Cinnamic acid causes oxidative stress in cucumber roots, and promotes incidence of Fusarium wilt
Cinnamic acid causes oxidative stress in cucumber roots, and promotes incidence of Fusarium wilt
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DOI：
10.1016/j.envexpbot.2005.02.010
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发表时间：
2006-07
影响因子：
5.7
通讯作者：
S. Ye;Yanhong Zhou;Yao-Qun Sun;L. Zou;Jingquan Yu
中科院分区：
文献类型：
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作者：
S. Ye;Yanhong Zhou;Yao-Qun Sun;L. Zou;Jingquan Yu
为探明氧化胁迫是否在促进黄瓜枯萎病发病中起作用，测定了黄瓜枯萎病发病过程中超氧化物歧化酶（SOD）、愈创木酚依赖性过氧化物酶（GPX）、抗坏血酸过氧化物酶（APX）和过氧化氢酶（CAT）等抗氧化酶活性以及H2 O2、MDA和O2-含量，在黄瓜根中测定了肉桂酸暴露后和接种尖孢镰刀菌（Schlechtend，：Fr）f.胡瓜黑腐病菌（sp. cucumerinum）结果表明，肉桂酸在0.05-0.25mM浓度范围内对番茄生长有明显的抑制作用，并伴有较高的枯萎病发病率。随着肉桂酸浓度的增加，抑制作用增强。随着肉桂酸浓度的增加，SOD、APX、CAT和GPX活性以及H2 O2和O2−含量的增加越来越明显。结果表明，肉桂酸处理后，质膜H+-ATPase、液泡H+-ATPase和PPase活性均降低，膜过氧化作用增强。此外，它还提高了苯丙氨酸解氨酶和多酚酶的活性，并增加了酚类和黄酮类化合物的含量。这可能是提高发病率的枯萎病与氧化应激引发的肉桂酸。
To ascertain whether oxidative stress plays a role in promoting the incidence of Fusarium wilt of cucumber, the activities of several antioxidant enzymes, namely superoxide dismutase (SOD), guaiacol-dependent peroxidase (GPX), ascorbate peroxidase (APX) and catalase (CAT) together with contents of H2O2, MDA and O2−, were determined in cucumber root after exposure to cinnamic acid and prior to the inoculation of Fusarium oxysporum (Schlechtend,:Fr) f. sp. cucumerinum. Results showed that plant growth was greatly inhibited by cinnamic acid at 0.05–0.25mM, accompanied by a higher incidence of Fusarium wilt. Effects increased with the concentration of cinnamic acid. The increase in SOD, APX, CAT and GPX activities as well as the H2O2and O2−contents became increasingly apparent with increasing concentration of cinnamic acid. Exposure to cinnamic acid resulted in enhanced membrane peroxidation and decreased plasma membrane H+-ATPase, vacuolar H+-ATPase and PPase activities. Moreover, it also increased the activities of phenylalanine ammonia-lyase and polyphenolase together with increased levels of phenolics and flavonoids. It is likely that the enhanced incidence of Fusarium wilt is associated with oxidative stress triggered by cinnamic acid.