一氧化氮对UV-B辐射增强条件下燕麦幼苗氧化损伤的缓解作用

Nitric oxide alleviates the oxidative damage of oat seedlings under UV-B radiation enhancement

以燕麦品种'定燕2号'和'晋燕14号'为研究材料,研究紫外线B(ultraviolet rays‐B,UV‐B)辐射增强条件下,一氧化氮(nitric oxide,NO)供体硝普钠(sodium nitroprusside,SNP)对燕麦幼苗活性氧含量、膜脂过氧化和抗氧化物质含量的影响。结果表明:NO能够降低UV‐B辐射增强条件下'定燕2号'和'晋燕14号'的超氧阴离子(superoxide radical,O2·-)产生速率、羟自由基(hydroxyl free radical,OH·)、过氧化氢(hydrogen peroxide,H2O2)和丙二醛(malondialdehyde,MDA)含量。UV‐B辐射时间为6 h,施加SNP时,'定燕2号'的超氧化物歧化酶(superoxide dismutase,SOD)活性和过氧化物酶(peroxidase,POD)活性、'晋燕14号'的SOD活性高于其他处理组;UV‐B辐射时间为3 h,施加SNP时,'定燕2号'、'晋燕14号'的抗坏血酸过氧化物酶(ascorbate peroxidase,APX)活性显著高于0 h、12 h处理组。UV‐B辐射时间为6 h,'定燕2号'的脱氢抗坏血酸(dehydroascorbic acid,DHA)含量显著高于其他处理组;而UV‐B辐射时间为0 h,'晋燕14号'的DHA含量显著高于其他处理组。NO对UV‐B辐射增强下'定燕2号'和'晋燕14号'抗氧化性影响的综合测评均为:3 h>6 h>12 h>0 h。本研究结果为NO在燕麦育种、抗氧化机制等提供理论依据。

The effects of NO on the content of reactive oxygen,membrane lipid peroxidation and antioxidant substances in oat seedlings under UV-B radiation enhancement were studied using oat varieties Dingyan 2 and Jinyan 14.The results showed that NO reduced the rate of O2·-production,content of OH·,H2 O2 and MDA in both oat varieties under the condition of UV-B radiation enhancement.The SOD activity and POD activity of Dingyan 2 and SOD activity of Jinyan 14 were higher than those of other treatment groups when the duration of UV-B radiation was 6 h and SNP was applied.The APX activity of Dingyan 2 and Jinyan 14 was significantly higher than that of 0 h and 12 h when the duration of UV-B radiation was 3 h and SNP was applied.The DHA content of Dingyan 2 was significantly higher than that of other treatment groups when the duration of UV-B radiation was 6 h.The DHA content of Jinyan 14 was significantly higher than that of other treatment groups when the duration of UV-B radiation was 0 h.The comprehensive evaluation of the effect of NO on the antioxidant activity of both Dingyan 2 and Jinyan 14 under UV-B radiation enhancement was as follows:3 h>6 h>12 h>0 h.The results of this study provide theoretical basis for NO in breeding and antioxidant mechanism.