Wei Zhiyuan, Wang Yifan, Qiu Jieheng, Nie Yulu, Wang Lian, Liu Bin
Institute of Applied Microbiology, College of Agriculture, Guangxi University, Nanning 530004, China.
Toxins (Basel). 2025 Sep 5;17(9):449. doi: 10.3390/toxins17090449.
Bacterial diseases of , caused by diverse pathogens and associated with a range of symptoms, reduce its commercial value and lead to substantial economic losses. While most research has focused on and its non-volatile toxin tolaasin, little is known about other bacterial pathogens and their volatile metabolites. In this study, two bacterial pathogens were isolated from symptomatic fruiting bodies in Guangxi, China, and identified as and . Using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), we identified 16 volatile organic compounds (VOCs) produced by these two species, seven of which exhibited toxicity-inducing sunken lesions, discoloration, and inhibition of mycelial growth. Symptom severity was quantified by colorimetric analysis. Among the toxic VOCs, 2,4-di-tert-butylphenol was the most potent, inducing sunken lesions and slight discoloration at concentrations as low as 0.5 mg/mL, and causing significant inhibition of mycelial growth at 5 μg/L. The remaining VOCs also caused varying degrees of sunken lesions, yellowing or browning, and suppression of mycelial growth. This study is the first to demonstrate the pathogenic potential of VOCs produced by bacterial pathogens in , underscoring their role as important virulence factors and providing a foundation for further investigation into their mechanisms and control strategies.
由多种病原体引起且伴有一系列症状的[某种菌]细菌性病害，降低了其商业价值并导致重大经济损失。虽然大多数研究集中在[某种菌]及其非挥发性毒素托拉菌素上，但对于其他细菌病原体及其挥发性代谢产物却知之甚少。在本研究中，从中国广西有症状的[某种菌]子实体中分离出两种细菌病原体，并鉴定为[具体菌种1]和[具体菌种2]。使用顶空固相微萃取结合气相色谱 - 质谱联用仪（HS - SPME - GC - MS），我们鉴定出这两个菌种产生的16种挥发性有机化合物（VOCs），其中7种表现出诱导毒性的凹陷病变、变色以及抑制菌丝生长的作用。通过比色分析对症状严重程度进行了量化。在有毒的VOCs中，2,4 - 二叔丁基苯酚毒性最强，在低至0.5 mg/mL的浓度下即可诱导凹陷病变和轻微变色，并在5 μg/L时对菌丝生长产生显著抑制。其余的VOCs也导致了不同程度的凹陷病变、变黄或变褐以及菌丝生长抑制。本研究首次证明了细菌病原体在[某种菌]中产生的VOCs的致病潜力，强调了它们作为重要毒力因子的作用，并为进一步研究其作用机制和控制策略奠定了基础。
