温度因子对阿魏菇菌丝抗氧化酶活性的影响

以阿魏菇(NB-1)为液体发酵菌种,25℃培养4 d,5、10、15、20、25℃(对照)处理1.5 d,再于25℃培养2 d,测定菌丝体中超氧化物歧化酶(SOD)、过氧化物酶(POD)、过氧化氢酶(CAT)的活性。结果表明:在低温诱导下,阿魏菇存在着应答反应,随着诱导温度的降低,SOD活性先下降后上升并最终接近于对照水平,CAT活性虽然变化不稳定,但是一直高于对照,阿魏菇凭借较高的SOD和CAT活性使活性氧处于相对较低的水平来抵御低温伤害,可以较好地保护机体少受过氧化氢和活性氧所造成的伤害。

Effect of Temperature Factor on Activities of Antioxidant Enzymes in Pleurotus ferulae Lenzi

This study used Pleurotus ferulae NB-1 as liquid fermentation strains. After 4 days of fermentation at 25℃, fermentation broth was separated and fermented at 5, 10, 15, 20, 25 ℃ for 1.5 days, then at 25℃ for 2 days. The activities of superoxide dismutase （SOD）, peroxidase（POD） and catalase（CAT） in mycelia were determined. The results showed that, there was low temperature response in Pleurotus ferulae under induced temperature. With decrease of the induced temperature, activity of SOD first reduced and then rose, finally closed to the level of the control, while the changes of CAT activity was not steady, but always higher than the control （25 ℃）. The higher SOD and CAT activities helped reactive oxygen at a relatively low level to resist low temperature injury, which could better protect the body from damages by hydrogen peroxide and reactive oxygen species.