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Environmental and Stress Physiology

Low Temperature-Induced Decrease in trans-³-Hexadecenoic Acid Content Is Correlated with Freezing Tolerance in Cereals ¹

Department of Plant Science, University of Western Ontario, London, Ontario N6A 5B7, Canada, Department of Botany, University of Toronto, Toronto M5S 1A1, Canada, Plant Research Center, Agriculture Canada, Ottawa, Ontario K1A 0C6 Canada

The effect of growth at 5°C on the trans-³-hexadecenoic acid content of phosphatidyl(d)glycerol was examined in a total of eight cultivars of rye (Secale cereale L.) and what (Triticum aestivum L.) of varying freezing tolerance. In these monocots, low temperature growth caused decreases in the trans-³-hexadecenoic acid content of between 0 and 74% with concomitant increases in the palmitic acid content of phosphatidyl(d)glycerol. These trends were observed for whole leaf extracts as well as isolated thylakoids. The low growth temperature-induced decrease in the trans-³-hexadecenoic acid content was shown to be a linear function (r² = 0.954) of freezing tolerance in these cultivars. Of the six cold tolerant dicotyledonous species examined, only Brassica and Arabidopsis thaliana L. cv Columbia exhibited a 42% and 65% decrease, respectively, in trans-³-hexadecenoic acid content. Thus, the relationship between the change in trans-³-hexadecenoic acid content of phosphatidyl(d)glycerol and freezing tolerance cannot be considered a general one for all cold tolerant plant species. However, species which exhibited a low growth temperature-induced decrease in trans-³-hexadecenoic acid also exhibited a concomitant shift in the in vitro organization of the light harvesting complex II from a predominantly oligomeric form to the monomeric form. We conclude that the proposed role of phosphatidyl(d)glycerol in modulating the organization of light harvesting complex II as a function of growth temperature manifests itself to varying degrees in different plant species. A possible physiological role for this phenomenon with respect to low temperature acclimation and freezing tolerance in cereals is discussed.

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