| 苯甲酸和肉桂酸促进蚕豆枯萎病发生的生理生化机制 |
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| 引用本文：陈玲,赵骞,董坤,杨智仙,董艳.苯甲酸和肉桂酸促进蚕豆枯萎病发生的生理生化机制.植物保护学报,2019,46(2):298-304 |
| DOI：10.13802/j.cnki.zwbhxb.2019.2017211 |
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| 中文摘要:为探讨苯甲酸和肉桂酸胁迫促进蚕豆枯萎病发生的生理生化机制，在接种蚕豆枯萎病菌Fusarium oxysporum f.sp.fabae的条件下，研究了苯甲酸和肉桂酸4个浓度处理对蚕豆枯萎病发生、植株抗氧化酶活性、膜质过氧化程度及病程相关蛋白的影响。结果表明，与对照相比，不同浓度苯甲酸处理下蚕豆枯萎病的病情指数提高了25.0%~362.5%；蚕豆根系和叶片中过氧化物酶（POD）活性分别降低了15.7%~31.4%和21.3%~38.7%，过氧化氢酶（CAT）活性分别降低了37.7%~42.8%和28.4%~44.8%，丙二醛（MDA）含量分别提高了28.9%~42.6%和16.4%~45.0%，根系几丁质酶和β-1，3-葡聚糖酶活性降低了23.6%~39.4%和17.4%~38.7%。与对照相比，不同浓度肉桂酸处理下蚕豆枯萎病的病情指数提高了37.5%~350.6%，蚕豆根系和叶片中POD活性分别降低了17.1%~48.6%和13.4%~36.0%，CAT活性分别降低了15.6%~61.0%和18.5%~57.9%，MDA含量分别提高了24.5%~51.8%和42.0%~94.1%，根系几丁质酶和β-1，3-葡聚糖酶活性分别降低了29.1%~48.9%和21.3%~40.2%。苯甲酸和肉桂酸浓度高于50 mg/L时显著降低蚕豆抗氧化酶性能，加剧细胞破损程度，抑制病程相关蛋白表达，降低自身生理生化抗性，有利于病原菌入侵，促进枯萎病发生，其中肉桂酸的促进效应大于苯甲酸。 |
| 中文关键词:苯甲酸 肉桂酸 蚕豆枯萎病 抗氧化酶 病程相关蛋白 |
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| Physiological mechanism of faba bean Fusarium wilt promoted by benzoic acid and cinnamic acid |
| Author Name | Affiliation | E-mail | | Chen Ling | School of Literature and Journalism & Communication, Chongqing College of Humanities, Science & Technology, Chongqing 401524, China
College of Resources and Environment, Yunnan Agricultural University, Kunming 650201, Yunnan Province, China | | | Zhao Qian | College of Resources and Environment, Yunnan Agricultural University, Kunming 650201, Yunnan Province, China | | | Dong Kun | College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, Yunnan Province, China | | | Yang Zhixian | The Library of Yunnan University, Kunming 650091, Yunnan Province, China | | | Dong Yan | College of Resources and Environment, Yunnan Agricultural University, Kunming 650201, Yunnan Province, China | dongyanyx@163.com |
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| Abstract:To clarify the physiological mechanism of faba bean Fusarium wilt promoted by benzoic acid and cinnamic acid, four concentrations of benzoic acid and cinnamic acid were set under the condition of the inoculation of faba bean wilt pathogen to investigate the occurrence of Fusarium wilt, the activities of antioxidative enzymes, membrane lipid peroxidation and pathogenesis-related protein. The results showed that in comparison with that of control, the disease index of Fusarium wilt was increased by 25.0%-362.5% under benzoic acid application at different concentrations, the peroxidase (POD) activity decreased by 15.7%-31.4% in roots and 21.3%-38.7% in leaves, the catalase (CAT) activity decreased by 37.7%-42.8% in roots and 28.4%-44.8% in leaves, the chitinase and β-1,3-glacanase activities in faba bean roots were decreased by 23.6%-39.4% and 17.4%-38.7%, while increased malondialdehyde (MDA) contents in both roots and leaves significantly by 28.9%-42.6% and 16.4%-45.0%, respectively. Compared to control, disease index of Fusarium wilt was increased by 37.5%-350.6% under cinnamic acid application at different concentrations, the POD activity decreased by 17.1%-48.6% in roots and by 13.4%-36.0% in leaves, the CAT activity decreased by 15.6%-61.0% in roots and by 18.5%-57.9% in leaves, the chitinase and β-1, 3-glacanase activities in roots were deceased by 29.1%-48.9% and 21.3%-40.2%, while MDA contents increased significantly by 24.5%-51.8% in roots and by 42.0%-94.1% in leaves, respectively. When the concentrations of benzoic acid and cinnamic acid were higher than 50 mg/L, the activities of antioxidant enzymes and pathogenesis-related proteins of faba bean seeding were reduced, the damage degree to the membrane lipid peroxidation was increased and metabolic and physiological function were disordered. Therefore, benzoic acid and cinnamic acid enhance the occurrence Fusarium wilt by predisposing the roots to infection by Fusarium oxysporum f. sp. fabae through a direct physiological effect, and cinnamic acid had greater enhance effect than benzoic acid. |
| keywords:benzoic acid cinnamic acid faba bean Fusarium wilt antioxidative enzyme pathogenesisrelated protein |
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