种子理化反应与种子衰老关系的研究进展

Research Progress on the Contributions of Physical and Chemical Reactions to Seed Aging

植物种子衰老是一个十分复杂的过程,是各种理化反应和生理生化反应的综合结果。国外几个研究小组近10年的研究证实,种子细胞质以玻璃态存在,其玻璃化转变温度与种子衰老密切相关,而玻璃化温度又与种子中的糖、蛋白等物质有关。还有一些研究表明,种子中存在被称为美拉德反应和阿马多瑞反应的非酶促反应,这些反应可以在种子水分含量极低的条件下发生,其产物在种胚内的积累成为种子衰老的原因,其机理可能是通过降低抗氧化酶的活性、修饰蛋白质、核酸的结构和功能、影响种子中糖代谢等途径进而引起种子衰老。

Plant seed aging is a complex process, it＇s a series of biochemical, physical and chemical reactions. It has been proven by several international groups that cytoplasm in seed is in state of Glass, and the Glass Transition Temperature is closely associated with seed aging, being influenced by biomolecules in seed. I has also been found that non-enzymatic Maillard and Amadori reactions can occur in very low dry seeds, and the accumulation of products of these reactions has been thought as the reason for seed aging. The reason for Maillard reaction causing seed aging probably are the products of Maillard reaction could reduce activities of antioxidant enzymes, modify structures and functions of protein and nucleic acid, and induce sugar hydrolysis.