Publication: Cuantificación del contenido de ácido indolacético (AIA) en un caldo de fermentación microbiana
Authors
Castillo, Grolamys ; Altuna, Beatriz ; Michelena, Georgina ; Sánchez Bravo, José ; Acosta Echevarría, Manuel
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Facultad de Biología
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Publisher
Murcia: Universidad de Murcia, Servicio de Publicaciones
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DOI
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info:eu-repo/semantics/article
Description
Abstract
El Ácido indol acético (AIA) es una auxina natural presente en la ma
yoría de las plantas. Las auxinas son hormonas vegetales que regu-
lan diversos procesos del desarrollo vegetal, por lo que su aplicación
en Agricultura es muy frecuente. Frente a la actual utilización de auxi-
nas obtenidas por síntesis química, la síntesis microbiológica de estas
sustancias resulta de gran importancia ya que la aplicación de caldos
de fermentación que contienen auxinas, puede constituir una alterna
tiva viable en el contexto de una agricultura ecológica. En este trabajo
se muestra el estudio realizado para cuantificar el AIA presente en
caldos de fermentación obtenidos a partir de la bacteria Rhyzobium
sp. 3. Utilizando un procedimiento de análisis de fitohormonas mediante
HPLC desarrollado previamente, se ha puesto a punto un método para
cuantificar AIA usando Ácido indol propiónico (AIP) como estándar in
terno. Se ha utilizado la técnica de supresión iónica que evita la nece-
sidad de obtener un derivado del compuesto a analizar. La detección
se realizó por fluorescencia a una sensibilidad baja. Las muestras de
caldos analizados mostraron un valor medio de AIA en el extracto de
29,0 ± 1,3 mg/mL. El método utilizado resultó ser lineal, sensible, pre-
ciso y exacto en el intervalo de concentración estudiado, por lo que se
considera adecuado para la cuantificación de AIA a los niveles encon-
trados en los caldos fermentados.
The Indole acetic acid (IAA) is a endogenous auxin, present in most plants. Auxins are plant hormones that regulate many processes of the plant development and by this reason, their use in Agriculture is very frequent. As the auxins used are mainly obtained by chemical synthesis, the microbiological synthesis of these compounds is of great importance since the application of fermentation broth containing auxins can be a viable alternative in the context of an ecological agriculture. In this work we have studied the quantification of the IAA present in fermentation broth obtained from the bacteria Rhyzobium sp. 3. Using a previously developed HPLC procedure to analyse plant hormones, a method to measure IAA using Indole propionic acid as internal standard is proposed. The anionic suppression technique, without the necessity of derivatization, has been used. The detection was carried out by fluorescence at low sensitivity. The samples of analysed broth showed a mean IAA value of 29,0 ± 1,3 mg/mL in the extract. The method proposed was lineal, sensitive, precise and accurate in the studied concentration interval and therefore it is considered an appropriate method for the quantification of IAA levels found in the bacteria Rhyzobium sp.3 fermentation broth.
The Indole acetic acid (IAA) is a endogenous auxin, present in most plants. Auxins are plant hormones that regulate many processes of the plant development and by this reason, their use in Agriculture is very frequent. As the auxins used are mainly obtained by chemical synthesis, the microbiological synthesis of these compounds is of great importance since the application of fermentation broth containing auxins can be a viable alternative in the context of an ecological agriculture. In this work we have studied the quantification of the IAA present in fermentation broth obtained from the bacteria Rhyzobium sp. 3. Using a previously developed HPLC procedure to analyse plant hormones, a method to measure IAA using Indole propionic acid as internal standard is proposed. The anionic suppression technique, without the necessity of derivatization, has been used. The detection was carried out by fluorescence at low sensitivity. The samples of analysed broth showed a mean IAA value of 29,0 ± 1,3 mg/mL in the extract. The method proposed was lineal, sensitive, precise and accurate in the studied concentration interval and therefore it is considered an appropriate method for the quantification of IAA levels found in the bacteria Rhyzobium sp.3 fermentation broth.
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Citation
Castillo, G., Altuna, B., Michelena, G., Sánchez-Bravo, J., & Acosta, M. (2005). CUANTIFICACIÓN DEL CONTENIDO DE ÁCIDO INDOLACÉTICO (AIA) EN UN CALDO DE FERMENTACIÓN MICROBIANA. Anales De Biología, (27), 137-142
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