In vitro exposure of magnesium oxide nanoparticles adversely affects the vegetative growth and biochemical parameters of black gram

Abstract

Black gram and other legumes are one of the primary sources of protein in vegetarian diets. Present study documents the detrimental effects of in vitro exposed magnesium oxide nanoparticles (MgO NPs) on the black gram (Vigna mungo). The black gram exposed to 10, 50, 100, and 150 μg/ml of MgO NPs showed their enhanced toxicity in a concentration-dependent manner. A significant reduction of 27–59 % in root length, 10–26 % in antioxidant potential, 3–36 % in carbohydrate, and 4–33 % in protein accumulation were observed that proves the toxic behavior of MgO NPs. A similar reduction of 10–40 % in chlorophyll and 7–32 % in fresh biomass accumulation was evident. Likewise, 14–21 % reduced accumulation of the non-enzymatic antioxidants and 29, 67 % reduction in the enzyme activity of SOD and APX adversely affected the antioxidant potential of MgO NPs treated black gram. However, extrapolation of the revealed facts to other crops/ legumes is not possible. Hence, there is a need to evaluate the responses of other plants including legumes to MgO NPs exposure by in vitro as well as soil mediated exposure.