Protective Effects of Selenium on Wheat Seedlings under Salt Stress

Abstract

Wheat is a staple food worldwide, but its productivity is reduced by salt stress. In this study, the mitigative effects of 22 μM selenium (Se) on seedlings of the wheat (Triticum aestivum L.) cultivar Taichung SEL. 2 were investigated under different salt stress levels (0, 100, 200, 300, and 400 mM NaCl). Results of the antioxidative capacity showed that catalase (CAT) activity, non-enzymatic antioxidants (total phenols, total flavonoids, and anthocyanins), 1,1-Diphenyl-2-Picryl-Hydrazyl (DPPH) radical-scavenging activity, and the reducing power of Se-treated seedlings were enhanced under saline conditions. The more-stabilized chlorophyll fluorescence parameters (maximal quantum yield of photosystem II (Fv/Fm), minimal chlorophyll fluorescence (F0), effective quantum yield of photosystem II (ΦPSII), quantum yield of regulated energy dissipation of photosystem II (Y(NPQ)), and quantum yield of non-regulated energy dissipation of photosystem II (Y(NO)) and the less-extensive degradation of photosynthetic pigments (total chlorophyll and carotenoids) in Se-treated seedlings were also observed under salt stress. The elongation of shoots and roots of Se-treated seedling was also preserved under salt stress. Protection of these physiological traits in Se-treated seedlings might have contributed to stable growth observed under salt stress. The present study showed the protective effect of Se on the growth and physiological traits of wheat seedlings under salt stress.

Keywords

• Wheat
• Selenium
• Salt stress
• Enzymatic and non-enzymatic activities
• antioxidant activity