萎缩芽孢杆菌处理提高花生黄曲霉抗性的作用机制  

Mechanism of Action of Bacillus atrophaeus in Improving Aspergillus f lavus Resistance of Peanuts

作　　者：刘丁[1] 秦文[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品科学》2013年第23期266-270,共5页Food Science

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。The relationship between the resistance of peanuts to Aspergillusflavus 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 ofAspergillusflavus （inoculum 1）, spore suspensions of both strains （inoculum 2）, fermentation supematant of Bacillus atrophaeus ＋ spore suspension ofAspergillusflavus （inoculum 3） or spore suspension of Aspergillusflavus 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 fifth 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 Aspergillusflavus resistance of peanuts to a certain extent. Therefore, the activation of these defense enzymes is involved in the action of Bacillus atrophaeus against Aspergillusflavus.

关 键 词：萎缩芽孢杆菌 黄曲霉 花生 抗性 

分 类 号：S476[农业科学—农业昆虫与害虫防治]