Effect of Salinity Stress on Phenylpropanoid Genes Expression and Related Gene Expression in Wheat Sprout
Department of Crop Science, Chungnam National University, 99 Daehak-ro, Yuseong-gu, Daejeon 34134, Korea
Korea Atomic Energy Research Institute, Advanced Radiation Technology Institute, 29 Geumgu-gil, Jeongeup-si 56212, Korea
Division of Life Sciences and Bio-Resource and Environmental Center, Incheon National University, Incheon 22012, Korea
Authors to whom correspondence should be addressed.
Do Manh Cuong and Soon-Jae Kwon contributed equally to this work.
Agronomy 2020, 10(3), 390; https://doi.org/10.3390/agronomy10030390
Received: 4 February 2020 / Revised: 9 March 2020 / Accepted: 10 March 2020 / Published: 13 March 2020
(This article belongs to the Special Issue Sprouts, Microgreens and Edible Flowers as Novel Functional Foods)
The effect of salinity (NaCl treatment) on the nutritive value of wheat sprouts was investigated by analyzing the expression of phenylpropanoid biosynthetic pathway genes and the levels of phenylpropanoid compounds. Treatment with various concentrations of NaCl (50, 100, and 200 mM) resulted in increased epicatechin levels but decreased accumulation of catechin hydrate, benzoic acid, and quercetin compounds in the sprouts compared with the control (0 mM). The trans-cinnamic acid, 4-hydroxybenzoic acid, ferulic acid, epicatechin, and total phenylpropanoid level in wheat sprout was the highest at 50 mM of NaCl treatment. Six-day-old wheat plantlets exposed to 50 mM NaCl for 6, 12, 24, 48, and 72 h, showed that the total phenylpropanoids accumulation was the highest at 48 h after the treatment and most of the treatments showed higher phenylpropanoid content than the control at the same time points. Although the shoot and root length and the fresh weight of wheat sprouts decreased with NaCl treatment, these results suggest that treatment of 50 mM NaCl improves the nutritional quality of wheat sprouts, due to increased phenylpropanoid concentrations.