Salt Stress, Microbes, and Plant Interactions: Mechanisms and Molecular Approaches 2019
DOI: 10.1007/978-981-13-8805-7_13
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Proline Accumulation and Oxidative Stress: Diverse Roles and Mechanism of Tolerance and Adaptation Under Salinity Stress

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Cited by 47 publications
(26 citation statements)
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“…Osmoprotectant, such as proline, are stimulated by the salinity stress and high level of proline facilitates the maintenance of low water potential, safeguard protein from damage and enhance enzyme antioxidants activities (Hayat et al, 2012;Nxele et al, 2017;Shafi et al, 2019) and the findings of our study are in accordance with those reports. From our study, the higher proline content exhibited by PI 585451 is a true indication of a better tolerance to salinity stress than PI 585454 (Fig.…”
Section: Discussionsupporting
confidence: 92%
“…Osmoprotectant, such as proline, are stimulated by the salinity stress and high level of proline facilitates the maintenance of low water potential, safeguard protein from damage and enhance enzyme antioxidants activities (Hayat et al, 2012;Nxele et al, 2017;Shafi et al, 2019) and the findings of our study are in accordance with those reports. From our study, the higher proline content exhibited by PI 585451 is a true indication of a better tolerance to salinity stress than PI 585454 (Fig.…”
Section: Discussionsupporting
confidence: 92%
“…Accumulation of soluble proteins under salinity stress may be the result of improved synthesis of specific salinityrelated proteins (Ahmad et al, 2016). Free amino acids and proline are important organic solutes that assist in cell osmoregulation under salinity stress (Latef et al, 2017;Shafi et al, 2019). Soaking with ZnONPs resulted in a significant increment in organic solutes in unstressed and stressed soybean plants.…”
Section: Discussionmentioning
confidence: 99%
“…It acts as a protective soluble compound without exerting a toxic effect as is the case with ions. Proline is involved in the detoxification of active forms of oxygen and the stabilization of proteins [52,53]. Its content is correlated with salt tolerance [54].…”
Section: Discussionmentioning
confidence: 99%