Diel- and temperature-driven variation of leaf dark respiration rates and metabolite levels in rice

Fatimah Azzahra Ahmad Rashid, Andrew P. Scafaro*, Shinichi Asao, Ricarda Fenske, Roderick C. Dewar, Josette Masle, Nicolas L. Taylor, Owen K. Atkin

*Corresponding author for this work

    Research output: Contribution to journalArticlepeer-review

    19 Citations (Scopus)

    Abstract

    Leaf respiration in the dark (Rdark) is often measured at a single time during the day, with hot-acclimation lowering Rdark at a common measuring temperature. However, it is unclear whether the diel cycle influences the extent of thermal acclimation of Rdark, or how temperature and time of day interact to influence respiratory metabolites. To examine these issues, we grew rice under 25°C : 20°C, 30°C : 25°C and 40°C : 35°C day : night cycles, measuring Rdark and changes in metabolites at five time points spanning a single 24-h period. Rdark differed among the treatments and with time of day. However, there was no significant interaction between time and growth temperature, indicating that the diel cycle does not alter thermal acclimation of Rdark. Amino acids were highly responsive to the diel cycle and growth temperature, and many were negatively correlated with carbohydrates and with organic acids of the tricarboxylic acid (TCA) cycle. Organic TCA intermediates were significantly altered by the diel cycle irrespective of growth temperature, which we attributed to light-dependent regulatory control of TCA enzyme activities. Collectively, our study shows that environmental disruption of the balance between respiratory substrate supply and demand is corrected for by shifts in TCA-dependent metabolites.

    Original languageEnglish
    Pages (from-to)56-69
    Number of pages14
    JournalNew Phytologist
    Volume228
    Issue number1
    DOIs
    Publication statusPublished - 1 Oct 2020

    Fingerprint

    Dive into the research topics of 'Diel- and temperature-driven variation of leaf dark respiration rates and metabolite levels in rice'. Together they form a unique fingerprint.

    Cite this