Salt-induced accumulation of glycine betaine is inhibited by high light in durum wheat

In this study, we determined the effects of both salinity and high light on the metabolism of durum wheat (Triticum durum Desf. cv. Ofanto) seedlings, with a special emphasis on the potential role of glycine betaine in their protection. Unexpectedly, it appears that high light treatment inhibits the synthesis of glycine betaine, even in the presence of salt stress. Additional solutes such as sugars and especially amino acids could partially compensate for the decrease in its synthesis upon exposure to high light levels. In particular, tyrosine content was strongly increased by high light, this effect being enhanced by salt treatment. Interestingly, a large range of well-known detoxifying molecules were also not induced by salt treatment in high light conditions. Taken together, our results question the role of glycine betaine in salinity tolerance under light conditions close to those encountered by durum wheat seedlings in their natural environment and suggest the importance of other mechanisms, such as the accumulation of minor amino acids. © CSIRO 2011.

In this study, we determined the effects of both salinity and high light on the metabolism of durum wheat (Triticum durum Desf. cv. Ofanto) seedlings, with a special emphasis on the potential role of glycine betaine in their protection. Unexpectedly, it appears that high light treatment inhibits the synthesis of glycine betaine, even in the presence of salt stress. Additional solutes such as sugars and especially amino acids could partially compensate for the decrease in its synthesis upon exposure to high light levels. In particular, tyrosine content was strongly increased by high light, this effect being enhanced by salt treatment. Interestingly, a large range of well-known detoxifying molecules were also not induced by salt treatment in high light conditions. Taken together, our results question the role of glycine betaine in salinity tolerance under light conditions close to those encountered by durum wheat seedlings in their natural environment and suggest the importance of other mechanisms, such as the accumulation of minor amino acids.