茶多酚对稻瘟病菌的抑制作用及抑菌机理  

Inhibitive Effect of Tea-polyphenols on Pyricularia oryzae and Its Mechanism

作　　者：汪金莲[1] 邱业先[1] 扶教龙[1] 韩俊[1] 冯稳[1] 

机构地区：[1]苏州科技学院化生学院,苏州215009

出　　处：《天然产物研究与开发》2011年第5期918-922,共5页Natural Product Research and Development

基　　金：国家自然科学基金([2003]30260050)

摘　　要：用不同浓度茶多酚对稻瘟病菌进行抑菌和抑菌机理研究。结果表明,不同浓度的茶多酚对稻瘟病菌菌丝生长和分生孢子萌发具有很强的抑制作用。随着茶多酚浓度的增加,其抑制作用增强,其中5.00 mg/mL和10.00 mg/mL抑制效果最好,其抑制率高达100%,且分生孢子畸形,细胞破裂,原生质外溢。其作用机理主要是破坏菌体的细胞膜结构,抑制CAT、POD酶活,使其丧失细胞膜的屏障和酶系的保护功能,最终导致菌体生长受到抑制或死亡。The inhibitive effect of tea-polyphenols （TP） on Pyricularia oryzae at different concentrations and the inhibitive mechanism were studied. The results showed that TP had strong inhibition on hytha growth and conidia germination. With the increasing of TP concentration, the inhibition was increased. The inhibitive efficiency at the concentrations of 5.00 mg/mL and 10.00 mg/mL was the highest, and the inhibitive ratio achieved 100%. The conidia distorted,the cell burst, and the protoplasm overflowed in this condition. The action mechanism of TP was ： TP destroyed the structure of cell membrane, strongly inhibited the enzyme activity of CAT, POD, made the cell lose the protection of cell membrane barrier and enzyme system, and finally lead the growth of fungi to be inhibited or die.

关 键 词：茶多酚 稻瘟菌 抑制作用 抑菌机理 

分 类 号：R285[医药卫生—中药学] Q946.91[医药卫生—中医学]