| 顾明超，吴 萍，郑文寅，张文明，姚大年.小麦籽粒成熟与萌发期间LOX的动态变化[J].麦类作物学报,2013,33(1):60 |
| 小麦籽粒成熟与萌发期间LOX的动态变化 |
| Dynamic Variation of Lipoxygen during Maturation and Germination of Wheat Seeds |
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| DOI：10.7606/j.issn.1009-1041.2013.01.11 |
| 中文关键词: 小麦 籽粒成熟期 种子萌发期 LOX酶活性 LOX同工酶 |
| 英文关键词:Wheat Grain maturation stage Seed germination stage LOX activity LOX isozymes |
| 基金项目:国家自然科学基金项目（31071404）；教育部高校博士点基金项目（20103418110002）；安徽省高等学校省级自然科学研究项目（KJ2012Z105）；安徽省自主创新项目（11Z0101080）。 |
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| 中文摘要: |
| 为了解小麦籽粒中脂肪氧化酶（LOX）同工酶的代谢过程，选用4个小麦品种（鲁麦22、中优9507、内乡188、蒿优9409）为材料，采用薄层等电聚焦电泳（IEF）活性染色法检测和分析了小麦在籽粒成熟与种子萌发期间LOX同工酶酶谱的变化，并采用分光光度计法测定其活性。结果表明，在籽粒成熟期间，中优9507、内乡188、蒿优9409含有5条不同的同工酶条带，鲁麦22含有8条不同的LOX同工酶条带；随籽粒成熟度的增加，酸性和中性部分的LOX同工酶的合成与含量逐渐减少，碱性部分的LOX同工酶的合成与含量缓慢增加，说明成熟末期小麦籽粒主要积累碱性LOX；4个品种的LOX活性随籽粒成熟均呈现先逐渐降低至最低点后轻微反弹的变化趋势。在种子萌发期间，4个小麦品种都含有7条LOX同工酶条带，除萌发第一天外，随种子萌发的进行，酸性部分的LOX同工酶合成与含量减少，碱性和中性部分的LOX同工酶合成与含量缓慢增加，说明小麦种子在萌发过程中主要积累碱性LOX；4个品种的LOX活性均呈先保持一恒定高值后迅速下降至一恒定低值的变化趋势。无论是籽粒成熟期间还是种子萌发期间，影响小麦籽粒或种子中LOX酶活性大小的主要是酸性的LOX同工酶。 |
| 英文摘要: |
| Studying the activity and variation of LOX isozymes during maturation and germination of wheat seeds will make a solid foundation for the research of LOX metabolism. Wheat varieties of Lumai 22, Zhongyou 9507, Neixiang188 and Haoyou 9409 were used as experimental materials, the LOX isozymes and LOX activity during maturation and germination in wheat seeds were investigated by IEF PAGE and spectrophotometer. The results showed that during the mature period of wheat seeds, there were 5 LOX isozymes for Zhongyou 9507, Neixiang188 and Haoyou 9409, while there were 8 LOX isozymes for Lumai 22; along with the development of maturity, the synthesis and content of the acidity and neutral part of the isozymes gradually reduced, while the alkalescence part of the isozymes gradually increased; During germination of wheat seeds, there were 7 LOX isozymes were detected for all the 4 wheat varieties, along with the development of germination, the content of the acidity and neutral part of the isozymes gradually reduced, while the alkalescence part of the isozymes gradually increased. No matter maturation or germination period, the acidity isozymes was the most important factor which decided the influence of isozyme. The IEF PAGE was the most ideal method for testing wheat LOX isozymes. |
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