Abstract
Specific wavelengths of light can exert various physiological changes in plants, including effects on responses to disease incidence. To determine whether specific light wavelength had effects on rotting disease caused by Pseudomonas putida 229, soybean sprouts were germinated under a narrow range of wavelengths from light emitting diodes (LEDs), including red (650–660), far red (720–730) and blue (440–450 nm) or broad range of wavelength from daylight fluorescence bulbs. The controls were composed of soybean sprouts germinated in darkness. After germination under different conditions for 5 days, the soybean sprouts were inoculated with P. putida 229 and the disease incidence was observed for 5 days. The sprouts exposed to red light showed increased resistance against P. putida 229 relative to those grown under other conditions. Soybean sprouts germinated under red light accumulated high levels of salicylic acid (SA) accompanied with up-regulation of the biosynthetic gene ICS and the pathogenesis- related (PR) gene PR-1, indicating that the resistance was induced by the action of SA via de novo synthesis of SA in the soybean sprouts by red light irradiation. Taken together, these data suggest that only the narrow range of red light can induce disease resistance in soybean sprouts, regulated by the SA-dependent pathway via the de novo synthesis of SA and up-regulation of PR genes.
Highlights
IntroductionMerr.) is one of the most important crops in terms of providing oil and protein [1]; soybean has been used as a model system for the seed developmental process [2]
Except for sprouts germinated under red light, other sprouts germinated in darkness and under other wavelengths of light rotted at 5 days after inoculation (DAI) with P. putida 229 (Fig. 1A)
The soybean sprouts germinated under red light had not developed any symptoms of disease at 3 DAI (Fig. 1A), and had fully recovered from the disease and grew adventitious root at 5 DAI (Fig. 1A)
Summary
Merr.) is one of the most important crops in terms of providing oil and protein [1]; soybean has been used as a model system for the seed developmental process [2]. The consumption of soy food exerts high benefits on human health including reduced incidence of coronary heart disease, reduced risk of breast and prostate cancers, improved bone health and relief of menopausal symptoms [3]. Soybeans are utilized in a variety of foods including soymilk, soy yoghurt, tofu, miso, soy sauce, soy flour, soy cheese, green and dried soybeans, soybean sprouts, and other fermented food products [4]. PLOS ONE | DOI:10.1371/journal.pone.0117712 February 13, 2015
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