دورية أكاديمية

Compatible solutes determine the heat resistance of conidia

التفاصيل البيبلوغرافية
العنوان: Compatible solutes determine the heat resistance of conidia
المؤلفون: Sjoerd J. Seekles, Tom van den Brule, Maarten Punt, Jan Dijksterhuis, Mark Arentshorst, Maryam Ijadpanahsaravi, Winfried Roseboom, Gwendolin Meuken, Véronique Ongenae, Jordy Zwerus, Robin A. Ohm, Gertjan Kramer, Han A. B. Wösten, Johannes H. de Winde, Arthur F. J. Ram
المصدر: Fungal Biology and Biotechnology, Vol 10, Iss 1, Pp 1-18 (2023)
بيانات النشر: BMC, 2023.
سنة النشر: 2023
المجموعة: LCC:Biotechnology
مصطلحات موضوعية: Food preservation, Fungal spores, Compatible solutes, Trehalose, Mannitol, Heat shock proteins, Biotechnology, TP248.13-248.65
الوصف: Abstract Background Asexually developed fungal spores (conidia) are key for the massive proliferation and dispersal of filamentous fungi. Germination of conidia and subsequent formation of a mycelium network give rise to many societal problems related to human and animal fungal diseases, post-harvest food spoilage, loss of harvest caused by plant-pathogenic fungi and moulding of buildings. Conidia are highly stress resistant compared to the vegetative mycelium and therefore even more difficult to tackle. Results In this study, complementary approaches are used to show that accumulation of mannitol and trehalose as the main compatible solutes during spore maturation is a key factor for heat resistance of conidia. Compatible solute concentrations increase during conidia maturation, correlating with increased heat resistance of mature conidia. This maturation only occurs when conidia are attached to the conidiophore. Moreover, conidia of a mutant Aspergillus niger strain, constructed by deleting genes involved in mannitol and trehalose synthesis and consequently containing low concentrations of these compatible solutes, exhibit a sixteen orders of magnitude more sensitive heat shock phenotype compared to wild-type conidia. Cultivation at elevated temperature results in adaptation of conidia with increased heat resistance. Transcriptomic and proteomic analyses revealed two putative heat shock proteins to be upregulated under these conditions. However, conidia of knock-out strains lacking these putative heat shock proteins did not show a reduced heat resistance. Conclusions Heat stress resistance of fungal conidia is mainly determined by the compatible solute composition established during conidia maturation. To prevent heat resistant fungal spore contaminants, food processing protocols should consider environmental conditions stimulating compatible solute accumulation and potentially use compatible solute biosynthesis as a novel food preservation target.
نوع الوثيقة: article
وصف الملف: electronic resource
اللغة: English
تدمد: 2054-3085
Relation: https://doaj.org/toc/2054-3085
DOI: 10.1186/s40694-023-00168-9
URL الوصول: https://doaj.org/article/5b7b658d5b9c44c28f20a3e703593ae1
رقم الأكسشن: edsdoj.5b7b658d5b9c44c28f20a3e703593ae1
قاعدة البيانات: Directory of Open Access Journals
الوصف
تدمد:20543085
DOI:10.1186/s40694-023-00168-9