野生型油菜黄单胞菌的过氧化氢释放特性

采用外源过氧化氢和油菜组织处理油菜黄单胞菌野生型(XpW)和烷基过氧化物还原酶亚基C突变型(Xp1),检测了各体系中过氧化氢的释放情况,并测定了油菜黄单胞菌野生型的最大过氧化氢耐受浓度范围,以明确植物-病原菌互作过程中是否具有病原细菌源的过氧化氢产生.结果显示:(1)过氧化氢处理3.5 h后,对外源过氧化氢的清除率相对于0.5 h时XpW为100%,Xp1为-26%,说明野生型对培养体系中过氧化氢的清除率高于突变型;油菜组织处理后,体系中产生和积累的过氧化氢情况是:XpW为3.5 h时比0.5 h时高2.105倍,Xp1为3.5 h时比0.5 h时低25.2%,说明野生型培养体系中产生和积累的过氧化氢量高于突变型.(2)野生型的最大过氧化氢耐受浓度范围为1.715 08×105～2.450 11×105 μmol/L,远远高于油菜组织处理XpW菌液时体系中最大检测到的过氧化氢浓度,说明本实验中油菜组织处理XpW菌液过程中产生的过氧化氢的浓度不能够杀灭XpW.由此推测,油菜组织处理体系中野生型油菜黄单胞菌能够产生部分的过氧化氢,其过氧化氢的产生与烷基过氧化物还原酶亚基C相关,支持植物-病原细菌相互作用过程中可能有细菌源的过氧化氢产生的观点.

Characteristics of Hydrogen Peroxide Release from Xanthomonas campestris pv.phaseoli

In order to figure out whether there is some hydrogen peroxide produced by the pathogen during the interaction between plant and bacterial pathogen,this experiment investigated the hydrogen peroxide concentration of each system when Xanthomonas campestris pv.phaseoli strain(XpW) and its mutant of Alkyl hydroperoxide reductase subunit C(Xp1) were separately treated with exogenous hydrogen peroxide and rape veggie tissue,and also investigated the maximal concentration of hydrogen peroxide for Xanthomonas camp...