Mobilization and Role of Starch, Protein, and Fat Reserves during Seed Germination of Six Wild Grassland Species

Abstract

Since seed reserves can influence seed germination, the quantitative and qualitative differences in seed reserves may relate to the germination characteristics of species. The purpose of our study was to evaluate the correlation between germination and seed reserves, as well as their mobilization during germination of six grassland species (Chloris virgata, Kochia scoparia, Lespedeza hedysaroides, Astragalus adsurgens, Leonurus artemisia, and Dracocephalum moldavica) and compare the results with domesticated species. We measured starch, protein, and fat content in dry seeds and the initial absorption of water during imbibition. Starch, soluble protein, fat, and soluble sugar content also were determined at five stages during germination. Starch, protein, and fat reserves in dry seeds were not significantly correlated with germination percentage and rate (speed), but soluble sugar and soluble protein contents at different germination stages were positively significantly correlated with germination rate for the six species. Starch was mainly used during seed imbibition, and soluble protein was used from the imbibition stage to the highest germination stage. Fat content for all species remained relatively constant throughout germination for six species, regardless of the proportion of other seed reserves in the seeds. Our results for fat utilization differ from those obtained for cultivated grasses and legumes. These results provide new insight on the role of seed reserves as energy resources in germination for wild species.

Transcriptome Analysis and Identification of Genes Associated with Starch Metabolism in Castanea henryi Seed (Fagaceae)

“…In the early stage, the efficiency of the Krebs cycle is low, and the energy supply mainly depends on the glycolytic and oxidative pentose phosphate pathway. Carbohydrates are an important source of cell energy; therefore, a good supply of carbohydrates is closely related to seed vigour and the germination process [4]. Sugar is the most important carbohydrate reserve in plants, and there are various forms of sugars in seeds, which can be divided into soluble sugar and insoluble sugar according to their solubility in water.…”

“…During the period of germination, the metabolism of fats, proteins and carbohydrates provide energy for seedling growth [1][2][3]. Carbohydrates are an important source of cellular energy and are closely related to seed vigor and the germination process [4]. Starch is the most important carbohydrate reserves in plants and is mainly composed of amylopectin and amylose [5,6].…”

“…The key enzymes include ADP-glucose pyrophosphorylase (AGPase, EC 2.7.7.27), starch synthases/granule-bound starch synthases (SS/GBSS, EC 2. 4 [12][13][14][15][16][17].…”

Effects of GABA and Vigabatrin on the Germination of Chinese Chestnut Recalcitrant Seeds and Its Implications for Seed Dormancy and Storage

“…However, the GABA treatment did not adversely affect the roots, which was consistent with the findings of a previous study involving Brassica napus seedlings [60], but it inhibited chestnut seed germination. Furthermore, soluble protein contents reportedly decreased during the seed germination of six grass species [61], but they increased significantly when the primary root growth was inhibited at 120 h after both treatments in the current study ( Figure 5). Therefore, the two treatments appeared to negatively influence early primary root growth in chestnut seeds.…”

Pengaruh Perbedaan Waktu Panen Terhadap Karakteristik Kimia Biji Kecipir

“…Terdapatnya sedikit kenaikan gula pereduksi pada umur panen 12 minggu (K2) diduga karena terjadinya konversi pati menjadi gula untuk keperluan germinasi disebabkan karena biji umur panen 12 minggu (K2) mendekati tahap menjadi bibit dari tanaman kecipir. Hal ini sesuai dengan yang dinyata-kan oleh Zhao et al (2018), kandungan gula memiliki korelasi positif dengan kandungan pati pada biji yang mengalami germinasi dimana pati akan terhidrolisis menjadi gula.…”