Active changes of lignification-related enzymes in pepper response to Glomus intraradices and/or Phytophthora capsici

INTRODUCTION Plants have defense mechanisms against patho-gen infection by inducing systemic resistance in re-sponse to localized pretreatment with biological cotrol agents, thus making them resistant to subsequpathogen infection (Caruso et al., 1999; Hammschmidt, 1999; Mohammadi and Kazemi, 2002; yada et al., 1995; Pozo et al., 2002; Ray et al., 199Biological control of plant pathogens has receivmuch more attention. It is well known that plants amicroorganisms symbiosis is a defense m…     

Antioxidant power of phytochemicals from Psidium guajava leaf

Dried ground leaves of Psidium guajava L. (guava) were extracted by water and aqueous ethyl alcohol 50% (1:10) ratio, and the total phenolic content in the extracts was determined spectrophotometrically according to Folin- Ciocalteu's phenol method and calculated as gallic acid equivalent (GAE). Remarkably high total phenolic content 575.3 (15.5 and 511.6(6.2 mg of GAE/g of dried weight material (for ethanol guava leaf extracts and water guava leaf extracts, respectively) were obtained. The antioxidant activity of lyophilized extracts was determined at ambient temperature by means of a 2,2-diphenyl-1-picrylhydryzyl (DPPH˙) colorimetry with detection scheme at 515 nm. The activity was evaluated by the decrease in absorbance as the result of DPPH˙ color change from purple to yellow. The higher the sample concentration used, the stronger was the free radical-scavenging effect. The results obtained showed that ascorbic acid was a substantially more powerful antioxidant than the extracts from guava leaf. On the other hand, the commercial guava leaf extracts and ethanol guava leaf extracts showed almost the same antioxidant power whereas water guava leaf extracts showed lower antioxidant activity. The parameter EC50 and the time needed to reach the steady state to EC50 concentration (TEC90) affected the antiradical capacity of the sample. The antioxidant efficiency (AE) has been shown to be a more adequate parameter for selecting antioxidants than the widely used EC50. This study revealed that guava leaf extracts comprise effective potential source of natural antioxidants.     

南果梨果皮、果肉、果心多酚氧化酶同工酶的研究

用垂直板聚丙烯酰胺凝的方法,研究了南果梨果皮、果肉、果心的多酚氧化酶同工酶的酶带特征.结果表明:采用pH6.5磷酸缓冲液提取液、10%分离胶浓度对南果梨多酚氧化酶同工酶分离效果较好;南果梨果皮部位多酚氧化酶同工酶谱带最多,为7条.     

茶叶中多酚类物质的提取与快速含量测定

建立了一种简便快速的以没食子酸为基准物质,酒石酸亚铁作为显色剂,测定茶多酚含量的分光光度法,测定的结果令人满意。对茶多酚浸提进行了正交实验,结果表明浸提的最佳条件是70%的乙醇按1：20的物料比浸提30min,温度为70℃,提取次数为一次。最后对浸提液进行萃取提纯。     

In vitro inhibition of pigmentation and fiber development in colored cotton

Colored cotton has naturally pigmented fibers. The mechanism of pigmentation in cotton fiber is not well documented. This experiment was conducted to study the effects of respiratory chain inhibitors, i.e., rotenone and thiourea, on pigmentation and fiber development in colored cotton. After 1 d post-anthesis, ovaries were harvested and developing ovules were cultured on the liquid medium containing different concentrations of rotenone and thiourea for 30 d. The results demonstrate that both respiratory inhibitors reduced fiber length and ovule development under ovule culture conditions, and the inhibition efficiency of rotenone was much higher than that of thiourea. Rotenone and thiourea also showed significant effects on fiber pigment (color) development in colored cotton. In green cotton fiber, rotenone advanced fiber pigment development by 7 d at 200 μmol/L, while thiourea inhibited fiber pigmentation at all treatment levels (400, 600, 800, 1 000, and 2 000 μmol/L). Both respiratory inhibitors, however, had no significant effects on pigmentation of brown cotton fibers. The activities of cytochrome c oxidase (COX) and polyphenol oxidase (PPO) decreased significantly with increasing levels of both respiratory inhibitors. It is suggested that both respiratory inhibitors have important roles in deciphering the mechanism of pigmentation and fiber development in colored cotton.     

