NaCl stress on physio-biochemical, phenolics synthesis and antioxidant system of pea (Pisum sativum L.) sprouts
Xianqing Huang, Wenxin Li, Jing Wang, Qian Li, Yue Shen, Yongxia Cheng, Tiange Li, Tianlin Wang, Yinping Wang, Lianjun Song, Yan Ma
Abstract
In this paper, the effects of NaCl stress on physiological and biochemical changes, phenolic compounds and antioxidant system of pea sprouts were studied. Results showed that NaCl stress inhibited the bud length, root length and respiration rate of pea sprouts, and resulted in oxidative damage. However, NaCl promoted the accumulation of total phenolics in pea sprouts, which reached a peak under 60 mmol L −1 NaCl stress. At the same time, the key enzymes activities of PAL, C4H, and 4CL were enhanced. In addition, NaCl stress increased the activity of POD, CAT, SOD and APX, enhancing the antioxidant capacity of pea sprouts. The enrichment of phenolic compounds and the increase of antioxidant enzyme activity together promoted the enhancement of antioxidant capacity. This results provided a scientific basis for further improving the functional components of pea. • The total phenolics content of pea sprouts significantly increased under 40–100 mmol L −1 NaCl stress. • The 60 mmol L −1 NaCl treated pea sprouts exhibited higher antioxidant capacity. • NaCl significantly increased vitexin, dihydrokaempferol and rutin contents in pea sprouts. • Activated PAL was the primary reason for the accumulation of phenolic compounds in pea sprouts.