Details of Factor

General Information of Factor (ID: FP035)
Factor Name		H₂O₂ Treatment; Mannitol Treatment; NaCl Treatment; Heat Stress Treatment; Cold Stress Treatment
Factor Type		Combined Factors; Molecular Regulation; Environmental Conditions
Factor Description
		Salinity is one of the significant abiotic stresses that inhibit crop growth, development, and productivity. Salt accumulation in arable soils is mainly derived from irrigation water containing trace amounts of sodium chloride (NaCl) and seawater. High salt levels cause ion toxicity (mainly Na⁺), hyperosmotic stress, and secondary stresses such as oxidative damage and decrease the ability of a plant to take up water; once Na⁺ and Cl^- are taken up in large amounts by roots, both Na⁺ and Cl^- negatively affect growth by impairing metabolic processes and decreasing photosynthetic efficiency, which hinders plant absorption of water and nutrients from the soil. Click to Show/Hide
		Mannitol is a non-metabolizable sugar that, added to the medium, lowers its water potential. Thus, it is an osmotic stress inducer with a specific downstream response. Mannitol is widely applied to stimulate osmotic stress. Hydrogen peroxide H₂O₂ is a non-radical reactive oxygen species (ROS), and it, like singlet oxygen ¹O₂ and free radicals such as superoxide anion O^2- and hydroxyl radical ^.OH, is one of the major members of the ROS family. In contrast to other ROS, H₂O₂ is relatively stable. Click to Show/Hide
		Plants are often subjected to extreme temperatures, including cold stress and heat stress. Cold and heat stress significantly restrains plants' geographical distribution, growth habits, and productivity. High-temperature-induced shortening of developmental phases reduced light perception over the shortened life cycle and perturbated the processes associated with carbon assimilation and oxidative damage caused by the heat-induced imbalance of photosynthesis and respiration. Under cold stress conditions, plants exhibit various cold-induced physiological and biochemical responses, such as the production of reactive oxygen species (ROS), changes in membrane lipid composition, and alterations in osmolytes. Both cold and heat alter the fluidity of cellular membranes, which can affect the structure and activity of membrane-localized proteins such as Ca²⁺ channels, thereby triggering Ca²⁺ influx, a crucial process for inducing temperature-responsive gene expression. Click to Show/Hide

The Content Variation of Natural Product Induced by This Factor
Species Name: Lentil var. Tina
Species Info Click to show the detail information of this Factor
Experiment Detail	Seeds were sterilized in 1% (v/v) sodium hypochloride (Sigma-Aldrich, USA) for 10 min, then drained and washed with distilled water until they reached neutral pH. They were placed in distilled water and soaked for 6 h at 25 ℃ . Seeds were dark germinated for 8 days in a growth chamber (SANYO MLR-350H) on Petri dishes (125 mm) lined with absorbent paper. Seedlings were watered with 5 ml of Milli-Q water daily. Sprout (8-day-old) samples were gently collected, weighed (fresh mass), rapidly frozen and kept in polyethylene bags at -20 ℃ . For each treatment, three replicates were performed.Elicitation conditions were selected in previous screening studies. For the experiments, temperature (4 ℃ and 40 ℃ - TC and TH, respectively), H₂O2 (20 mM and 200 mM - Ox1 and Ox2, respectively), mannitol (200 mM and 600 mM - Os1 and Os2, respectively) and NaCl (100 mM and 300 mM - S-Os1 and S-Os2, respectively) were selected as abiotic elicitors. All solutions were freshly prepared before each application. Mannitol (Os1, Os2), NaCl (S-O1, S-O2) and H₂O2 (Ox1) treatments were applied by watering daily (not soaking) 2-day-old sprouts with 5 ml of test solution. For Ox2 (200 mM H₂O2) treatment 2-day-old seedlings were only once watered with 5 ml of 200 mM H₂O2 and then cultivated under standard conditions. For temperature conditioning treatment, 2-day-old sprouts were incubated at 4 ℃ and 40 ℃ (TC and TH, respectively) for 1 h and then cultivated under standard conditions. Sprout (8-day-old) samples were gently collected, weighed (fresh mass), rapidly frozen and kept in polyethylene bags at -20 ℃ . Click to Show/Hide
