Biotech Updates

HKU Scientists Discover Mechanisms to Make Salt Tolerant Soybeans

January 19, 2022
Soybean hairy roots overexpressing the native (bottom middle) and truncated (bottom right) forms of ACBP4 were more salt-sensitive and salt-tolerant than the vector-transformed control (bottom left), respectively. Under normal conditions, the hairy roots of all genotypes grew similarly (top panels). Scale bar = 1 cm. Photo Source: The University of Hong Kong

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.