外源钙对镍胁迫下水稻幼苗抗氧化酶活性及膜脂过氧化的影响

研究了外源钙（Ca2+）对镍胁迫下水稻叶片组织超氧化物歧化酶（SOD）、过氧化氢酶（CAT）、过氧化物酶（POD）和抗坏血酸过氧化物酶（APX）的活性、H2O2和丙二醛（MDA）含量以及质膜电解质渗透的影响,以探讨钙缓解植物镍毒性的生理机制。0.1 mmol/L镍（Ni2+）胁迫下水稻叶片组织SOD、CAT和APX活性明显下降,POD活性明显上升,H2O2和MDA含量、电解质渗漏率显著增大,说明镍诱导了细胞发生明显的氧化损伤和膜脂过氧化;钙提高了镍胁迫下叶片组织中SOD、CAT、POD和APX活性,显著降低了H2O2、MDA含量和电解质渗漏率,且10 mmol/L Ca2+处理的抗氧化酶活性上升的程度和H2O2、MDA含量和电解质渗漏率下降的程度比5 mmol/L Ca2+处理的大。提示钙通过促进镍胁迫下水稻叶片组织抗氧化酶活性,增强活性氧清除能力,维持细胞膜结构的稳定,是钙减轻镍对水稻毒性的生理机制之一。     

市售香蕉 15 种酚酸化合物含量的分析

为了探明香蕉中酚酸化合物的种类及含量,本研究采用超高效液相色谱串联质谱（UPLC-MS/MS）法对 香蕉果肉样品进行分析,并对色谱、质谱条件进行优化。结果表明,香蕉富含多种酚酸化合物,且酚酸化合物主 要以游离酯型和结合型存在。含量较高的 2 种酚酸为异阿魏酸（112.54~370.34 μg/g）、阿魏酸（83.96~157.54 μg/g）。 酚酸含量由高至低依次为异阿魏酸>阿魏酸>对香豆酸>3,5-二羟基苯甲酸>芥子酸>香草酸>咖啡酸>对羟基苯甲 酸>鞣花酸>丁香酸>反式肉桂酸>水杨酸。方法验证结果表明该方法检出限低、线性范围宽、灵敏度高,定量结 果准确、可靠,适用于实际样品检测;香蕉样品酚酸组分与含量检测结果可为香蕉的营养成分和功能活性物质 评价提供参考。     

外源酚酸类物质对一个长雄蕊野生稻材料S37化感效应的调控作用

以长雄蕊野生稻S37为材料,生物测定外源水杨酸(salicylic acid)、阿魏酸(fumalic acid)、香豆酸(p-coumaric acid)和对羟基苯甲酸(p-hydroxybenzoic acid)在不同浓度和诱导时间下对长雄蕊野生稻S37化感抑草效应的影响,以探讨外源酚酸类物质对水稻化感效应的调控作用。结果表明,外源4种酚酸单剂对稗草的抑制活性较低,但能够诱导长雄蕊野生稻S37使其化感抑草效应增强,且这种诱导效应与外源酚酸的种类、浓度和诱导时间显著相关。叶面喷施4种酚酸后,野生稻S37对伴生稗草株高、根长和鲜质量的抑制率显著提高,其中阿魏酸处理组对稗草的抑制作用最强,在剂量为100mg/L时,对稗草株高和鲜质量的抑制率分别高出对照38.12和26.31个百分点。此外,长雄蕊野生稻S37在酚酸处理后不同时间的叶片水提液对稗草的抑制效应存在差异,处理后48h叶片水提液对稗草的抑制作用最强,后逐渐减弱。     

快速冷耐受对水稻二化螟滞育幼虫的生理效应

 为从生理生化水平上探讨快速冷耐受(RCH)对二化螟滞育幼虫的生理效应,分别对正常饲养(CK)、非快速冷耐受(NRCH)和RCH处理过的二化螟幼虫的水分、脂质、总糖、小分子碳水化合物含量及SOD、POD、CAT活性进行了测定。结果表明,RCH处理组水分含量较对照组显著下降,POD活性对照组显著上升,脂质、总糖、海藻糖、葡萄糖、甘油含量及SOD和CAT活性无显著差异;NRCH处理组水分含量较对照组显著降低,而POD活性则显著下降,其余未见显著变化;RCH处理组仅见POD活性较对照组显著增加。由此可见,RCH处理对二化螟滞育幼虫体内水分和POD诱导效应显著。     

