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Zn‐biofortification enhanced nitrogen metabolism and photorespiration process in green leafy vegetable Lactuca sativa L
Author(s) -
BarramedaMedina Yurena,
Lentini Marco,
Esposito Sergio,
Ruiz Juan M,
Blasco Begoña
Publication year - 2017
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.7983
Subject(s) - lactuca , biofortification , photorespiration , glutamine synthetase , nitrate reductase , nitrate , nitrogen , ulva lactuca , chemistry , metabolism , nitrogen cycle , agronomy , botany , amino acid , glutamine , zinc , biology , biochemistry , photosynthesis , organic chemistry
BACKGROUND Excessive rates of nitrogen (N) fertilizers may result in elevated concentrations of nitrate ( NO 3 − ) in plants. Considering that many programs of biofortification with trace elements are being performed, it has become important to study how the application of these elements affects plant physiology and, particularly, N utilization in leaf crops. The main objective of the present study was to determine whether the NO 3 − accumulation and the nitrogen use efficiency was affected by the application of different doses of Zn in Lactuca sativa plants. RESULTS Zn doses in the range 80–100 µmol L −1 produced an increase in Zn concentration provoking a decrease of NO 3 − concentration and increase of the nitrate reductase, glutamine synthetase and aspartate aminotransferase activities, as well as the photorespiration processes. As result, we observed an increase in reduced N, total N concentration and N utilization efficiency. Consequently, at a dose of 80 µmol L −1 of Zn, the amino acid concentration increased significantly. CONCLUSION Adequate Zn fertilization is an important critical player in lettuce, especially at a dose of 80 µmol L −1 of Zn, because it could result in an increase in the Zn concentration, a reduction of NO 3 − levels and an increase the concentration of essential amino acids, with all of them having beneficial properties for the human diet. © 2016 Society of Chemical Industry