Influence of chitosan and its derivatives on cell development and physiology of Ustilago maydis

Olicón-Hernández, Darío Rafael; Hernández-Lauzardo, Ana Niurka; Pardo, Juan Pablo; Peña, Antonio; Valle, Miguel G. Velázquez-del; Guerra-Sánchez, Guadalupe

doi:10.1016/j.ijbiomac.2015.05.057

Cited by 37 publications

(36 citation statements)

References 30 publications

(35 reference statements)

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“…Microscopy observations showed that both conidia and mycelium of P. expansum were severely damaged by chitosan treatment. Similar effects were reported for F. oxysporum (Palma-Guerrero et al 2008) and Ustilago maydis (Dlicón-Hernández et al 2015). The antifungal activity of chitosan might be attributed to its structural capability to bind to the negatively charged components presented on fungal cell surface via electrostatic interactions, which resulted in membrane leakage (Xing et al, 2015).…”

Section: Morphological Changes In Response To Chitosansupporting

confidence: 68%

“…On addition to its potential to elicit plant defense by increasing the production of defense-related secondary metabolites and promoting the expression of defense-related enzymes (Hadwiger, 2013), chitosan also exhibits direct antimicrobial activities against plant pathogens (Xing et al, 2015). A number of researches have revealed that the antimicrobial mechanisms of chitosan can be partially explained by electrostatic interaction between the protonated amino group (-HN 3 + ) on chitosan chain and the negatively charged components at the microbial surfaces, thereby increasing the plasma membrane permeability and causing the death of microorganisms (Garcia-Rincon et al, 2010;Dlicón-Hernández et al, 2015). Furthermore, chitosan is presumed to be able to cross microbial cell membrane, destroy intracellular components, disrupt the normal physiological processes, or directly bind to genetic materials, interfere with DNA replication and ultimately resulting in the death of pathogens (Palma-Guerrero et al, 2009;Xing et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

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Proteomic analysis of the inhibitory effect of chitosan on Penicillium expansum

Chen

Xia

et al. 2020

Food Sci. Technol

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The antimicrobial effect of chitosan on Penicillium expansum, a major postharvest pathogen of pome fruit, and the possible mechanisms involved in its effect were examined in this study. Chitosan strongly inhibited spore germination and hyphal growth of P. expansum. Light microscopy and transmission electron microscopy observations revealed that chitosan also caused morphological changes in hyphae and conidia, such as abnormal branching and vacuolation. Proteomic changes in P. expansum after chitosan treatment were analyzed by two-dimensional electrophoresis (2-DE) and mass spectrometry (MS) analysis, and 26 proteins were ambiguously identified and categorized based on their putative biological function. Proteins related to DNA or protein biosynthesis, carbohydrate metabolism and energy production were decreased in relative protein abundance, while proteins involved in antibiotics resistance and defense response increased in relative protein abundance. Changes in abundance of these identified proteins were in accordance to the observed physiological and morphological changes of the fungi cells. Altogether, these experimental results provide a detailed illustration of the responses to chitosan in P. expansum, and widen our knowledge on the potential antifungal mechanisms of chitosan.

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Section: Morphological Changes In Response To Chitosansupporting

confidence: 68%

Section: Introductionmentioning

confidence: 99%

Proteomic analysis of the inhibitory effect of chitosan on Penicillium expansum

Chen

Xia

et al. 2020

Food Sci. Technol

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“…The antimicrobial activity of CHI is well known against bacteria and fungi (Senel and McClure, 2004), and have been used as rumen modulator. Chitosan was able to completely inhibit the growth of dimorphic fungus (Olicón-Hernández et al, 2015). Araújo et al (2015) reported that CHI quadratically affected the ruminal ammonia nitrogen concentration and the molar proportions of propionate in beef steers.…”

Section: Introductionmentioning

confidence: 99%

Chitosan improves the chemical composition, microbiological quality, and aerobic stability of sugarcane silage

