The influence of exogenously supplied sucrose on glutamine synthetase and glutamate dehydrogenase levels in excisedPisum sativum roots

Abstract

Glutamine synthetase (GS) level is positively influenced by exogenously supplied sucrose in isolated pea roots (similarly as nitrate reductase - NR), glutamate dehydrogenase (GDH) level negatively. Comparison with previous results shows that GS level decreases more slowly than NR level when sucrose is omitted from the medium; the rate of changes in GS level corresponds rather to that in GDH level. The increase in GDH level in the tips of isolated roots cultivated in the medium lacking sucrose stops after approx. 24 h, but continues for at least 72 h in more mature root parts. GS level decreases during the first 24 h in the tips of isolated roots (compared with roots of intact seedlings) cultivated both with sucrose and without it (without sucrose more), however it again rises in the course of further cultivation with sucrose. The differences in GS and GDH levels caused by omission of sucrose are small in isolated roots from which root tips were removed, the difference in NR level in decapitated roots is similar to that found in isolated roots with root tips left. Decapitated isolated roots cultivated without sucrose contain higher amounts of soluble sugars than corresponding roots with root tips left. These facts are dismissed with regard to sugar consumption, transport, and compartmentalisation, and with respect to production in root tips and other plant parts of unknown compounds involved in GS and GDH regulation. The results obtained suggest that GDH functions in pea roots in the deaminating direction.