Photosynthetic recovery of the resurrection plant Selaginella lepidophylla (Hook. and Grev.) Spring: effects of prior desiccation rate and mechanisms of desiccation damage

Oecologia ◽  
1983 ◽  
Vol 58 (1) ◽  
pp. 115-120 ◽  
Author(s):  
William G. Eickmeier
2015 ◽  
Vol 5 (1) ◽  
Author(s):  
Ahmad Rafsanjani ◽  
Véronique Brulé ◽  
Tamara L. Western ◽  
Damiano Pasini

Oecologia ◽  
1991 ◽  
Vol 88 (4) ◽  
pp. 597-604 ◽  
Author(s):  
Jefferson G. Lebkuecher ◽  
William G. Eickmeier

Plant Science ◽  
2006 ◽  
Vol 170 (6) ◽  
pp. 1173-1184 ◽  
Author(s):  
Gabriel Iturriaga ◽  
Mary Ann F. Cushman ◽  
John C. Cushman

1988 ◽  
Vol 66 (12) ◽  
pp. 2574-2580 ◽  
Author(s):  
William G. Eickmeier

The effects of desiccation rate on enzyme and protein-synthesis dynamics in the desiccation-tolerant pteridophyte Selaginella lepidophylla (Hook. & Grev.) Spring were examined in the laboratory. Detached, hydrated fronds were desiccated at four rates ranging from 5 to 150 h to frond curling at a water content of 0.35 g H2O∙g dry weight−1. Activities of 10 carbohydrate metabolism enzymes were determined following extraction from both desiccated and rehydrated fronds. Rehydration protein-synthesis rate was determined by the rate of [35S]methionine incorporation and the protein-synthesis profile was examined with a dual-isotope, [3H]leucine and [14C]leucine incoporation and electrophoresis technique. Rate of desiccation significantly affected the conservation and (or) rehydration activity increases of four enzymes; intermediate desiccation rates generally maximized enzyme activity. Desiccation rate did not affect protein-synthesis rate late in rehydration but did appear to affect the nature of proteins synthesized relative to control patterns over a full 24-h recovery period. These results help explain why whole-plant photosynthetic recovery in S. lepidophylla is fastest after intermediate desiccation (ca. 50–100 h to frond curling), but they also indicate that the species is tolerant of a wide range of desiccation rates.


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