Glowing oat seedlings
Aymeric Leveau (JIC), Gemma Farré Martinez (UDL), Andrew Davis (JIC)
Young oat seedling roots glow under UV due to the accumulation of the antimicrobial triterpene avenacins. Oats naturally produce avenacins exclusively within the root tip epidermal cells, which protects them from soil pathogens. Image supplied by researchers in the Osbourn laboratory at the John Innes Centre on the Norwich Research Park.