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BTH and BABA induce resistance in pea against rust (Uromyces pisi) involving differential phytoalexin accumulation

机译:BTH和BABA诱导豌豆抗锈病(Uromyces pisi),涉及不同的植物抗毒素积聚

摘要

It has been previously shown that rust (Uromyces pisi) infection can be reduced in pea (Pisum sativum) by exogenous applications of systemic acquired resistance elicitors such as BTH and BABA. This protection is known to be related with the induction of the phenolic pathway but the particular metabolites involved have not been determined yet. In this work, we tackled the changes induced in phytoalexin content by BTH and BABA treatments in the context of the resistance responses to pea rust. Detailed analysis through high-performance liquid chromatography (HPLC) showed qualitative and quantitative differences in the content, as well as in the distribution of phytoalexins. Thus, following BTH treatment, we observed an increase in scopoletin, pisatin and medicarpin contents in all, excreted, soluble and cell wall-bound fraction. This suggests fungal growth impairment by both direct toxic effect as well as plant cell wall reinforcement. The response mediated by BTH was genotype-dependent, since coumarin accumulation was observed only in the resistant genotype whereas treatment by BABA primed phytoalexin accumulation in both genotypes equally. Exogenous application to the leaves of scopoletin, medicarpin and pisatin lead to a reduction of the different fungal growth stages, confirming a role for these phytoalexins in BTH- and BABA-induced resistance against U. pisi hampering pre- and postpenetration fungal stages.
机译:以前已经表明,通过外源应用系统获得性抗性激发子(如BTH和BABA),可以减少豌豆(豌豆)中的锈病(Uromyces pisi)感染。已知这种保护与酚类途径的诱导有关,但尚未确定所涉及的特定代谢物。在这项工作中,我们解决了在对豌豆锈病的抗性响应背景下,BTH和BABA处理引起的植物抗毒素含量变化。通过高效液相色谱(HPLC)进行的详细分析显示,其含量以及植物抗毒素的分布在质量和数量上均存在差异。因此,在BTH处理后,我们观察到所有排泄物,可溶性和细胞壁结合部分中的scopoletin,pisatin和medicarpin含量增加。这表明真菌的生长受到直接毒性作用以及植物细胞壁增强的损害。 BTH介导的反应是基因型依赖性的,因为仅在抗性基因型中观察到香豆素积累,而BABA的处理在两种基因型中均引发了植物抗毒素的积累。外源施加于大叶紫菜素,麦卡丁和芥末的叶子导致不同的真菌生长阶段减少,证实了这些植物抗毒素在BTH和BABA诱导的对U. pisi的抗性中的作用阻止了渗透前和渗透后的真菌阶段。

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