Antifungal Properties of Wheat Histones (H1-H4) and Purified Wheat Histone H1
Antifungal Properties of Wheat Histones (H1-H4) and Purified Wheat Histone H1
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DOI：
10.1021/jf201646x
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发表时间：
2011-07-13
影响因子：
6.1
通讯作者：
Bhatnagar, Deepak
中科院分区：
文献类型：
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作者：
De Lucca, Anthony J.;Heden, Lars-Olof;Bhatnagar, Deepak
提取小麦组蛋白H1、H2、H3和H4，进一步纯化H1组蛋白。确定了这些组蛋白对小麦可能致病或可能不致病的特定真菌的作用。这些真菌包括黄曲霉、烟曲霉、黑曲霉、尖孢镰刀菌、黄萎病镰刀菌、番茄镰刀菌、谷物镰刀菌、指状青霉、意大利青霉和uvicola绿霉。分别对这些真菌的萌发分生孢子和未萌发分生孢子进行生物测定。所有镰刀菌种的未萌发和萌发分生孢子对混合物（H1- h4）和纯H1高度敏感，生存力损失为99-100%
Wheat (Triticum spp.) histones H1, H2, H3, and H4 were extracted, and H1 was further purified. The effect of these histones on specific fungi that may or may not be pathogenic to wheat was determined. These fungi included Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, Fusarium oxysporum, Fusarium verticillioides, Fusarium solani, Fusarium graminearum, Penicillium digitatum, Penicillium italicum, and Greeneria uvicola. Non-germinated and germinating conidia of these fungi were bioassayed separately. The non-germinated and germinating conidia of all Fusarium species were highly susceptible to the mixture (H1-H4) as well as pure H1, with viability losses of 99-100% found to be significant (p