Factor Function	Application of abiotic elicitors (environmental shocks) was an effective method for improvement of sprout pro-health potential via an increase of phenolic contents and subsequent elevation of antioxidant potential. Innovative application of elicitors on 2-day-old sprouts (not seed) allowed the elimination of the unfavorable influence of the factors employed on germination yield and biomass production. Assuming that the optimal germination conditions are those which most effectively increase the antioxidant potential without any negative influence on biomass accumulation and nutritional quality the elicitation with 20 mM H₂O₂ for the future applications is recommended. Click to Show/Hide
3,4-Dihydroxybenzoic Acid						[1]
Factor		Link	Part	Location	NP Content
Normal condition		NP Info	Sprouts	NA	NP Content: 4.40 ± 0.03 mg/g flour
4-Hydroxycinnamic Acid						[1]
Factor		Link	Part	Location	NP Content
Normal condition		NP Info	Sprouts	NA	NP Content: 0.03308 ± 0.001 mg/g flour
Induction with 20 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.05143 ± 0.0027 mg/g flour
Induction with 200 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.04212 ± 0.0029 mg/g flour
Induction with 200 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.03752 ± 0.001 mg/g flour
Induction with 600 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.03411 ± 0.0024 mg/g flour
Induction with 100 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.03095 ± 0.0015 mg/g flour
Induction with 300 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.02921 ± 0.0026 mg/g flour
Induction at 4 ℃		NP Info	Sprouts	NA	NP Content: 0.02485 ± 0.0009 mg/g flour
Induction at 40 ℃		NP Info	Sprouts	NA	NP Content: 0.03502 ± 0.0063 mg/g flour
5,7-Dihydroxy-2-(4-Hydroxyphenyl)Chroman-4-One						[1]
Factor		Link	Part	Location	NP Content
Normal condition		NP Info	Sprouts	NA	NP Content: 0.00005 ± 0.0001 mg/g flour
Induction with 20 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.00267 ± 0.00062 mg/g flour
Induction with 200 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.00174 ± 0.00064 mg/g flour
Induction with 200 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.00053 ± 0.00006 mg/g flour
Induction with 600 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.00171 ± 0.00017 mg/g flour
Induction with 100 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.00023 ± 0.00014 mg/g flour
Induction with 300 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.00074 ± 0.00006 mg/g flour
Induction at 4 ℃		NP Info	Sprouts	NA	NP Content: 0.00149 ± 0.00003 mg/g flour
Induction at 40 ℃		NP Info	Sprouts	NA	NP Content: 0.0006 ± 0.00022 mg/g flour
Benzoic Acid						[1]
Factor		Link	Part	Location	NP Content
Normal condition		NP Info	Sprouts	NA	NP Content: 0.01868 ± 0.0029 mg/g flour
Induction with 20 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.02282 ± 0.0026 mg/g flour
Induction with 200 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.0135 ± 0.0019 mg/g flour
Induction with 200 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.00157 ± 0.0014 mg/g flour
Induction with 600 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.0175 ± 0.0023 mg/g flour
Induction with 100 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.00607 ± 0.001 mg/g flour
Induction with 300 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.02834 ± 0.001 mg/g flour
Induction at 4 ℃		NP Info	Sprouts	NA	NP Content: 0.00622 ± 0.0016 mg/g flour
Induction at 40 ℃		NP Info	Sprouts	NA	NP Content: 0.01568 ± 0.0002 mg/g flour
Caffeic Acid						[1]
Factor		Link	Part	Location	NP Content
Normal condition		NP Info	Sprouts	NA	NP Content: 0.00864 ± 0.0004 mg/g flour
Induction with 20 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.00722 ± 0.0007 mg/g flour
Induction with 200 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.00713 ± 0.0003 mg/g flour
Induction with 200 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.00783 ± 0.0002 mg/g flour
Induction with 600 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.01148 ± 0.0008 mg/g flour
Induction with 100 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.00406 ± 0.0002 mg/g flour
Induction with 300 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.00665 ± 0.0008 mg/g flour
Induction at 4 ℃		NP Info	Sprouts	NA	NP Content: 0.00449 ± 0.0003 mg/g flour
Induction at 40 ℃		NP Info	Sprouts	NA	NP Content: 0.00838 ± 0.0006 mg/g flour
Chlorogenic Acid						[1]
Factor		Link	Part	Location	NP Content
Normal condition		NP Info	Sprouts	NA	NP Content: 0.00305 ± 0.0008 mg/g flour
Induction with 20 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.00589 ± 0.0003 mg/g flour
Induction with 200 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.00865 ± 0.0002 mg/g flour
Induction with 200 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.00691 ± 0 mg/g flour
