Fungi @ mycology
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Simultaneous transcriptome analysis of Colletotrichum gloeosporioides and tomato fruit pathosystem reveals novel fungal pathogenicity and fruit defense strategies -

Simultaneous transcriptome analysis of Colletotrichum gloeosporioides and tomato fruit pathosystem reveals novel fungal pathogenicity and fruit defense strategies - | Fungi @ mycology | Scoop.it
The fungus Colletotrichum gloeosporioides breaches the fruit cuticle but remains quiescent until fruit ripening signals a switch to necrotrophy, culminating in devastating anthracnose disease. There is a need to understand the distinct fungal arms strategy and the simultaneous fruit response.
Transcriptome analysis of fungal–fruit interactions was carried out concurrently in the appressoria, quiescent and necrotrophic stages.
Conidia germinating on unripe fruit cuticle showed stage-specific transcription that was accompanied by massive fruit defense responses. The subsequent quiescent stage showed the development of dendritic-like structures and swollen hyphae within the fruit epidermis. The quiescent fungal transcriptome was characterized by activation of chromatin remodeling genes and unsuspected environmental alkalization. Fruit response was portrayed by continued highly integrated massive up-regulation of defense genes. During cuticle infection of green or ripe fruit, fungi recapitulate the same developmental stages but with differing quiescent time spans. The necrotrophic stage showed a dramatic shift in fungal metabolism and up-regulation of pathogenicity factors. Fruit response to necrotrophy showed activation of the salicylic acid pathway, climaxing in cell death.
Transcriptome analysis of C. gloeosporioides infection of fruit reveals its distinct stage-specific lifestyle and the concurrent changing fruit response, deepening our perception of the unfolding fungal–fruit arms and defenses race.

Via Guogen Yang
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Contribution of oak lignans to wine taste: chemical identification, sensory characterization and quantification

Contribution of oak lignans to wine taste: chemical identification, sensory characterization and quantification | Fungi @ mycology | Scoop.it

The modification of wine taste during oak ageing is due to the release of non-volatile compounds from wood. Among these molecules, some lignans have been previously described as exhibiting bitterness. However, the lack of knowledge concerning this class of compounds in oak wood led us to explore both their structural diversity and their sensory properties. Nine lignans were isolated from extracts of Quercus petraea oak heartwood. Among them, one new compound called quercoresinol was identified and four other molecules were described for the first time in Quercus genus. The presence of these lignans in oaked wine was then established and their gustatory properties were evaluated. Lyoniresinol was the bitterest compound with a detection threshold of 1.5 mg/L. An LC–HRMS quantitative method was performed to study the influence of oenological practices on lyoniresinol concentration in wine.

 


Via Francis Martin
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Wood Decay, Rot & Surface Fungi

Homes and many other types of buildings have long been constructed of materials made from wood. When properly maintained and protected, buildings made from w...
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