利迪链霉菌A02诱导番茄抗灰霉病作用机理研究——对植株两种PR蛋白和总酚的影响

The inducing effect of Streptomyces lydicus A02 on tomato resistance to Botrytis cinerea——Impact on pathogenesis-related proteins and total phenolics of tomato seedlings

为了研究新型链霉菌生防菌株A02诱导番茄抗灰霉病的作用机制,利用利迪链霉菌A02的发酵液和番茄灰霉病菌,对番茄植株进行诱导和接种处理,采用分光光度法,测定处理前和处理后1-5 d番茄叶片组织中2种PR蛋白(几丁质酶和β-1,3-葡聚糖酶)和总酚含量的变化。试验结果显示,不接种灰霉病菌而单独诱导处理、接种灰霉病菌后诱导处理和诱导处理后接种灰霉病菌这3种处理,都能显著地提高番茄植株几丁质酶和β-1,3-葡聚糖酶的活性,且能提高总酚的相对含量,其中诱导处理中,酶活性和总酚相对含量提高的较为明显,酶活性峰值和总酚相对含量峰值都较高。通过试验,初步证明了利迪链霉菌A02发酵液诱发了番茄体内2种防御酶活性的提高和酚类物质的积累,增强了番茄植株抗灰霉病的防御体系。

The study on inducing resistant effect of Streptornyces lydicus A02 to tomato gray mold were carried out in greenhouse. Tomato seedlings were treated via three methods： only inducing with fermentation broth of Streptornyces lydicus A02, inducing after inoculating with spore suspension of Botrytis cinerea, inoculating after inducing. The activities of 2 PR proteins and the content of total phenolics in tomato leaves were assayed by ultraviolet-visible absorption spectroscopy. The results showed that all the three treatments could increase the activities of 2 PR proteins and the content of total phenolics. Of which, the inducing treatment presented a better inducing effect because the peaks of activities and relative content in inducing treatment were higher. This experiment proves that the fermentation broth of Streptomyces lydicus A02 can induce the increase of the activities of 2 PR proteins and the accumulation of phenols, and strengthen the defense system of tomato against Botrytis cinerea.