温度对茶小绿叶蝉成虫存活率及保护酶系的影响
Effects of temperature on survival rate and protection enzymes of Empoasca onukii Matsuda

为探讨温度对茶小绿叶蝉适应能力的影响, 室内设置-10、-5、0、5、10、15、20、25、30、35、38、41和44 ℃共13个温度梯度, 测定了不同温度处理1 h后成虫存活率及其保护酶系超氧化物歧化酶(SOD)、铜锌超氧化物歧化酶(CnZn-SOD)、过氧化物酶(POD)、过氧化氢酶(CAT)、总抗氧化能力(T-AOC)和总蛋白含量的变化。结果表明, 在5～35 ℃之间, 成虫存活率均大于90%, 其它处理成虫存活率明显降低。SOD、POD、CAT、T-AOC活性和总蛋白含量变化在5～30 ℃之间差异不显著, 温度低于5 ℃或高于35 ℃时, 保护酶活性亦有降低或增加的趋势, 但均以41 ℃时含量最高, SOD、POD、CAT、T-AOC活性和总蛋白含量分别为2.64、0.68、1.58、0.67 U/mg和178.33 μg/mL, 但CnZn-SOD活性在各处理中均显著差异, 其值在0.96～1.05 U/mg之间。低温处理下的试虫反应更敏感, 各指标含量均低于高温处理。表明茶小绿叶蝉成虫存活率、保护酶活性变化、总抗氧化能力和总蛋白含量与温度密切相关, 在低温和高温下致死的原因与保护酶系统被破坏有关。
This study was conducted to explore the effect of temperature on the adaptability of Empoasca onukii Matsuda adults in thirteen (-10, -5, 0, 5, 10, 15, 20, 25, 30, 35, 38, 41, and 44 ℃) temperature treatments. The survival rate, activities of superoxide dismutase (SOD), Cu/Zn superoxide dismutase (CnZn-SOD), peroxidase (POD) and catalase (CAT), total antioxidant capacities (T-AOC) and content of total proteins were measured when the adults had been treated for one hour in each temperature group. The results showed that the survival rates of adults treated between 5 ℃ and 35 ℃ were over 90% and those of other treatments decreased. There was no distinction in the activities of protective enzymes, T-AOC and total protein content when the adults were treated between 5 ℃ and 35 ℃ and no distinction in the activities of Cu/Zn superoxide dismutase in all treatments, and the values fell between 0.96 U/mg and 1.05 U/mg. When the temperature was under 5 ℃ or over 35 ℃, the activities of protective enzymes decreased or increased, respectively. The highest antioxidization activity and total protein content appeared at 41 ℃, with 2.64 U/mg for SOD, 0.68 U/mg for POD, 1.58 U/mg for CAT, 0.67 U/mg for T-AOC and 178.33 μg/mL for total protein content, respectively. The adults were more sensitive at low temperature, with lower indexes than that at high temperature. This tendency indicated that the survival rate, activities of protective enzymes, T-AOC and total protein content were closely related with temperature. The death in extreme temperature might be due to the damage of protective enzymes.