Residual polysaccharides from fungi reduce the bacterial spot in tomato plants

Detalhes bibliográficos
Autor(a) principal: Aguiar,Tarsis
Data de Publicação: 2018
Outros Autores: Luiz,Caroline, Rocha Neto,Argus Cezar, Di Piero,Robson Marcelo
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Bragantia
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052018000200299
Resumo: Abstract Polysaccharides from fungal wastes were partially characterized and evaluated for their protective effects against bacterial spot caused by Xanthomonas gardneri on four tomato cultivars: Santa Cruz Kada, Natália, BRS Sena and Forty. The polysaccharides were extracted from spent mushroom substrate of Pleurotus ostreatus, residual brewery yeast (Saccharomyces cerevisiae), and basidiocarps discarded from Lentinula edodes production. These polysaccharides were characterized for total carbohydrates, phenolics and proteins content, pH, scatter intensity, conductivity, Zeta potential, DPPH scavenging assay and infrared spectroscopy. The effects of time interval between treatment and inoculation (4 or 7 days) and polysaccharide concentrations (0.5 or 1.5 mg.mL–1) were assessed for disease severity using a susceptible tomato cultivar. The polysaccharide action mode was investigated by determining the activity of peroxidases and phenylalanine ammonialyase and by quantifying flavonoids and total phenolics in the plants treated and challenged with X. gardneri. The polysaccharides obtained from Lentinula edodes (PSHII), Saccharomyces cerevisiae (PRC) and Pleurotus ostreatus (PSPO) (1.5 mg.mL-1) reduced bacterial spot severity by 50% on tomato cotyledons, leaflets and five-leaf plants. Furthermore, PRC and PSHII (1.5 mg.mL–1) could decrease disease severity in all tested cultivars. PSHII, the most effective, did not cause change in phenylalanine ammonia-lyase activity or flavonoid content on the cultivars Kada and Natália. However, an increase in peroxidase activity and total phenol content on cv. Kada was noted. The polysaccharides obtained from food industry wastes could provide protection against bacterial spot on tomato cultivars by inducing defense mechanisms and can be useful in formulating products with phytosanitary potential.
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spelling Residual polysaccharides from fungi reduce the bacterial spot in tomato plantsinduced resistanceLentinula edodesPleurotus ostreatusSaccharomyces cerevisiaeSolanum lycopersiconXanthomonas gardneriAbstract Polysaccharides from fungal wastes were partially characterized and evaluated for their protective effects against bacterial spot caused by Xanthomonas gardneri on four tomato cultivars: Santa Cruz Kada, Natália, BRS Sena and Forty. The polysaccharides were extracted from spent mushroom substrate of Pleurotus ostreatus, residual brewery yeast (Saccharomyces cerevisiae), and basidiocarps discarded from Lentinula edodes production. These polysaccharides were characterized for total carbohydrates, phenolics and proteins content, pH, scatter intensity, conductivity, Zeta potential, DPPH scavenging assay and infrared spectroscopy. The effects of time interval between treatment and inoculation (4 or 7 days) and polysaccharide concentrations (0.5 or 1.5 mg.mL–1) were assessed for disease severity using a susceptible tomato cultivar. The polysaccharide action mode was investigated by determining the activity of peroxidases and phenylalanine ammonialyase and by quantifying flavonoids and total phenolics in the plants treated and challenged with X. gardneri. The polysaccharides obtained from Lentinula edodes (PSHII), Saccharomyces cerevisiae (PRC) and Pleurotus ostreatus (PSPO) (1.5 mg.mL-1) reduced bacterial spot severity by 50% on tomato cotyledons, leaflets and five-leaf plants. Furthermore, PRC and PSHII (1.5 mg.mL–1) could decrease disease severity in all tested cultivars. PSHII, the most effective, did not cause change in phenylalanine ammonia-lyase activity or flavonoid content on the cultivars Kada and Natália. However, an increase in peroxidase activity and total phenol content on cv. Kada was noted. The polysaccharides obtained from food industry wastes could provide protection against bacterial spot on tomato cultivars by inducing defense mechanisms and can be useful in formulating products with phytosanitary potential.Instituto Agronômico de Campinas2018-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052018000200299Bragantia v.77 n.2 2018reponame:Bragantiainstname:Instituto Agronômico de Campinas (IAC)instacron:IAC10.1590/1678-4499.2016514info:eu-repo/semantics/openAccessAguiar,TarsisLuiz,CarolineRocha Neto,Argus CezarDi Piero,Robson Marceloeng2019-05-16T00:00:00Zoai:scielo:S0006-87052018000200299Revistahttps://www.scielo.br/j/brag/https://old.scielo.br/oai/scielo-oai.phpbragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br1678-44990006-8705opendoar:2019-05-16T00:00Bragantia - Instituto Agronômico de Campinas (IAC)false
