红甜菜毛根中过氧化物酶的研究进展  

Research Progress of Peroxidases in Red Beet Hairy Root

作　　者：马冰雪[1] 程大友[1] 崔杰[1] 代翠红[1] 罗成飞[1] MA Bingxue CHENG Dayou CUI Jie DAI Cuihong LUO Chengfei(College of Chemistry and Chemical Engineering ,Harbin Institute of Technolog)

机构地区：[1]哈尔滨工业大学化工与化学学院

出　　处：《中国甜菜糖业》2016年第3期33-37,共5页China Beet & Sugar

基　　金：国家自然科学基金项目（31271781,31501360）

摘　　要：过氧化物酶（Peroxidase，POD）因参与众多的生理过程而具有广泛的应用价值，利用培养的细胞／器官中来生产POD是一种有效的方法。红甜菜毛根（Red Beet Hairy Roots，RBHR）是发根农杆菌侵染甜菜外植体后产生的，相比于正常植株，毛根可合成更多的次级代谢产物-POD。此外毛根产生的POD会释放到培养基中从而为收集带来了便捷。该发现为利用甜菜毛根生产POD提供了理论基础。此外本文探讨了不同的毛根克隆体、盐类、生长素对POD生成的影响，并介绍了POD的热稳定性及毛根中POD的诱导方式及纯化方法。Peroxidase （POD） have wide application values because of participating in a number of physiological processes, producing POD by cultured cells / organs is an effective method. After Agrobacterium rhizogenes infest explant,red beet hairy root （RBHR） is formed. Compared to normal plants, the hairy root can produce more secondary metabolites -POD. Furthermore,the POD produced by hairy roots can release into the culture medi- um so as to bring convenience for collection. The findings provides a theoretical basis for producing POD by RB- HR . What is more,this paper discusses the influence of the different hairy root, salts, auxin on POD production, and describes the thermal stability of POD and the induction methods and purification methods of POD hairy roots.

关 键 词：甜菜 毛根 过氧化物酶 

分 类 号：S566.3[农业科学—作物学]