Antioxidant power of phytochemicals from<Emphasis Type="Italic">Psidium guajava</Emphasis> leaf

Dried ground leaves ofPsidium guajava L. (guava) were extracted by water and aqueous ethyl alcohol 50% (1∶10) ratio, and the total phenolic content in the extracts was determined spectrophotometrically according to Folin-Ciocalteu's phenol method and calculated as gallic acid equivalent (GAE). Remarkably high total phenolic content 575.3±15.5 and 511.6±6.2 mg of GAE/g of dried weight material (for ethanol guava leaf extracts and water guava leaf extracts, respectively) were obtained. The antioxidant activity of lyophilized extracts was determined at ambient temperature by means of a 2,2-diphenyl-1-picrylhydryzyl (DPPH') colorimetry with detection scheme at 515 nm. The activity was evaluated by the decrease in absorbance as the result of DPPH' color change from purple to yellow. The higher the sample concentration used, the stronger was the free radical-scavenging effect. The results obtained showed that ascorbic acid was a substantially more powerful antioxidant than the extracts from guava leaf. On the other hand, the commercial guava leaf extracts and ethanol guava leaf extracts showed almost the same antioxidant power whereas water guava leaf extracts showed lower antioxidant activity. The parameter EC₅₀ and the time needed to reach the steady state to EC₅₀ concentration (T _{EC 50}) affected the antiradical capacity of the sample. The antioxidant efficiency (AE) has been shown to be a more adequate parameter for selecting antioxidants than the widely used EC₅₀. This study revealed that guava leaf extracts comprise effective potential source of natural antioxidants.     

Enhancing polyphenol extraction from unripe apples by carbohydrate-hydrolyzing enzymes

The effects of process variables such as enzyme types, enzyme ratio, reaction temperature, pH, time, and ethanol concentration on the extraction of unripe apple polyphenol were investigated. The results indicated that Viscozyme L had the strongest effect on polyphenols extraction and was selected to study the polyphenol composition. The ratio of enzyme (Viscozyme L) to substrate (2 fungal beta-glucanase units (FBG)) at 0.02, reaction at pH 3.7,50 ℃ for 12 h, and ethanol concentration of 70% were chosen as the most favorable extraction condition. Total phenolic content (TPC), reducing sugar content (RSC), and extraction yield increased by about 3,1.5, and 2 times, respectively, compared with control. The contents of p-coumaric acid, ferulic acid, and caffeic acid increased to 8,4, and 32 times, respectively. The enzyme-aided polyphenol extraction process from unripe apples might be applied to food industry for enhancing bioactive compound production.     

Active changes of lignification-related enzymes in pepper response to Glomus intraradices and/or Phytophthora capsici

The activities of enzymes responsible for lignification in pepper, pre-inoculation with arbuscular mycorrhizal (AM) fungus ofGlomus intraradices and/or infection with pathogenic strain ofPhytophthora capsici, and the biological control effect ofG. intraradices on Phytophthora blight in pepper were investigated. The experiment was carried out with four treatments: (1) plants pre-inoculated withG. intraradices (Gi), (2) plants pre-inoculated withG. intraradices and then infected withP. capsici (Gi+Pc). (3) plants infected withP. capsici (Pc), and (4) plants without any of the two microorganisms (C). Mycorrhizal colonization rate was reduced by about 10% in pathogen challenged plants. Root mortality caused by infection ofP. capsici was completely eliminated by pre-inoculation with antagonisticG. intraradices. On the ninth day after pathogen infection, Peroxidase (POD) activity increased by 116.9% in Pc-treated roots but by only 21.2% in Gi+Pc-treated roots, compared with the control, respectively. Polyphenol oxidase (PPO) and Phenylalanine ammonia-lyase (PAL) activities gradually increased during the first 3 d and dramatically decreased in Pc-treated roots but slightly decreased in Gi+Pc-treated roots, respectively. On the ninth day after pathogen infection, PPO and PAL decreased by 62.8% and 73.9% in Pc-treated roots but by only 19.8% and 19.5% in Gi+Pc-treated roots, compared with the control, respectively. Three major POD isozymes (45000, 53000 and 114000) were present in Pc-treated roots, while two major bands (53000 and 114000) and one minor band (45000) were present in spectra of Gi+Pc-treated roots, the 45000 POD isozyme was significantly suppressed byG. intraradices, suggesting that the 45000 POD isozyme was induced by the pathogen infection but not induced by the antagonisticG. intraradices. A 60000 PPO isozyme was induced in Pc-treated roots but not induced in Gi+Pc-treated roots. All these results showed the inoculation of antagonisticG. intraradices alleviates root mortality, activates changes of lignification-related enzymes and induces some of the isozymes in pepper plants infected byP. capsici. The results suggested thatG. intraradices is a potentially effective protection agent againstP. capsici. Project supported by Korea Science and Engineering Foundation (KOSEF) through the Agricultural Plants Stress Research Center (APSRC) at Chonnam National University, Korea     

龙眼果皮中多酚氧化酶活性的研究

研究龙眼果皮中多酚氧化酶(PPO)活性在不同条件下的变化规律,确定影响龙眼果实在贮藏过程中褐变的主要因素。以PPO催化邻苯二酚变色为基础,采用分光光度法研究PPO的相对活性,考察了不同pH值、温度、时间和抑制剂对酶活性的影响。结果显示,龙眼果实在贮藏初期及低pH值、低温和柠檬酸存在的条件下,PPO活性较低或受到抑制,有利于果实的保鲜。