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1.
Rice (N Y) ; 15(1): 68, 2022 Dec 25.
Article in English | MEDLINE | ID: mdl-36566483

ABSTRACT

Iron is an essential nutrient required for plant growth and development. The availability of iron might also influence disease resistance in plants. However, the molecular mechanisms involved in the plant response to iron availability and immunity have been investigated separately from each other. In this work, we found that exposure of rice plants to high iron enhances resistance to infection by the fungal pathogen Magnaporthe oryzae, the causal agent of blast disease. RNA-Seq analysis revealed that blast resistance in iron-treated rice plants was associated with superinduction of defense-related genes during pathogen infection, including Pathogenesis-Related genes. The expression level of genes involved in the biosynthesis of phytoalexins, both diterpene phytoalexins and the flavonoid phytoalexin sakuranetin, was also higher in iron-treated plants compared with control plants, which correlated well with increased levels of phytoalexins in these plants during M. oryzae infection. Upon pathogen infection, lipid peroxidation was also higher in iron-treated plants compared with non-treated plants. We also show that M. oryzae infection modulates the expression of genes that play a pivotal role in the maintenance of iron homeostasis. Histochemical analysis of M. oryzae-infected leaves revealed colocalization of iron and reactive oxygen species in cells located in the vicinity of fungal penetration sites (e.g. appressoria) in rice plants that have been exposed to iron. Together these findings support that ferroptosis plays a role in the response of iron-treated rice plants to infection by virulent M. oryzae. Understanding interconnected regulations between iron signaling and immune signaling in rice holds great potential for developing novel strategies to improve blast resistance in rice.

2.
Food Res Int ; 136: 109477, 2020 10.
Article in English | MEDLINE | ID: mdl-32846560

ABSTRACT

Nitrogen is a structural component of proteins, nucleic acids, chlorophyll, hormones and amino acids. The last one and ammonium are important primary metabolites in grapes and are key compounds in winemaking since they are primary sources for yeast fermentation. Currently, grape quality has been affected due to the negative impacts of global warming and anthropogenic activity. Certain studies have reported a significant decrease in the free amino acids content and an increase in berry soluble solids and in proline biosynthesis in grapes in some grapevine varieties cultivated under warm climate conditions and water restriction. Proline is not metabolized by yeasts and stuck and sluggish fermentations can occur when the content of yeast assimilable nitrogen is low. Nitrogen composition of grape is mainly affected by variety, edaphoclimatic conditions of the vineyard and agricultural practices performed to the grapevines. This review summarized the most current research carried out to modify the nitrogen composition of the grape and give an overview of the technical and scientific aspects that should be considered for future research in this field.


Subject(s)
Vitis , Wine , Agriculture , Fruit , Nitrogen , Wine/analysis
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