氧化铈纳米颗粒种子引发对盐胁迫下辣椒种子萌发及幼苗生长的影响

氧化铈纳米颗粒(CeO₂NP_S),因具有较强的自由基清除能力和抗氧化酶特性,已被证明可提高植物的耐盐性,但其对辣椒种子引发作用和机制尚不明确。为揭示CeO₂NP_S种子引发处理辣椒对盐胁迫下的萌发及幼苗生长的影响,以辣椒品种(Capsicum annuum)茂蔬360为试验材料,设置了7个CeO₂NP_S浓度(0、0.05、0.1、0.2、0.3、0.4、0.5 mmol·L^-1),以未引发处理组为对照,研究不同浓度CeO₂NP_S种子引发处理后对盐胁迫下辣椒种子萌发、幼苗生物量和生理生化指标的影响。结果表明:(1)0.5 mmol·L^-1 CeO₂NP_S种子引发处理后的种子,其可溶性蛋白质、脯氨酸含量和过氧化氢酶(CAT)活性、抗坏血酸(AsA)含量和AsA/DHA比值显著提高,超氧阴离子(O₂^-)含量显著降低; 盐胁迫下,该处理种子的发芽率、发芽势、发芽指数、活力指数最大。(2)0.4 mmol·L^-1 CeO₂NP_S种子引发处理的幼苗在盐胁迫下的鲜重、干重和根长最大,幼苗的可溶性蛋白质、AsA含量和AsA/DHA比值均显著提高。综上认为,CeO₂NP_S引发处理不仅可通过降低种子水势、促进贮藏物质代谢和提高抗氧化能力提高种子在盐胁迫下的发芽率,还可在苗期通过增强蛋白合成和抗坏血酸-谷胱甘肽循环(AsA-GSH)促进盐胁迫下幼苗的生长。     

Influence of hydrogen peroxide foliar applications on in vitro antimicrobial activity in Capsicum chinense Jacq.

The aim of this study was to evaluate the effect of foliar applications of hydrogen peroxide on the antimicrobial activity of Capsicum chinense Jacq. methanolic extracts. The effects of hydrogen peroxide application on metabolites accumulation of C. chinense var. Jaguar and var. Chichen Itza were evaluated. Total flavonoid and phenolic contents, as well as HPLC quantification of capsaicin and dihidrocapsaicin were carried out. Methanolic extracts were microbiologically tested against Staphylococcus aureus, Escherichia coli, Streptococcus mutants, Salmonella thompson, Listeria monocytogenes, Streptococcus faecalis, and Candida albicans. Total phenolics, flavonoids, and capsaicinoids contents in both varieties treated with hydrogen peroxide were found significantly higher as compared to control. The antibacterial activity of chili extracts was observed against Gram-positive and Gram-negative bacteria as well as anti-yeast. The results of in vitro antibacterial activity showed that hydrogen peroxide application increases the inhibitory effect against the pathogenic micro-organisms. Methanolic extracts of var. Jaguar, were the most active against S. aureus, S. Thompson, and C. albicans, while var. Chichen Itza was most potent against E. faecalis and E. coli. Thus, this study confirmed that metabolite-induced factors (MIFs) as hydrogen peroxide, increased secondary metabolites accumulation in C. chinense methanolic extracts and augmented their antimicrobial activity.     

PCR-based assay for the detection of Xanthomonas euvesicatoria causing pepper and tomato bacterial spot

Aims:  To develop a PCR-based assay for Xanthomonas euvesicatoria detection in culture and in planta .
Methods and Results:  A fragment of 1600 bp specific for X. euvesicatoria was found by repetitive extragenic palindromic sequence-PCR. Among the primers designed on the basis of the partially sequenced fragment, the primers Xeu2.4 and Xeu2.5 direct amplification of the expected product (208 bp) for all the X. euvesicatoria strains and not for other related and unrelated phytopathogenic bacteria or saprophytic bacteria isolated from pepper and tomato phyllosphere. The assay permits the detection of X. euvesicatoria in pure culture, with a limit of detection of two bacterial cells and 1 pg of DNA per PCR, and in extracts obtained from asymptomatic inoculated tomato and pepper plants.
Conclusions:  Primers Xeu2.4 and Xeu2.5 provide a specific, sensitive and rapid assay for the detection of X. euvesicatoria in culture and in pepper and tomato plants.
Significance and Impact of the Study:  Because X. euvesicatoria is a quarantine organism in the European Union, and it is subjected to stringent international phytosanitary measures, this highly sensitivity PCR-based assay is suitable for its detection in pepper and tomato plant materials to avoid the introduction and spread of the bacterium.     

