Acidification of apple and orange hosts by Penicillium digitatum and Penicillium expansum.
Identifieur interne : 001634 ( Ncbi/Merge ); précédent : 001633; suivant : 001635Acidification of apple and orange hosts by Penicillium digitatum and Penicillium expansum.
Auteurs : L. Vilanova [Espagne] ; I. Vi As [Espagne] ; R. Torres [Espagne] ; J. Usall [Espagne] ; G. Buron-Moles [Espagne] ; N. Teixid [Espagne]Source :
- International journal of food microbiology [ 1879-3460 ] ; 2014.
English descriptors
- KwdEn :
- MESH :
- chemical , analysis : Acids, Virulence Factors.
- chemistry : Fruit.
- growth & development : Penicillium.
- metabolism : Penicillium.
- microbiology : Citrus sinensis, Fruit, Malus.
- Food Microbiology, Hydrogen-Ion Concentration, Multivariate Analysis.
Abstract
New information about virulence mechanisms of Penicillium digitatum and Penicillium expansum could be an important avenue to control fungal diseases. In this study, the ability of P. digitatum and P. expansum to enhance their virulence by locally modulating the pH of oranges and apples was evaluated. For each host, pH changes with a compatible pathogen and a non-host pathogen were recorded, and the levels of different organic acids were evaluated to establish possible relationships with host pH modifications. Moreover, fruits were harvested at three maturity stages to determine whether fruit maturity could affect the pathogens' virulence. The pH of oranges and apples decreased when the compatible pathogens (P. digitatum and P. expansum, respectively) decayed the fruit. The main organic acid detected in P. digitatum-decayed oranges was galacturonic acid produced as a consequence of host maceration in the rot development process. However, the obtained results showed that this acid was not responsible for the pH decrease in decayed orange tissue. The mixture of malic and citric acids could at least contribute to the acidification of P. digitatum-decayed oranges. The pH decrease in P. expansum decayed apples is related to the accumulation of gluconic and fumaric acids. The pH of oranges and apples was not affected when the non-host pathogen was not able to macerate the tissues. However, different organic acid contents were detected in comparison to healthy tissues. The main organic acids detected in P. expansum-oranges were oxalic and gluconic and in P. digitatum-apples were citric, gluconic and galacturonic. Further research is needed to identify the pathogenicity factors of both fungi because the contribution of organic acids has profound implications.
DOI: 10.1016/j.ijfoodmicro.2014.02.022
PubMed: 24667317
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Vi As</name><affiliation wicri:level="1"><nlm:affiliation>Food Technology Department, Lleida University, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain.</nlm:affiliation><country xml:lang="fr">Espagne</country><wicri:regionArea>Food Technology Department, Lleida University, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia</wicri:regionArea><wicri:noRegion>Catalonia</wicri:noRegion></affiliation></author><author><name sortKey="Torres, R" sort="Torres, R" uniqKey="Torres R" first="R" last="Torres">R. Torres</name><affiliation wicri:level="1"><nlm:affiliation>IRTA, XaRTA-Postharvest, Rovira Roure 191, 25198 Lleida, Catalonia, Spain.</nlm:affiliation><country xml:lang="fr">Espagne</country><wicri:regionArea>IRTA, XaRTA-Postharvest, Rovira Roure 191, 25198 Lleida, Catalonia</wicri:regionArea><wicri:noRegion>Catalonia</wicri:noRegion></affiliation></author><author><name sortKey="Usall, J" sort="Usall, J" uniqKey="Usall J" first="J" last="Usall">J. Usall</name><affiliation wicri:level="1"><nlm:affiliation>IRTA, XaRTA-Postharvest, Rovira Roure 191, 25198 Lleida, Catalonia, Spain.</nlm:affiliation><country xml:lang="fr">Espagne</country><wicri:regionArea>IRTA, XaRTA-Postharvest, Rovira Roure 191, 25198 Lleida, Catalonia</wicri:regionArea><wicri:noRegion>Catalonia</wicri:noRegion></affiliation></author><author><name sortKey="Buron Moles, G" sort="Buron Moles, G" uniqKey="Buron Moles G" first="G" last="Buron-Moles">G. Buron-Moles</name><affiliation wicri:level="1"><nlm:affiliation>Food Technology Department, Lleida University, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain.