Effect of salt stress on free amino acid and polyamine content in cereals

Authors

  • Lívia Simon-Sarkadi
  • Gábor Kocsy
  • Zoltán Sebestyén

Abstract

The effect of salt stress on the level of free amino acids and polyamines in cereal samples was investigated. Different cereal seedlings were exposed to 0.1 M NaCl. Quantitative determination of amino acids and polyamines were accomplished by chromatographic methods. The results showed genotype dependent changes in free amino acid and polyamine contents. The salt stress caused increases in proline, glutamic acid, aspartic acid, arginine, ornithine and γ-amino-butyric acid levels. With respect to polyamine content, salt stress increased the levels of putescine and decreased the concentration of spermidine.

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Published

2002-01-01

How to Cite

Simon-Sarkadi, L., Kocsy, G. and Sebestyén, Z. (2002) “Effect of salt stress on free amino acid and polyamine content in cereals”, Acta Biologica Szegediensis, 46(3-4), pp. 73–75. Available at: https://abs.bibl.u-szeged.hu/index.php/abs/article/view/2246 (Accessed: 15 July 2024).

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Section

Articles