LI Na,ZHANG Xiao-yan,TIAN Ji-yuan,et al.Effect of Blue Light Continuous Illumination on Flavonoid Synthesis in Soybean Sprouts[J].Soybean Science,2017,36(01):51-59.[doi:10.11861/j.issn.1000-9841.2017.01.0051]
蓝光连续光照对大豆芽苗菜类黄酮合成的影响
- Title:
- Effect of Blue Light Continuous Illumination on Flavonoid Synthesis in Soybean Sprouts
- Keywords:
- Soybean sprouts; Flavonoid; Blue light
- 文献标志码:
- A
- 摘要:
- 以黑暗培养(D)为对照,阐明了蓝光(B)连续光照对大豆(Glycine max L. Merr.)芽苗菜品种东农690生长和类黄酮合成的影响。结果表明:与对照组相比,蓝光连续光照36 h显著提高了大豆芽苗菜子叶中山奈酚(kaempferol)和黄豆苷元(daidzein)的含量,同时子叶中蓝光光受体基因CRY1、CRY2,类黄酮合成相关基因IFS的表达量也显著提高。处理组中,大豆芽苗菜下胚轴中黄豆苷(daidzin)含量逐渐增加,黄豆苷元(daidzein)、染料木素(genistein)、染料木苷(genistin)和山奈酚(kaempferol)的含量先升高后下降,但在36 h时均显著高于黑暗处理。在蓝光光照6和24 h时,大豆芽苗菜下胚轴中苯丙氨酸解氨酶(PAL)与查尔酮异构酶(CHI)活性与对照组相比均显著提高。类黄酮合成途径相关基因PAL、CHS、ANS、IFS的表达量在蓝光处理下均是先升高后下降,而蓝光光受体基因CRY1与CRY2的表达量随着光照时间延长逐渐升高。
- Abstract:
- The effects of continuous blue light illumination on the growth and flavonoid synthesis of soybean sprouts were studied. Dark treatment was used as control. It turned out that compared with the dark, continuous blue light illumination for 36 h significantly improved the content of Kaempferol and Daidzein in the cotyledon, and the expression of related genes CRY1, CRY2 and IFS were significantly up-regulated. The Daidzein content in hypocotyls was increased gradually with the illumination time going on. As the extension of illumination time, the content of daidzein, genistein, genistin and kaempferol increased and then decreased in the hypocotyls, which was significantly higher than those in the dark. Constant blue light treatment for 6 and 24 h significantly increased the activity of phenylalanine ammonia lyase (PAL) and chalcone isomerase (CHI), respectively. Moreover, continuous blue light treatment up-regulated the expression of flavonoid biosynthesis-related structural genes (PAL, CHS, ANS, IFS) and decreased afterwards, while the expression of blue light receptor genes (CRY1, CRY2) increased progressively.
参考文献/References:
[1]Ziegler V, Vanier N L, Ferreira C D, et al. Changes in the bioactive compounds content of soybean as a function of grain moisture content and temperature during long-term storage[J]. Journal of Food Science, 2016, 81(3): 762-768.[2]Yuan M, Jia X, Yang Y, et al. Effect of light on structural properties and antioxidant activities of polysaccharides from soybean sprouts[J]. Process Biochemistry, 2015, 50(7): 1152-1157.
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备注/Memo
基金项目:江苏省农业科技自主创新资金项目(CX(15)1040);国家自然科学基金(31572169)。