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Depression of Fungal Polygalacturonase Activity in Solanum lycopersicum Contributes to Antagonistic Yeast-Mediated Fruit Immunity to Botrytis
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2019-02-20 00:00:00 , DOI: 10.1021/acs.jafc.9b00031 Laifeng Lu 1 , Lifeng Ji 1 , Qingqing Ma 1 , Mingguan Yang 1 , Shuhua Li 1 , Qiong Tang 2 , Liping Qiao 1 , Fengjuan Li 1 , Qingbin Guo 1 , Changlu Wang 1
Journal of Agricultural and Food Chemistry ( IF 5.7 ) Pub Date : 2019-02-20 00:00:00 , DOI: 10.1021/acs.jafc.9b00031 Laifeng Lu 1 , Lifeng Ji 1 , Qingqing Ma 1 , Mingguan Yang 1 , Shuhua Li 1 , Qiong Tang 2 , Liping Qiao 1 , Fengjuan Li 1 , Qingbin Guo 1 , Changlu Wang 1
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The acquisition of susceptibility to necrotrophy over the course of ripening is one of the critical factors limiting shelf life. In this study, phytopathology and molecular biology were employed to explore the roles of pectinase in fruit susceptibility and ripening. Solanum lycopersicum fruit softened dramatically from entirely green to 50% red, which was accompanied by a continuously high expressed SlPG2 gene. The necrotrophic fungus Botrytis cinerea further activated the expression of SlPGs and SlPMEs to accelerate cell wall disassembly, while most of the polygalacturonase inhibitor proteins encoding genes expression were postponed in ripe fruit following the pathogen attack. Pectin induced the antagonistic yeast to secrete pectinolytic enzymes to increase fruit resistance against gray mold. The activities of pathogenic pectinase of B. cinerea were correspondingly depressed in the pectin-inducible yeast enzyme elicited ripe fruit. These data suggest that pectinase is a molecular target for regulation of disease resistance during fruit ripening.
中文翻译：
番茄茄中真菌多半乳糖醛酸酶活性的下降有助于酵母介导的对葡萄孢的对抗性水果免疫。
在成熟过程中获得坏死性易感性是限制保质期的关键因素之一。在这项研究中，植物病理学和分子生物学被用来探讨果胶酶在水果易感性和成熟中的作用。番茄果实从完全绿色至50％的红色，这是伴随着连续的高表达显着软化SLPG 2基因。坏死性真菌灰葡萄孢进一步激活了SlPG s和SlPME的表达促进细胞壁拆卸，而大多数编码基因表达的聚半乳糖醛酸酶抑制剂蛋白在病原体侵袭后在成熟果实中被推迟。果胶诱导拮抗酵母分泌果胶分解酶，以增加果实对灰霉病的抵抗力。在果胶诱导的酵母酶诱导的成熟果实中，灰质芽孢杆菌的致病果胶酶的活性相应降低。这些数据表明果胶酶是在果实成熟期间调节抗病性的分子靶标。
更新日期：2019-02-20
中文翻译：
番茄茄中真菌多半乳糖醛酸酶活性的下降有助于酵母介导的对葡萄孢的对抗性水果免疫。
在成熟过程中获得坏死性易感性是限制保质期的关键因素之一。在这项研究中，植物病理学和分子生物学被用来探讨果胶酶在水果易感性和成熟中的作用。番茄果实从完全绿色至50％的红色，这是伴随着连续的高表达显着软化SLPG 2基因。坏死性真菌灰葡萄孢进一步激活了SlPG s和SlPME的表达促进细胞壁拆卸，而大多数编码基因表达的聚半乳糖醛酸酶抑制剂蛋白在病原体侵袭后在成熟果实中被推迟。果胶诱导拮抗酵母分泌果胶分解酶，以增加果实对灰霉病的抵抗力。在果胶诱导的酵母酶诱导的成熟果实中，灰质芽孢杆菌的致病果胶酶的活性相应降低。这些数据表明果胶酶是在果实成熟期间调节抗病性的分子靶标。
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