HKU Scientists Discover Mechanisms to Make Salt Tolerant SoybeansJanuary 19, 2022
Scientists from the University of Hong Kong have identified the molecular mechanisms that activate salt-induced adaptive changes in soybeans, which could lead to finding solutions for saline agriculture.
The research team examined soybean roots in salt solution and found Class II ACBP3 and ACBP4 variant proteins smaller than the native forms emerged during the first few hours of treatment. The researchers also found that the overexpression of the native and truncated ACBP4 rendered soybean hairy roots more salt-sensitive and salt-tolerant than the control plant.
Similarly, transgenic Arabidopsis overexpressing truncated ACBP3 were more salt-tolerant than the control, while transgenic Arabidopsis overexpressing native ACBP3 and ACBP4 were more salt-sensitive.
For more details, read the news release on the University of Hong Kong website.
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