2024-03-28T10:59:31Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/1277312020-04-07T11:33:46Zcom_10261_131com_10261_2col_10261_384
Citrus phenylpropanoids and defence against pathogens. Part II: Gene expression and metabolite accumulation in the response of fruits to Penicillium digitatum infection
Ballester Frutos, Ana Rosa
Lafuente, María Teresa
González-Candelas, Luis
Generalitat Valenciana
Ministerio de Ciencia y Tecnología (España)
Scoparone
Albedo
Polymethoxylated flavones
Citrus sinensis
Phenylpropanoids
Penicillium digitatum
Oranges
Metabolic profiling
Infection
Defense
Flavedo
Gene expression
The effect of infection of Citrus sinensis (var. Navelina) fruits with Penicillium digitatum was studied at gene expression and metabolite levels. In this study, expression of genes involved in the phenylpropanoid pathway was studied in the flavedo (outer coloured part of the peel) and albedo (inner white part) in response to pathogen infection. Results of the time-course experiment showed that maximal expression of 10 out of 17 phenylpropanoid genes analysed occurred at 48 h post-inoculation, when decay symptoms started to appear, and mRNA levels either kept constant or decreased after 72 h post-inoculation. To further investigate the putative involvement of the phenylpropanoid pathway in the defence of citrus fruit, changes in the metabolic profile of both tissues infected with P. digitatum was studied by means of HPLC-PDA-FD. Metabolite accumulation levels along the time course suggest that flavanones, flavones, polymethoxylated flavones and scoparone are induced in citrus fruit in response to P. digitatum infection, although with different trends depending on the tissue.
This work was supported by Research Grants AGL2008-04828-C03-02, AGL2009-11969 and CONSOLIDER FUNC-FOOD from the Spanish Ministry of Science and Technology and PROMETEO/2010/010 from the Generalitat Valenciana.
Peer Reviewed
2016-01-18T12:38:20Z
2016-01-18T12:38:20Z
2013
2016-01-18T12:38:23Z
artículo
http://purl.org/coar/resource_type/c_6501
doi: 10.1016/j.foodchem.2012.08.006
issn: 0308-8146
Food Chemistry 136: 385- 391 (2013)
http://hdl.handle.net/10261/127731
10.1016/j.foodchem.2012.08.006
http://dx.doi.org/10.13039/501100003359
http://dx.doi.org/10.13039/501100006280
Postprint
Sí
open
Elsevier