A possible mechanism for humic acid action on cell elongation in root segments of Pisum sativum under aseptic conditions

Abstract

At low concentrations (up to 50 mg/l) humic acid enhances cell elongation in excised pea root segments, but at higher concentrations it is inhibitory. At concentrations stimulating cell elongation humic acid has no effect on protein metabolism but does inhibit the formation of cell-wall bound hydroxyproline from proline. Humic acid does not stimulate cell elongation or inhibit the formation of cell-wall bound hydroxyproline in the presence of ferrous iron. Results similar to those of humic acid were obtained using the iron chelator αα'-dipyridyl, but γγ'-dipyridyl. which does not chelate iron. was without effect on cell elongation. The cessation of cell elongation corresponds to the time at which there is a substantial increase in cellwall bound hydroxyproline, this latter process requiring ferrous iron. Thus humic acid may enhance growth by virtue of its ability to complex ferrous iron within the plant tissues.