Effects of magnetic field pretreatment and chloride salt stress on physio-biochemical changes and γ-aminobutyric acid accumulation in germinated brown rice

Ying Zhu; Shengqi Tan; Chong Xie; Dandan Li; Pei Wang; Runqiang Yang; Ying Zhu; Shengqi Tan; Chong Xie; Dandan Li; Pei Wang; Runqiang Yang

doi:10.48130/fmr-0024-0006

Figures (6) Tables (2)

Figure 1.
GABA content of different cultivars before and after germination. Cultivar I to IX refers to Zhennuo29, Simiaozayou, Huarun2, Nanjing3908, Nanjing9108, Nanjing46, Nanjingjinggu, Huaidao5 and Ningxiangjing9, respectively. Different lowercase letters in the columns with same color represent significant difference between cultivars (p < 0.05).
Figure 2.
(a) Photos, (b) germination rate, (c) sprout length, (d) fresh weight, (e) dry weight and (f) GABA content in germinated brown rice treated by 10 mT SMF for 0, 20, 40, and 60 min. Different lowercase letters represent significant difference between treatments (p < 0.05).
Figure 3.
(a) Photos, (b) germination rate, (c) sprout length, (d) fresh weight, (e) dry weight and (f) GABA content in germinated brown rice cultivated by 0, 20, 40, 60, and 80 mmol/L NaCl under 40 min, 10 mT SMF pretreatment for 40 min. Different lowercase letters represent significant difference between treatments (p < 0.05).
Figure 4.
(a) Photos, (b) germination rate, (c) sprout length, (d) fresh weight, (e) dry weight and (f) GABA content in germinated brown rice cultivated by 0, 2, 4, 6, and 8 mmol/L CaCl₂ under 40 min, 10 mT SMF pretreatment for 40 min. Different lowercase letters represent significant difference between treatments (p < 0.05).
Figure 5.
(a) Photos, (b) germination rate, (c) sprout length, (d) fresh weight, (e) dry weight and (f) GABA content in germinated brown rice cultivated by 0, 2, 4, 6, and 8 mmol/L KCl under 40 min, 10 mT SMF pretreatment for 40 min. Different lowercase letters represent significant difference between treatments (p < 0.05).
Figure 6.
(a) GABA content, (b) GAD activity, (c) relative gene expression of GAD, and (d) GABA-T under different treatments of brown rice germinated for 0−48 h. CK: brown rice seeds were soaked for 6 h at 30 °C, not exposed to SMF and culture medium was DI water. Treatment 1: brown rice seeds were exposed to 10 mT SMF for 40 min and culture medium was DI water. Treatment 2: brown rice seeds were exposed to 10 mT SMF for 40 min and culture medium was combined salt solution. Different lowercase letters represent significant difference between treatments (p < 0.05). Different upper letters represent significant difference between different germination time among the same treatment (p < 0.05).

Cultivar		Germination rate (%)	Sprout length (mm)	Fresh weight (g/100 grain)	Dry weight (g/100 grain)
I	Zhennuo29	87.33 ± 2.51b	1.27 ± 0.07d	3.26 ± 0.07b	1.95 ± 0.01bc
II	Simiaozayou	98.33 ± 1.53a	2.25 ± 0.24a	2.48 ± 0.05f	1.78 ± 0.02d
III	Huarun2	98.67 ± 1.15a	2.18 ± 0.19a	2.47 ± 0.04f	1.79 ± 0.02d
IV	Nanjing3908	98.00 ± 1.00a	1.66 ± 0.24bc	3.15 ± 0.04cd	1.92 ± 0.02c
V	Nanjing9108	98.33 ± 1.53a	1.61 ± 0.11c	3.06 ± 0.04e	1.92 ± 0.01c
VI	Nanjing46	98.67 ± 0.58a	1.68 ± 0.13bc	3.21 ± 0.03bc	1.98 ± 0.02b
VII	Nanjingjinggu	98.33 ± 1.53a	1.52 ± 0.10c	3.12 ± 0.03de	1.93 ± 0.02c
VIII	Huaidao5	98.00 ± 1.00a	1.89 ± 0.14b	3.51 ± 0.04a	2.29 ± 0.02a
IX	Ningxiangjing9	99.00 ± 1.00a	1.53 ± 0.10c	3.10 ± 0.04de	1.94 ± 0.02c
Different lowercase letters in the same column represent significant difference between cultivars (p < 0.05).

Table 1.

Germination rate, sprout length, fresh weight and dry weight of different cultivars.

