Exploring polyamine metabolism of Alternaria alternata to target new substances to control the fungal infection.

Estiarte, Núria; Crespo Sempere, Ana; Marín Sillué, Sònia; Sanchís Almenar, Vicente; Ramos Girona, Antonio J.

doi:https://doi.org/10.1016/j.fm.2017.02.001

Visualitza/Obre

Postprint (656.2Kb)

Data de publicació

2017-02-03

Autor/a

Estiarte, Núria

Crespo Sempere, Ana

Marín Sillué, Sònia

Sanchís Almenar, Vicente

Ramos Girona, Antonio J.

Citació recomanada

Estiarte, Núria; Crespo Sempere, Ana; Marín Sillué, Sònia; Sanchís Almenar, Vicente; Ramos Girona, Antonio J.; . (2017) . Exploring polyamine metabolism of Alternaria alternata to target new substances to control the fungal infection.. Food Microbiology, 2017, vol. 65, p. 193-204. https://doi.org/10.1016/j.fm.2017.02.001.

Resum

Polyamines are essential for all living organisms as they are involved in several vital cell functions. The biosynthetic pathway of polyamines and its regulation is well established and, in this sense, the ornithine descarboxylase (ODC) enzyme acts as one of the controlling factors of the entire pathway. In this work we assessed the inhibition of the ODC with D, l-α-difluoromethylornithine (DFMO) on Alternaria alternata and we observed that fungal growth and mycotoxin production were reduced. This inhibition was not completely restored by the addition of exogenous putrescine. Actually, increasing concentrations of putrescine on the growth media negatively affected mycotoxin production, which was corroborated by the downregulation of pksJ and altR, both genes involved in mycotoxin biosynthesis. We also studied the polyamine metabolism of A. alternata with the goal of finding new targets that compromise its growth and its mycotoxin production capacity. In this sense, we tested two different polyamine analogs, AMXT-2455 and AMXT-3016, and we observed that they partially controlled A. alternata's viability in vitro and in vivo using tomato plants. Finding strategies to design new fungicide substances is becoming a matter of interest as resistance problems are emerging.

URI

http://hdl.handle.net/10459.1/59787

DOI

https://doi.org/10.1016/j.fm.2017.02.001

És part de

Food Microbiology, 2017, vol. 65, p. 193-204

Col·leccions

Els fitxers de llicència següents estan associats amb aquest element:

Creative Commons

Aquest document està subjecte a una llicència Creative Commons.cc-by-nc-nd (c) Elsevier, 2017