外源一氧化氮对盐胁迫下水稻根部脂质过氧化的缓解作用

 在100 mmol/L NaCl的胁迫条件下，研究了两种浓度的一氧化氮供体硝普钠（sodium nitroprusside，SNP）处理对水稻幼苗根部脂质过氧化的影响。低浓度（10 μmol/L）的SNP处理明显缓解盐胁迫下水稻幼苗根组织膜脂过氧化产物MDA的累积，显著提高可溶性蛋白含量，并诱导根系APX、POD和SOD活性的上升；而高浓度（50 μmol/L）SNP处理的效果则基本相反。表明外源低浓度NO可以通过提高盐胁迫下水稻幼苗根组织的抗氧化能力来缓解氧化损伤。     

‘红肉蜜柚’果实汁胞粒化与不同组分POD活性的关系

为了研究‘红肉蜜柚’[Citrus grandis(L.)Osbeck.cv.Hongrou miyou]果实汁胞粒化过程中不同结合态过氧化物酶(POD)的变化,以及赤霉素处理对此的影响。以赤霉素处理和未经赤霉素处理的‘红肉蜜柚’果实的近中柱和远中柱汁胞为材料,统计粒化指数后,进行POD提取体系筛选与酶活测定。发现‘红肉蜜柚’果实汁胞粒化指数逐渐上升,有无赤霉素处理无明显变化;可溶性POD最佳提取体系为pH8.0,0.1 mol/L Tris-HCl的缓冲液;离子结合POD的为含0.1%Triton和1 mol/L Na Cl的pH8.0,0.1 mol/L Tris-HCl缓冲液;未检测到共价结合POD活性。此外,可溶性、离子结合POD活性在生长发育过程中整体呈下降趋势,且无论是否经赤霉素处理,近中柱与远中柱汁胞的可溶性POD活性均存在极显著差异(p0.01),而离子结合POD活性均无显著差异(p0.05);无论近中柱或远中柱,有无赤霉素处理的可溶性POD均存在极显著差异(p0.01),而离子结合POD活性仅在远中柱汁胞中有极显著差异(p0.01)。所以,可溶性POD可能与汁胞粒化关系密切,而离子结合、共价结合POD和赤霉素对汁胞粒化的影响有待进一步研究。     

黔引迷迭香主要酚类成分分析及抗氧化活性比较

采用高效液相色谱法（HPLC）对 4 种黔引迷迭香的多酚成分进行定性和定量分析,并利用 DPPH、ABTS自由基清除能力和铁离子还原能力（FRAP）3 种方法评价多酚成分的抗氧化能力。结果显示 4 种材料均富含类黄酮、酚酸和二萜酚等多酚类化合物,总酚含量介于 4 345.5~5 673.0 mg/100 g 。其中槲皮素、迷迭香酸、阿魏酸、绿原酸和鼠尾草酸是迷迭香最主要的酚类物质。黔引迷迭香 4 号的抗氧化活性最高,利用 DPPH、ABTS 和 FRAP等 3 种方法检测的结果依次为 184.4、290.0、155.6 μmol/g。相关性分析表明,总酚与总抗氧化活性能力显著相关,迷迭香酸对总抗氧化活性能力贡献最大,其次为鼠尾草酸、槲皮素和水杨酸。本研究对于了解黔引迷迭香抗氧化活性成分,以及资源的进一步开发利用具有重要指导意义。     

外源MeJA对盐胁迫下玉米幼苗生长及抗氧化酶基因表达的影响

采用盆栽试验,以玉米品种CT505为材料,研究外源茉莉酸甲酯(MeJA)对盐(NaCl)胁迫下玉米幼苗生长及抗氧化酶基因表达的影响。结果表明,与对照相比,150 mmol/L的NaCl处理降低了玉米幼苗的超氧化物歧化酶(SOD)、过氧化物酶(POD)和过氧化氢酶(CAT)活性,减少了可溶性蛋白、可溶性糖和脯氨酸含量的积累,促进了丙二醛(MDA)含量和质膜透性的增加。添加1.0μmol/L MeJA在一定程度上可以缓解盐胁迫对玉米幼苗的损伤,与盐胁迫处理相比,玉米幼苗的SOD、POD和CAT活性分别增加了41.33%、26.09%和80.14%,可溶性蛋白、可溶性糖和脯氨酸含量分别上升了58.62%、12.20%和40.21%,相对电导率和MDA含量分别下降了9.29%和20.43%。外源MeJA能够提高盐胁迫下玉米幼苗的光合性能,与盐胁迫处理相比,其净光合速率(Pn)、气孔导度(Gs)和蒸腾速率(Tr)显著增加,胞间二氧化碳浓度(Ci)下降,SOD3、POD3、CAT1这3种抗氧化酶基因表达量显著增加,表明外源茉莉酸甲酯能够有效缓解玉米的盐胁迫损伤。     

