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酵母细胞壁诱导梨果实对扩展青霉的抗病性及相关机制。

Yeast cell wall induces disease resistance against Penicillium expansum in pear fruit and the possible mechanisms involved.

机构信息

National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China.

National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, People's Republic of China.

出版信息

Food Chem. 2018 Feb 15;241:301-307. doi: 10.1016/j.foodchem.2017.08.092. Epub 2017 Aug 31.

Abstract

The results from this study showed that cell wall prepared from Rhodosporidium paludigenum induced strong disease resistance against blue mold rot caused by Penicillium expansum in pear fruit. Yeast cell wall reduced germination of P. expansum in vitro and in fruit wounds after 24h of treatment. Moreover, the cell wall treatment significantly enhanced the activities of defense-related enzymes (β-1,3-glucanase and chitinase) and the genes expression of PR proteins (PR1-like, endoGLU9, endoCHI-like and PR4), which may be an important mechanism by which cell wall reduces the fungal disease of pear fruit caused by P. expansum. These findings suggest that the mechanism by which R. paludigenum induced fruit resistance was linked to the function of its cell wall and application of cell wall might be a useful strategy for the control of postharvest disease in pear fruit.

摘要

本研究结果表明,从红冬孢酵母中提取的细胞壁可诱导梨果实对扩展青霉引起的青霉病产生强烈的抗性。酵母细胞壁可抑制扩展青霉在体外和果实伤口中的萌发,在处理 24 小时后。此外,细胞壁处理显著增强了防御相关酶(β-1,3-葡聚糖酶和几丁质酶)和 PR 蛋白基因表达(PR1 类、endoGLU9、endoCHI 类和 PR4),这可能是细胞壁减轻梨果实扩展青霉病害的重要机制。这些发现表明,红冬孢酵母诱导果实抗性的机制与其细胞壁的功能有关,细胞壁的应用可能是控制梨果实采后病害的一种有效策略。

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