硫辛酸和甜菜碱在小麦组织培养中的作用

The Role of Lipoic Acid and Betaine in Wheat Tissue Culture

为了研究不同浓度的硫辛酸和甜菜碱对农杆菌侵染后小麦愈伤组织的影响,选取小偃22、Z50和郑麦366的幼胚为外植体,进行农杆菌介导的遗传转化。在抑菌培养基中分别添加2、4和8 mmol·L^(-1)的硫辛酸和10 mmol·L^(-1)的甜菜碱,于5、10和15 d分别观察统计小麦愈伤组织的褐化和水渍化程度。结果表明,添加硫辛酸可有效降低愈伤组织的褐化程度,Z50中添加4 mmol·L^(-1)硫辛酸可使褐化程度较CK降低89.50%,但会提高愈伤组织的水渍化程度;添加10 mmol·L^(-1)甜菜碱对愈伤组织的褐化程度和水渍化程度均无明显影响。

In order to study the effect of different concentrations of lipoic acid and betaine on wheat callus after infection,the immature embryo of Xiaoyan 22,Zhengmai 366 and Z50 were used as explants for Agrobacterium mediated genetic transformation.Four concentration of lipoic acid(0,2,4,and 8 mmol·L-1,and two concentration of betaine(0,and 10 mmol·L-1) in the bacteriostatic culture medium.At 5,10 and 15 days after post agrobacterium infection,the browning and hydration degree of wheat callus were observed.The results showed that the addition of lipoic acid can effectively reduce the browning degree of callus.The addition of 4 mmol·L-1 lipoic acid can reduce the browning degree of Z50 by 89.50%,compared with that of CK.However,the addition of lipoic acid will increase the degree of water damage of the callus.Adding 10 mmol·L-1 of betaine in the medium hasn’t significant influence on the browning degree and water damage degree of callus.