Distribution of phenolic compounds within seedand seedlings of two Vicia faba cvs differing intheir seed tannin content, and study of their seed androot phenolic exudations
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- 作者：Fewzia Bekkara ; Maurice Jay ; Marie Rose Viricel and Sophie Rome
- 关键词：catechin ; cotyledons ; flavanone ; flavanonol ; flavone ; phenolic compound ; root exudation ; seed coat ; seed exudation ; tannin ; symbiosis ; Vicia faba
- 刊名：Plant and Soil
- 出版时间：1998
- 出版年：1998
- 期刊代码：102_0032079X
- 类别：bio
- 卷：203
- 期：1
- 页码：27-36
- 数据来源：sp
摘要
The present study analysed the physiology of phenolic exudation by the seed and the root of two Vicia faba cultivars, one rich in condensed tannin (cv. Alfred) and one free-tannin cultivar (cv. Blandine). We first analysed the phenolic exudation from the intact seeds and from the different seed tissues (coat and cotyledon separately). Results indicated that the whole seed exudation in water after 24 h was reduced when the seed was incubated at 4°C in comparison with 30°C. The characterisation and separation of phenolic compounds was achieved by HPLC procedures. The two cultivars of Vicia faba, cv. Blandine and cv. Alfred, were containing in the seed two different chemical patterns. The phenolic patterns of the cv. Alfred seed coat was dominated by catechin derivatives, condensed tannins and flavones. The phenolic pattern of cotyledon and whole seed are very closed and namely made of phenolic acids, and catechin, and flavones as minor compounds. For cv. Blandine, the seed coats contain phenolic acids, flavones, flavonols and dihydroflavonols; the phenolic profile of whole seeds and cotyledons were mainly based on phenolic acids. The kinetic of root phenolic exudation was analysed on the first 21 days of the root growth; the data indicated that phenolic compounds were rapidly released from the emerging root as the amounts of phenolic compounds in exudates were maximum the first day after the seed germination.The HPLC analysis of the phenolic compounds exudated by the root, depicted catechin, phenol acids derivatives and various flavones and flavanones.