外源酚酸类物质对大豆幼苗保护酶活性的影响

为探索酚酸类物质对大豆幼苗保护酶活性的影响,选用对大豆能够产生自毒作用的外源酚酸物质,设置不同浓度埘种子进行处理.结果表明:低浓度的酚酸处理对幼苗SOD的影响与对照相似;高浓度的酚酸处理,SOD活性呈现先上升后下降的变化趋势.POD活性随时间的变化呈现出增高-急速增高-急速降低的变化规律.中低浓度酚酸处理后,大豆幼苗CAT活性先升高,达到峰值后,CAT活性开始下降,但高于对照;而在高浓度处理下,CAT活性低于对照.结果显示:外源酚酸可以改变保护酶活性,并且不同浓度处理对大豆幼苗保护酶活性的影响不同.     

EMS诱变苦荞突变体与其亲本的比较分析

利用凯氏定氮法、三氯化铝法、蒽酮比色法、愈创木酚法、KMn O4滴定法、氮蓝四唑NBT光还原法和分光光度法对荞麦矮杆突变体(M1)、小粒突变体(M2)、早熟突变体(M3)、晚熟突变体(M4)、大叶突变体(M5)和对照(CK)籽粒的蛋白质、黄酮、可溶性糖、总叶绿素含量以及叶片的过氧化物酶(POD)活性、过氧化氢酶(CAT)活性、超氧化物岐化酶(SOD)活性进行研究。结果表明:M1黄酮含量和CAT活性显著高于CK,POD活性显著低于CK,而蛋白质、可溶性糖、总叶绿素含量以及SOD活性与对照间的差异均不显著。M2黄酮、可溶性糖、总叶绿素含量和CAT活性显著高于CK,蛋白质含量和POD活性与CK间差异不显著,而SOD活性显著低于CK。M3的CAT和SOD活性均显著低于CK,而蛋白质、黄酮、可溶性糖、总叶绿素含量以及POD活性与CK均无显著差异。M4蛋白质含量显著高于CK,CAT活性与CK无显著差异,M5的CAT活性显著高于CK,蛋白质含量与CK差异不显著,而两者的黄酮、可溶性糖、总叶绿素含量以及POD和SOD活性均显著高于CK。     

Phenolic Compounds in Wheat Grain Cultivars

Three hydroxybenzoic acids: p-hydroxybenzoic acid, vanillic acid and syringic acid; six hydroxycinnamic acids: p-coumaric acid, ferulic acid and four ferulic acid derivatives and a flavonoid (apigenin) were identified and quantified in 34 accessions corresponding to 19 cultivars of wheat applying HPLC coupled to diode array detector. Considerable differences between the wheat cultivars were observed in the phenolic contents. Some cultivars (Colorado, Del País, Barbilla, Jallado, Raspinegro Canario and Plaganudo) could be selected according to the high levels of phenolic compounds. Ferulic acid was the major phenolic acid compound followed by syringic and p-hydroxybenzoic acids. The proportion of ferulic acid present as dimeric forms ranged from 4.2 to 8.6% across all of the wheat cultivars analyzed. Apigenin, p-hydroxybenzoic and syringic acids did not show significant correlations. Many correlations between the determined hydroxycinnamic acids were observed. The ferulic acid and all the ferulic acid derivatives showed highly significant correlations, suggesting that the concentrations of diferulic acids depend on the concentration of ferulic acid.     

