球毛壳菌小麦秸秆发酵产物抑制辣椒疫霉的稳定性及机制

doi:10.3864/j.issn.0578-1752.2024.03.006

摘要/Abstract

摘要：

【目的】由辣椒疫霉（Phytophthora capsici）侵染引起的疫病给辣椒等作物产业带来了巨大的经济损失。论文旨在明确球毛壳菌（Chaetomium globosum）代谢产物抑制辣椒疫霉的稳定性和抑菌机制，为研究与开发辣椒疫霉的微生物源抑菌剂提供参考。【方法】将球毛壳菌发酵粗提物分别在不同温度（40—121 ℃）、pH（1—13）、光照时间（0—12 d）和储存时间（0—60 d）条件下进行处理，采用菌丝生长抑制法测定经不同处理后粗提物对辣椒疫霉的抑制率，以探究粗提物抑制辣椒疫霉的热、酸碱、光和时间稳定性。利用光学显微镜观察粗提物对辣椒疫霉菌丝形态的影响，通过多种生理生化试验探究粗提物作用于辣椒疫霉12—72 h后，对辣椒疫霉细胞壁、细胞膜、活性氧代谢、蛋白质含量、还原糖含量和致病力的影响。【结果】在所设置的处理范围内，球毛壳菌发酵粗提物（1 mg·mL^-1）经不同光照时间和储存时间处理后对辣椒疫霉的抑制率没有显著降低，抑制率维持在93%左右；粗提物在40—70 ℃的热处理范围内对辣椒疫霉的抑制率没有显著降低，70 ℃以上的热处理会显著降低粗提物对辣椒疫霉的抑制率，但抑制率不低于70%；粗提物在pH 1—5和9—13的酸碱处理范围内会显著降低对辣椒疫霉的抑制率，但抑制率也不低于70%。粗提物处理影响辣椒疫霉菌丝形态，使菌丝发生严重的扭曲皱缩现象，并影响活性氧代谢，使菌丝中的活性氧大量积累。辣椒疫霉经粗提物处理12—72 h后，其培养液中的碱性磷酸酶活性、β-葡萄糖苷酶活性、核酸和蛋白质含量均显著升高，且其菌丝中的丙二醛和过氧化氢含量显著增加。辣椒疫霉菌丝中的过氧化氢酶活性、可溶性蛋白和还原糖含量则在粗提物处理12—72 h内显著降低，而超氧化物歧化酶、过氧化物酶、多聚半乳糖醛酸酶和β-葡萄糖苷酶活性则仅在一定时间显著降低。【结论】在本试验所设置的处理范围内，球毛壳菌的小麦秸秆发酵粗提物抑制辣椒疫霉的效果不受光照及储存时间的影响，但超过70 ℃的热处理和pH 1—5和9—13的酸碱处理会显著降低粗提物对辣椒疫霉的抑制效果。此外，该粗提物通过改变菌丝形态，破坏细胞壁和细胞膜，引发细胞内物质泄漏，降低菌丝中蛋白质和还原糖含量，抑制抗氧化酶活性，干扰活性氧代谢使活性氧大量积累从而抑制辣椒疫霉。

关键词: 球毛壳菌, 辣椒疫霉, 抑制率, 抑制机制, 抑制稳定性

Abstract:

【Objective】Crop blight caused by Phytophthora capsici has caused huge economic losses to crop industries such as pepper. The aim of this paper is to explore the inhibition stability and mechanism against P. capsici by metabolites of Chaetomium globosum, and to provide references for the research and development of microbial fungistatic agents for the inhibition of P. capsici.【Method】To investigate the thermal, acid-base, light and time stability of the crude extract against P. capsic, the crude extracts were treated at different temperatures (40-121 ℃), pH (1-13), light times (0-12 d) and storage times (0-60 d), and the inhibition rate of crude extracts against P. capsici after different treatments was determined by mycelial growth inhibition method. The effect of the crude extract on the mycelia morphology of P. capsici was observed by optical microscopy. The effects of the crude extract on cell wall, cell membrane, active oxygen metabolism, protein content, reducing sugar content and pathogenicity of P. capsici after being treated with P. capsici for 12-72 h were investigated by various physiological and biochemical experiments.【Result】Within the treatment range set in this experiment, the inhibition rate of the crude extract (1 mg·mL^-1) against P. capsici did not decrease significantly after treatment with different light times and storage times, and the inhibition rate remained at about 93%. The inhibition rate of crude extract against P. capsici did not decrease significantly in the heat treatment range of 40-70 ℃, while the heat treatment above 70 ℃ significantly reduced the inhibition rate, but the inhibition rate was not less than 70%. The inhibition rate of crude extract against P. capsici was significantly reduced in the acid-base treatment range of pH 1-5 and pH 9-13, but the inhibition rate was also not less than 70%. The treatment of crude extract affected the morphology of P. capsici mycelia, caused severe distortion and shrinkage of mycelia, and also affected the metabolism of active oxygen species, resulting in large accumulation of active oxygen species in mycelia. The alkaline phosphatase activity, β-glucosidase activity, nucleic acid and protein contents in culture medium of P. capsici were significantly increased after being treated with crude extract for 12-72 h, and the contents of malondialdehyde and hydrogen peroxide in P. capsici mycelia were significantly increased. Catalase activity and the contents of soluble protein and reducing sugar in the mycelia of P. capsici were significantly decreased within 12 to 72 h after the crude extract treatment, but the activities of superoxide dismutase, peroxidase, polygalacturonase and β-glucosidase were significantly decreased only for a certain time.【Conclusion】In the treatment range set in this experiment, the inhibition effect of the crude extract of C. globosum wheat straw fermentation is not affected by the light and storage time, but the heat treatment of more than 70 ℃ and the pH treatment of 1-5 and 9-13 significantly reduce the inhibition effect of the crude extract against P. capsici. In addition, the crude extract inhibits P. capsici by changing the morphology of mycelia, damaging cell walls and membranes, causing intracellular material leakage, reducing the contents of protein and reducing sugar in mycelia, inhibiting the activity of antioxidant enzymes, interfering the metabolism of reactive oxygen species and causing a large accumulation of reactive oxygen species.

Key words: Chaetomium globosum, Phytophthora capsici, inhibition rate, inhibition mechanism, inhibitory stability

廖宏娟, 谭佳思, 张志斌, 余璟蓉, 张馨月, 江玉梅, 朱笃. 球毛壳菌小麦秸秆发酵产物抑制辣椒疫霉的稳定性及机制[J]. 中国农业科学, 2024, 57(3): 500-513.

LIAO HongJuan, TAN JiaSi, ZHANG ZhiBin, YU JingRong, ZHANG XinYue, JIANG YuMei, ZHU Du. Stability and Mechanism of Wheat Straw Fermentation Products of Chaetomium globosum Against Phytophthora capsici[J]. Scientia Agricultura Sinica, 2024, 57(3): 500-513.

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