</nlm:affiliation><country xml:lang="fr">Espagne</country><wicri:regionArea>Food Technology Department, Lleida University, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia</wicri:regionArea><wicri:noRegion>Catalonia</wicri:noRegion></affiliation></author><author><name sortKey="Teixid, N" sort="Teixid, N" uniqKey="Teixid N" first="N" last="Teixid">N. Teixid</name><affiliation wicri:level="1"><nlm:affiliation>IRTA, XaRTA-Postharvest, Rovira Roure 191, 25198 Lleida, Catalonia, Spain. Electronic address: neus.teixido@irta.cat.</nlm:affiliation><country xml:lang="fr">Espagne</country><wicri:regionArea>IRTA, XaRTA-Postharvest, Rovira Roure 191, 25198 Lleida, Catalonia</wicri:regionArea><wicri:noRegion>Catalonia</wicri:noRegion></affiliation></author></analytic><series><title level="j">International journal of food microbiology</title><idno type="eISSN">1879-3460</idno><imprint><date when="2014" type="published">2014</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Acids (analysis)</term><term>Citrus sinensis (microbiology)</term><term>Food Microbiology</term><term>Fruit (chemistry)</term><term>Fruit (microbiology)</term><term>Hydrogen-Ion Concentration</term><term>Malus (microbiology)</term><term>Multivariate Analysis</term><term>Penicillium (growth & development)</term><term>Penicillium (metabolism)</term><term>Virulence Factors (analysis)</term></keywords><keywords scheme="MESH" type="chemical" qualifier="analysis" xml:lang="en"><term>Acids</term><term>Virulence Factors</term></keywords><keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Fruit</term></keywords><keywords scheme="MESH" qualifier="growth & development" xml:lang="en"><term>Penicillium</term></keywords><keywords scheme="MESH" qualifier="metabolism" xml:lang="en"><term>Penicillium</term></keywords><keywords scheme="MESH" qualifier="microbiology" xml:lang="en"><term>Citrus sinensis</term><term>Fruit</term><term>Malus</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Food Microbiology</term><term>Hydrogen-Ion Concentration</term><term>Multivariate Analysis</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">New information about virulence mechanisms of Penicillium digitatum and Penicillium expansum could be an important avenue to control fungal diseases. In this study, the ability of P. digitatum and P. expansum to enhance their virulence by locally modulating the pH of oranges and apples was evaluated. For each host, pH changes with a compatible pathogen and a non-host pathogen were recorded, and the levels of different organic acids were evaluated to establish possible relationships with host pH modifications. Moreover, fruits were harvested at three maturity stages to determine whether fruit maturity could affect the pathogens' virulence. The pH of oranges and apples decreased when the compatible pathogens (P. digitatum and P. expansum, respectively) decayed the fruit. The main organic acid detected in P. digitatum-decayed oranges was galacturonic acid produced as a consequence of host maceration in the rot development process. However, the obtained results showed that this acid was not responsible for the pH decrease in decayed orange tissue. The mixture of malic and citric acids could at least contribute to the acidification of P. digitatum-decayed oranges. The pH decrease in P. expansum decayed apples is related to the accumulation of gluconic and fumaric acids. The pH of oranges and apples was not affected when the non-host pathogen was not able to macerate the tissues. However, different organic acid contents were detected in comparison to healthy tissues. The main organic acids detected in P. expansum-oranges were oxalic and gluconic and in P. digitatum-apples were citric, gluconic and galacturonic. Further research is needed to identify the pathogenicity factors of both fungi because the contribution of organic acids has profound implications.