Phenolic compound abundance in Pak choi leaves is controlled by salinity and dependent on pH of the leaf apoplast

Abstract

Abstract Onset of salinity induces the pH of the leaf apoplast of Pak choi transiently to increase over a period of 2 to 3 hr. This pH event causes protein abundances in leaves to increase. Among them are enzymes that are key for the phenylpropanoid pathway. To answer the questions whether this short‐term salt stress also influences contents of the underlying phenylpropanoids and for clarifying as to whether the apoplastic pH transient plays a role for such a putative effect, Pak choi plants were treated with 37.5 mM CaCl2 against a non‐stressed control. A third experimental group, where the leaf apoplast of plants treated with 37.5 mM CaCl2, was clamped in the acidic range by means of infiltration of 5 mM citric acid/sodium citrate (pH 3.6), enabled validation of pH‐dependent effects. Microscopy‐based live cell imaging was used to quantify leaf apoplastic pH in planta. Phenolics were quantified shortly after the formation of the leaf apoplastic pH transient by means of HPLC‐DAD‐ESI‐MS. Results showed that different phenolic compounds were modulated at 150 and 200 min after the onset of chloride salinity. A pH‐independent reduction in phenolic acid abundance as well as an accumulation of phenolic acid:malate conjugates was quantified after 200 min of salt stress. However, at 150 min after the onset of salt stress, flavonoids were significantly reduced by salinity in a pH‐dependent manner. These results provided a strong indication that the pH of the apoplast is a relevant component for the short‐term metabolic response to chloride salinity.

Keywords

• apoplastic pH
• chloride
• flavonoids
• Pak choi
• phenolic acids
• salt stress