INDOLE-3-ACETIC-ACID PRODUCTION BY MYCORRHIZAL FUNGI DETERMINED BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY

INDOLE-3-ACETIC-ACID PRODUCTION BY MYCORRHIZAL FUNGI DETERMINED BY GAS CHROMATOGRAPHY-MASS SPECTROMETRY
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DOI:
10.1111/j.1469-8137.1983.tb03454.x
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发表时间:
1983-01-01
期刊:
影响因子:
9.4
通讯作者:
STENSTROM, E
STENSTROM, E
中科院分区:
生物学1区
文献类型:
--
作者:
EK, M;LJUNGQUIST, PO;STENSTROM, E

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建立了一种测定菌根真菌IAA产量的方法。培养基和真菌菌丝体用乙醚与作为内标的氘代IAA一起提取,然后将提取物蒸发至干。然后在吡啶中用BSTFA [N,O-双(三甲基甲硅烷基)三氟乙酰胺]对干燥浸提液进行甲硅烷基化,并通过气相色谱-质谱法进行分析。与其他方法相比,该方法所需的准备工作最少,重现性好,标准偏差在涉及生物材料的研究的可接受水平。用该方法对16种菌根真菌[包括褐乳牛肝菌、乳牛肝variegatus,S. granulatus,S.牛牛肝菌、褐毛牛肝菌、毒蝇鹅膏菌、彩色豆石菌、覆瓦口蘑、漆菇、甲壳状乳菇、红乳菇和颗粒状空球藻]。结果表明,真菌菌株产生IAA的能力存在很大差异。Pisolithus tinctorius 185是一种以前被其他工作者在田间试验中证明能引起强烈根部感染的菌株,它产生的IAA量最大。在实验室实验中,其他几种具有高IAA值的真菌也相对容易地感染植物根部。
A method for determining IAA production in mycorrhiza-forming fungi was developed. Culture medium and the fungal mycelium were extracted with ethyl ether together with deuterated IAA as an internal standard and the extracts thereafter evaporated to dryness. The dry extracts were then silylated in pyridine with BSTFA [N,O-bis(trimethylsilyl)trifluoroacetamide] and analyzed by gas chromatography-mass spectroscopy. Compared to other methods, the procedure required a minimum of preparatory work, gave good reproducibility and a standard deviation of acceptable level for studies involving biological material. The method was used to study IAA production in 16 mycorrhiza-forming fungi [including Suillus luteus, S. variegatus, S. granulatus, S. bovinus, Boletus badius, Amanita muscaria, Pisolithus tinctorius, Tricholoma imbricatum, Laccaria laccata, Hebeloma crustuliniforme, Lactarius rufus and Cenococcum graniforme]. Results indicated large differences in the ability of the fungal strains to produce IAA. Pisolithus tinctorius 185, a strain previously shown by other workers to give a strong root infection in field experiments, produced the largest amount of IAA. Several other fungi showing high IAA values also infected plant roots with relative ease in laboratory experiments.