肉桂酸和咖啡酸对莴苣生长的化感作用及其机理研究
Allelopathic Effect and Mechanism of Cinnamic Acid and Caffeic Acid on the Growth of Lettuce
查看参考文献30篇
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文摘
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该研究以莴苣为受体植物,分析了酚酸类化感物质肉桂酸和咖啡酸对莴苣幼苗生长的活性效应及其作用机理,以揭示酚酸类化合物的化感作用机制。结果显示:(1)不同浓度的肉桂酸均对莴苣幼苗根长、茎长及鲜重产生明显的抑制作用,当肉桂酸的浓度为1 000 μmol/L时其对莴苣幼苗根长、茎长及鲜重的抑制率分别达到了88%、74%和咖啡酸对莴苣幼苗根长和茎长均表现出低浓度(0.1、1.0和10 μmol/L)促进、高浓度(100和1 000 μmol/L)抑制的活性作用模式,且高浓度下肉桂酸对幼苗生长的抑制作用明显强于咖啡酸。(2)较低浓度(0.1、1.0和10 μmol/L)的肉桂酸和咖啡酸对莴苣根尖细胞活力均无明显影响;髙浓度(100和1 000 μmol/L)的肉桂酸和咖啡酸使莴苣根尖细胞的死亡数明显增加。(3)低浓度(0.1和1.0 μmol/L)的肉桂酸和较低浓度(0.1,1.0和10 μmol/L)的咖啡酸对莴苣根部的活性氧积累均无明显影响;当肉桂酸处理浓度大于10 μmol/L及咖啡酸处理浓度大于100 μmol/L时,随着浓度的升高莴苣根部活性氧的积累大量增加。研究表明,一定浓度的肉桂酸和咖啡酸均能够诱导莴苣体内活性氧的产生和积累,并降低幼苗根尖细胞的活力,进而影响莴苣幼苗的生长发育,且肉桂酸的生长抑制作用明显强于咖啡酸。 |
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其他语种文摘
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In this paper, we investigated the allelopathic effects of cinnamic acid and caffeic acid and their phytotoxic mechanism on lettuce seedlings,in order to reveal the mechanism of allelopathy by phenolic acids. The results showed that: (1)root length,shoot length and fresh weight of lettuce seedlings were all obviously inhibited by cinnamic acid at different concentrations,and the inhibition rate of root length,shoot length and fresh weight at concentration of 1 000 μmol/L was 89%, 74% and 49%, respectively. Root length and shoot length of lettuce seedlings both were promoted at low concentration (0.1,1.0 and 10 μmol/L) and inhibited at high concentration (100 and 1 000 μmol/L) by caffeic acid. Besides,the growth inhibition of cinnamic acid on lettuce seedlings was obviously stronger than that of caffeic acid at high concentration. (2)Cinnamic acid and caffeic acid both had no significant effect on cell viability in lettuce root tips at low concentration (0.1,1.0 and 10 μmol/L). High concentration (100 and 1 000 μmol/L) of cinnamic acid and caffeic acid both significantly increased the number of dead cells. (3)Low concentration of cinnamic acid (0.1 and 1.0 μmol/L) and caffeic acid (0.1,1.0 and 10 μmol/L) both had no significant effect on the accumulation of reactive oxygen species (RC)S). When the concentration of cinnamic acid was over 10 μmol/L and the concentration of caffeic acid was over 100 μmol/L, the accumulation of ROS increased rapidly with the increasing of concentration. ROS was induced and accumulated in lettuce seedlings under the stress of cinnamic acid and caffeic acid,which leaded to the reduction of cell viability and finally affected the growth and development of lettuce seedlings. Furthermore, the inhibition effect of cinnamic acid was significantly stronger than that of caffeic acid. |
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来源
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西北植物学报
,2016,36(1):93-99 【核心库】
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DOI
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10.7606/j.issn.1000-4025.2016.01.0093
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关键词
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肉桂酸
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咖啡酸
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莴苣
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化感效应
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作用机理
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地址
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1.
中国科学院大学, 中国科学院西北特色植物资源化学重点实验室;;甘肃天然药物重点实验室, 北京, 100049
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中国科学院兰州化学物理研究所, 中国科学院西北特色植物资源化学重点实验室;;甘肃天然药物重点实验室, 兰州, 730000
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语种
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中文 |
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文献类型
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研究性论文 |
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ISSN
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1000-4025 |
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学科
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植物学 |
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基金
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甘肃省农业生物技术研究与应用开发项目
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中国科学院兰州分院甘肃省院地合作项目
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国家自然科学基金
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文献收藏号
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CSCD:5640293
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