The Study On The Effect Of β-aminobutyric Acid Enhancing The Stomatal Immunity Induced By Yeast

Saccharomyces cerevisiae, which is a common phyllosphere microbe, could induce stomatal immunity, reduce transpiration and increase water use efficiency. The phyllosphere environment is very susceptible to the external conditions. Previous studies showed that β-aminobutyric acid used in animal diseases prevention played an important role in stomatal immunity. B-aminobutyric acid could inhibit bacteria from reopening stomata and have long-lasted effect. So we wondered whether the mixture of yeast and β-aminobutyric acid could influence stomatal immunity, lower stomatal aperture and increase water use efficiency more effectively. Combined with the basic plant physiology and the mechanism of hormone, we proposed a hypothesis that B-aminobutyric acid could enhance stomatal immunity induced by yeast to lower stomatal aperture, increase water use efficiency and drought resistance of plant. To prove the above scientific hypothesis, we selected Vicia faba L., Oryza sativa and Arabidopsis thaliana as experimental materials. Using the techniques of microscopy, fluorescence staining, gas exchange and chlorophyll fluorescence imaging, we attempted to study the characteristics and mechanism of stomata movement treated with the mixture of yeast and β-aminobutyric acid, to explore the regularity of transpiration efficiency regulated by stomatal immunity, and to provide a scientific basis for the new water-saving agents at the levels of molecular, cellular and leaves as well as the perspectives of photosynthesis and energy transfer. The results showed that (1) B-aminobutyric acid could effectively strengthen the stomatal immunity induced by yeast, reduce transpiration rate and improve water use efficiency;(2) The mechanism of B-aminobutyric acid that could strengthen the stomatal immunity induced by yeast is caused by the production of hydrogen peroxide and abscisic acid.These results revealed the regulation of stomatal movement under the interaction of yeast and B-aminobutyric acid, and it has scientific significance on the development of new water-saving agents.