Mechanism of Action of Bacillus atrophaeus in Improving Aspergillus flavus Resistance of Peanuts

doi:10.7506/spkx1002-6630-201323054

Abstract

Abstract:

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

Key words: Bacillus atrophaeus, Aspergillus flavus, peanuts, resistance

CLC Number:

S476

LIU Ding，QIN Wen*. Mechanism of Action of Bacillus atrophaeus in Improving Aspergillus flavus Resistance of Peanuts[J]. FOOD SCIENCE, 2013, 34(23): 266-270.

References

[1] 王凯,闫培生.利用拮抗物生物防治花生中黄曲霉毒素的研究进展[J].食品科技,2010,35(10):47-51.

[2] 陈高,闫彩霞,李春娟,等.黄曲霉侵染前后花生过氧化物酶与过氧化氢酶活性变化的研究[J].山东农业科学,2009,3:12-14.

[3] VA Nesci, RV Bluma, MG Etcheverry. In vitro selection of maize rhizobacteria to study potential biological control of Aspergillus section Flavi and aflatoxin production [J]. Plant Pathology,2005,113(2):159-171.

[4] Ono M,Sakuda S,SuzukiA.Aflastatin A,a novel inhibitor of aflatoxin production by aflatosigenic fungi [J].Antibiotics,1997,50:111-117.

[5] 刘姝,陆兆新,吕凤霞,等.一株海洋放线菌的分类鉴定及抗菌活性研究[J].南京农业大学学报,2007,30(4):124-129.

[6] Mehdy M C. Active oxygen species in plant defense against pathogens[J]. Plant Physiology,1994, 105(2): 467-472.

[7] 营金凤,潘月敏,高智谋,等.不同品种棉株感染红腐病菌后SOD等3 种酶活性动态变化[J].中国农学通报,2007,23(7): 467-470.

[8] Zhao Yan,Tu Kang,Shao Xingfeng,et al.Effects of the yeast Pichia guilliermondii against Rhizopus nigricans ontomato fruit[J]. Postharvest Biology and Technology,2008,49: 113-120.

[9] Wisniewskim ME,Wilson C L.Biological control of postharvest of fruits and vegetables: recent advances[J].HortScience,1992,27: 94-98.

[10] 秦国政,田世平,刘海波,等.拮抗菌与病原菌处理对采后桃果实多酚氧化酶、过氧化物酶及苯丙氨酸解氨酶的诱导[J].中国农业科学,2003,36(1):89-93.

[11] 翟彩霞,马春红,秦君,等.植物诱导抗病性的常规鉴定——相关酶活性变化与诱导抗病性的关系[J].植物保护科学,2004,20(5):222-224.

[12] Farkas G L, Stahmann A. On the nature of change in peroxidase isoenzymes in bean leave in tomato plants of south bean mosaic virus[J].Phytopathology,1996,56: 669-677.

[13] 黄丽婵,欧阳涟,刘文群,等.拮抗菌对柑橘霉变及其抗性的影响[J].食品科学,2008,29(11):641-644.

[14] 涂彩虹,秦文,胡欣洁,等.一株黄曲霉拮抗细菌的分离筛选及鉴定[J].食品工业科技,2011,32(4):182-188.

[15] 姜慧芳,王圣玉,任小平.花生种质资源对黄曲霉菌侵染的反应[J].中国油料作物学报,2002,24(1):23-25.

[16] 刘萍,李明军.植物生理学实验技术[M].北京:科学出版社,2007, 125-129,147-150.

[17] 周桂元,梁炫强.花生种子苯丙氨酸解氨酶活性与抗黄曲霉侵染的关系[J].花生学报, 2002,31(1):14-17.

[18] 中国科学院上海植物生理研究所,上海市植物生理学会.现代植物生理学实验指南[M].北京:科学出版社,1999:128.