不同浓度茉莉酸甲酯对悬浮培养的胀果甘草细胞合成甘草总黄酮的影响  

The Effects of Methyl Jasmonate on the Flavonoids Synthesis in Cell Suspension Culture of Glycyrrhiza inflata(Leguminosae)

作　　者：杨英[1] 郑辉[1] 何峰[1] 季家兴[1] 余龙江[1] 

机构地区：[1]华中科技大学生命科学与技术学院,湖北武汉430074

出　　处：《云南植物研究》2008年第5期586-592,共7页Acta Botanica Yunnanica

摘　　要：研究了不同浓度的茉莉酸甲酯对胀果甘草悬浮培养细胞的生长和黄酮合成的影响,初步探讨了其影响甘草黄酮合成的机制。研究结果表明,一定浓度(10～200μmol/L)的茉莉酸甲酯对胀果甘草细胞的生长有抑制作用,但是能够促进甘草总黄酮产量的增加。此外,茉莉酸甲酯的添加导致细胞中过氧化氢含量升高,引起细胞中苯丙氨酸裂解酶、过氧化氢酶、过氧化物酶活性的增强和丙二醛含量升高,说明茉莉酸甲酯能够引起细胞产生防御反应,并提高防御反应的关键酶的活性,同时细胞膜在一定程度上仍发生过氧化,但最终促进了甘草总黄酮的合成,其最大产量达到对照的3.39倍。The effects of different concentration of methyl jasmonate on the cell biomass and flavonoids production in cell suspension cultures of Gtycyrrhiza inflata were studied. The results showed that the flavonoids production increased when the methyl jasmonate was added into the medium with the appropriate concentration of 10 - 200 μmol/L, while the cell growth was inhibited to some extent. In addition, the content of H2O2, the activity of phenylalanine ammona lyase, catalase, peroxidase and malondialdehyde content all increased with the addition of methyl jasmonate in the medium, which suggested that the addition of appropriate concentration of methyl jasmonate can result in the defense response, an increase of the expression of the antioxidant system such as catalases and peroxidases, and the increased flavonoids accumulation with 3.39 times of the control.

关 键 词：茉莉酸甲酯 胀果甘草 悬浮培养 甘草总黄酮 防御反应 

分 类 号：S567.71[农业科学—中草药栽培]