Peroxidative reactions attenuate oxygen effect on spectroscopic properties of isolated chloroplasts

Abstract

Steady-state absorption and fluorescence excitation spectra have been measured at 25°C in order to elucidate the differences between isolated chloroplasts from pea (chilling-sensitive plant) and bean (chilling-tolerant plant) and their response to oxygen treatment. A weaker light harvesting in bean in comparison with pea chloroplasts is related to higher free fatty acids level and extended peroxidation activities of bean chloroplasts. Peroxidation of free fatty acids in bean chloroplasts results in an accumulation of oxygenated forms of fatty acids demonstrated by a large negative band around 400 nm in absorption difference spectra, while the excitation spectra are not significantly altered. Similar changes have been observed in the lipase-treated pea chloroplasts. In contrast, in both pea and bean chloroplasts exhibiting no peroxidation due to antimycin A treatment, oxygen induces a pronounced absorbance increase in the regions around 435, 470 and 674 nm indicating the chloroplast swelling. A decline of chlorophyll fluorescence excitation caused by oxygen, may result from a decrease in energy transfer from antennae complexes to chlorophyll species emitting at both 680 and 740 nm. The oxygen-induced changes are partially reversed upon restoration of anaerobic conditions. The presented data show for the first time, that in contrast to pea chloroplasts the peroxidation abolishes an oxygen-induced decrease in light harvesting in bean chloroplasts, i.e., a chilling-sensitive plant.