New Antioxidants Findings from Federal University Outlined (The effect of magnesium nutrition on the antioxidant response of coffee seedlings under heat stress)
By a News Reporter-Staff News Editor at Life Science Weekly — Data detailed on Antioxidants have been presented. According to news reporting originating in Lavras, Brazil, by NewsRx journalists, research stated, “High temperatures are already a current reality. If necessary attention is not given to plant nutrition, including magnesium nutrition, large losses in productivity can occur when plants are subjected to combinations of these heat and nutrient stresses.”
Financial supporters for this research include Conselho Nacional de Desenvolvimento Cientifico e Tecnologico, Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior, Fundacao de Amparo a Pesquisa do Estado de Minas Gerais (see also Antioxidants).
The news reporters obtained a quote from the research from Federal University, “Thus, the goal of our work was to investigate the importance of adequate magnesium nutrition for an effective antioxidant response in coffee seedlings subjected to heat stress. As such, six-month-old Coffea arabica L. seedlings were transferred to plastic containers containing nutrient solutions with different concentrations of magnesium (Mg) and were cultivated at two different temperatures (25 or 35 degrees C). Fully expanded leaves and roots were evaluated at the beginning of the treatment and after 10, 20 and 30 days for the concentrations of magnesium, hydrogen peroxide, proline, ascorbate, malondialdehyde, protein and amino acids as well as the activities of the enzymes superoxide dismutase, catalase, ascorbate peroxidase, monodehydroascorbate reductase, dehydroascorbate reductase and glutathione reductase. The variables analyzed were mainly altered by the combination of stresses. Mg deficiency and heat stress caused an increase in hydrogen peroxide concentration that was accompanied by an increase in antioxidant metabolism and by greater production of praline and ascorbate. Nevertheless, antioxidant metabolism and osmoprotectants were insufficient at removing excess ROS, resulting in increased lipid peroxidation and protein degradation. When subjected to heat stress, coffee seedlings under adequate Mg nutrition showed lower production of hydrogen peroxide and, consequently, poor lipid peroxidation and protein denaturation compared with seedlings deficient in Mg.”
According to the news reporters, the research concluded: “Therefore, adequate Mg nutrition is essential for minimizing oxidative damage caused by heat stress in coffee seedlings.”
For more information on this research see: The effect of magnesium nutrition on the antioxidant response of coffee seedlings under heat stress. Scientia Horticulturae, 2017;224():115-125. Scientia Horticulturae can be contacted at: Elsevier Science Bv, PO Box 211, 1000 Ae Amsterdam, Netherlands. ( Elsevier – www.elsevier.com; Scientia Horticulturae – www.journals.elsevier.com/scientia-horticulturae/)
Our news correspondents report that additional information may be obtained by contacting D.M. da Silva, Univ Fed Lavras, Dept. of Biol, Setor Fisiol Vegetal, BR-37200000 Lavras, MG, Brazil. Additional authors for this research include K.R.D. de Souza, L.V.V. Boas, Y.S. Alves and J.D. Alves.
Keywords for this news article include: Lavras, Brazil, South America, Enzymes and Coenzymes, Hydrogen Peroxide, Protective Agents, Antioxidants, Light Metals, Chemicals, Reductase, Magnesium, Federal University.
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