Roy Sutapa, Nuckles Etta, Archbold Douglas D
Department of Horticulture, University of Kentucky, Lexington, KY, 40546, USA.
Department of Plant Pathology, University of Kentucky, Lexington, KY, 40546, USA.
Curr Microbiol. 2018 May;75(5):550-556. doi: 10.1007/s00284-017-1415-7. Epub 2017 Dec 15.
Colletotrichum acutatum is responsible for anthracnose fruit rot, one of the most devastating diseases in strawberry. Phenolic compounds have been described as contributors to anthracnose resistance in strawberry (Fragaria x ananassa, Duch.). Six isolates of Colletotrichum acutatum and four isolates of three other Colletotrichum species, C. gloeosporioides, C. fragariae, and C. graminicola, associated with disease symptoms were investigated in this study. The potential inhibitory effect of phenolic acids (gallic acid, caffeic acid, chlorogenic acid, ferulic acid, trans-cinnamic acid, p-coumaric acid, salicylic acid), flavonoids (catechin, quercetin, naringenin), and ellagic acid, which are naturally found in strawberry, were screened against two different spore suspension concentrations of the Colletotrichum isolates at 5, 10, 50 mM in vitro. Among the phenolic acids and flavonoids tested in this study, only trans-cinnamic acid, ferulic acid, and p-coumaric acid inhibited fungal growth. The inhibitory effects were concentration-dependent but also varied with the spore suspension concentration of the isolates. The results demonstrated that trans-cinnamic acid had the greatest inhibitory effect on all Colletotrichum spp. isolates tested.
尖孢炭疽菌是草莓炭疽病果腐的病原菌，草莓炭疽病是草莓最具毁灭性的病害之一。酚类化合物被认为是草莓（凤梨草莓，杜钦）抗炭疽病的因素之一。本研究调查了6株尖孢炭疽菌分离株以及另外3种炭疽菌属真菌（胶孢炭疽菌、草莓炭疽菌和禾生炭疽菌）的4株分离株，这些分离株均与病害症状相关。研究了草莓中天然存在的酚酸（没食子酸、咖啡酸、绿原酸、阿魏酸、反式肉桂酸、对香豆酸、水杨酸）、黄酮类化合物（儿茶素、槲皮素、柚皮素）和鞣花酸对炭疽菌分离株两种不同孢子悬浮液浓度（5、10、50 mM）在体外的潜在抑制作用。在本研究测试的酚酸和黄酮类化合物中，只有反式肉桂酸、阿魏酸和对香豆酸抑制了真菌生长。抑制作用呈浓度依赖性，但也因分离株的孢子悬浮液浓度而异。结果表明，反式肉桂酸对所有测试的炭疽菌属分离株具有最大的抑制作用。
