Osmotic adjustment and osmotic constituents in roots of mung bean seedlings

Kimio Itoh, Keiji Nakahara, Hideo Ishikawa, Eiji Ohta, Makoto Sakata

Research output: Contribution to journalArticle

12 Citations (Scopus)

Abstract

Osmotic adjustment in roots of mung bean seedlings (Vigna mungo (L.) Hepper) and the effect of cotyledon excision on the osmotic adjustment were investigated. The major osmotic constituents in roots of intact seedlings were K+, Cl-, free amino acids and sugars (glucose, fructose and sucrose). All these intracellular concentrations distinctly increased under osmotic stress and contributed to about 80% of the intracellular osmotic pressure of the root cell sap. Cotyledon excision remarkably suppressed both the osmotic adjustment and the elongation in roots. However, the effect of cotyledon excision on intracellular K+ and Cl- concentrations in roots was quite small. Two different mechanisms are likely for the osmotic adjustment in roots. One is the K+ and Cl--dependent osmotic adjustment which is cotyledon-independent, and the other is the osmotic adjustment dependent on the supply of free amino acids and sugars from cotyledons.

Original languageEnglish
Pages (from-to)397-403
Number of pages7
JournalPlant and Cell Physiology
Volume28
Issue number3
Publication statusPublished - 1987 Apr
Externally publishedYes

Keywords

  • Cotyledons
  • Mung bean (Vigna mungo)
  • Osmotic adjustment
  • Osmotic pressure
  • Roots

ASJC Scopus subject areas

  • Physiology
  • Plant Science
  • Cell Biology

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  • Cite this

    Itoh, K., Nakahara, K., Ishikawa, H., Ohta, E., & Sakata, M. (1987). Osmotic adjustment and osmotic constituents in roots of mung bean seedlings. Plant and Cell Physiology, 28(3), 397-403.