Plant Membrane Lipids : Changes and Alterations during Aging and Senescence

Mazliak, P.

doi:10.1007/978-1-4757-0094-7_5

Cited by 41 publications

(31 citation statements)

References 32 publications

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“…The total lipids (TL) content, obtained from the TFA, and expressed on a dry weight basis, estimates the amount of membrane (Harwood 1980). The relative distribution of lipid classes, expressed as percentage of the TL, gives indications on specific membrane features (Mazliak, 1983;Harwood, 1998). Galactolipid/phospholipid ratio, indicates the abundance of chloroplast membranes in relation to extra-chloroplastic ones (Douce and Joyard, 1980).…”

Section: Resultsmentioning

confidence: 99%

Correlation between total lipids, linolenic acid and membrane injury under PEG-induced dehydration in leaves of Vigna genotypes differing in drought resistance

Campos

Pham-Thi

2016

Emir. J. Food Agric

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Section: Resultsmentioning

confidence: 99%

Correlation between total lipids, linolenic acid and membrane injury under PEG-induced dehydration in leaves of Vigna genotypes differing in drought resistance

Campos

Pham-Thi

2016

Emir. J. Food Agric

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“…The value for the total fatty acids (TFA) corresponds to the sum of individual FAs. The unsaturation degree of TFA was obtained through a double bond index (DBI), calculated according to the formula: DBI = [(%monoenes + 2 x %dienes + 3 x %trienes) / % saturated FAs] (Mazliak, 1983).…”

Section: Lipid Analysismentioning

confidence: 99%

Heat tolerance of Portuguese old bread wheat varieties

Campos¹,

Semedo²,

Pais³

et al. 2014

Emir. J. Food Agric

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Wheat is a major staple crop, and its grain yield is affected by heat stress. Such environmental constraint frequently occurs in the main Portuguese wheat producing regions. The aim of this work was to evaluate the impact of high temperatures after anthesis on gas exchanges, chlorophyll a fluorescence, membrane integrity and yield in nine Portuguese old bread wheat varieties. Photosynthetic rate (Pn) reductions occurred in Gentil Rosso, Grécia and Nabã o and may result from inactivation of PSII activity, as indicated by decreases in photochemical efficiency under light (Fv'/Fm') and in quantum yield of electron transport ( e ). Results denoted an enhancement/maintenance of photosynthetic ability under heat, expressed by stable stomatal conductance (gs) and higher water use efficiency (WUE) in MEQ and Restauraçã o, increased Pn in MEB and Restauraçã o, and Pn stability in Ruivo. Reduced membrane damage (lower leakage) in Ruivo and MEQ suggested a higher protoplasmic tolerance to heat in these varieties. Control plants of MEQ also presented the highest lipid amount and the less unsaturated membrane lipids (low double bond index), and these traits were unaffected by heat. Ruivo denoted a stimulation of lipid biosynthesis which could have positive implications on thermal tolerance. Increased Pn and WUE, stable gs and abundant lipids in control plants (MEQ, T94, MEB, Restauraçã o) corresponded to kernel yield increases under heat. Physiological traits are expected to contribute to Portuguese wheat breeding programs towards high temperature tolerance.

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“…However, the use of conductivity measurements as a marker of seed deterioration has mainly been associated with seeds with lipid reserves (Harman and Mattick, 1976;Stewart and Bewley, 1980, Gidrol et al, 1989, Tammela et al, 2000and Freitas et al, 2006 and few studies of electrolyte leakage have been carried out during the aging of wheat seeds. The decrease in fatty acid content, and particularly in linoleic acid, might result from lipid oxidation which is known to be directed against the double bonds of polyunsaturated fatty acids (Mazliak, 1983 andMcDonald, 1999). Such a decrease has already been observed during the natural or artificial aging of almond seeds (Zacheo et al, 1998 andZacheo et al, 2000) but is not yet documented in wheat seeds.…”

Section: Discussionmentioning

confidence: 99%

“…Lipid deterioration and especially lipid peroxidation, is the most frequently suggested cause of loss in viability (Mazliak, 1983, Bailly et al, 1996and Corbineau et al, 2002. McDonald (1999) suggested that the secondary of lipid peroxidation, such as malondialdehyde, was likely to be involved in the breakdown of proteins and nucleic acids through the Amadori and Maillard reactions.…”

Section: Resumen Efecto Del Envejecimiento Acelerado Sobre La Composimentioning

confidence: 99%

“…During seed aging, the oxidation of polyunsaturated fatty acids would alter membrane permeability and fluidity and reduce cellular compartimentation, thus leading to changes in enzymatic activities (Mazliak, 1983). Such changes depend on the level of aging and on the storability of the seed species.…”

Section: Resumen Efecto Del Envejecimiento Acelerado Sobre La Composimentioning

confidence: 99%

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Effects of accelerated aging upon the lipid composition of seeds from two soft wheat varieties from Morocco

et al. 2009

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Effects of accelerated aging upon the lipid composition of seeds from two soft wheat varieties from Morocco.The lipid composition of the seeds from two soft wheat varieties (Triticum aestivum, cv. Marchouche and Mahdia) were analyzed before and after accelerated aging. Eight days of accelerated aging resulted in a total inhibition of seed germinability as well as a decrease in their total and especially unsaturated fatty acid contents. Oleic and linoleic acid contents decreased particularly in the phosphatidylcholine of the seeds from both varieties. The proportion of polar lipids also decreased after aging as compared to neutral lipids: a 5.8% and 7.2% decrease in polar lipids was e observed in Mahdia and Marchouche cultivars, respectively. In the neutral lipids of the seeds from the Marchouche variety, the percentage of free fatty acids increased whereas the triacylglycerols decreased. After aging, the fatty acid compositions of all lipid classes were modified in the same manner as total fatty acid compositions. Among polar lipids, phospholipid proportions were particularly small, especially the phosphatidylcholine percentages with an 18.1% and 19.1% decrease in Mahdia and Marchouche varieties, respectively. In contrast, MGDG percentages increased, especially in the seeds from the Marchouche variety. A 15.5% increase was noticed when compared with seeds which were not aged. At the same time, the DGDG percentage showed a 16.6% decrease after accelerated aging of the seeds from the Marchouche variety. From these results we concluded that the lipid content decrease observed in seeds after accelerated aging could be linked to a loss in the germination and vigor of wheat seeds.

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Plant Membrane Lipids : Changes and Alterations during Aging and Senescence

Cited by 41 publications

References 32 publications

Correlation between total lipids, linolenic acid and membrane injury under PEG-induced dehydration in leaves of Vigna genotypes differing in drought resistance

Correlation between total lipids, linolenic acid and membrane injury under PEG-induced dehydration in leaves of Vigna genotypes differing in drought resistance

Heat tolerance of Portuguese old bread wheat varieties

Effects of accelerated aging upon the lipid composition of seeds from two soft wheat varieties from Morocco

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