Effects of Selenium on the Antioxidation in Amorphaphallus konjac
YI Yong-mei
Abstract
YI Yong-mei
Abstract
In order to understand the antioxdiation of selenium in konjac(Amorphaphallus konjac), a pot experiment of foliar selenium application was conducted and the activity of glutathione peroxidase, catalase, peroxidase and the content of malondialdehyde in konjac foliage had been determined. The results showed that foliage spraying selenium had significant effects on the activity of glutathione peroxidase, catalase, peroxidase and the content of malondialdehyde in konjac leaves. After 10 days of foliage spraying selenium, the activities of glutathione peroxidase and catalase in konjac foliage were increased by 164.9% and by 26.0%, but the activity of peroxidase and the content of MDA in foliage was decreased by 34.3 % and by 13.4%. Because of the relationships of glutathione peroxidase, catalase, peroxidase and malondialdehyde with the antioxida- tion in plant, it was concluded that selenium had the function of antioxidation in konjac and was beneficial to prevent konjac from cell oxidative damage during its growth.
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In order to understand the antioxdiation of selenium in konjac(Amorphaphallus konjac), a pot experiment of foliar selenium application was conducted and the activity of glutathione peroxidase, catalase, peroxidase and the content of malondialdehyde in konjac foliage had been determined. The results showed that foliage spraying selenium had significant effects on the activity of glutathione peroxidase, catalase, peroxidase and the content of malondialdehyde in konjac leaves. After 10 days of foliage spraying selenium, the activities of glutathione peroxidase and catalase in konjac foliage were increased by 164.9% and by 26.0%, but the activity of peroxidase and the content of MDA in foliage was decreased by 34.3 % and by 13.4%. Because of the relationships of glutathione peroxidase, catalase, peroxidase and malondialdehyde with the antioxida- tion in plant, it was concluded that selenium had the function of antioxidation in konjac and was beneficial to prevent konjac from cell oxidative damage during its growth.
Key concepts: Malondialdehyde, Catalase, Peroxidase, Selenium, Glutathione peroxidase, Chemistry, Antioxidant, Food science