scholarly journals Glyphosate Plus Carboxylic Compounds Boost Activity of Free Radical-Scavenging Enzymes in Sugarcane

Agriculture ◽  
2020 ◽  
Vol 10 (4) ◽  
pp. 106
Author(s):  
Bruno Rafael de Almeida Moreira ◽  
Ronaldo da Silva Viana ◽  
Paulo Alexandre Monteiro de Figueiredo ◽  
Lucas Aparecido Manzani Lisboa ◽  
Celso Tadao Miasaki ◽  
...  
Keyword(s):  
Superoxide Dismutase ◽  
Free Radical ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Harsh Environments ◽  
Flowering Stage ◽  
Marginal Lands ◽  
Sugarcane Crop ◽  
Scavenging Enzymes

Drought, heat, and salinity, as well as pests, are stressing agents, which have impressively declined the productivity and quality of sugarcane crop in harsh environments. Our study aimed to examine the effect of various chemical ripeners as alternatives to enhancing the reactiveness of the enzymatic antioxidant system of sugarcane crop. The field experiment consisted of spraying the ingredients, ethephon, ethyl-trinexapac, glyphosate, carboxylic compounds (MTD) and methyl-sulfumeturon on the Brazilian commercial varieties, SP80-1842 and SP80-3280, before flowering stage. The enzymatic assay comprised the monitoring of the rate of degradation of free radical by ascorbate peroxidase (APX), catalase (CAT), peroxidase (POD) and superoxide dismutase (SOD) in the extract from leaves of 11-month-old plants. Spraying glyphosate at 0.15 L ha−1 with MTD at 1.00 L ha−1 provided the highest activity of CAT, 0.65 µmol H2O2 min−1 mg−1 protein, in variety SP80-1842 Spraying glyphosate at 0.15 L ha−1 with ethephon at 0.33 L ha−1 caused the highest activity of APX, 1.70 nmol ascorbate min−1 mg−1 protein, in variety SP80-3280. The conclusion is, therefore, that mixtures of glyphosate with the insecticide/acaricide, MTD, and with the synthetic ethylene-releasing product, ethephon could help sugarcane crop grow adequately under uncontrollable or unpredictable agroecosystems like marginal lands.

Desiccation sensitivity and activities of free radical-scavenging enzymes in recalcitrant Theobroma cacao seeds

1999 ◽  
Vol 9 (3) ◽  
pp. 209-217 ◽  
Author(s):  
Changrun Li ◽  
Wendell Q. Sun
Keyword(s):  
Lipid Peroxidation ◽  
Superoxide Dismutase ◽  
Water Content ◽  
Theobroma Cacao ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Desiccation Sensitivity ◽  
Critical Water Content ◽  
Scavenging Enzymes ◽  
Water Contents

AbstractMature and immature axes of Theobroma cacao (cocoa) seeds tolerated desiccation under a rapid-drying regime to critical water contents of 1.0 and 1.7 g g-1 dw, respectively. These critical water contents corresponded to water contents below which activities of free radical-scavenging enzymes (ascorbate peroxidase, peroxidase and superoxide dismutase) decreased rapidly during desiccation. The decline in axis viability below the critical water content was correlated with sharp increases in lipid peroxidation and cellular leakage. Cotyledon tissues were more desiccation-tolerant than axes, with a low critical water content of 0.24 g g–1dw. Desiccation sensitivity in cotyledon tissues was also correlated with the decrease in superoxide dismutase activity and increased lipid peroxidation products. However, in the cotyledons, no ascorbate peroxidase activity was detected at any water content, and peroxidase activity was gradually reduced as desiccation proceeded. Cocoa embryonic axes contained large amounts of sucrose, raffinose and stachyose but only traces of reducing monosaccharides. Desiccation sensitivity of recalcitrant cocoa axes did not appear to be due to the lack of sugar-related protective mechanisms during desiccation, and it was more likely related to the decrease of enzymic protection against desiccation-induced oxidative stresses.

Free radical scavenging enzymes and G protein mediated receptor signalling systems in ischaemically preconditioned porcine myocardium

1993 ◽  
Vol 27 (4) ◽  
pp. 612-616 ◽  
Author(s):  
L.-X. Fu ◽  
K. A. Kirkeboen ◽  
Q.-M. Liang ◽  
K.-G. Sjogren ◽  
A. Hjalmarson ◽  
...  
Keyword(s):  
Free Radical ◽  
G Protein ◽  
Radical Scavenging ◽  
Free Radical Scavenging ◽  
Receptor Signalling ◽  
Scavenging Enzymes ◽  
Signalling Systems

Activity of Free Radical Scavenging Enzymes in Red Cells and Plasma of Patients Undergoing Extracorporeal Low‐Density Lipoprotein Apheresis

1998 ◽  
Vol 22 (2) ◽  
pp. 123-128 ◽  
Author(s):  
Volker Schettler ◽  
Eberhard Wieland ◽  
Heiko Methe ◽  
Peter Schuff‐Werner ◽  
Michael Oellerich ◽  
...  
Keyword(s):  
Free Radical ◽  
Low Density Lipoprotein ◽  
Radical Scavenging ◽  
Density Lipoprotein ◽  
Free Radical Scavenging ◽  
Red Cells ◽  
Low Density ◽  
Lipoprotein Apheresis ◽  
Scavenging Enzymes

Effects of Cooking Methods and Tea Marinades on the Formation of Heterocyclic Amines and Benzo[a]pyrene in Grilled Drumsticks

2020 ◽  
Vol 83 (2) ◽  
pp. 365-376
Author(s):  
MINGJUN YAO ◽  
IFTIKHAR ALI KHAN ◽  
YIQUN CHENG ◽  
YUN ANG ◽  
XINGHU ZHOU ◽  
...  
Keyword(s):  
Free Radical ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Content ◽  
Free Radical Scavenging ◽  
Heterocyclic Amines ◽  
Cooking Methods ◽  
Scavenging Activity ◽  
Radical Scavenging Ability

ABSTRACT The effects of different grilling methods and tea marinades on the formation of heterocyclic amines (HCAs) and benzo[a]pyrene (BaP) in grilled chicken drumsticks were investigated. This study showed that both the grilling method and type of charcoal used in charcoal grilling had a significant effect on the formation of HCAs and BaP. The total content of HCAs and BaP detected in drumsticks was the lowest under electric roasting, at 7.25 and 0.04 ng/g, respectively; thus, the electric grill can be used as an alternative grilling method to meet consumer demands for safety. The free radical scavenging ability of tea infusion was significantly higher than that of spice infusion. The white tea marinade significantly increased radical scavenging activity and prevented formation of HCAs and BaP more than the green tea marinade; thus, tea marinade can be applied to flavoring as a pretreatment to preserve the quality of meat and to decrease the generation of HCAs and BaP during cooking. HIGHLIGHTS

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