桃色顶孢霉粗蛋白对大豆镰刀菌菌体电导率及抗氧化酶活性的影响

摘要

In order to explore inhibiting mechanism of the crude protein extracted from Acremonium percisinum fermentation,the influences of the crude protein on the activity of antioxidan enzymes and content of conductivity ratio were discussed. The results showed:the activity of POD,CAT and SOD in mycelium all increased after treated with crude protein from 0 to 24 h. The three antioxidan enzymes all reached to the maximum value at 24 hours,which was 1.95,2.16 and 1.67 times than that of the control, respectively. As the time extended,the three antioxidan enzymes all decreased,and the minimal values occurred at 96 hours. The conductivity of the mycelium showed the tendency increased at first and then was stable. The change ratio of conductivity reached the highest after treated by crude protein for 24 h and the value was 2.1 times than that of the control. Above all,these results indicated the destroy of mycelium membrane system,the larger of membrane permeability and the leakage of electrolyte. So the balance of antioxidan enzymes system was destroyed,and then mycelium was dead.%为了探明桃色顶孢霉粗蛋白对大豆茄病镰刀菌的抑菌机理，测定了该粗蛋白对大豆镰刀菌菌体抗氧化酶活性及电导率的影响。结果显示，经粗蛋白处理过的菌体中过氧化物酶（POD）、过氧化氢（CAT）酶、超氧化物歧化酶（SOD）0~24 h内均为上升状态，在24 h时达到最高，分别是对照的1.95倍、2.16倍、1.67倍，随着处理时间的延长，三种酶活性均下降，在96 h时降至最低；电导率则呈现先上升后保持平稳的趋势，当处理时间为24 h时，电导率变化率达到最高，为对照组的2.1倍。上述结果表明被粗蛋白处理过的菌体膜系统遭到破坏，细胞膜通透性变大，导致电解质大量外渗，并破坏菌体细胞内原有的抗氧化酶动态平衡状态，对镰刀菌造成伤害。