中国农业科学院农业信息研究所 中国农学会
Agricultural Information Institute of CAAS China Association of Agricultural Science Societies
En
Ch
中国农业科学院农业信息研究所 中国农学会 主办

AI检索

订阅

返回顶部
当前位置: 首页 > 文章 > 萎缩芽孢杆菌处理提高花生黄曲霉抗性的作用机制 食品科学 2013,34 (23) 266-270
Position: Home > Articles > Mechanism of Action of Bacillus atrophaeus in Improving Aspergillus f lavus Resistance of Peanuts FOOD SCIENCE 2013,34 (23) 266-270

萎缩芽孢杆菌处理提高花生黄曲霉抗性的作用机制

作  者：
刘丁;秦文
单  位：
四川农业大学食品学院
关键词：
萎缩芽孢杆菌;黄曲霉;花生;抗性
摘  要：
通过接种萎缩芽孢杆菌的发酵液+黄曲霉孢子悬浮液、菌体悬浮液+黄曲霉孢子悬浮液、发酵上清液+黄曲霉孢子悬浮液,及单独接种黄曲霉孢子悬浮液的不同方法处理花生,测定超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)和多酚氧化酶(PPO)活力的变化,研究萎缩芽孢杆菌提高花生黄曲霉抗性的诱导机制。结果表明:萎缩芽孢杆菌的各处理组接种4d后,花生中SOD酶活力达到峰值,其中菌体悬浮液+黄曲霉孢子悬浮液处理的花生酶活力最大,为5.3318U/(g·min);从接种后的第2天开始花生中POD酶活开始出现峰值,且以菌体悬浮液+黄曲霉悬浮液处理样品最大,为13.4710U/(g·min);CAT酶活性在接种处理后持续下降,至处理的第5天达到最小值5.5375U/(g·min);但各处理对PAL酶活性和PPO酶活性的诱导作用不明显,说明萎缩芽孢杆菌可在一定程度上诱导花生抗性的增加,提高其抗病能力。萎缩芽孢杆菌诱导抗性相关酶活性的变化是发挥拮抗作用的一种重要方式。
译  名：
Mechanism of Action of Bacillus atrophaeus in Improving Aspergillus f lavus Resistance of Peanuts
作  者：
LIU Ding;QIN Wen;College of Food Science,Sichuan Agricultural University;
关键词：
Bacillus atrophaeus;;Aspergillus f lavus;;peanuts;;resistance
摘  要：
The relationship between the resistance of peanuts to Aspergillus fl avus and the activities of defense enzymes including superoxide dismutase(SOD), catalase(CAT), phenylalanine ammonium-lyase(PAL), peroxidase(POD) and polyphenol oxidase(PPO) was studied. For this, peanuts were inoculated with fermentation broth of Bacillus atrophaeus + spore suspension of Aspergillus f lavus(inoculum 1), spore suspensions of both strains(inoculum 2), fermentation supernatant of Bacillus atrophaeus + spore suspension of Aspergillus f lavus(inoculum 3) or spore suspension of Aspergillus f lavus alone(inoculum 4) to observe the changes in the defense enzyme activities. The results showed that the maximum activity of SOD in peanuts was obtained after 4 d of incubation with each inoculum and inoculum 2 resulted in the highest SOD activity of 5.3318 U/(g·min) among the four inoculums. On the second day after the inoculation, POD activity reached a peak and the highest POD activity of 13.4710 U/(g·min) was observed in peanuts inoculated with inoculum 2. CAT activity, however, showed a continuous decrease after the inoculation until reaching the minimum level of 5.5375 U/(g·min)on the f ifth day. The various inoculums had no obvious inductive effect on the activities of PAL or PPO. These results suggest that Bacillus atrophaeus can enhance the Aspergillus fl avus resistance of peanuts to a certain extent. Therefore, the activation of these defense enzymes is involved in the action of Bacillus atrophaeus against Aspergillus f lavus.

相似文章

导出引用
计量
文章访问数: 7
HTML全文浏览量: 0
PDF下载量: 0

所属期刊

推荐期刊

友情链接Friendly link
农业信息研究所Agricultural information institute 农业智能知识服务平台Agricultural intelligent knowledge service platform 农业学术服务平台Agricultural Knowledge Service System 中国知网CNKI 维普网VIP 万方WANFANG DATA
联系我们Contact us

电话Tell：010-82109652-808

邮箱E-mail：agrijournal@caas.cn

服务Service
关于我们About us 意见建议Opinions and suggest
版权说明Copyright
单位：中国农业科学院农业信息研究所 中国农学会 © 2017中国农业科学院农业信息研究所 ICP备案号：京ICP备09089781号-46