Effects of NaCl and Mycorrhizal Fungi on Antioxidative Enzymes in Soybean


The effects of different concentrations of NaCl on the activities of antioxidative enzymes in the shoots and roots of soybean (Glycine max [L.] Merr cv. Pershing) inoculated or not with an arbuscular mycorrhizal fungus, Glomus etunicatum Becker & Gerdemann, were studied. Furthermore, the effect of salt acclimated mycorrhizal fungi on the antioxidative enzymes in soybean plants grown under salt stress (100 mM NaCl) was investigated. Activities of superoxide dismutase (SOD), peroxidase (POD), and catalase (CAT) were increased in the shoots of both mycorrhizal (M) and nonmycorrhizal (NM) plants grown under NaCl salinity. Salinity increased SOD activity in the roots of M and NM plants, but had no effect on CAT and polyphenol oxidase activities in the roots. M plants had greater SOD, POD and ascorbate peroxidase activity under salinity. Under salt stress, soybean plants inoculated with salt pre-treated mycorrhizal fungi showed increased SOD and POD activity in shoots, relative to those inoculated with the non pre-treated fungi.

DOI: 10.1023/B:BIOP.0000047157.49910.69

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@article{Ghorbanli2004EffectsON, title={Effects of NaCl and Mycorrhizal Fungi on Antioxidative Enzymes in Soybean}, author={Mahlagha Ghorbanli and Hassan Ebrahimzadeh and Mehri Sharifi}, journal={Biologia Plantarum}, year={2004}, volume={48}, pages={575-581} }