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羊肚菌菌种退化机理研究

Study on the Mechanism of Morchella Strain Degeneration

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【作者】 刘璐邓百万兰阿峰郭素芬彭浩

【Author】 LIU Lu;DENG Bai-wan;LAN A-feng;GUO Su-fen;PENG Hao;College of Biological Sciences and Engineering,Shaanxi University of Technology;Shaanxi Engineering Research Center of Edible and Medicated Fungi;

【通讯作者】 兰阿峰;

【机构】 陕西理工大学生物科学与工程学院陕西省食药用菌工程技术研究中心

【摘要】 对羊肚菌菌种退化机理进行初步研究。通过对正常羊肚菌菌种进行数次转接得到退化羊肚菌材料,将正常菌丝和退化菌丝分别用特定的染色试剂处理,观察菌丝清除活性氧的能力、线粒体膜电位高低变化和线粒体形态变化,从而探究菌种退化出现的原因。转接后的羊肚菌发生明显退化,正常菌丝经氯化硝基四氮唑蓝(nitro blue tetrazolium,NBT)染色后,在光学显微镜下呈现淡蓝紫色,退化菌丝在一段时间后形成蓝紫色物质;正常菌丝经荧光染料线粒体红色荧光探针(Mito-Tracker Red CMXRos)染色后,在荧光显微镜下呈现红色荧光,而退化菌丝仅有微弱的红色荧光;经过荧光染料线粒体绿色荧光探针(Mito-Tracker Green)染色后的正常菌丝里有明显的线粒体亮斑,退化菌丝的线粒体则没有。试验初步明确羊肚菌菌丝退化的机理,为羊肚菌菌丝退化研究提供理论依据。

【Abstract】 The preliminary study on the degradation mechanism of Morchella species was carried out. Degraded Morchella material was obtained by several times of normal Morchella species,and normal hyphae and degraded hyphae were treated with specific staining reagents respectively to observe the ability of hyphae to scavenge reactive oxygen species and mitochondrial membrane,changes in potential levels and changes in mitochondrial morphology explored the causes of bacterial degradation. The transferred Morchella was obviously degraded. The normal hyphae showed light blue-violet under the light microscope after nitro blue tetrazolium(NBT)staining. The degraded hyphae formed a blue-violet substance after a period of time;the normal hyphae passed the fluorescent dye Mito-Tracker Red CMXRos stained with red fluorescence under fluorescent microscope,while degenerating hyphae showed only weak red fluorescence. The normal mycelia stained with the fluorescent dye Mito-Tracker Green had bright mitochondrial spots,but the degenerated mycelia did not.This experiment preliminarily clarified the mechanism of hyphae degradation of Morchella,and provided a theoretical basis for the study of Morchella hyphae degradation.

【关键词】 羊肚菌退化染色氧化胁迫线粒体
【Key words】 Morchelladegradationdyeingoxidative stressmitochondria
  • 【文献出处】 食品研究与开发 ,Food Research and Development , 编辑部邮箱 ,2020年10期
  • 【分类号】S646.7
  • 【被引频次】4
  • 【下载频次】605
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