</div></front></TEI><pubmed><MedlineCitation Status="MEDLINE" Owner="NLM"><PMID Version="1">24667317</PMID><DateCreated><Year>2014</Year><Month>4</Month><Day>7</Day></DateCreated><DateCompleted><Year>2014</Year><Month>05</Month><Day>16</Day></DateCompleted><DateRevised><Year>2014</Year><Month>4</Month><Day>7</Day></DateRevised><Article PubModel="Print-Electronic"><Journal><ISSN IssnType="Electronic">1879-3460</ISSN><JournalIssue CitedMedium="Internet"><Volume>178</Volume><PubDate><Year>2014</Year><Month>May</Month><Day>16</Day></PubDate></JournalIssue><Title>International journal of food microbiology</Title><ISOAbbreviation>Int. J. Food Microbiol.</ISOAbbreviation></Journal><ArticleTitle>Acidification of apple and orange hosts by Penicillium digitatum and Penicillium expansum.</ArticleTitle><Pagination><MedlinePgn>39-49</MedlinePgn></Pagination><ELocationID EIdType="doi" ValidYN="Y">10.1016/j.ijfoodmicro.2014.02.022</ELocationID><ELocationID EIdType="pii" ValidYN="Y">S0168-1605(14)00109-3</ELocationID><Abstract><AbstractText>New information about virulence mechanisms of Penicillium digitatum and Penicillium expansum could be an important avenue to control fungal diseases. In this study, the ability of P. digitatum and P. expansum to enhance their virulence by locally modulating the pH of oranges and apples was evaluated. For each host, pH changes with a compatible pathogen and a non-host pathogen were recorded, and the levels of different organic acids were evaluated to establish possible relationships with host pH modifications. Moreover, fruits were harvested at three maturity stages to determine whether fruit maturity could affect the pathogens' virulence. The pH of oranges and apples decreased when the compatible pathogens (P. digitatum and P. expansum, respectively) decayed the fruit. The main organic acid detected in P. digitatum-decayed oranges was galacturonic acid produced as a consequence of host maceration in the rot development process. However, the obtained results showed that this acid was not responsible for the pH decrease in decayed orange tissue. The mixture of malic and citric acids could at least contribute to the acidification of P. digitatum-decayed oranges. The pH decrease in P. expansum decayed apples is related to the accumulation of gluconic and fumaric acids. The pH of oranges and apples was not affected when the non-host pathogen was not able to macerate the tissues. However, different organic acid contents were detected in comparison to healthy tissues. The main organic acids detected in P. expansum-oranges were oxalic and gluconic and in P. digitatum-apples were citric, gluconic and galacturonic. Further research is needed to identify the pathogenicity factors of both fungi because the contribution of organic acids has profound implications.</AbstractText><CopyrightInformation>Copyright © 2014 Elsevier B.V. All rights reserved.</CopyrightInformation></Abstract><AuthorList CompleteYN="Y"><Author ValidYN="Y"><LastName>Vilanova</LastName><ForeName>L</ForeName><Initials>L</Initials><AffiliationInfo><Affiliation>IRTA, XaRTA-Postharvest, Rovira Roure 191, 25198 Lleida, Catalonia, Spain.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Viñas</LastName><ForeName>I</ForeName><Initials>I</Initials><AffiliationInfo><Affiliation>Food Technology Department, Lleida University, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Torres</LastName><ForeName>R</ForeName><Initials>R</Initials><AffiliationInfo><Affiliation>IRTA, XaRTA-Postharvest, Rovira Roure 191, 25198 Lleida, Catalonia, Spain.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Usall</LastName><ForeName>J</ForeName><Initials>J</Initials><AffiliationInfo><Affiliation>IRTA, XaRTA-Postharvest, Rovira Roure 191, 25198 Lleida, Catalonia, Spain.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Buron-Moles</LastName><ForeName>G</ForeName><Initials>G</Initials><AffiliationInfo><Affiliation>Food Technology Department, Lleida University, XaRTA-Postharvest, Agrotecnio Center, Rovira Roure 191, 25198 Lleida, Catalonia, Spain.</Affiliation></AffiliationInfo></Author><Author ValidYN="Y"><LastName>Teixidó</LastName><ForeName>N</ForeName><Initials>N</Initials><AffiliationInfo><Affiliation>IRTA, XaRTA-Postharvest, Rovira Roure 191, 25198 Lleida, Catalonia, Spain. Electronic address: neus.teixido@irta.cat.