Effect of brassinolide on energy status and proline metabolism in postharvest bamboo shoot during chilling stress
Effect of brassinolide on energy status and proline metabolism in postharvest bamboo shoot during chilling stress
复制标题
油菜素内酯对低温胁迫下竹笋能量状态和脯氨酸代谢的影响
DOI：
10.1016/j.postharvbio.2015.09.016
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发表时间：
2016-01-01
影响因子：
7
通讯作者：
Tang, Kaichen
中科院分区：
文献类型：
--
作者：
Liu, Zhanli;Li, Li;Tang, Kaichen
本研究研究了油菜素内酯处理对1℃采后竹笋(Phyllostachys praecox f. prevemalis)冷害、能量状态和脯氨酸代谢的影响。结果表明，0.5 μM浓度的油菜素内酯处理可有效减轻竹笋42 d贮藏期间的冷害。在能量状态方面，油菜素内酯处理显着抑制了电解质渗漏的增加和丙二醛的积累。同时，油菜素内酯处理显着延缓了ATP含量的下降并保持了较高的能量负荷。油菜素内酯处理显着增强了能量代谢酶的活性，包括Fr-ATP酶、Ca2+-ATP酶、琥珀酸脱氢酶(SDH)和细胞色素C氧化酶(CCO)。经芥子内酯处理的竹笋促进了吡咯啉-5-羧酸合成酶（P5CS）和鸟氨酸-8-转氨酶（OAT）活性，并抑制了脯氨酸脱氢酶（PDH）活性，从而增加了脯氨酸积累。这些结果表明，油菜素内酯减轻冷害可能是由于与能量和脯氨酸代谢相关的酶活性增强所致。 (C) 2015 Elsevier B.V. 保留所有权利。
In this study, the effects ofbrassinolide treatment on chilling injury, energy status and proline metabolism in postharvest bamboo shoots (Phyllostachys praecox f. prevemalis) at 1 degrees C were investigated. It was shown that chilling injury of bamboo shoots during 42-day storage was effectively reduced by brassinolide treatment at the concentration of 0.5 mu M. In terms of energy status, brassinolide treatment significantly inhibited the increase of electrolyte leakage and the accumulation of malondialdehyde. Meanwhile, brassinolide treatment markedly retarded the decline of ATP content and maintained higher energy charge. Enzyme activities of energy metabolism including Fr -ATPase, Ca2+-ATPase, succinate dehydrogenase (SDH) and cytochrome C oxidase (CCO) were significantly enhanced by brassinolide treatment. Bamboo shoots treated by bras s ino lide treatment promoted Al-pyrro line-5-carboxylate syntheta se (P5CS) and ornithine-8-aminotransferase (OAT) activity and inhibited proline dehydrogenase (PDH) activity, which elevated proline accumulation. These results suggest that the alleviation in chilling injury by brasinolide may be caused by enhanced enzyme activities related to energy and proline metabolism. (C) 2015 Elsevier B.V. All rights reserved.