短柄五加叶黄酮抑菌活性及对洋葱的化感效应  

Antibacterial activity of the flavonoid extracts from Eleutherococcus brachypus leaves and the allelopathic effects on Allium cepa

作　　者：杨建霞 范小峰[1,2] 邵姜伟 颜浩[2] YANG Jianxia;FAN Xiaofeng;SHAO Jiangwei;YAN Hao(Key Laboratory for Protection and Utilization of Longdong Bio-resources in Gansu Province,Qingyang,Gansu 745000,China;College of Life Science and Technology,Longdong University,Qingyang,Gansu 745000,China)

机构地区：[1]甘肃省陇东生物资源保护利用与生态修复重点实验室,甘肃庆阳745000 [2]陇东学院生命科学与技术学院,甘肃庆阳745000

出　　处：《西北植物学报》2024年第9期1402-1410,共9页Acta Botanica Boreali-Occidentalia Sinica

基　　金：甘肃省自然科学基金项目(21JR1RM328);兰州大学“细胞活动与逆境适应教育部重点实验室”开放基金项目(lzujbky-2020-kb05);陇东学院青年科技创新项目博士研究专项(XYBE1602);甘肃省陇东生物资源保护利用与生态修复重点实验室项目。

摘　　要：【目的】探讨短柄五加叶黄酮提取物的抑菌活性及其化感作用,为开发抗菌剂及利用其化感作用进行植物保护和农业生产等提供依据。【方法】以短柄五加叶为材料,采用超声波辅助提取叶黄酮,测定不同浓度(100%、50%、25%)的叶黄酮提取液胁迫下抑菌圈直径、最小抑菌浓度(MIC),洋葱鳞片表皮细胞凋亡率、丙二醛(MDA)、H_(2)O_(2)含量、抗氧化酶活性及根和芽生长抑制率。【结果】(1)超声波辅助提取的叶黄酮得率为42.3 mg/g。(2)在相同浓度下,抑菌圈直径依次为金黄色葡萄球菌>枯草芽孢杆菌>沙门氏菌,且在同一菌种内随着提取液浓度增加而扩大,MIC值也依次为金黄色葡萄球菌<枯草芽孢杆菌<沙门氏菌。(3)各浓度叶黄酮提取液均能诱导洋葱鳞片叶表皮细胞凋亡,且在相同处理时间内细胞凋亡率、MDA、H_(2)O_(2)含量也随处理液浓度升高而增加,POD、CAT活性则随处理液浓度增加呈先升后降,均显著高于对照。(4)不同浓度叶黄酮提取物液均能抑制洋葱根、芽的生长,且抑制率具有浓度依赖性。【结论】短柄五加叶黄酮提取物对革兰氏阳性菌的抑菌效果显著优于对革兰氏阴性菌,且抑菌效果与提取液浓度呈正相关,可能通过诱导产生过量H_(2)O_(2)和抑制抗氧化酶活性,导致膜脂过氧化损伤和细胞死亡,抑制洋葱根、芽生长。[Objective]The study aims to explore the antibacterial activity and allelopathy of flavonoids from leaves of Eleutherococcus brachypus,and to provide the basis for the development of plant-derived antimicrobial agents and the application of their allelopathy in plant protection and agricultural production.[Methods]Leaf flavonoids was extracted by an ultrasonic-assisted method from E.brachypus leaves,then the antibacterial sphere,the minimum inhibitory concentration(MIC),the apoptosis rate,MDA content,ROS content,and the activity of antioxidant enzymes of epidermal cells from onion scaly leaves,as well as the inhibitory rate of the onion root and shoot growth were determined with different concentrations of leaf flavonoid extracts(100%,50%,and 25%).[Results](1)The yield of leaf flavonoids from E.brachypus was 42.3 mg/g.(2)At same concentration,the diameter of the inhibition zone was S.aureus>B.sub-tilis>Salmonella,respectively,and expanded with the increase in the extract concentrations with the same strain.The minimum inhibitory concentration of the three strains was also S.aureus<B.subtilis<Salmonella,respectively.(3)Each concentration of leaf flavonoids from E.brachypus induced apop-tosis in the upper epidermal cells of Allium cepa.Meanwhile,as the concentration of flavonoid extracts increased,the apoptosis rate,MDA content,and H_(2)O_(2) content were increased.POD activity and CAT ac-tivity were increased first and then decreased during the same time of treatment,which were higher in treatment groups than the control.(4)The growth of root and shoot of the onion scale leaves were inhibi-ted under the treatment of flavonoids extracts,which was negatively correlated with the treatment dose.[Conclusion]The antibacterial effects of the leaf flavonoid extracts of E.brachypus on Gram-positive bac-teria are better than that of Gram-negative bacteria,and the antibacterial effects are positively correlated with the concentration of flavonoid extracts.Moreover,all these changes suggest that the allelopathic mechanism of

关 键 词：短柄五加 叶黄酮提取物 抑菌活性 化感作用 洋葱 

分 类 号：Q945[生物学—植物学] S567.19[农业科学—中草药栽培]