Induction with 600 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.0142 ± 0.001 mg/g flour
Induction with 100 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.00327 ± 0.0002 mg/g flour
Induction with 300 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.01194 ± 0.0001 mg/g flour
Induction at 4 ℃		NP Info	Sprouts	NA	NP Content: 0.00996 ± 0.0005 mg/g flour
Induction at 40 ℃		NP Info	Sprouts	NA	NP Content: 0.01142 ± 0.0005 mg/g flour
Cianidanol						[1]
Factor		Link	Part	Location	NP Content
Normal condition		NP Info	Sprouts	NA	NP Content: 0.38 ± 0.02 mg/g flour
Normal condition		NP Info	Sprouts	NA	NP Content: 0.04856 ± 0.0019 mg/g flour
Induction with 20 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.11014 ± 0.003 mg/g flour
Induction with 200 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.12128 ± 0.0021 mg/g flour
Induction with 200 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.02677 ± 0.0021 mg/g flour
Induction with 600 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.03986 ± 0.0068 mg/g flour
Induction with 100 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.00656 ± 0.0001 mg/g flour
Induction with 300 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.03924 ± 0.0008 mg/g flour
Induction at 4 ℃		NP Info	Sprouts	NA	NP Content: 0.0211 ± 0.0009 mg/g flour
Induction at 40 ℃		NP Info	Sprouts	NA	NP Content: 0.02895 ± 0.001 mg/g flour
Daidzein						[1]
Factor		Link	Part	Location	NP Content
Normal condition		NP Info	Sprouts	NA	NP Content: 0.00017 ± 0.00001 mg/g flour
Induction with 20 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.00027 ± 0.00001 mg/g flour
Induction with 200 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.00072 ± 0.00012 mg/g flour
Induction with 200 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.00156 ± 0.00014 mg/g flour
Induction with 600 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.00106 ± 0.00012 mg/g flour
Induction with 100 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.00014 ± 0 mg/g flour
Induction with 300 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.0001 ± 0.00001 mg/g flour
Induction at 4 ℃		NP Info	Sprouts	NA	NP Content: 0.00012 ± 0.00001 mg/g flour
Induction at 40 ℃		NP Info	Sprouts	NA	NP Content: 0.00039 ± 0.00002 mg/g flour
Ferulic Acid						[1]
Factor		Link	Part	Location	NP Content
Normal condition		NP Info	Sprouts	NA	NP Content: 0.00108 ± 0.0001 mg/g flour
Induction with 20 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.00294 ± 0.0009 mg/g flour
Induction with 200 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.00209 ± 0.0009 mg/g flour
Induction with 200 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.00186 ± 0.0001 mg/g flour
Induction with 600 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.0023 ± 0.0002 mg/g flour
Induction with 100 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.00098 ± 0.0001 mg/g flour
Induction with 300 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.00286 ± 0.0001 mg/g flour
Induction at 4 ℃		NP Info	Sprouts	NA	NP Content: 0.00116 ± 0 mg/g flour
Induction at 40 ℃		NP Info	Sprouts	NA	NP Content: 0.00141 ± 0.0002 mg/g flour
Gallic Acid						[1]
Factor		Link	Part	Location	NP Content
Normal condition		NP Info	Sprouts	NA	NP Content: 0.00048 ± 0.00008 mg/g flour
Induction with 20 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.00105 ± 0.00061 mg/g flour
Induction with 200 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.00066 ± 0.00042 mg/g flour
Induction with 200 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.00058 ± 0.00003 mg/g flour
Induction with 600 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.00078 ± 0.00002 mg/g flour
Induction with 100 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.00379 ± 0.00014 mg/g flour
Induction with 300 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.00159 ± 0 mg/g flour
Induction at 4 ℃		NP Info	Sprouts	NA	NP Content: 0.00096 ± 0.00016 mg/g flour
Induction at 40 ℃		NP Info	Sprouts	NA	NP Content: 0.00142 ± 0.00002 mg/g flour
Kaempferol						[1]
Factor		Link	Part	Location	NP Content
Normal condition		NP Info	Sprouts	NA	NP Content: 0.00269 ± 0.00011 mg/g flour
Induction with 20 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.00432 ± 0.0002 mg/g flour
Induction with 200 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.00009 ± 0.00004 mg/g flour
Induction with 200 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.00002 ± 0 mg/g flour
Induction with 600 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.00001 ± 0 mg/g flour
