花生籽仁抗黄曲霉菌生理生化机制研究进展

Physiological and Biochemical Mechanisms of Anti-Aspergillus flavus in Peanuts: A Review

花生是最易受黄曲霉菌侵染的作物之一。为进一步阐述花生籽仁抗黄曲霉侵染的生理生化机制,前人已从受黄曲霉侵染的花生籽仁中分离提取出多种能直接抑制黄曲霉生长或分生孢子形成的物质。本文综述了花生籽仁中发现的抗黄曲霉物质及花生籽仁受黄曲霉侵染后酶活性的变化。目前花生籽仁中发现的抗黄曲霉物质从成分上可以分为多酚类物质和抗菌蛋白。同时,研究指出苯丙烷类代谢通路及活性氧代谢通路可能参与花生抵抗黄曲霉侵染、定殖及产毒的过程。近年来,随着多组学技术的发展,更多具有抗黄曲霉活性的物质将被发现和验证,以发掘更多抗黄曲霉花生种质资源及基因资源。

Peanut is one of the most susceptible crops to Aspergillus spp. To elaborate the physiological and biochemical mechanism of resistance to Aspergillus spp. in peanut, many compounds which could inhibit the growth of mycelia and the formation of conidia have been isolated from peanut seeds. This study reviews the A.flavus-resistant substances and the changes of enzyme activity in peanut seeds after A. flavus infection. At present, the A. flavus-resistant substances found in peanut seeds can be divided into polyphenols and antibacterial proteins in terms of composition. And studies have pointed out that phenylpropane metabolic pathways and reactive oxygen pathways may participate in the process of peanut resistance to A. flavus infection, colonization and afltoxin production. In recent years, with the development of multi-omics technology, more substances with anti-Aspergillus flavus activity could be discovered and verified to explore more A. flavus-resistant peanut germplasm resources and high-quality genetic resources.