</Affiliation></AffiliationInfo></Author></AuthorList><Language>ENG</Language><PublicationTypeList><PublicationType UI="D016428">Journal Article</PublicationType><PublicationType UI="D013485">Research Support, Non-U.S. Gov't</PublicationType></PublicationTypeList><ArticleDate DateType="Electronic"><Year>2014</Year><Month>Mar</Month><Day>11</Day></ArticleDate></Article><MedlineJournalInfo><Country>Netherlands</Country><MedlineTA>Int J Food Microbiol</MedlineTA><NlmUniqueID>8412849</NlmUniqueID><ISSNLinking>0168-1605</ISSNLinking></MedlineJournalInfo><ChemicalList><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D000143">Acids</NameOfSubstance></Chemical><Chemical><RegistryNumber>0</RegistryNumber><NameOfSubstance UI="D037521">Virulence Factors</NameOfSubstance></Chemical></ChemicalList><CitationSubset>IM</CitationSubset><MeshHeadingList><MeshHeading><DescriptorName UI="D000143" MajorTopicYN="N">Acids</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="Y">analysis</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D032084" MajorTopicYN="N">Citrus sinensis</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D005516" MajorTopicYN="N">Food Microbiology</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D005638" MajorTopicYN="N">Fruit</DescriptorName><QualifierName UI="Q000737" MajorTopicYN="N">chemistry</QualifierName><QualifierName UI="Q000382" MajorTopicYN="N">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D006863" MajorTopicYN="N">Hydrogen-Ion Concentration</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D027845" MajorTopicYN="N">Malus</DescriptorName><QualifierName UI="Q000382" MajorTopicYN="Y">microbiology</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D015999" MajorTopicYN="N">Multivariate Analysis</DescriptorName></MeshHeading><MeshHeading><DescriptorName UI="D010407" MajorTopicYN="N">Penicillium</DescriptorName><QualifierName UI="Q000254" MajorTopicYN="N">growth & development</QualifierName><QualifierName UI="Q000378" MajorTopicYN="Y">metabolism</QualifierName></MeshHeading><MeshHeading><DescriptorName UI="D037521" MajorTopicYN="N">Virulence Factors</DescriptorName><QualifierName UI="Q000032" MajorTopicYN="N">analysis</QualifierName></MeshHeading></MeshHeadingList><KeywordList Owner="NOTNLM"><Keyword MajorTopicYN="N">Blue mould</Keyword><Keyword MajorTopicYN="N">Green mould</Keyword><Keyword MajorTopicYN="N">Host acidification</Keyword><Keyword MajorTopicYN="N">Maturity stage</Keyword><Keyword MajorTopicYN="N">Organic acid</Keyword><Keyword MajorTopicYN="N">pH</Keyword></KeywordList></MedlineCitation><PubmedData><History><PubMedPubDate PubStatus="received"><Year>2013</Year><Month>8</Month><Day>13</Day></PubMedPubDate><PubMedPubDate PubStatus="revised"><Year>2014</Year><Month>2</Month><Day>8</Day></PubMedPubDate><PubMedPubDate PubStatus="accepted"><Year>2014</Year><Month>2</Month><Day>27</Day></PubMedPubDate><PubMedPubDate PubStatus="entrez"><Year>2014</Year><Month>3</Month><Day>27</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="pubmed"><Year>2014</Year><Month>3</Month><Day>29</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate><PubMedPubDate PubStatus="medline"><Year>2014</Year><Month>5</Month><Day>17</Day><Hour>6</Hour><Minute>0</Minute></PubMedPubDate></History><PublicationStatus>ppublish</PublicationStatus><ArticleIdList><ArticleId IdType="pubmed">24667317</ArticleId><ArticleId IdType="pii">S0168-1605(14)00109-3</ArticleId><ArticleId IdType="doi">10.1016/j.ijfoodmicro.2014.02.022</ArticleId></ArticleIdList></PubmedData></pubmed><affiliations><list><country><li>Espagne</li></country></list><tree><country name="Espagne"><noRegion><name sortKey="Vilanova, L" sort="Vilanova, L" uniqKey="Vilanova L" first="L" last="Vilanova">L. Vilanova</name></noRegion><name sortKey="Buron Moles, G" sort="Buron Moles, G" uniqKey="Buron Moles G" first="G" last="Buron-Moles">G. Buron-Moles</name><name sortKey="Teixid, N" sort="Teixid, N" uniqKey="Teixid N" first="N" last="Teixid">N. Teixid</name><name sortKey="Torres, R" sort="Torres, R" uniqKey="Torres R" first="R" last="Torres">R. Torres</name><name sortKey="Usall, J" sort="Usall, J" uniqKey="Usall J" first="J" last="Usall">J. Usall</name><name sortKey="Vi As, I" sort="Vi As, I" uniqKey="Vi As I" first="I" last="Vi As">I. Vi As</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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