萎缩芽孢杆菌处理提高花生黄曲霉抗性的作用机制

doi:10.7506/spkx1002-6630-201323054

食品科学 ›› 2013, Vol. 34 ›› Issue (23): 266-270.doi: 10.7506/spkx1002-6630-201323054

萎缩芽孢杆菌处理提高花生黄曲霉抗性的作用机制

刘丁，秦文*

四川农业大学食品学院，四川雅安 625014

收稿日期:2012-11-18 修回日期:2013-10-30 出版日期:2013-12-15 发布日期:2014-01-03
通讯作者: 秦文 E-mail:qinwen1967@yahoo.com

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

LIU Ding，QIN Wen*

College of Food Science, Sichuan Agricultural University, Ya’an 625014, China

Received:2012-11-18 Revised:2013-10-30 Online:2013-12-15 Published:2014-01-03
Contact: qin wen E-mail:qinwen1967@yahoo.com

摘要/Abstract

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。

关键词: 萎缩芽孢杆菌, 黄曲霉, 花生, 抗性

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

中图分类号:

S476

刘丁，秦文*. 萎缩芽孢杆菌处理提高花生黄曲霉抗性的作用机制[J]. 食品科学, 2013, 34(23): 266-270.

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.

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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 flavus Resistance of Peanuts

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