Metabolic pathways regulated by γ-aminobutyric acid (GABA) contributing to heat tolerance in creeping bentgrass (Agrostis stolonifera)

Citations Over TimeTop 1% of 2016 papers

Abstract

γ-Aminobutyric acid is a non-protein amino acid involved in various metabolic processes. The objectives of this study were to examine whether increased GABA could improve heat tolerance in cool-season creeping bentgrass through physiological analysis, and to determine major metabolic pathways regulated by GABA through metabolic profiling. Plants were pretreated with 0.5 mM GABA or water before exposed to non-stressed condition (21/19 °C) or heat stress (35/30 °C) in controlled growth chambers for 35 d. The growth and physiological analysis demonstrated that exogenous GABA application significantly improved heat tolerance of creeping bentgrass. Metabolic profiling found that exogenous application of GABA led to increases in accumulations of amino acids (glutamic acid, aspartic acid, alanine, threonine, serine, and valine), organic acids (aconitic acid, malic acid, succinic acid, oxalic acid, and threonic acid), sugars (sucrose, fructose, glucose, galactose, and maltose), and sugar alcohols (mannitol and myo-inositol). These findings suggest that GABA-induced heat tolerance in creeping bentgrass could involve the enhancement of photosynthesis and ascorbate-glutathione cycle, the maintenance of osmotic adjustment, and the increase in GABA shunt. The increased GABA shunt could be the supply of intermediates to feed the tricarboxylic acid cycle of respiration metabolism during a long-term heat stress, thereby maintaining metabolic homeostasis.

Related Papers

• → Interactions of the branched-chain amino acids. 2. Practical adjustments in valine and isoleucine(2022)5 cited
• → Amino acid requirements of the young turkey: Leucine, isoleucine and valine(1975)30 cited
• → Branched-chain amino acid interactions with reference to amino acid requirements in adult men: valine metabolism at different leucine intakes(1991)38 cited
• → Detection of Adulteration in Apple Juice by L-Malic/Total Malic Acid Ratio: Collaborative Study(1994)14 cited
• → Availability to Man of Amino Acids from Foods(1958)12 cited