极端低温处理对玉米象保护酶活性的影响  

EFFECTS OF EXTREMELY LOW-TEMPERATURE EXPOSURE ON SPECIFIC ACTIVITIES OF PROTECTIVE ENZYMES IN SITOPHILUS ZEAMAIS

作　　者：张会娜[1] 吕建华[1] 白旭光[1] 刘淑丽[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《河南工业大学学报（自然科学版）》2015年第5期1-6,共6页Journal of Henan University of Technology：Natural Science Edition

基　　金："十二五"国家高技术研究发展计划(863计划)项目(2012AA101705-2);河南省教育厅科技攻关项目(12A210003);河南工业大学基础研究重点培育基金项目(11JCYJ01);郑州市科技发展计划项目(2001NYXM228)

摘　　要：为探讨储粮昆虫对低温胁迫的适应机制,研究了在不同程度极端低温(-8、-12、-16、-20℃)下处理不同时间后,玉米象成虫体内超氧化物歧化酶(Superoxide dismutase,SOD)、过氧化氢酶(Catalase,CAT)和过氧化物酶(Peroxidase,POD)活性的变化.研究结果表明:不同程度极端低温处理均对玉米象体内3种保护酶活性具有显著影响.随着处理时间的延长,在-12℃和-16℃低温处理条件下,3种保护酶活性整体上均呈现先升高后下降的趋势;在-8℃低温处理条件下,SOD活性呈现先上升后下降再上升趋势;-20℃低温处理条件下POD和CAT活性呈现逐渐下降趋势.因此,玉米象成虫对低温胁迫表现出较强的适应机能,短时间极端低温处理能导致SOD、POD、CAT活性应激性升高,酶代谢水平增强,温度过低或低温持续时间长则对酶活性产生较强抑制作用.In order to study the adaptation mechanism of stored grain insects to low temperature stress, superoxide dismutase （ SOD ）, catalase （CAT） and peroxidase （POD） specific activities in Sitophilus zeamais adults were investigated after different exposure periods at -8,-12,-16 and -20 ~C ,respectively. The results showed that extremely low temperature exposures at different degrees had significant impacts on the specific activities of three kinds of protective enzymes in S. zeamais. All in all, with increasing exposure periods, the specific activities of three kinds of protective enzymes firstly increased,then decreased at -12 and -16 ~C ,the specific activities of SOD exhibited increasing-decreasing-increasing trend at -8 ~C , and the specific activities of POD and CAT gradually decreased at -20 ~C. Therefore,Sitophilus zeamais adults had strong potential to adapt to low temperature stress, and short-time extreme low temperature exposure could result in increasing specific activities of SOD, POD and CAT and metabolizing levels. However, the activity of enzymes would be inhibited when exposure to extremely low temperatures or exposure for too long time at low temperatures.

关 键 词：低温 玉米象 保护酶 

分 类 号：TS201.1[轻工技术与工程—食品科学]