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当前位置: 首页 > 文章 > 水稻耐盐性的生理研究 Ⅲ.盐渍对体内核酸和核糖核酸酶活力的影响 江苏农业学报 1988 (1) 31-36
Position: Home > Articles > Physiological Studies on Salt Tolerance in Rice III. Effect of Salt Stress on the Nucleic Acids and Activity of RNase Jiangsu Journal of Agricultural Sciences 1988 (1) 31-36

水稻耐盐性的生理研究 Ⅲ.盐渍对体内核酸和核糖核酸酶活力的影响

作  者：
戴秋杰;汪宗立
单  位：
江苏省农业科学院农业生物遗传生理研究所
关键词：
水稻;耐盐性;核酸;核糖核酸酶;可溶性蛋白
摘  要：
两个耐盐力不同的品种在含有0.5％NaCl的Espino溶液中培养,核酸含量随盐处理天数延长而减少。盐处理对RNA数量的影响大于对DNA数量的影响。核糖核酸酶活力随盐处理持续天数延长而升高,不耐盐品种酶活力明显高于耐盐品种的酶活力。在整个处理过程中,不耐盐品种根系与地上部可溶性蛋白质减少的趋势基本一致,而耐盐品种地上部蛋白质减少量大于根系。
译  名：
Physiological Studies on Salt Tolerance in Rice III. Effect of Salt Stress on the Nucleic Acids and Activity of RNase
作  者：
Dai Qiujie and Wang Zongli (Institute of Agrobiological Genetics and Physiology, Jiangsu Academy oj Agricultural Sciences)
关键词：
Rice; Salt tolerance; Nucleic acids; Ribonuclease; Soluble protein
摘  要：
Effect of salinity on the amounts of DNA, RNA and soluble protein as well as activity of ribonuclease (RNase) in rice plants was analyzed with two varieties, "80-85" (salt tolerant) and "83-35" (intolerant). The seedlings were cultured with Espino solution containing 0.5% Nacl for 0, 5, 10 or 15 days. It was observed that nucleic acid content was reduced sharply with the elongation of salinity treatment and RNA was more sensitive to salt stress compared with DNA. The activity of RNase in the intolerant variety was much higher than that in the. tolerant one, although it was stimulated by salt. This might be a possible explanation for the large RNA content in the tolerant variety. It was found that there was a positive correlation between the amount of soluble protein and RNA contents as well as a negative relation between the activity of RNase and the quantity of RNA. The ratio of protein to RNA was almost the same in the two varieties, indicating the similar effectiveness of their RNA in protein synthesis. The ratio of RNA to DNA reflecting the activity of DNA was higher in the tolerant variety. The results indicate that DNA, RNA and activity of RNase are responsible for the higher protein content in the salt tolerant variety.

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