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An activatable fluorescence probe for rapid detection and in situ imaging of β-galactosidase activity in cabbage roots under heavy metal stress.
An activatable fluorescence probe for rapid detection and in situ imaging of β-galactosidase activity in cabbage roots under heavy metal stress.
- Source :
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Food chemistry [Food Chem] 2024 Sep 15; Vol. 452, pp. 139557. Date of Electronic Publication: 2024 May 06. - Publication Year :
- 2024
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Abstract
- β-Galactosidase (β-gal), an enzyme related to cell wall degradation, plays an important role in regulating cell wall metabolism and reconstruction. However, activatable fluorescence probes for the detection and imaging of β-gal fluctuations in plants have been less exploited. Herein, we report an activatable fluorescent probe based on intramolecular charge transfer (ICT), benzothiazole coumarin-bearing β-galactoside (BC-βgal), to achieve distinct in situ imaging of β-gal in plant cells. It exhibits high sensitivity and selectivity to β-gal with a fast response (8 min). BC-βgal can be used to efficiently detect the alternations of intracellular β-gal levels in cabbage root cells with considerable imaging integrity and imaging contrast. Significantly, BC-βgal can assess β-gal activity in cabbage roots under heavy metal stress (Cd <superscript>2+</superscript> , Cu <superscript>2+</superscript> , and Pb <superscript>2+</superscript> ), revealing that β-gal activity is negatively correlated with the severity of heavy metal stress. Our work thus facilitates the study of β-gal biological mechanisms.<br />Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.<br /> (Copyright © 2024 Elsevier Ltd. All rights reserved.)
Details
- Language :
- English
- ISSN :
- 1873-7072
- Volume :
- 452
- Database :
- MEDLINE
- Journal :
- Food chemistry
- Publication Type :
- Academic Journal
- Accession number :
- 38728895
- Full Text :
- https://doi.org/10.1016/j.foodchem.2024.139557