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Enzymatic and Non-Enzymatic Behaviour of Stevia rebaudiana (Bertoni) Bertoni Against Fluoride Induced Stress

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Abstract. Equilibrium between production and destruction of all the enzymatic and non enzymatic biochemicals of living organisms is required for metabolic efficiency, which can maintain the normal functions (growth, reproduction and development) of such organism at normal or stressed condition. A repetitively high or extremely low production of antioxidant enzyme against meticulous toxicity can cause damage to the cells. In the current attempt activity of enzymatic and non-enzymatic biochemicals of Stevia rebaudiana callus were examined under fluoride induced stress. Exposure of fluoride was applied for 15 days at in vitro thermostatically controlled condition. Calli were sustained upto 3mM concentration of fluoride while at 1M fluoride 61% reduction was observed. Chl a, Chl B and total chlorophyll show a steady decrease while the amount of proline, catalase, ascorbate peroxidase and Superoxide dismutase got elevated at lower concentrations and alleviated at higher concentration. As a result of this biochemical imbalance at each concentration of Fluoride the rate of lipid peroxidation got increased and was highest at 1M concentration.

Keywords: Callus, enzyme, fluoride, reactive oxygen species, Stevia, stress

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