dc.title.none.fl_str_mv Residual polysaccharides from fungi reduce the bacterial spot in tomato plants
title Residual polysaccharides from fungi reduce the bacterial spot in tomato plants
spellingShingle Residual polysaccharides from fungi reduce the bacterial spot in tomato plants
Aguiar,Tarsis
induced resistance
Lentinula edodes
Pleurotus ostreatus
Saccharomyces cerevisiae
Solanum lycopersicon
Xanthomonas gardneri
title_short Residual polysaccharides from fungi reduce the bacterial spot in tomato plants
title_full Residual polysaccharides from fungi reduce the bacterial spot in tomato plants
title_fullStr Residual polysaccharides from fungi reduce the bacterial spot in tomato plants
title_full_unstemmed Residual polysaccharides from fungi reduce the bacterial spot in tomato plants
title_sort Residual polysaccharides from fungi reduce the bacterial spot in tomato plants
author Aguiar,Tarsis
author_facet Aguiar,Tarsis
Luiz,Caroline
Rocha Neto,Argus Cezar
Di Piero,Robson Marcelo
author_role author
author2 Luiz,Caroline
Rocha Neto,Argus Cezar
Di Piero,Robson Marcelo
author2_role author
author
author
dc.contributor.author.fl_str_mv Aguiar,Tarsis
Luiz,Caroline
Rocha Neto,Argus Cezar
Di Piero,Robson Marcelo
dc.subject.por.fl_str_mv induced resistance
Lentinula edodes
Pleurotus ostreatus
Saccharomyces cerevisiae
Solanum lycopersicon
Xanthomonas gardneri
topic induced resistance
Lentinula edodes
Pleurotus ostreatus
Saccharomyces cerevisiae
Solanum lycopersicon
Xanthomonas gardneri
description Abstract Polysaccharides from fungal wastes were partially characterized and evaluated for their protective effects against bacterial spot caused by Xanthomonas gardneri on four tomato cultivars: Santa Cruz Kada, Natália, BRS Sena and Forty. The polysaccharides were extracted from spent mushroom substrate of Pleurotus ostreatus, residual brewery yeast (Saccharomyces cerevisiae), and basidiocarps discarded from Lentinula edodes production. These polysaccharides were characterized for total carbohydrates, phenolics and proteins content, pH, scatter intensity, conductivity, Zeta potential, DPPH scavenging assay and infrared spectroscopy. The effects of time interval between treatment and inoculation (4 or 7 days) and polysaccharide concentrations (0.5 or 1.5 mg.mL–1) were assessed for disease severity using a susceptible tomato cultivar. The polysaccharide action mode was investigated by determining the activity of peroxidases and phenylalanine ammonialyase and by quantifying flavonoids and total phenolics in the plants treated and challenged with X. gardneri. The polysaccharides obtained from Lentinula edodes (PSHII), Saccharomyces cerevisiae (PRC) and Pleurotus ostreatus (PSPO) (1.5 mg.mL-1) reduced bacterial spot severity by 50% on tomato cotyledons, leaflets and five-leaf plants. Furthermore, PRC and PSHII (1.5 mg.mL–1) could decrease disease severity in all tested cultivars. PSHII, the most effective, did not cause change in phenylalanine ammonia-lyase activity or flavonoid content on the cultivars Kada and Natália. However, an increase in peroxidase activity and total phenol content on cv. Kada was noted. The polysaccharides obtained from food industry wastes could provide protection against bacterial spot on tomato cultivars by inducing defense mechanisms and can be useful in formulating products with phytosanitary potential.
publishDate 2018
dc.date.none.fl_str_mv 2018-06-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052018000200299
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052018000200299
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/1678-4499.2016514
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Instituto Agronômico de Campinas
publisher.none.fl_str_mv Instituto Agronômico de Campinas
dc.source.none.fl_str_mv Bragantia v.77 n.2 2018
reponame:Bragantia
instname:Instituto Agronômico de Campinas (IAC)
instacron:IAC
instname_str Instituto Agronômico de Campinas (IAC)
instacron_str IAC
institution IAC
reponame_str Bragantia
collection Bragantia
repository.name.fl_str_mv Bragantia - Instituto Agronômico de Campinas (IAC)
repository.mail.fl_str_mv bragantia@iac.sp.gov.br||bragantia@iac.sp.gov.br
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