What is the range of soluble sugar concentration in xylem sap of common tree species (e.g. pine, lemon; NOT sugar maple)?
And how would you recommend measuring it (HPLC/ refractometry/ enzymatic/ other)?
Thank you!
This is very season and species dependent to my knowledge. In spring, this can be a lot in some species, not in others (think of sycamore with 2-3% m/v sugar). So most of the literature is on Acer saccharum, which is not helpful here. For the rest of the season it is close to zero in most species, or so little, that it does not matter in terms of mass balance. Since phloem operates in both directions there does not seem to be a need for an additional pathway. R Lösch states:
"Sap is a strongly diluted solution of inorganic ions, amino acids, sugars, phytohormones. "Lösch R (1999) Plant water relations. Prog Bot 60:193-233
A more recent reference in which xylem sap sugar is discussed is:
Bruggemann N, Gessler A, et al. (2011) Carbon allocation and carbon isotope fluxes in the plant-soil-atmosphere continuum: a review. Biogeosciences 8:3457-3489
Maybe this paper contains references on xylem sap chemistry. I would be careful with generalizing, given the species specificity. Should be easy to measure with HPLC and pressure chamber exuded sap from cut xylem, with all phloem carefully removed before pressurization. Im sure this was done several times in the 80s and 90s.
For the Sugar content, you can ask to Robert Turgeon or Nicolas Franck
1. Are you interested in the type of sugars on sap content?
Yes. HPLC. Their are 2 detectors ELSD or refraction index. also. you can find a lot of columns for sugar separation. It would be better have a thermostatted column compartment until 100ºC
No. Are you prepared to work with acids?
Yes. Anthrone method for determination of carbohydrates (you can ask to
Amanda Donoso for the technique ([email protected])
No. If you have a lot of money, enzimatic will be good.
I hope it help
regards
This is very season and species dependent to my knowledge. In spring, this can be a lot in some species, not in others (think of sycamore with 2-3% m/v sugar). So most of the literature is on Acer saccharum, which is not helpful here. For the rest of the season it is close to zero in most species, or so little, that it does not matter in terms of mass balance. Since phloem operates in both directions there does not seem to be a need for an additional pathway. R Lösch states:
"Sap is a strongly diluted solution of inorganic ions, amino acids, sugars, phytohormones. "Lösch R (1999) Plant water relations. Prog Bot 60:193-233
A more recent reference in which xylem sap sugar is discussed is:
Bruggemann N, Gessler A, et al. (2011) Carbon allocation and carbon isotope fluxes in the plant-soil-atmosphere continuum: a review. Biogeosciences 8:3457-3489
Maybe this paper contains references on xylem sap chemistry. I would be careful with generalizing, given the species specificity. Should be easy to measure with HPLC and pressure chamber exuded sap from cut xylem, with all phloem carefully removed before pressurization. Im sure this was done several times in the 80s and 90s.
Hi,
We did observe > 10g.L-1 in the xylem sap of Fagus sylvatica or Juglans regia during winter period and > 20g.L-1 in Betula pendula at springtime. During growing season, this should be much more diluted.
We extracted the sap using a vacuum pump, and analyzed individual sugars with HPLC. You can find further details (including the interesting correlation between sap sugar content and sap osmolarity) in :
Charrier, G., Cochard, H., & Améglio, T. (2013). Evaluation of the impact of frost resistances on potential altitudinal limit of trees. Tree physiology 33 (9): 891-902.
Dear Tamir,
I invite You to read a few articles, in which we presented results of sugar content determination in tree saps using HPLC-ELSD and HPLC-CAD techniques
https://www.researchgate.net/publication/292348074_Content_of_sugars_in_tree_saps_from_the_Podkarpacie_region
https://www.researchgate.net/publication/316249899_The_usefulness_of_birch_saps_from_the_area_of_Podkarpacie_to_produce_birch_syrup
and
https://www.researchgate.net/publication/260527220_Sugar_content_in_the_sap_of_birches_hornbeams_and_maples_in_southeastern_Poland
I wish you pleasant reading!
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Dear Luis, Christian, Guillaume, and Maciej,
Thank you very much for your useful responses. Indeed the variation is considerable.
Here we extracted sap from lemon branch sections using a centrifuge method, and measured 0.5-3.5 g L-1 soluble sugars (Suc+Glu+Fru), depending on treatment.
Best regards -tamir
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