Effect on Gene association with salt tolerance in Capsicum annuum under the Saline Circumstance

Abstract

Capsaicin content declined with salt in leaf an in vivo and its derived callus though capsaicin content increased with salt in young stem and its derived callus. In report the accumulation of capsaicinoids in mature fruits to be associated with declined in glycosylated phenolics, indicating the latter to source of capsaicin biosynthesis. It appears that in stem the accumulation of both capsaicin and phenolics is due to accumulation of non glycosylated phenolics whereas the glycosylated ones might be contributing to the synthesis of capsaicin. Interestingly 29.8 kDa polypeptide or recorded to appear in vivo as well as in vitro conditions with salt stress. In vivo it appeared in fruit wall of green and red fruit of 100mM NaCl grown plant and placenta of green fruit (50mM NaCl) but in vitro it appeared in calli of hypocotyl raised on MS media supplemented with 100 and 200mM NaCl along with growth regulator, establishing 29.8 kDa polypeptide further to be responsible for defense activity against salt stress. Following proteins appeared to be associated with salt tolerance as they were not recoded in respective controls: 75.9 kDa proteins that appeared in fruit wall were also found in 15DAR (100mM NaCl) and 60DAR (50mM NaCl) leaf. On the basis of SDS-PAGE overlap, 59.3 kDa proteins appeared to be a subunit of 115.4 kDa protein of 15DAR 100mM NaCl grown shoot and 60DAR 100mM NaCl grown root. 27.4 and 39kDa polypeptides may be subunits of 58.93 and 56.402 kDa protein band of calli of cotyledonary leaf explant raised on 50, 100 and 150 mM NaCl supplemented medium. Polypeptide of 27.4 kDa molecular weight might be subunit of 56.402 kDa protein of callus of stem explant at 150mM NaCl supplemented medium. Similarly 39.1 and 27.4 kDa polypeptides could be the subunit of 107kDa or 156.705 kDa protein of leaf calli raised at 200mM NaCl supplemented medium. The above studies provide a direction for further exploration of above mentioned polypeptides which form a part of larger proteins of different plant parts or callus, under different stages of maturity, for better understanding of the genes associated with salt tolerance in Capsicum annuum.