不同碳源对柽柳丛生芽生长、三萜及黄酮物质积累的影响

Effects of different carbon sources on the growth and accumulation of triterpenoids and flavonoids in tufted buds of Tamarix chinensis

本研究以内蒙古柽柳(Tamarix chinensis)嫩枝为外植体,分别在培养基中添加不同碳源(蔗糖、果糖、葡萄糖、麦芽糖、淀粉)及不同浓度(10、20、30、40 g·L^(-1))的蔗糖,研究柽柳丛生苗生长量和次生产物含量积累的变化。结果表明,不同碳源及蔗糖浓度均对柽柳丛生苗生长量和次生产物积累有显著影响,其中,适合柽柳丛生芽生长的碳源为蔗糖,最适蔗糖浓度为10 g·L^(-1),培养35 d后其生长量显著高于其他处理。当以蔗糖为碳源时,柽柳组培苗一个生长周期(35 d)内的总黄酮及三萜组分(白桦脂酸、白桦脂醇、齐墩果酸)含量均较高。当蔗糖浓度为30 g·L^(-1)时有利于总黄酮的积累,含量可达16.65mg·g^(-1)(DW);而10 g·L^(-1)蔗糖浓度对三萜组分积累更有利,白桦脂酸、白桦脂醇、齐墩果酸含量分别可达2.67、6.86、0.85mg·g^(-1)(DW)。当碳源浓度为30 g·L^(-1)时,总三萜含量以葡萄糖处理为最高,可达62.43 mg·g^(-1)(DW),蔗糖次之,麦芽糖最低。该研究结果为通过生物发酵方法进行柽柳药用成分的规模化生产奠定了基础。

Explants from shoots of Tamarix chinensis were cultured in medium containing five kinds of carbon sources（sucrose,fructose,glucose,maltose and starch） and different concentrations of sucrose（10,20,30 and 40 g·L-1）,and the growth of cluster buds and contents of secondary metabolite products in them under different treatments were analyzed.The results showed that there were significant effects of different carbon sources and different concentrations of sucrose on the growth of the cluster buds and accumulation of secondary products,and the best medium for their growth contained 10 g·L^（-1） of sucrose.When using sucrose as a carbon source,the contents of flavonoids and triterpenoids were the highest after the culture of 35 d.The addition of 30 g·L^（-1） sucrose helped to improve the content of flavonoids markedly [up to 16.65 mg·g^（-1）（DW）],and 10 g·L^（-1） of sucrose was optimum for the accumulation of betulic acid,betulin and oleanolic acid [2.67,6.86 and 0.85 mg·g^（-1）（DW）respectively].When the concentration of carbon source was 30 g·L^（-1）,the content of total triterpenoids reached the highest level in cluster buds with the addition of glucose,up to 62.43 mg·g^（-1）（DW）,and the second and the lowest contents were with the addition of sucrose and maltose,respectively.This study will lay a foundation for the large-scale production of medicinal active ingredient from T.chinensis by biological fermentation method.