摘要
观察了赖氨酸结构类似物S-(2-氨基乙基)-2’半胱氨酸(AEC)对杏鲍菇、金针菇单核菌丝、虎奶菇、榆黄蘑、姬松茸和白色茶树菇6种食用菌菌丝生长的影响。将这6种食用菌丝接种在基础培养基的固体斜面上,培养基中分别添加0,4.7,9.4,18.8,37.5,75,150,300,600和1 200 mg/L的AEC,第10天测定其菌丝生长速度。结果是AEC对杏鲍菇、金针菇单核菌丝、虎奶菇、榆黄蘑、姬松茸和白色茶树菇菌丝生长的半抑制浓度(IC50)分别为1158.8 mg/L,24.8 mg/L,21.7 mg/L,159.4 mg/L,361.8 mg/L和5 754.1 mg/L,且其差异显著。试验结果表明食用菌赖氨酸合成途径中关键酶对终产物的敏感性有明显的不同,可为食用菌的高赖氨酸品种选育奠定基础。
Inhibitions of lysine analogue S-2-Aminoethyl-L-Cysteine(AEC) on myceliai growth of Pleurotus eryngii, Flammulina velutipes (IM02 ) , Pleurotus tuber-regium , Pleurotus citrinopileatus, Agaricus blazi and Agrocybe chaxingu (white) were reported. Myceliai growth rate of the six edible fungi was measured when they grew in the minimal medium which comprise different concentrations of AEC(from 4. 7 mg/L to 1200 mg/L). The results showed that IC50 of inhibition of AEC on myceliai growth rate of Pleurotus eryngii,Flammulina velutipes (IM02) ,Pleurotus tuber-regium, Pleurotus citrinopileatus, Agaricus blazi and Agrocybe chaxingu (white) in the minimal medium was 1158. 8 mg/L, 24. 8 mg/L,21. 7 mg/L, 159. 4 mg/L,361. 8 mg/L and 5754. 1 mg/L respectively, which were different significantly. It was concluded that sensitivity of enzymes on end product lysine in the feedback pathway of lysine biosynthesis were different significantly in the edible fungi. The research will be the basis of breeding of high lysine content cultivars of edible fungi.
出处
《华中农业大学学报》
CAS
CSCD
北大核心
2004年第1期22-25,共4页
Journal of Huazhong Agricultural University