Phenolic acid profiles of Chinese wheat cultivars

Phenolic acid concentrations were determined in 37 Chinese commercial winter wheat cultivars grown at a single site over two seasons, and fractions comprising free and bound types were analyzed using HPLC with measurements of individual phenolic acids in each fraction. Most of the parameters were significantly influenced by cultivar, season, and their interaction effects, with cultivar variance being predominant. Wide ranges of concentration among the 37 cultivars were observed. The average concentration of bound type was 661 μg g⁻¹ of dm, making up 97.5% of the phenolic acid determined with ferulic accounting for 70.7% of it, while free type made up only 2.5% of the phenolic acid determined with syringic accounting for 44.7% of it. Bound type was the predominant source to the grain phenolic acid concentrations determined. There were highly significant and positive correlations between bound ferulic concentration and total bound phenolic acid concentration, and between free syringic concentration and total free phenolic acid concentration. Cultivars Liangxing 66 and Zhongmai 895 were stable in concentration of components of phenolic acids across seasons, with high values of free and bound phenolic acids indicating they could be selected as parents in wheat breeding for health beneficial phenolic acid.     

Phenolic acid profiles of Chinese wheat cultivars

Phenolic acid concentrations were determined in 37 Chinese commercial winter wheat cultivars grown at a single site over two seasons, and fractions comprising free and bound types were analyzed using HPLC with measurements of individual phenolic acids in each fraction. Most of the parameters were significantly influenced by cultivar, season, and their interaction effects, with cultivar variance being predominant. Wide ranges of concentration among the 37 cultivars were observed. The average concentration of bound type was 661 μg g⁻¹ of dm, making up 97.5% of the phenolic acid determined with ferulic accounting for 70.7% of it, while free type made up only 2.5% of the phenolic acid determined with syringic accounting for 44.7% of it. Bound type was the predominant source to the grain phenolic acid concentrations determined. There were highly significant and positive correlations between bound ferulic concentration and total bound phenolic acid concentration, and between free syringic concentration and total free phenolic acid concentration. Cultivars Liangxing 66 and Zhongmai 895 were stable in concentration of components of phenolic acids across seasons, with high values of free and bound phenolic acids indicating they could be selected as parents in wheat breeding for health beneficial phenolic acid.     

Changes in Cell Wall-Bound Phenolic Acids in the Internodes of Submerged Floating Rice

Abstract

Submergence induces rapid elongation of internodes in floating rice (Oryza sativa L.). We examined the distributions of p-coumaric, ferulic and 5-5-coupled diferulic acids ester-linked to cell walls along the axis of highest internodes of submerged and air-grown floating rice stem segments. The amounts of ferulic and 5-5-diferulic acids per cell wall weight were lowest around the intercalary meristem, and increased as the distance from the meristematic zone increased toward the upper part of the internode in both air-grown and submerged stem segments. The ratio of 5-5-diferulic acid to ferulic acid also increased toward the upper, old parts of internodes in both air-grown and submerged stem segments. These observations suggest that the feruloylation of cell wall polysaccharides and the formation of diferulic acids contribute to the cessation of internodal cell elongation and that the formation of diferulic acids in cell walls is controlled by the coupling reaction in addition to the feruloylation. The amounts of p-coumaric acid per unit length and per cell-wall weight were markedly low in the newly elongated region of submerged internodes, and closely correlated with cell-wall dry mass in both air-grown and submerged internodes, suggesting that the deposition of p-coumaric acid in cell walls is related to the formation of secondary cell walls in floating rice internodes.     

Phenolic compounds in raw and cooked rice (Oryza sativa L.) and their inhibitory effect on the activity of angiotensin I-converting enzyme

Whole rice has been widely studied due to the abundance of bioactive compounds in its pericarp. Some of the beneficial effects of these compounds on human health have been attributed to their antioxidant and other biological activities, such as enzyme inhibition. In this work, we evaluated the contents of total, soluble and insoluble phenolic compounds of 6 red and 10 non-pigmented genotypes of whole rice as well as their inhibitory effect on the activity of angiotensin I-converting enzyme (ACE). The effects of cooking on phenolics and their inhibitory activities were also investigated. Red genotypes showed high content of phenolics, mainly soluble compounds, at an average of 409.7 mg ferulic acid eq./100 g, whereas overall lower average levels (99.4 mg ferulic acid eq./100 g) at an approximate soluble/insoluble compound ratio of 1:1 were observed in non-pigmented rice. Pigmented rice displayed a greater inhibitory effect on ACE than non-pigmented rice. In fact, a significant correlation between the content of soluble phenolics and ACE inhibition was observed (r = 0.8985, p < 0.05). In addition to significantly reducing the levels of total phenolics and ACE inhibition, cooking altered the soluble/insoluble compound ratio, especially among red rice genotypes.     