Induction with 100 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.0068 ± 0.00027 mg/g flour
Induction with 300 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.00002 ± 0 mg/g flour
Induction at 4 ℃		NP Info	Sprouts	NA	NP Content: 0.00093 ± 0.00004 mg/g flour
Induction at 40 ℃		NP Info	Sprouts	NA	NP Content: 0.0013 ± 0.00005 mg/g flour
Proanthocyanidins						[1]
Factor		Link	Part	Location	NP Content
Normal condition		NP Info	Sprouts	NA	NP Content: 0.91 ± 0.03 mg/g flour
Induction with 20 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.86 ± 0.03 mg/g flour
Induction with 200 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.63 ± 0.01 mg/g flour
Induction with 200 mM mannitol		NP Info	Sprouts	NA	NP Content: 1.19 ± 0.04 mg/g flour
Induction with 600 mM mannitol		NP Info	Sprouts	NA	NP Content: 1.73 ± 0.05 mg/g flour
Induction with 100 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.76 ± 0.05 mg/g flour
Induction with 300 mM NaCl		NP Info	Sprouts	NA	NP Content: 1.63 ± 0.11 mg/g flour
Induction at 4 ℃		NP Info	Sprouts	NA	NP Content: 0.88 ± 0.02 mg/g flour
Induction at 40 ℃		NP Info	Sprouts	NA	NP Content: 0.88 ± 0.12 mg/g flour
Quercetin						[1]
Factor		Link	Part	Location	NP Content
Normal condition		NP Info	Sprouts	NA	NP Content: 0.00416 ± 0.0002 mg/g flour
Induction with 20 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.00387 ± 0.0001 mg/g flour
Induction with 200 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.0014 ± 0.0002 mg/g flour
Induction with 200 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.00965 ± 0.0015 mg/g flour
Induction with 600 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.01117 ± 0.0001 mg/g flour
Induction with 100 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.00433 ± 0.0004 mg/g flour
Induction with 300 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.0028 ± 0.0002 mg/g flour
Induction at 4 ℃		NP Info	Sprouts	NA	NP Content: 0.00124 ± 0 mg/g flour
Induction at 40 ℃		NP Info	Sprouts	NA	NP Content: 0.00354 ± 0.0006 mg/g flour
Salicylic Acid						[1]
Factor		Link	Part	Location	NP Content
Normal condition		NP Info	Sprouts	NA	NP Content: 0.0283 ± 0.0012 mg/g flour
Induction with 20 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.03725 ± 0.0046 mg/g flour
Induction with 200 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.03045 ± 0.0023 mg/g flour
Induction with 200 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.04288 ± 0.0017 mg/g flour
Induction with 600 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.03954 ± 0.0022 mg/g flour
Induction with 100 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.0275 ± 0.0006 mg/g flour
Induction with 300 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.03386 ± 0.0026 mg/g flour
Induction at 4 ℃		NP Info	Sprouts	NA	NP Content: 0.0425 ± 0.0025 mg/g flour
Induction at 40 ℃		NP Info	Sprouts	NA	NP Content: 0.04347 ± 0.0025 mg/g flour
Total Flavonoids						[1]
Factor		Link	Part	Location	NP Content
Induction with 100 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.43 ± 0.04 mg/g flour
Induction with 300 mM NaCl		NP Info	Sprouts	NA	NP Content: 0.79 ± 0.02 mg/g flour
Induction at 4 ℃		NP Info	Sprouts	NA	NP Content: 0.28 ± 0.01 mg/g flour
Induction at 40 ℃		NP Info	Sprouts	NA	NP Content: 0.50 ± 0.04 mg/g flour
Induction with 20 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.59 ± 0.01 mg/g flour
Induction with 200 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 0.50 ± 0.00 mg/g flour
Induction with 200 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.50 ± 0.02 mg/g flour
Induction with 600 mM mannitol		NP Info	Sprouts	NA	NP Content: 0.70 ± 0.11 mg/g flour
Total Phenolics						[1]
Factor		Link	Part	Location	NP Content
Induction with 100 mM NaCl		NP Info	Sprouts	NA	NP Content: 4.19 ± 0.15 mg/g flour
Induction with 300 mM NaCl		NP Info	Sprouts	NA	NP Content: 6.56 ± 0.33 mg/g flour
Induction at 4 ℃		NP Info	Sprouts	NA	NP Content: 4.02 ± 0.14 mg/g flour
Induction at 40 ℃		NP Info	Sprouts	NA	NP Content: 5.10 ± 0.34 mg/g flour
Induction with 20 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 4.74 ± 0.14 mg/g flour
Induction with 200 mM H₂O₂		NP Info	Sprouts	NA	NP Content: 3.96 ± 0.13 mg/g flour
Induction with 200 mM mannitol		NP Info	Sprouts	NA	NP Content: 5.13 ± 0.22 mg/g flour
Induction with 600 mM mannitol		NP Info	Sprouts	NA	NP Content: 6.52 ± 0.13 mg/g flour

References
1	Elicitation with abiotic stresses improves pro-health constituents, antioxidant potential and nutritional quality of lentil sprouts

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