中国农业科学 ›› 2011, Vol. 44 ›› Issue (2): 291-298 .

• 植物保护 • 上一篇    下一篇

微丝骨架解聚剂在小麦-黄瓜白粉菌非寄主互作中的作用

郝心愿,李红莉,禹坷,宋晓贺,马青

  

  1. (西北农林科技大学植物保护学院/陕西省农业与分子生物学重点实验室)

  • 收稿日期:2010-06-29 修回日期:2010-10-08 出版日期:2011-01-15 发布日期:2011-01-15
  • 通讯作者: 马青

Roles of Actin Polymerization Inhibitor in the Non-Host Interaction of Wheat-Sphaerotheca fuliginea

HAO Xin-yuan, LI Hong-li, YU Ke, SONG Xiao-he, MA Qing
  

  1. (西北农林科技大学植物保护学院/陕西省农业与分子生物学重点实验室)

  • Received:2010-06-29 Revised:2010-10-08 Online:2011-01-15 Published:2011-01-15
  • Contact: MA Qing

摘要:

【目的】阐明微丝骨架在小麦非寄主抗病性中的作用。【方法】以小麦-黄瓜白粉菌非寄主互作体系为研究对象,通过台盼蓝、DAB和考马斯亮蓝染色法研究了小麦叶片经微丝骨架解聚剂处理后过敏性坏死、H2O2及乳突形成的变化。【结果】黄瓜白粉菌在小麦叶面上萌发明显滞后且附着胞多畸形。药剂处理后,过敏性坏死反应和H2O2的产生及乳突的形成均明显受抑,产生率均显著降低。白粉菌的侵入率明显提高,并且能形成吸器,偶尔还产生次生菌丝。【结论】微丝骨架参与了小麦的非寄主抗病性反应,骨架的聚合为抗病性反应的发生所必须。

关键词: 细胞骨架, 微丝解聚剂, 非寄主, 小麦, 过敏性坏死反应, H2O2

Abstract:

【Objective】The roles of microfilaments in the non-host resistance of wheat were elucidated in the study.【Method】Hypersensitive response (HR), H2O2 and papilla formation of the wheat leaves treated with actin polymerization inhibitor before inoculation of Sphaerotheca fuliginea conidia were investigated in the non-host interaction of wheat-S. fuliginea through trypan-blue, DAB, and coomassie brilliant blue staining, respectively. 【Result】 The results showed that the conidial germination of S. fuliginea was significantly delayed on the wheat, and the majority of the appressoria were malformed. Treated with cytochalasin A, the production of HR and H2O2, and the papilla formation on wheat leaves were severely suppressed and the incidences of them were markedly reduced, but the penetration incidence of S. fuliginea conidia was greatly increased and the conidia were able to form haustoria, even to form secondary hyphae occasionally. 【Conclusion】 It was concluded that the microfilaments are concerned with the non-host resistance response of wheat, and the polymerization of the microfilaments is essential to the resistance response.

Key words: cytoskeleton, cytochalasin, non-host, wheat, hypersensitive response, H2O2