不同浓度吲哚-3-乙酸和6苄基氨基嘌呤对圆叶薄荷生物量、酚类特征和生物活性的影响。

IF 3.4 3区 农林科学 Q1 Engineering
Hadjer Kecis, Mohamed Bagues, Yahia Abdelouhab, Fatiha Mekircha, Lynda Gali, Kenza Kadi, Dalila Addad, Kamel Nagaz, Fatiha Brahmi, Yacine Kouba
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引用次数: 1

摘要

虽然利用植物激素改良作物具有很大的潜力,但人们对植物激素在作物中的分子效应知之甚少。研究了外源施用植物生长调节剂(pgr)、吲哚-3-乙酸(IAA)和细胞分裂素样6-苄基氨基嘌呤(BAP)对薄荷地上部和根生物量及植物化学生物学参数的影响。结果表明,IAA和BAP的施用显著影响了植物器官中酚类化合物的积累。PGRs处理也诱导了单个酚类化合物的数量显著增加,其中在20或10 mg/mL BAP处理的地上部分中,丹酚酸和迷迭香酸的增幅最大。当浓度为10 mg/mL时,丹酚酸在植株根部的含量也显著增加(从18.232µg/g增加到41.317µg/g)。此外,还观察到处理过的植物抗氧化和抑制酶的作用增强。我们的研究结果表明,外源激素可以用来改善酚类化合物的合成,从而提高药用或食用植物的生物活性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Different indole-3-acetic acid and 6 benzyl amino purine concentrations affect biomass, phenolic profile, and bioactivity in Mentha rotundifolia L.

Although the use of phytohormones for crop improvement has great potential, little is known about the molecular effects of phytohormones in crops. This work investigated the effect of the exogenous application of plant growth regulators (PGRs), indole-3-acetic acid (IAA), and cytokinin-like 6-benzyl amino purine (BAP) on plant biomass and the phytochemical and biological parameters of Mentha rotundifolia L. aerial parts and roots. The results showed that the application of IAA and BAP significantly influenced the accumulation of phenolic compounds in the plant organs. Treatment with PGRs also induced remarkable increases in the amounts of individual phenolic compounds, with the greatest increases observed for salvianolic and rosmarinic acids in the aerial parts treated with 20 or 10 mg/mL of BAP. Salvianolic acid also showed the most significant increase in the roots of plants treated at 10 mg/mL (from 18.232 to 41.317 µg/g of extract). Furthermore, enhanced antioxidant and inhibitory enzyme effects in the treated plants was observed. Our findings suggest that exogenous hormones could be used to improve the synthesis of phenolic compounds and, as a result, the bioactivity of medicinal or food plants.

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来源期刊
CiteScore
5.30
自引率
11.80%
发文量
0
期刊介绍: This interdisciplinary journal publishes new measurement results, characteristic properties, differentiating patterns, measurement methods and procedures for such purposes as food process innovation, product development, quality control, and safety assurance. The journal encompasses all topics related to food property measurement and characterization, including all types of measured properties of food and food materials, features and patterns, measurement principles and techniques, development and evaluation of technologies, novel uses and applications, and industrial implementation of systems and procedures.
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