Biochemical control of Alternaria tenuissima infecting post‐harvest fig fruit by chickpea vicilin

Abstract

BACKGROUND Alternaria tenuissima was isolated from infected fig fruit and molecularly identified by rRNA gene sequencing. The objective of the current work was to test the inhibitory effect of vicilin as a glycoprotein, isolated from chickpea, against the fungus A. tenuissima, isolated from fig fruit, in vitro and in situ, to estimate its potential action in controlling the growth of A. tenuissima in postharvest fig fruit. RESULTS Chickpea vicilin is a glycoprotein composed of three subunits of 135, 210, and 230 kDa. The linear growth of A. tenuissima on the solid agar medium and in liquid media (at 25 °C) was markedly reduced by 44%, 66%, 77%, and 83% and 20%, 24%, 42%, and 62%, respectively in response to vicilin applications of 0.1, 0.2, 0.3, and 0.4 g L−1. Chickpea vicilin (at 0.4 g L−1) totally prevented fungal conidia germination during 24 h of incubation at 25 °C. Electron microscope scanning of A. tenuissima subjected to chickpea vicilin showed hyphae swelling and conidia deformation. Treating post‐harvest fig fruit, artificially infected with A. tenuissima, with chickpea vicilin (0.1–0.4 g L−1) restricted the disease severity to 15% against 55% in the positive control after 7 days storage. CONCLUSION Vicilin can be considered a potent antifungal agent that can be used in preserving fig fruit for 7–14 days with minimum disease severity. © 2020 Society of Chemical Industry

Antiviral Action of Native and Methylated Lactoferrin and β-Lactoglobulin against Potato Virus Y (PVY) Infected into Potato Plants Grown in an Open Field

“…This is in complete accordance with [ 10 ], who showed the superior action of the modified over the native LF, and found a secondary action of both forms in activating the expression of a number of defense genes. The observed success of the antiviral action of the substance by application on the plant surface by foliar spray agrees with previous studies using foliar spray of protein hydrolysates as bio-fertilizers [ 48 ], and also with studies that applied some proteins on the surface of some fruits during postharvest as antifungal agents [ 11 , 49 ]. However, further detailed studies might be needed to understand the different potential interactive pathways of the antiviral substance through its contact with host plant and the invading virus.…”

Soybean β‐conglycinin and catfish cutaneous mucous p22 glycoproteins deteriorate sporangial cell walls of Pseudoperonospora cubensis and suppress cucumber downy mildew

“…The antifungal activity of vicilin glycoprotein from chickpea was previously demonstrated on several plant pathogenic necrotrophic and hemibiotrophic fungi including Alternaria tenuissima, Fusarium solani, F. oxysporum, Colletotrichum musae, Phytophtora capsici, Neurospora crassa, and Ustilago maydis sporidia. 14,17,[84][85][86] However, the antifungal activity of vicilin against biotrophic fungi was not previously defined. The ovomucin, however, was previously characterized and its antibacterial and antiviral activities were reported by several authors.…”

“…10,14,15 Both 7S globulin fractions from soybean and chickpea were bioactive against several fungal plant pathogens with a necrotrophic behavior. 16,17 Glycoproteins exist in numerous plant species and in almost all members of the animal kingdom including birds and fish as well. 18 Ovomucin is a sulfated glycoprotein of the mucin protein family that is found in egg white making up 2-4% (w/w) of the total egg white protein.…”

Foliar Spray with Pepsin-and Papain-Whey Protein Hydrolysates Promotes the Productivity of Pea Plants Cultivated in Clay Loam Soil

“…Generally, natural proteins are extracted in pure forms and can be biologically active at its native form [ 22 ] or after chemical [ 23 , 24 , 25 , 26 , 27 ] or enzymatic [ 17 ] modifications to improve or enhance their potential recycling uses [ 28 ]. Whey proteins and their main components (α-lactalbumin, β-lactoglobulin and lactoferrin) have been the focus of several studies to explore their chemical nature, their potential feasibility for chemical or enzymatic modifications and their possible biological reuses.…”