大葱组织培养中玻璃苗特性研究

Studies on vitrification characteristics of in vitro cultured Chinese onion(Allium fistulosum)

以章丘大葱为试验材料,从形态组织学及生理生化等方面探讨了大葱试管苗玻璃化发生的可能机理.结果表明,玻璃苗形态组织结构与正常苗有很大差异,玻璃苗组织含水量增加,过氧化物酶 POD 活性增强,叶绿素总量、叶绿素a、叶绿素b、过氧化氢酶 CAT 的活性、可溶性蛋白含量均降低.玻璃苗酯酶同工酶谱带与正常苗相比,增加了一条带,同时缺少了两条带;可溶性蛋白电泳分析表明,玻璃苗与正常苗间也存在明显差异.可见,当外界环境条件不适宜植物生长需要时,植物体在基因表达水平上将会受到影响,表达产物的差异可引起生理代谢功能上的紊乱,从而导致形态结构的畸型,进而产生玻璃化苗.

Chinese onion (Allium fistulosum L.) was cultured in vitro to investigate the morphological,physiological and biochemical mechanism of vitrification.The results showed that the vitrified leaves were different from the normal leaves.In vitreous shoots,water content and peroxidase (POD) activity increased,the contents of total chlorophall,chlorophall a,chlorophall b,catalase (CAT) activity and content of soluble protein decreased.Vitrous shoots lost two bands,but added one band of esterase.From the soluble protein pattern exhibited distinct differences between vitreous shoots and normal shoots.It suggested that ambient conditions could effect gene expression,which leads to a series of changes and resulted in vitreous shoots.