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中国农学通报 ›› 2024, Vol. 40 ›› Issue (15): 132-136.doi: 10.11924/j.issn.1000-6850.casb2023-0440

• 生物科学 • 上一篇    下一篇

聚乙烯吡咯酮对‘甘农三号’紫花苜蓿愈伤组织褐化及抗氧化物质活性的影响

马祥(), 琚泽亮, 魏小星, 贾志锋()   

  1. 青海大学畜牧兽医科学院,青海省青藏高原优良牧草种质资源利用重点实验室,西宁 810016
  • 收稿日期:2023-06-12 修回日期:2023-11-29 出版日期:2024-05-23 发布日期:2024-05-23
  • 通讯作者:
    贾志锋,男,1978年出生,甘肃金昌人,副研究员,博士,主要从事牧草栽培育种研究。通信地址:810016 青海省西宁市城北生物园区纬二路1号 青海省畜牧兽医科学院,Tel:0971-8210200,E-mail:
  • 作者简介:

    马祥,男,1987年出生,青海民和人,副研究员,在读博士,主要从事牧草栽培育种研究。通信地址:810016 青海省西宁市城北生物园区纬二路1号 青海省畜牧兽医科学院,Tel:0971-8210200,E-mail:

  • 基金资助:
    青海省科技厅基础研究计划“紫花苜蓿亏缺灌溉与增产节水耦合效应研究”(2022-ZJ-904)

Effects of Polyvinylpyrrolidone on Callus Browning and Antioxidant Activity of Medicago sativa cv. ‘Gannong No.3’

MA Xiang(), JU Zeliang, WEI Xiaoxing, JIA Zhifeng()   

  1. Key Laboratory of Superior Forage Germplasm in Qinghai-Tibetan Plateau, Academy of Animal Science and Veterinary Medicine, Qinghai University, Xining 810016
  • Received:2023-06-12 Revised:2023-11-29 Published:2024-05-23 Online:2024-05-23

摘要:

本研究旨在探讨不同浓度的聚乙烯吡咯酮(PVP)对紫花苜蓿(Medicago sativa L.)愈伤组织在增殖过程中褐化的抑制效果。选取‘甘农三号’紫花苜蓿下胚轴作为外植体,通过外源添加不同浓度PVP,观察其对愈伤组织增殖过程中褐化进程的抑制作用。结果显示,与对照组相比,所有处理组的褐化率均有所降低。但不同浓度的PVP对愈伤组织褐化产生影响的程度不同,当PVP浓度为300 mg/L时,紫花苜蓿愈伤组织的褐化程度显著减少(P<0.05),此时测得的丙二醛(MDA)含量和多酚氧化酶(PPO)活性均达到最低值,分别为0.1 μmol/g FW和32.8 U/g。过氧化物酶(POD)活性相对较低,为232.0 U/g,而超氧化物歧化酶(SOD)活性相对较高,为168.1 U/g。因此,得出结论,300 mg/L PVP对抑制‘甘农三号’紫花苜蓿愈伤组织的褐化具有最佳效果。

关键词: 紫花苜蓿, 愈伤组织, PVP, 褐化, 抗氧化物质

Abstract:

In order to investigate the effect of different concentrations of Polyvinylpyrrolidone (PVP) on browning of alfalfa callus, hypocotyls of alfalfa ‘Gannong No.3’ were selected as explants to study the inhibitory effect of different concentrations of PVP on browning of alfalfa callus. The results showed that different concentrations of PVP had different effects on callus browning. Compared with control, browning rate of treatment groups decreased. When PVP concentration was 300 mg/L, browning degree decreased significantly (P<0.05). The MDA content and PPO activity reached the lowest of 0.1 μmol/g FW and 32.8 U/g respectively. POD activity was lower (232.0 U/g), SOD activity was higher (168.1 U/g). Therefore, PVP 300 mg/L had the best inhibitory effect on browning of alfalfa callus.

Key words: alfalfa, callus, polyvinylpyrrolidone, browning, antioxidants