Thermotolerance and Related Antioxidant Enzyme Activities Induced by Heat Acclimation and Salicylic Acid in Grape (Vitis vinifera L.) Leaves
Thermotolerance and Related Antioxidant Enzyme Activities Induced by Heat Acclimation and Salicylic Acid in Grape (Vitis vinifera L.) Leaves
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DOI：
10.1007/s10725-005-6146-2
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发表时间：
2006-02
影响因子：
4.2
通讯作者：
Li-Jun Wang;Shao-hua Li
中科院分区：
文献类型：
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作者：
Li-Jun Wang;Shao-hua Li
研究了葡萄（Vitis viniferaL. cv. Jingxiu）热驯化和外源水杨酸（SA）诱导的耐热性和相关抗氧化酶活性。热驯化和外源SA施用引起了葡萄叶片中耐热性、抗坏血酸（AsA）、谷胱甘肽（GSH）和过氧化氢（H2O2）浓度以及抗氧化酶超氧化物歧化酶（SOD）、过氧化物酶（POD）、谷胱甘肽还原酶（GR）、抗坏血酸过氧化物酶（APX）和过氧化氢酶（CAT）活性的类似变化。在38°C下1小时内，叶片中游离SA浓度从3.1μg g−1FW上升至19.1μg g−1FW，然后急剧下降。 SA施用和热驯化诱导的耐热性与抗氧化酶活性和抗氧化剂浓度的变化有关，表明内源SA在葡萄叶片热驯化中的作用。
Thermotolerance and related antioxidant enzyme activities induced by both heat acclimation and exogenous salicylic acid (SA) application were studied in grapevine (Vitis viniferaL. cv. Jingxiu). Heat acclimation and exogenous SA application induced comparable changes in thermotolerance, ascorbic acid (AsA), glutathione (GSH), and hydrogen peroxide (H2O2) concentrations, and in activities of the antioxidant enzymes superoxide dismutase (SOD), peroxidase (POD), glutathione reductase (GR), ascorbic peroxidase (APX) and catalase (CAT) in grape leaves. Within 1 h at 38 °C, free SA concentration in leaves rose from 3.1μg g−1FW to 19.1μg g−1FW, then sharply declined. SA application and heat acclimation induced thermotolerance were related to changes of antioxidant enzyme activities and antioxidant concentration, indicating a role for endogenous SA in heat acclimation in grape leaves.