Apple Intrinsic Factors Modulating the Global Regulator, LaeA, the Patulin Gene Cluster and Patulin Accumulation During Fruit Colonization by Penicillium expansum.
Apple Intrinsic Factors Modulating the Global Regulator, LaeA, the Patulin Gene Cluster and Patulin Accumulation During Fruit Colonization by Penicillium expansum.
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DOI：
10.3389/fpls.2018.01094
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发表时间：
2018
影响因子：
5.6
通讯作者：
Prusky D
中科院分区：
文献类型：
--
作者：
Kumar D;Tannous J;Sionov E;Keller N;Prusky D
真菌毒素棒曲霉毒素是由膨胀青霉在苹果贮藏期间在定植组织中产生的，并受到环境因素的显著影响，这些因素有助于其积累。然而，很少有报告研究与果实相关的自然内在因素对棒曲霉毒素生产的影响。在这里，我们发现，随着成熟度的提高，金冠苹果的总可溶性固形物(TSS)浓度从14%增加到17%，这与丝状真菌中参与调节次生代谢物生物合成的整体转录因子表达增加、LeeA表达和棒曲霉毒素积累有关。然而，TSS值相近但pH水平和苹果酸浓度不同的苹果品种Granny Smith表现出laeA和棒曲霉生物合成基因簇(PAT基因)表达水平和棒曲霉积累减少，这表明在扩展拟青霉侵染过程中，寄主因素对棒曲霉素积累的影响是复杂的。为了开始阐明这些苹果的内在因素，我们研究了它们在体外对伴随着棒曲霉合成的laeA和pat基因表达的影响。蔗糖浓度从15 mM增加到175 mM时，抑制了laeA和pat基因的表达和棒曲霉毒素的产生。然而，这种影响是改变的，经常逆转，有时会被pH的变化或苹果酸或苹果主要酚类化合物、绿原酸和表儿茶素的添加所加剧。当苹果酸的浓度从0增加到1%时，laeA和pat基因的表达增加，而pH从3.5降低到2.5则降低了它们的表达。此外，表儿茶素浓度从0增加到1 mM时，laeA和pat基因表达的增加也被蔗糖浓度的增加所逆转，所有这些都表明了体内相互作用的复杂性。
The mycotoxin patulin is produced in colonized tissue by Penicillium expansum during storage of apples and is significantly affected by environmental factors that contribute to its accumulation. Few reports have, however, examined the effect of natural intrinsic factors associated with the fruit on the production of patulin. Here, we find that with advancing maturity, Golden Delicious apples show increased concentrations of total soluble solids (TSS) from 14 to 17% associated with the increased expression of the global transcription factor involved in regulation of secondary metabolite biosynthesis in filamentous fungi, laeA expression and patulin accumulation. However, the apple cultivar Granny Smith, with similar TSS values but differing in pH levels and malic acid concentrations, showed reduced expression levels of laeA and the patulin biosynthesis gene cluster (pat genes) and patulin accumulation, suggesting a complexity of host factors contribution to patulin accumulation during P. expansum colonization. To start elucidating these apple intrinsic factors, we examined their in vitro impact on laeA and pat gene expression concomitant with patulin synthesis. Increasing sucrose concentrations from 15 to 175 mM repressed laeA and pat gene expression and patulin production. However, this affect was modified and often reversed and sometimes accentuated by changes in pH, or the addition of malic acid or the major apple phenolic compounds, chlorogenic acid and epicatechin. While the increase in malic acid from 0 to 1% increased laeA and pat gene expression, the decrease in pH from 3.5 to 2.5 reduced their expression. Also the increased laeA and pat genes expressions at increasing epicatechin concentrations from 0 to 1 mM, was reversed by increasing sucrose concentrations, all together suggesting the complexity of the interactions in vivo.
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影响因子：
3.2
作者：
Hadas, Yoav;Goldberg, Israel;Prusky, Dov
通讯作者：
Prusky, Dov
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影响因子：
4.4
作者：
Li, Boqiang;Wang, Weihao;Tian, Shiping
通讯作者：
Tian, Shiping
影响因子：
4.9
作者：
Barad, Shiri;Espeso, Eduardo A.;Prusky, Dov
通讯作者：
Prusky, Dov
影响因子：
3.5
作者：
Li, Boqiang;Zong, Yuanyuan;Tian, Shiping
通讯作者：
Tian, Shiping
DOI：
10.1080/02652030600887610
发表时间：
2006-12-01
期刊：
FOOD ADDITIVES AND CONTAMINANTS
影响因子：
--
作者：
Marin, S.;Morales, H.;Sanchis, V.
通讯作者：
Sanchis, V.