杀菌素对采后鲜食葡萄灰葡萄孢菌的药效和分子机制

IF 4.7 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Foods Pub Date : 2024-11-13 DOI:10.3390/foods13223624
Yingying Wu, Shen Zhang, Jingyi Wang, Fan He, Haocheng Wei, Dongxiao Chen, Ying Wang
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引用次数: 0

摘要

鲜食葡萄果实采后损失的主要原因是灰霉病,而灰霉病是由灰葡萄孢菌(Botrytis cinerea)引起的。本研究证实了硝酸菌素对灰葡萄孢菌生长发育的抑制作用,从而显著降低了灰葡萄孢菌在鲜食葡萄果实上的严重程度。此外,使用硝酸菌素还能破坏葡萄灰霉病菌的膜通透性,导致细胞渗漏增加和细胞死亡。此外,转录组分析表明,施用硝菌酯能有效调节核糖体和线粒体生物发生相关基因的转录谱,以及氧化还原酶的活性,从而破坏细胞器的平衡。此外,硝司他丁还会下调与膜转运、泛素-蛋白酶体系统的蛋白质降解以及自噬过程相关的基因,从而最终降低银环蛇病的致病性。总之,囊螨素可被视为一种管理鲜食葡萄果实灰霉病的可行药物。
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Efficacy and Molecular Mechanisms of Nystatin Against Botrytis cinerea on Postharvest Table Grape.

The primary cause of postharvest loss in table grape fruit is attributed to gray mold, which is caused by Botrytis cinerea. The present study confirmed the inhibitory effects of nystatin on the growth and development of B. cinerea, which led to a remarkable reduction in the severity of gray mold on table grape fruits. Furthermore, the application of nystatin disrupted the membrane permeability of B. cinerea, causing increased cellular leakage and cell death. In addition, the transcriptome analysis showed that the application of nystatin effectively modulated the transcriptional profile of genes involved in ribosome and mitochondrion biogenesis, as well as oxidoreductase activity, thereby disrupting the homeostasis of cellular organelles. Moreover, the nystatin treatment down-regulated genes associated with membrane trafficking, protein degradation by the ubiquitin-proteasome system, and the autophagy process, ultimately attenuating the pathogenicity of B. cinerea. Collectively, nystatin can be considered a viable agent for managing gray mold on table grape fruit.

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来源期刊
Foods
Foods Immunology and Microbiology-Microbiology
CiteScore
7.40
自引率
15.40%
发文量
3516
审稿时长
15.83 days
期刊介绍: Foods (ISSN 2304-8158) is an international, peer-reviewed scientific open access journal which provides an advanced forum for studies related to all aspects of food research. It publishes reviews, regular research papers and short communications. Our aim is to encourage scientists, researchers, and other food professionals to publish their experimental and theoretical results in as much detail as possible or share their knowledge with as much readers unlimitedly as possible. There is no restriction on the length of the papers. The full experimental details must be provided so that the results can be reproduced. There are, in addition, unique features of this journal: Ÿ manuscripts regarding research proposals and research ideas will be particularly welcomed Ÿ electronic files or software regarding the full details of the calculation and experimental procedure, if unable to be published in a normal way, can be deposited as supplementary material Ÿ we also accept manuscripts communicating to a broader audience with regard to research projects financed with public funds
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