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胡椒不同时期体细胞胚中糖含量及相关酶活变化 被引量:3

Changes of Sugar Content and Related Enzyme Activity During Different Stages of Somatic Embryogenesis of Piper nigrum
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摘要 为研究胡椒不同时期体细胞胚中糖类物质、生物大分子及相关酶活性变化。以‘热引1号’胡椒外种皮经培养获得的非胚性愈伤组织(Y)、胚性愈伤组织(P>、胚性愈伤组织与体细胞胚混合物(H)、体细胞胚(T)与体细胞胚增殖(Z)5个时期样品为试验材料,采用GC-MS/MS技术与分光光度技术检测不同时期胚性培养物的糖类物质、生物大分子及相关酶活性变化,以期找出糖代谢影响胡椒体细胞胚发生的关键因素。结果表明:在胡椒体细胞胚发生过程中,在胡椒胚性愈伤组织时期(P)的蔗糖合酶(SS-I)活性、淀粉酶活性、果糖与葡萄糖含量最高,但非胚性愈伤组织时期(Y)的酸性转化酶(S-AI)活性要高于P时期。而在胡椒体细胞胚发生的愈伤组织与体细胞胚混合物(H)、体细胞胚(T)与体细胞胚增殖(Z)3个时期,蔗糖、可溶性蛋白与肌醇的含量都高于P时期,且都呈上升趋势。由此可见,果糖和葡萄糖可能在胡椒体细胞胚发生早期提供能量,而蔗糖、可溶性蛋白与肌醇可能在胡椒体细胞胚发生后期提供物质基础。 In order to investigate the changes of sugar content, biological molecules and related enzyme activity during different stages of somatic embryogenesis of Piper nigrum. The carbohydrates, biological molecules and related enzymes in five different development processes were detected at non-embryonic callus stage(Y), embryonic callus stage(P), mixed stage of embryonic callus and somatic embryo(H), somatic embryo stage(T) and stage of somatic embryo proliferation(Z) by GC-MS/MS and spectrophotometric technique. The results showed that the activity of sucrose synthase(SS-I), amylase activity, fructose and glucose were the highest during different stages of somatic embryogenesis of Piper nigrum, but the activity of acid invertase(S-AI) was higher in non-embryonic callus period(Y) than that in P period. The contents of sucrose, soluble protein and inositol in the three periods of callus and somatic embryo mixture(H), somatic embryo(T) and somatic embryo proliferation(Z) were higher than that of P period, and the tendency of sucrose, soluble protein and inositol were upward. Therefore, fructose and glucose may provide energy in the early stage of somatic embryogenesis in Piper nigrum. While sucrose, soluble protein and inositol may provide material basis in the later stage of somatic embryogenesis in Piper nigrum.
作者 吉训志 胡丽松 秦晓威 杨艺秋 范睿 郝朝运 Ji Xunzhi;Hu Lisong;Qin Xiaowei;Yang Yiqiu;Fan Rui;Hao Chaoyun(Hainan Provincial Key Laboratory of Genetic Improvement and Quality Regulation for Tropical Spice and Beverage Crops,Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops,Ministry of Agriculture,Spice and Beverage of Institute,CATAS,Wanning,571533;Tropical Crop College,Yunnan Agricultural University,Puer,665000)
出处 《分子植物育种》 CAS CSCD 北大核心 2020年第24期8288-8293,共6页 Molecular Plant Breeding
基金 中国热带农业科学院基本科研业务费(1630142020014) 海南省自然科学基金青年基金项目(319QN315)共同资助。
关键词 胡椒(Piper nigrum L.) 愈伤组织 体细胞胚 生理生化 Black pepper(Piper nigrum L.) Callus Somatic embryogenesis Physiological biochemistry
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