Cellular response of plant tissue during the osmotic treatment with sucrose, maltose, and trehalose solutions
Cellular response of plant tissue during the osmotic treatment with sucrose, maltose, and trehalose solutions
复制标题
DOI：
10.1016/s0260-8774(00)00218-1
复制
发表时间：
2001-08-01
影响因子：
5.5
通讯作者：
Spiess, WEL
中科院分区：
文献类型：
--
作者：
Ferrando, M;Spiess, WEL
研究了三种双糖——蔗糖、麦芽糖和海藻糖对洋葱表皮和草莓皮层组织在渗透处理（OT）和进一步补液过程中细胞收缩和细胞活力的影响。在两种植物组织之间观察到细胞反应的差异。糖的性质显著影响洋葱表皮的收缩行为，而对草莓组织的细胞收缩没有任何影响。细胞活力不受糖的性质的影响，而草莓组织的细胞活力受糖浓度的强烈影响。洋葱表皮的再水化表现出质解细胞对环境变化的响应能力，并保持其室室性质。在OT期间，发生了细胞膜的重新分配，导致可用于肿胀的表面膜减少。麦芽糖和海藻糖对细胞膜的保护作用仅在洋葱表皮中被发现。2001爱思唯尔科学有限公司版权所有。
The impact of three disaccharides - sucrose, maltose, and trehalose - on cellular shrinkage and cell viability undergone by onion epidermis and strawberry cortex tissue during the osmotic treatment (OT) and further rehydration, in case of onion epidermis, was investigated. Differences in cellular response were observed between both plant tissues. The nature of the sugar employed significantly affected the shrinking behaviour of onion epidermis without having any impact on the cellular shrinkage of strawberry tissue. Cell viability did not suffer any significant change regarding to the nature of the sugar whereas cell viability of strawberry tissue was strongly affected by sugar concentration. The rehydration of onion epidermis showed the ability of plasmolysed cells to respond to environmental changes, keeping their compartmental properties. During OT a redistribution of the cell membrane took place, causing a reduction of the surface membrane available for swelling. A protective effect of maltose and trehalose on plasma membrane was only appreciated in onion epidermis. (C) 2001 Elsevier Science Ltd. All rights reserved.