Treatment	Germination time (h)	Germination rate (%)	Fresh weight (g/100 grains)	Dry weight (g/100 grains)	Starch (g/100 g)	Amylose (g/100 g)	Soluble protein (g/100 g)	Soluble sugar (g/100 g)
Control	0	0.00 ± 0.00a^D	3.17 ± 0.02b^C	2.13 ± 0.03a^A	68.04 ± 2.67a^A	11.65 ± 0.21a^C	3.41 ± 0.50b^CD	6.53 ± 0.65a^A
	12	12.33 ± 1.53a^C	3.23 ± 0.02a^B	2.07 ± 0.01a^B	61.58 ± 0.60a^B	13.23 ± 0.98a^A	3.90 ± 0.26b^BC	5.64 ± 0.13a^B
	24	54.67 ± 3.06a^B	3.22 ± 0.02b^BC	2.03 ± 0.03a^BC	57.49 ± 1.37^abC	13.04 ± 0.13a^AB	3.08 ± 0.22c^D	4.54 ± 0.17a^C
	36	86.33 ± 0.58b^A	3.32 ± 0.02a^A	2.03 ± 0.01a^BC	54.38 ± 2.03a^C	12.75 ± 0.26b^ABC	4.02 ± 0.30b^B	3.66 ± 0.24a^D
	48	89.67 ± 2.08b^A	3.29 ± 0.05a^A	2.01 ± 0.02a^C	53.99 ± 1.66a^C	11.76 ± 1.05a^BC	5.36 ± 0.05a^A	3.85 ± 0.62a^CD
Treatment 1	0	0.00 ± 0.00a^D	3.21 ± 0.02a^B	2.12 ± 0.02a^A	68.82 ± 9.09a^A	7.50 ± 0.88b^A	5.05 ± 0.40a^A	7.01 ± 0.96a^A
	12	16.67 ± 2.52a^C	3.23 ± 0.01a^AB	2.05 ± 0.01b^B	61.08 ± 2.35a^AB	9.88 ± 1.11b^B	5.03 ± 0.43a^A	5.70 ± 0.59a^AB
	24	61.00 ± 3.61a^B	3.29 ± 0.05a^AB	2.03 ± 0.01a^BC	60.17 ± 2.63a^AB	11.77 ± 0.72a^A	4.14 ± 0.10b^C	5.24 ± 0.93a^B
	36	92.67 ± 1.15a^A	3.34 ± 0.03a^A	2.04 ± 0.01a^BC	56.68 ± 1.93a^B	11.60 ± 0.89b^B	4.29 ± 0.17ab^BC	3.57 ± 0.31a^C
	48	96.33 ± 0.58a^A	3.34 ± 0.12a^A	2.01 ± 0.02a^C	53.51 ± 2.38ab^B	12.72 ± 0.85a^A	4.74 ± 0.16b^AB	3.34 ± 0.16a^C
Treatment 2	0	0.00 ± 0.00a^D	3.21 ± 0.02a^C	2.12 ± 0.02a^A	68.82 ± 9.09a^A	7.50 ± 0.88b^C	5.05 ± 0.40a^A	7.01 ± 0.96a^A
	12	12.00 ± 3.00a^C	3.26 ± 0.02a^B	2.09 ± 0.02a^AB	57.22 ± 0.41b^B	11.96 ± 0.97^abB	5.42 ± 0.04a^A	5.53 ± 0.24a^B
	24	56.33 ± 3.21a^B	3.32 ± 0.02a^A	2.05 ± 0.03a^BC	55.83 ± 0.8b^B	12.58 ± 1.19a^AB	5.23 ± 0.37a^A	4.92 ± 0.29a^BC
	36	86.67 ± 2.52b^A	3.34 ± 0.03a^A	2.03 ± 0.02a^C	53.94 ± 1.12a^B	13.93 ± 0.31a^A	4.50 ± 0.17a^B	3.97 ± 0.24a^C
	48	92.33 ± 1.15b^A	3.27 ± 0.02a^B	2.01 ± 0.01a^C	49.77 ± 1.78b^B	12.65 ± 0.91a^AB	4.11 ± 0.09c^B	4.05 ± 0.27a^C
Control: brown rice seeds were soaked for 6 h at 30 °C, not exposed to SMF and culture medium was DI water. Treatment 1: brown rice seeds were exposed to 10 mT SMF for 40 min and culture medium was DI water. Treatment 2: brown rice seeds were exposed to 10 mT SMF for 40 min and culture medium was combined salt solution. Different lowercase letters in the same column represent significant difference between treatments (p < 0.05). Different uppercase letters in the same column among the same treatment represent significant difference between different germination time (p < 0.05).

Table 2.

Changes in growth index, starch, protein and sugar during germination.