Gandra

Oliveira

Takiya

et al. 2016

Animal Feed Science and Technology

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The purpose of the current study was to evaluate the effects of inoculants on chemical composition, dry matter (DM) and neutral detergent fiber (aNDF) in vitro degradation, fermentative and effluent losses, microbiology, fermentative profile, and aerobic stability of sugarcane mini-silos. Treatments were randomly distributed to the mini-silos, in which: (1) Control (CON); (2) Lactobacillus buchneri (Lb), addition of Lb at 2.6 × 10 10 cfu/g; (3) Lactobacillus buchneri and Bacillus subtilis (Lb + Bs), addition of Lb at 2.6 × 10 10 cfu/g and Bs at 1 × 10 9 cfu/g; and (4) Chitosan (CHI), addition of 1% of CHI on wet basis of sugarcane ensiled. Treatments 2 and 3 were incorporated to the silage at 2 g/t of natural matter ensiled. Lb and Lb + Bs did not alter the in vitro degradation of DM and NDF. Chitosan incorporation increased the DM content (P = 0.013, 18.7 g/kg DM) and improved (P = 0.029, 45.6 g/kg DM) the NDF in vitro degradation of sugarcane silage. In addition, CHI incorporation showed higher (P = 0.002) DM content in silage than Lb and Lb + Bs. Microbial inoculants (Lb and Lb + Bs) reduced the total losses (P = 0.009) of sugarcane silage. Moreover, CHI incorporation showed lower (P = 0.001, 84.9 g/kg DM) total losses and higher (P = 0.031, 84.8 g/kg DM) dry matter recovery than Lb and Lb + Bs. Lactic acid bacteria concentration was increased (P = 0.001) with additives, and CHI incorporation showed higher (P = 0.001) lactic acid bacteria concentration than silages treated Lb and Lb + Bs. All additives decreased the ethanol concentration in sugarcane silage, but CHI showed lower (P = 0.002) ethanol concentration compared to Lb and Lb + Bs. Inoculants improved the aerobic stability of sugarcane silage. In general, the incorporation of CHI to sugarcane silage showed better results of NDF in vitro degradation and gas and effluent losses than Lb and Lb + Bs. Moreover,

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“…Besides, no inflammatory reaction or tissue injury was observed when the concentration of COS was as high as 5% [90]. The development of Ustilago maydis could also be inhibited by COS [91]. COS was reported to prolong the shelf-life of beer because of its good inhibitory effect on beer-spoilage bacteria where COS with the molecular weight of around 2 kDa exhibited optimal effects [92].…”

Section: Biological Functions Of Cosmentioning

confidence: 99%

A Review of the Preparation, Analysis and Biological Functions of Chitooligosaccharide

Liang

Sun

Dai

2018

IJMS

120

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Chitooligosaccharide (COS), which is acknowledged for possessing multiple functions, is a kind of low-molecular-weight polymer prepared by degrading chitosan via enzymatic, chemical methods, etc. COS has comprehensive applications in various fields including food, agriculture, pharmacy, clinical therapy, and environmental industries. Besides having excellent properties such as biodegradability, biocompatibility, adsorptive abilities and non-toxicity like chitin and chitosan, COS has better solubility. In addition, COS has strong biological functions including anti-inflammatory, antitumor, immunomodulatory, neuroprotective effects, etc. The present paper has summarized the preparation methods, analytical techniques and biological functions to provide an overall understanding of the application of COS.

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Influence of chitosan and its derivatives on cell development and physiology of Ustilago maydis

Cited by 37 publications

References 30 publications

Proteomic analysis of the inhibitory effect of chitosan on Penicillium expansum

Proteomic analysis of the inhibitory effect of chitosan on Penicillium expansum

Chitosan improves the chemical composition, microbiological quality, and aerobic stability of sugarcane silage

A Review of the Preparation, Analysis and Biological Functions of Chitooligosaccharide

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