- 期刊
細菌與真菌對落花生生成植物防禦素之影響－以AHX TN14菌及Botryodiplodia theobroma (LBBT HC6-1)對比杉特醇及白藜蘆醇生成之影響
Effects of Microorganism on the Formation of Phytoalexins in Peanuts: A Case Study of Bacteria AHX TN14 and Fungi Botryodiplodia theobromae (LBBT HC6-1) vs the Resveratrol and Piceatnnol
摘要
比杉特醇(trans-piceatannol)及白藜蘆醇(trans-resveratrol)為落花生中兩種重要的植物防禦素。本實驗以細菌AHX TN14菌及真菌Botryodiplodia theobromae (LBBTHC6-1)感染癒傷組織產生植物防禦素，藉以探討兩種微生物是否具有相同程度刺激落花生癒傷組織產生比杉特醇及白藜蘆醇之效果，結果顯示無論是LBBT HC6-1的活菌或死菌皆有明顯刺激癒傷組織生成比杉特醇及白藜蘆醇之效果，而落花生癒傷組織對AHXTN14菌的刺激反應則無明顯之效果。另外，以LBBT HC6-1之菌絲及孢子分別感染落花生癒傷組織後，發現兩者皆可刺激落花生癒傷組織生成比杉特醇及白藜蘆醇，而以菌絲的刺激生成比杉特醇及白藜蘆醇的含量較高，比杉特醇及白藜蘆醇之含量分別為6385.2±1849.6及16343.2±1068.9 ng/g。
並列摘要
Piceatannol and resveratrol are two important phytoalexins presented in peanuts. Bacteria (AHX TN14) and fungi (Botryodiplodia theobromae, LBBT HC6-1) were employed are stimulants for phytoalexins producing in the peanut callus. The influences of the microorganisms on the phytoalexins, piceatannol and resveratrol formation were observed. In the present study, we found that fungi LBBT HC6-1 might act as strong stimulants in the phytoalexins formation, while the stimulation effect could be neglected when bacteria AHX TN14 were employed. After treatment of mycelium and spores from LBBT HC6-1, both the contents of piceatannol and resveratrol were found higher in the mycelium stimulated groups, which reached 6385.2±1849.6 and 16343.2±1068.9 ng/g for piecatannol and resveratrol, respectively.
延伸閱讀
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