Changes in Phenolic Compounds in Garlic (<Emphasis Type="Italic">Allium sativum</Emphasis> L.) Owing to the Cultivar and Location of Growth

The contents of total phenolic compounds, flavonoids, and phenolic acids were determined in selected garlic cultivars grown at four locations. The total phenolic content varied from 3.4 mg gallic acid equivalents (GAE)/g of dry matter (dm) to 10.8 mg GAE/g of dm with a mean value of 6.5 mg GAE/g of dm. The myricetin, quercetin, kaempferol, and apigenin flavonoids were not detected in any of the samples. Caffeic acid and ferulic acid were the major phenolic acids found with mean values of 2.9 mg/kg of dm and 2.6 mg/kg of dm, respectively. The mean contents of vanillic, p-hydroxybenzoic, and p-coumaric acids were comparable (0.4–0.8 mg/kg of dm), and the level of sinapic acid was negligible (< 0.1 mg/kg of dm). There was a significant effect of location but an insignificant effect of genotype on contents of caffeic, vanillic, p-hydroxybenzoic, and p-coumaric acids. However, genotype but not location affected the contents of total phenolics and ferulic acid. On average, the white garlic cultivars and Chinese garlic cultivars contained higher contents of total phenolics and ferulic acid than the purple garlic cultivars. However, the differences in the total phenolic content between the purple and white garlic cultivars were not significant.     

Phenolic acids composition,total polyphenols content and antioxidant activity of Triticum monococcum, Triticum turgidum and Triticum aestivum: A two-years evaluation

Wheat is a good source of polyphenols, plant metabolytes with beneficial effects on human health. However, little information is available on phenolic acid composition and concentration in different Triticum species, as well as on possible environmental effects. To shed some light on this issue, thirty-nine wheat accessions cropped for two years and belonging to different Triticum species (Triticum monococcum, Triticum turgidum ssp. dicoccum, turanicum and durum, Triticum aestivum ssp. spelta and aestivum) were assessed for phenolic acids (ferulic, p-coumaric, vanillic, syringic, p-hydroxybenzoic, caffeic acids and syringaldehyde), total polyphenols and antioxidant activity in soluble conjugated and insoluble bound extracts. Ferulic acid was the most abundant compound in both extracts. Insoluble bound phenolic acids represented >90% of total phenolic acids. Einkorn showed the maximum concentration of conjugated phenolic acids (50.5 mg/kg DM), while durum and bread wheats presented the highest content of bound phenolic acids (651.8 and 629.2 mg/kg DM, respectively). Cropping year influenced the concentration of conjugated but not of bound phenolic acids. A survey of phenolic acid distribution in the kernel showed that they are rare in endosperm, but abundant in germ and bran. Total polyphenols and antioxidant activity were highly correlated to phenolic acid content.     

Effect of baking on free and bound phenolic acids in wholegrain bakery products

Phenolic compounds, particularly ferulic acid the most abundant phenolic in wheat, are the major contributors to the in vitro antioxidant capacity. They are present in wheat in free and bound forms which affect their bioavailability. Thus the current study aims to investigate changes in free and bound phenolic acids occurred during baking in wholegrain bread, cookie and muffin. The products were also fortified with lutein due to its proved health benefits, and were previously evaluated with regard to lutein stability and bioavailability and antioxidant properties. The control and fortified wholegrain bakery products contained reasonable amounts of free and bound phenolic acids with bread products exhibiting the highest level per serving (0.6 and 11.7 mg, respectively). Ferulic acid was the principal phenolic both in the free or bound extracts of the three products followed by p-coumaric acid in the bound extracts. Baking resulted in an increase in free phenolic acids in the three products, while bound phenolic acids decreased in bread and slightly changed in cookie and muffin products. Though the effect of baking appeared to be dependent on type of baked product, type of phenolic, recipe and baking conditions, the wholegrain products should be considered good sources of phenolic antioxidants.     

Induced Effects of Exogenous Phenolic Acids on Allelopathy of a Wild Rice Accession (Oryza longistaminata, S37)

Four exogenous phenolic acids,including salicylic acid,fumalic acid,p-coumaric acid and p-hydroxybenzonic acid,were used to investigate the regulatory effects on allelopathy of a wild rice accession of S37(Oryza longistaminata),which is a known allelopathic rice.The four exogenous phenolic acids induced the enhancement of the allelopathic potential of wild rice S37 in target weeds though the weed-suppressive activities were low,and the inducible effects were dependent on the specific phenolic acid,concentra...