Cellular Responses Required for Oxidative Stress Tolerance of the Necrotrophic Fungus Alternaria alternata, Causal Agent of Pear Black Spot

Zhang, Miao; Zhang, Yandong; Bi, Yang; Mao, Renyan; Yang, Yangyang; Jiang, Qianqian; Prusky, Dov

doi:10.3390/microorganisms10030621

Cited by 9 publications

(5 citation statements)

References 46 publications

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“…During the early stage of infection, A. alternata conidia adhere to the surface of pear fruit, where conidial spores gradually germinate into germ tubes [ 8 ]. A. alternata releases the host-specific toxins AK-I and AK-II, which block the host defense response [ 9 ]. A. alternata also secretes cell-wall-degrading enzymes during infection that enable the pathogen to penetrate and infect the host tissue [ 7 , 10 ].…”

Section: Introductionmentioning

confidence: 99%

Peel Diffusion and Antifungal Efficacy of Different Fungicides in Pear Fruit: Structure-Diffusion-Activity Relationships

Zhu

Chen

Wang

et al. 2022

JoF

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Fungal pathogens can invade not only the fruit peel but also the outer part of the fruit mesocarp, limiting the efficacy of fungicides. In this study, the relationships between fungicide structure, diffusion capacity and in vivo efficacy were evaluated for the first time. The diffusion capacity from pear peel to mesocarp of 11 antifungal compounds, including p-aminobenzoic acid, carbendazim, difenoconazole, dipicolinic acid, flusilazole, gentamicin, kojic acid, prochloraz, quinolinic acid, thiophanate methyl and thiram was screened. The obtained results indicated that size and especially polarity were negatively correlated with the diffusion capacity. Although some antifungal compounds, such as prochloraz and carbendazim, were completely degraded after a few days in peel and mesocarp, other compounds, such as p-aminobenzoic acid and kojic acid, showed high stability. When applying the antifungal compounds at the EC50 concentrations, it was observed that the compounds with high diffusion capacity showed higher in vivo antifungal activity against Alternaria alternata than compounds with low diffusion capacity. In contrast, there was no relationship between stability and in vivo efficacy. Collectively, the obtained results indicated that the diffusion capacity plays an important role in the efficacy of fungicides for the control of pear fruit diseases.

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Section: Introductionmentioning

confidence: 99%

Peel Diffusion and Antifungal Efficacy of Different Fungicides in Pear Fruit: Structure-Diffusion-Activity Relationships

Zhu

Chen

Wang

et al. 2022

JoF

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“…Noxs genes are believe to regulate the ROS signals that are generated [ 14 ]. Past studies found that ROS are generated and accumulated at the infected site to prevent pathogen spread during pathogen infection [ 26 , 27 ]. To resist pathogen infection, the host initiated ETI, during which H 2 O 2 rapidly accumulated in and around the injection site when F. oxysporum infected the bitter gourd plants.…”

Section: Discussionmentioning

confidence: 99%

The FomYjeF Protein Influences the Sporulation and Virulence of Fusarium oxysporum f. sp. momordicae

Wei

Wen

Zhang

et al. 2023

IJMS

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Fusarium oxysporum causes vascular wilt in more than 100 plant species, resulting in massive economic losses. A deep understanding of the mechanisms of pathogenicity and symptom induction by this fungus is necessary to control crop wilt. The YjeF protein has been proven to function in cellular metabolism damage-repair in Escherichia coli and to play an important role in Edc3 (enhancer of the mRNA decapping 3) function in Candida albicans, but no studies have been reported on related functions in plant pathogenic fungi. In this work, we report how the FomYjeF gene in F. oxysporum f. sp. momordicae contributes to conidia production and virulence. The deletion of the FomYjeF gene displayed a highly improved capacity for macroconidia production, and it was shown to be involved in carbendazim’s associated stress pathway. Meanwhile, this gene caused a significant increase in virulence in bitter gourd plants with a higher disease severity index and enhanced the accumulation of glutathione peroxidase and the ability to degrade hydrogen peroxide in F. oxysporum. These findings reveal that FomYjeF affects virulence by influencing the amount of spore formation and the ROS (reactive oxygen species) pathway of F. oxysporum f. sp. momordicae. Taken together, our study shows that the FomYjeF gene affects sporulation, mycelial growth, pathogenicity, and ROS accumulation in F. oxysporum. The results of this study provide a novel insight into the function of FomYjeF participation in the pathogenicity of F. oxysporum f. sp. momordicae.

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“…The assays of SOD, CAT, and POD activities were based on the methods previously described by Zhang et al (2022) and Wang et al (2021) [17,18]. In total, 0.2 g of frozen mycelium was ground in 5 mL of precooled phosphate buffer (50 mM and pH 7.8) and centrifuged at 4 • C and 9900× g for 20 min, and the supernatant was the crude enzyme of SOD and CAT.…”

Section: Determination Of Antioxidant Enzymes Activitymentioning

confidence: 99%

Optimization of the Fermentation Conditions of Metarhizium robertsii and Its Biological Control of Wolfberry Root Rot Disease

He,

Zhang,

Wang

et al. 2023

Microorganisms

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Fusarium solani is the main pathogenic fungus causing the root rot of wolfberry (Lycium barbarum). The endophytic fungus Metarhizium robertsii has been widely used for the biocontrol of plant pathogenic fungi, but the biocontrol effects of this fungus on wolfberry root rot and its antifungal mechanism against F. solani have not been reported. In this study, the antagonism of endophytic fungus M. robertsii against F. solani was verified. Further, we optimized the fermentation conditions of M. robertsii fermentation broth based on the inhibition rate of F. solani. In addition, the effects of M. robertsii fermentation broth on the root rot of wolfberry and its partial inhibition mechanism were investigated. The results showed that M. robertsii exhibited good antagonism against F. solani. Glucose and beef extracts were the optimal carbon and nitrogen sources for the fermentation of M. robertsii. Under the conditions of 29 °C, 190 rpm, and pH 7.0, the fermentation broth of M. robertsii had the best inhibition effect on F. solani. Furthermore, the fermentation broth treatment decreased the activities of superoxide dismutase, catalase, and peroxidase of F. solani; promoted the accumulation of malondialdehyde; and accelerated the leakage of soluble protein and the decrease in soluble sugar. In addition, inoculation with M. robertsii significantly reduced the decay incidence and disease index of wolfberry root rot caused by F. solani. These results indicate that M. robertsii could be used as a biological control agent in wolfberry root rot disease management.

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Cellular Responses Required for Oxidative Stress Tolerance of the Necrotrophic Fungus Alternaria alternata, Causal Agent of Pear Black Spot

Cited by 9 publications

References 46 publications

Peel Diffusion and Antifungal Efficacy of Different Fungicides in Pear Fruit: Structure-Diffusion-Activity Relationships

Peel Diffusion and Antifungal Efficacy of Different Fungicides in Pear Fruit: Structure-Diffusion-Activity Relationships

The FomYjeF Protein Influences the Sporulation and Virulence of Fusarium oxysporum f. sp. momordicae

Optimization of the Fermentation Conditions of Metarhizium robertsii and Its Biological Control of Wolfberry Root Rot Disease

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