Fungal biotransformation of chlorogenic and caffeic acids by Fusarium graminearum: New insights in the contribution of phenolic acids to resistance to deoxynivalenol accumulation in cereals
Fungal biotransformation of chlorogenic and caffeic acids by Fusarium graminearum: New insights in the contribution of phenolic acids to resistance to deoxynivalenol accumulation in cereals
复制标题
DOI：
10.1016/j.ijfoodmicro.2016.01.005
复制
发表时间：
2016-03-16
影响因子：
5.4
通讯作者：
Atanasova-Penichon, Vessela
中科院分区：
文献类型：
--
作者：
Gauthier, Lea;Bonnin-Verdal, Marie-Noelle;Atanasova-Penichon, Vessela
赤霉病和赤霉穗腐病主要由禾谷镰刀菌和黄镰刀菌引起，是小粒谷物和玉米最具破坏性的两种病害。除了产量损失之外，这些疾病还经常导致籽粒被有毒的 B 型单端孢霉烯族化合物污染。绿原酸在谷物抗赤霉病和赤霉穗腐病以及单端孢菌素积累方面的潜在作用是本研究的重点。使用接近生理量的浓度，研究了绿原酸及其水解产物咖啡酸对真菌生长和 B 型单端孢霉烯族生物合成的影响以及在籽粒和一组禾谷镰刀菌 (F. graminearum) 和 F. culmorum 菌株中定量的浓度。绿原酸和咖啡酸都会对真菌生长和霉菌毒素产生产生负面影响，其中咖啡酸的毒性明显更大。两种酚酸的抑制效率均依赖于菌株。为了进一步研究绿原酸和咖啡酸的抗真菌和抗“霉菌毒素”作用，在补充的禾谷镰刀菌肉汤中对这两种酚类的代谢命运进行了表征。我们的结果首次证明了禾谷镰刀菌能够将绿原酸降解为咖啡酸、羟基绿原酸和原儿茶酸，以及将咖啡酸降解为原儿茶酸和羟基咖啡酸。其中一些代谢产物可以提高绿原酸的抑制效率，因此可以将其比作“前药”。总的来说，我们的数据证实了绿原酸对谷物用来对抗禾谷镰刀菌及其霉菌毒素产生的化学防御的贡献。 (C) 2016 Elsevier B.V. 保留所有权利。
Fusarium Head Blight and Gibberella Ear Rot, mainly caused by the fungi Fusarium graminearum and Fusarium culmorum, are two of the most devastating diseases of small-grain cereals and maize. In addition to yield loss, these diseases frequently result in contamination of kernels with toxic type B trichothecenes. The potential involvement of chlorogenic acid in cereal resistance to Fusarium Head Blight and Gibberella Ear Rot and to trichothecene accumulation was the focus of this study. The effects of chlorogenic acid and one of its hydrolyzed products, caffeic acid, on fungal growth and type B trichothecenes biosyntliesis were studied using concentrations close to physiological amounts quantified in kernels and a set of F. graminearum and F. culmorum strains. Both chlorogenic and caffeic acids negatively impact fungal growth and mycotoxin production, with caffeic acid being significantly more toxic. Inhibitory efficiencies of both phenolic acids were strain-dependent. To further investigate the antifungal and anti "mycotoxin" effect of chlorogenic and caffeic acids, the metabolic fate of these two phenolic adds was characterized in supplemented F. graminearum broths. For the first time, our results demonstrated the ability of F. graminearum to degrade chlorogenic acid into caffeic, hydroxychlorogenic and protocatechuic acids and caffeic acid into protocatechuic and hydroxycaffeic acids. Some of these metabolic products can contribute to the inhibitory efficiency of chlorogenic acid that, therefore, can be compared as a "pro-drug". As a whole, our data corroborate the contribution of chlorogenic acid to the chemical defense that cereals employ to counteract F. graminearum and its production of mycotoxins. (C) 2016 Elsevier B.V. All rights reserved.