babá de verão) foram distribuídas em caixa gerbox contendo papel filtro umedecido com a solução de lodo nas concentrações de 0; 12,5; 25; 50; 75 e 100%, mantidas em câmara de germinação a 25 ºC, com fotoperíodo de 12 horas por cinco dias. Utilizou-se o delineamento inteiramente casualizado com três repetições. O lodo de curtume a partir de 25% promoveu reduções em todas as variáveis avaliadas. A concentração de 100% inibiu a germinação apresentando efeitos letais de toxicidade.

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Importance of amylases for physiological quality in maize seeds

et al. 2017

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ResumoImportância das amilases na qualidade isiológica de sementes de milho. A qualidade de sementes está associada à soma dos atributos genéticos, físicos, isiológicos e sanitários que afetam sua capacidade para realizar as funções vitais, estando relacionada à germinação, ao vigor e à longevidade. A expressão de genes associados à qualidade isiológica pode ser avaliada por meio de análises de germinação e vigor, e ainda pelas análises de transcritos e de proteínas em sementes. Objetivou-se com este trabalho fazer uma revisão sobre a relevância das enzimas do grupo das amilases relacionadas à qualidade isiológica de sementes de milho. Dentro do grupo das amilases, a α-amilase (1,4-α-D-glucan-glucanohydrolase, E.C 3.2.1.1) é uma enzima importante na hidrólise do amido, sendo responsável por 90% da atividade amilolítica em sementes de milho. Essa enzima, a exemplo da dextrose, causa a conversão de amido em açúcares que são utilizados no crescimento do embrião. Já a β-amilase (1,4-α-D-glucan maltohydrolase, E.C 3.2.1.2) catalisa a liberação de maltose e dextrinas a partir das extremidades não redutoras do amido. Pesquisas comprovam que as enzimas amilases estão ligadas diretamente à qualidade isiológica de sementes de milho. A α-amilase e a β-amilase estão envolvidas principalmente no processo de germinação e na heterose das sementes, podendo ser também utilizadas como marcadores moleculares relacionadas à tolerância de secagem das sementes.Palavras-chave: α-amilase; β-amilase; Germinação; Heterose; Marcador molecular AbstractSeed quality is the result of the sum of genetic, physical, physiological and sanitary attributes that affect seed ability to perform vital functions related to germination, vigor, and longevity. The expression of genes associated with physiological quality can be assessed by means of germination and vigor analyses, as well as by transcript and protein analyses. The objective in this work was to review the relevance of amylase group enzymes to the physiological quality of maize seeds. Within this group, α-amylase (1,4-α-D-glucan glucanohydrolase E.C 3.2.1.1) plays an important role in starch hydrolysis, and is responsible for 90% of the amylolytic activity in maize seeds. It is responsible for starch conversion into sugars (e.g., destrin), which is used for embryo growth. β-amylase (1,4-α-D-glucan maltohydrolase E.C 3.2.1.2) catalyzes the release of maltose and dextrins from the non-reducing ends of starch. Research has shown that amylase enzymes are directly linked to physiological quality of maize seeds. Alpha-and beta-amylases are mainly involved in the germination process and seed heterosis, and can also be used as molecular markers associated with seed tolerance for drying.

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Ação de diferentes enzimas na germinação de sementes de alface (Lactuca sativa L.) - Asteraceae

Cited by 3 publications

References 8 publications

Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying

Endo-β-mannanase enzyme activity in the structures of Coffea arabica L. seeds under different types of processing and drying

Teste de toxicidade do lodo de curtume na germinação de alface

Importance of amylases for physiological quality in maize seeds

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