Arsenic Induced Alteration in Macromolecule Concentration and Antioxidant System in Two Improved Rice Varieties

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dc.contributor.authorKamboj, Ritu
dc.contributor.authorVishwakarma, Gajendra Singh
dc.contributor.authorSharma, Shilpa
dc.contributor.authorMittal, Sunil
dc.date.accessioned2017-08-21T09:07:57Z
dc.date.accessioned2024-08-14T06:39:12Z
dc.date.available2017-08-21T09:07:57Z
dc.date.available2024-08-14T06:39:12Z
dc.date.issued2016
dc.description.abstractArsenic contamination of rice has been highlighted as major issue throughout the world as it is a staple food for millions. The aim of study was to analyze the effect of different concentration of arsenic on the germination, physiology, macromolecules concentration and antioxidant enzymes in improved varieties of rice. In vitro study indicates that the lower concentration of arsenate had a stimulating effect on germination, chlorophyll content as well as respiratory content while an inhibitory effect at higher concentration. Roots were more affected than shoots. Further, the content of macromolecules (carbohydrate and protein) was elevated while the activities of their hydrolyzing enzymes (α, β amylase and protease) were declined on arsenic stress. The significant elevation in the activity of superoxide dismutase and peroxidase enzymes also proved the generation of reactive oxygen species due to the arsenic toxicityen_US
dc.identifier.citationKamboj, R. Singh, Vishwakarma, GS. Sharma, A. Mittal, Sunil. (2016) Arsenic Induced Alteration in Macromolecule Concentration and Antioxidant System in Two Improved Rice Varieties. Indian Journal Of Natural Sciences. 6(36).en_US
dc.identifier.issnPrint- 0976-0997
dc.identifier.urihttp://10.2.3.109/handle/32116/354
dc.language.isoen_USen_US
dc.publisherTamil Nadu Scientific Research Organization (TNSRO)en_US
dc.subjectArsenicen_US
dc.subjectα-amylaseen_US
dc.subjectβ-amylaseen_US
dc.subjectperoxidaseen_US
dc.subjectriceen_US
dc.subjectsuperoxide dismutaseen_US
dc.titleArsenic Induced Alteration in Macromolecule Concentration and Antioxidant System in Two Improved Rice Varietiesen_US
dc.typeArticleen_US

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