Influence of Water and Temperature Stress on the Temperature Dependence of the Reappearance of Variable Fluorescence following Illumination.
The temperature dependence of the rate and magnitude of the reappearance of photosystem II (PSII) variable fluorescence following illumination has been used to determine plant temperature optima. The present study was designed to determine the effect of a plant's environmental history on the thermal dependency of the reappearance of PSII variable fluorescence. In addition, this study further evaluated the usefulness of this fluorescence technique in identifying plant temperature optima. Laboratory and greenhouse grown potato (Solanum tuberosum L. cv "Norgold M") plants had a thermal kinetic window between 15 and 25 degrees C. The minimum apparent K(m) of NADH hydroxypyruvate reductase for NADH occurred at 20 degrees C. This temperature was also the temperature providing maximal reappearance of variable fluorescence. Soybean (Glycine max [L.] Merrill cv "Wayne") plants had a thermal kinetic window between 15 and 30 degrees C with a minimum apparent K(m) at 25 degrees C. Maximal reappearance of variable fluorescence was seen between 20 and 30 degrees C. To determine if increasing environmental temperatures increased the temperature optimum provided from the fluorescence response curves, potato and soybean leaves from irrigated and dryland field grown plants were evaluated. Although the absolute levels of PSII variable fluorescence declined with increasing thermal stress, the temperature optimum of the dryland plants did not increase with increased exposure to elevated temperatures. Because of variability in the daily period of high temperature stress in the field, studies were initiated with tobacco plants grown in controlled environment chambers. The reappearance of PSII variable fluorescence in tobacco (Nicotiana tabacum L. cv "Wisconsin 38") leaves that had experienced continuous leaf temperatures of 35 degrees C for 8 days had the same 20 degrees C optima as leaves from plants grown at room temperature. The results of this study suggest that the temperature optimum for the reappearance of variable fluorescence following illumination is not altered by the plant's previous exposure to variable environmental temperatures. These findings support the usefulness of this procedure for the rapid identification of a plant's temperature optimum.
Purification and thermal dependence of glutathione reductase from two forage legume species.
Alfalfa (Medicago sativa L.) and sainfoin (Onobrychis viciifolia Scop.) are forage legumes that differ in their responses to high and low temperature stresses. Thermal limitations on the function of glutathione reductase (EC 1.6.4.2) could adversely affect the ability of the plant to cope with adverse temperatures. Our objectives were to (a) purify glutathione reductase from ;Cimarron' alfalfa and ;PI 212241' sainfoin and (b) investigate the intraspecies variation in the thermal dependency of glutathione reductase from each of three cultivars of alfalfa and two cultivars and an introduction of sainfoin. Glutathione reductase was purified 1222-and 1948-fold to a specific activity of 281 and 273 units per milligram of protein, from one species each of alfalfa and sainfoin, respectively. The relative molecular mass of the protein was approximately 140 kilodaltons with subunits of 57 and 37 kilodaltons under denaturing conditions. The activation energies were approximately 50 kilojoules per mole for both species. Over a 5 to 45 degrees C temperature gradient, large variation among species and genotypes within species was found for: (a) the minimum apparent Michaelis constant (0.6-2.1 micromoles of NADPH), (b) the temperature at which the minimum apparent Michaelis constant was observed (10-25 degrees C), and (c) the thermal kinetic windows (6-19 degrees C width). Future studies will focus on relating the thermal dependence of the Michaelis constant of the glutathione reductases and plant growth rates and forage quality of these species throughout the growing season.
Human exposure to methylmercury from crayfish (Procambarus clarkii) in China
Methylmercury (MeHg) accumulation in aquatic food raises global concerns about human exposure to MeHg. Crayfish is the world’s third largest farmed crustacean species and a favorite aquatic food in many countries. However, human health hazard due to MeHg exposure via crayfish consumption is unclear, partly because appropriate survey data are lacking. We report on mercury concentrations and speciation in edible tail muscle of crayfish collected from restaurants in 23 Chinese cities. On average, MeHg constituted 99.1 % of mercury in tail muscle, and MeHg concentrations were comparable with those reported for fish in China. Variation in MeHg concentrations was not attributable to broad geographic region (i.e., provinces) or tail length. For different populations, potential health risk (characterized by hazard quotient or HQ) of MeHg exposure through crayfish consumption depended largely on crayfish consumption rates. In particular, a health hazard (HQ > 1) was found for high-rate consumers (i.e., 95 %ile or higher) in some cities in the middle and lower reaches of the Yangtze River (MLYR), during the peak consumption season. Our results suggest that more attention should be paid to dietary MeHg intake via crayfish consumption in China, particularly for communities with high consumption in MLYR.