Molecular Mechanism of Exogenous Selenium Affecting the Nutritional Quality, Species and Content of Organic Selenium in Mustard
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Material Treatment
2.2. Determination of Growth Indicators
2.3. Determination of Mustard Antioxidant System
2.4. Determination of Total Se and Se Speciation
2.5. Transcriptome Sequencing and Data Analysis
2.6. Statistical Analysis
3. Results
3.1. Effect of Na2SeO3 on the Biomass and Germination Rate of Mustard
3.2. Effect of Na2SeO3 on Photosynthetic Pigment Content of Mustard
3.3. Effect of Na2SeO3 on Total Se and Se Speciation in Mustard
3.4. Effect of Na2SeO3 Treatment on Nutritional Quality of Mustard
3.5. Effect of Na2SeO3 Treatment on MDA Content of Mustard
3.6. Effect of Na2SeO3 Treatment on Antioxidant System of Mustard
3.7. Analysis of Transcriptome Data of Mustard Treated with Na2SeO3
3.8. WGCNA Analysis of Transcriptome Data
3.9. WGCNA Analysis of Transcriptome Data and Different Se Species
3.10. Analysis of Gene Expression Regulation of Key Modules
4. Discussion
4.1. Effect of Se on the Growth of Mustard
4.2. Effect of Se on Nutritional Quality of Mustard
4.3. Effects of Se on the Antioxidant System of Mustard
4.4. Molecular Mechanism of Organic Se Transformation in Mustard
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Na2SeO3 Concentration (mg/L) | Content of Different Se Forms (mg/kg DW) | ||||
---|---|---|---|---|---|
SeCys2 | MeSeCys | Se4+ | SeMet | Se6+ | |
0 | ND | ND | 0.0038 ± 0.0001 d | 0.0160 ± 0.0003 d | ND |
5 | 0.0109 ± 0.0009 d | 0.0188 ± 0.0007 b | 0.0016 ± 0.0002 c | 0.0422 ± 0.0012 d | 0.0124 ± 0.0003 c |
10 | 0.0328 ± 0.0013 c | 0.0091 ± 0.0008 c | 0.0014 ± 0.0008 cd | 0.1198 ± 0.0027 c | 0.0177 ± 0.0011 c |
20 | 0.0592 ± 0.0011 b | 0.1887 ± 0.0028 b | 0.0037 ± 0.0002 b | 0.7126 ± 0.0087 b | 0.0418 ± 0.0019 b |
40 | 0.2227 ± 0.0026 a | 0.6469 ± 0.0095 a | 0.0054 ± 0.0002 a | 1.8165 ± 0.0475 a | 0.1854 ± 0.0046 a |
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Li, L.; Wu, S.; Wang, S.; Shi, X.; Cheng, S.; Cheng, H. Molecular Mechanism of Exogenous Selenium Affecting the Nutritional Quality, Species and Content of Organic Selenium in Mustard. Agronomy 2023, 13, 1425. https://doi.org/10.3390/agronomy13051425
Li L, Wu S, Wang S, Shi X, Cheng S, Cheng H. Molecular Mechanism of Exogenous Selenium Affecting the Nutritional Quality, Species and Content of Organic Selenium in Mustard. Agronomy. 2023; 13(5):1425. https://doi.org/10.3390/agronomy13051425
Chicago/Turabian StyleLi, Linling, Shuai Wu, Shiyan Wang, Xinyu Shi, Shuiyuan Cheng, and Hua Cheng. 2023. "Molecular Mechanism of Exogenous Selenium Affecting the Nutritional Quality, Species and Content of Organic Selenium in Mustard" Agronomy 13, no. 5: 1425. https://doi.org/10.3390/agronomy13051425