Antifungal Properties of Wheat Histones (H1–H4) and Purified Wheat Histone H1
| Autor: | Deepak Bhatnagar, Lars-Olof Hedén, Anthony J. De Lucca, Bruce Ingber |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
Fusarium
Aspergillus flavus Penicillium italicum Aspergillus fumigatus Microbiology Histones Fusarium oxysporum medicine skin and connective tissue diseases Triticum Plant Diseases Penicillium digitatum biology fungi Penicillium food and beverages General Chemistry biology.organism_classification Fungicides Industrial medicine.drug_formulation_ingredient Aspergillus Seeds General Agricultural and Biological Sciences Fusarium solani |
| Zdroj: | Journal of Agricultural and Food Chemistry. 59:6933-6939 |
| ISSN: | 1520-5118 0021-8561 |
| DOI: | 10.1021/jf201646x |
| Popis: | 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 < 0.001) at ≤10 μM or less for the histone mixture and pure H1. F. graminearum was the most sensitive to histone activity. The histones were inactive against all of the non-germinated Penicillium spp. conidia. However, they significantly reduced the viability of the germinating conidia of the Penicillium spp. conidia, with 95% loss at 2.5 μM. Non-germinated and germinating conidia viability of the Aspergillus spp. and G. uvicola were unaffected when exposed to histones up to 10 μM. Results indicate that Fusarium spp. pathogenic to wheat are susceptible to wheat histones, indicating that these proteins may be a resistance mechanism in wheat against fungal infection. |
| Databáze: | OpenAIRE |
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