197 research outputs found
Analysis of fatty acids in lipids of Verticillium dahliae and induction of lubimin accumulation in eggplant
No full textThe unsaturated fatty acid pattern and content of the main lipid fractions of three isolates of Verticillium dahliae were investigated. Oleic (C-18:1), linoleic (C-18:2) and linolenic (C-18:3) acids were the unsaturated fatty acids detected in the polar lipids and in the free fatty acids extracted from mycelia of three isolates of the fungus. The concentration of the three fatty acids in polar lipids was about double that in free fatty acids. Linoleic acid was the predominant fatty acid in both lipid fractions. The capacity of linoleic and linolenic acids to induce lubimin accumulation in eggplant fruit discs was evaluated in comparison with that of the polyunsaturated fatty acid arachidonic acid, which is a known elicitor of phytoalexin synthesis in potato tuber. The accumulation of moderate levels of the phytoalexin was induced by arachidonic and linolenic acids. A higher induction was observed when browning of the tissue was inhibited by phenylthiourea. Under these conditions, linoleic acid induced only a slight accumulation of lubimin. The possible role of linolenic acid in triggering defence reactions in eggplant is discussed
Relationship between lipid metabolism and phytoalexin production in potato tubers after Phytophthora infestans infection.
No full textNovel study on the elicitation of hypersensitive response by polyunsaturated fatty acids in potato tuber
No full textAnalysis of fatty acids in lipids of Verticillium dahliae and induction of lubimin accumulation in eggplant
No full textMETABOLISM OF ARACHIDONIC-ACID INVOLVED IN ITS ELICITING ACTIVITY IN POTATO-TUBER
No full textA 5-lipoxygenase from potato converts arachidonic acid (AA) to the unstable and reactive intermediate 5-S-hydroperoxyeicosatetraenoic acid (5-S-HPETE) which, at a concentration of 1 μg per tuber slice, induces phytoalexin accumulation to higher levels than those induced by AA at 20 μg per slice. However the tissue browning elicited by the 5-S-HPETE was lower than that elicited by AA, indicating that 5-S-HPETE may account for phytoalexin induction but not for the whole browning process. GC-MS analyses of lipid extracts of potato tuber slices treated with 1-[14C]AA and other polyunsaturated fatty acids showed no incorporation of these acids into potato lipid fractions
Molecular basis of hypersensitive response infection by polyunsaturated fatty acids in potato tuber
No full textAnalysis of fatty acids in lipids of Verticillium dahliae and induction of lubimin accumulation in eggplant
No full textInduzione della biosintesi di fitoalessine e di polimeri melanoidi nelle patate da parte di acidi grassi poliinsaturi.
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