College of Resources and Environmental Sciences, Nanjing Agricultural University, Nanjing 210095, China.
Biol Res. 2009;42(3):297-304. Epub 2009 Nov 2.
Gallic acid was artificially added to the media to grow Fusarium oxysporum f.sp.niveum to investigate its effect on the pathogenic fungus. Results indicate that gallic acid inhibited the growth of F. oxysporum f.sp.niveum. The colony diameter, the conidia germinating rate and the conidia yield were reduced by 5.7-22.9%%, 35.8-55.6% and 38.9-62.2% respectively. However, the virulence factors by the fungus were stimulated. The activity of pectinase, proteinase and cellulase increased by 12.3-627.8%, 11.8-41.2% and 0.5-325.0% respectively, while the activity of amylase increased slightly. The results suggest that gallic acid repressed growth but facilitated the relative pathogenicity of invading pathogens.
人工向培养基中添加没食子酸，以研究其对致病真菌——尖孢镰刀菌（Fusarium oxysporum f.sp.niveum）的影响。结果表明，没食子酸抑制了尖孢镰刀菌（F. oxysporum f.sp.niveum）的生长。菌落直径、孢子萌发率和孢子产量分别降低了 5.7-22.9%、35.8-55.6%和 38.9-62.2%。然而，真菌的致病因子却受到了刺激。果胶酶、蛋白酶和纤维素酶的活性分别增加了 12.3-627.8%、11.8-41.2%和 0.5-325.0%，而淀粉酶的活性略有增加。结果表明，没食子酸抑制了生长，但促进了入侵病原体的相对致病性。