Inhibitory Effect of Paenibacillus polymyxa GBR-462 on Phytophthora capsici Causing Phytophthora Blight in Chili Pepper

In the present work 25 strains of Paenibacillus polymyxa isolated from rotted ginseng roots were screened for their antimicrobial activity against Phytophthora capsici in vitro . Based on antimicrobial activity, 15 strains categorized as strongly antimicrobial, among them GBR-462 was found as the most active, and five strains each as weekly antimicrobial and no antimicrobial. Antimicrobial activity was influenced by the initial inoculum density, as strains of P. polymyxa with a strong antimicrobial activity (including P. polymyxa GBR-462) showed the antimicrobial activity against P. capsici and could form biofilm only when they were applied at the higher initial inoculums, 10⁸ cfu/ml. No inhibitory effect was noted on the mycelial growth and zoospore germination of the pathogen when applied at the lower inoculum density of 10⁶ cfu/ml of P. polymyxa GBR-462. However, sporangium formation and zoospore release was significantly inhibited at the lower inoculum density. Also light and electron microscopy revealed the structures of sporangia aberrant with no or few healthy nuclei, indicating sporangium and zoospore formation inhibited at the lower inoculum density. Application of P. polymyxa GBR-462 into potted soil suppressed disease progression as well as disease severity; disease severity was reduced by 30% as compared to untreated pots, suggesting P. polymyxa GBR-462 could be a potential biocontrol agent against Phytopthora capsici .     

Seed Storage Proteins in Solanaceae and Cucurbitaceae Species

Electrophoretic analyses of non-reduced and reduced seed storage proteins from Solanaceae and Cucurbitaceae species and cultivars were performed. High molecular disulfide bonded complexes between intermediary subunits of 11S globulins previously detected in Capsicum annuum cultivars, were found in Solanum melongena cultivars as well. The data obtained might be used for further elucidation of peculiarities of the 11S globulins in dicotyledonous plants.     

Chili und der Capsaicinrezeptor TRPV1

Some like it hot – and spicy: Chili and the capsaicin receptor TRPV1 Since many hundred years, many people like to eat chili pepper containing the pungent ingredient capsaicin that is responsible for making the food hot and spicy. Capsaicin activates transient receptor potential TRPV1 channels that are predominantly expressed in sensory neurons involved in pain sensation. TRPV1 is a noxious heat sensor and can also be activated by protons and several animal toxins. Thus, TRPV1 is a polymodal sensor of multiple noxious stimuli that cause pain. TRPV1 functions as a nocisensor that detects chemical and thermal stimuli and transduces this stimulation into sensory nerve impulses which leads to the perception of pain. Inhibition of TRPV1 reduces or abolishes pain sensation. A strong activation of TRPV1 induces a long-lasting refractory period of the pain-detecting system (desensitization) and may even lead to an irreversible loss of TRPV1-expressing sensory neurons. It still remains unclear why many people love hot and spicy food, accompanied by a burning sensation in the mouth.     

Exposure Time to Lethal Temperatures for Meloidogyne incognita Suppression and Its Implication for Soil Solarization

Meloidogyne incognita eggs or J2 were incubated in test tubes containing sand:peat mix and immersed in a water bath heated to 38, 39, 40, 41, 42, 43, 44 and 45°C for a series of time intervals. Controls were maintained at 22°C. Nematodes surviving or hatching were collected from Baermann trays after three weeks of incubation. Regression analyses between percent survival or egg hatch and hours of heat treatment were performed for each temperature. Complete suppression of egg hatch required 389.8, 164.5, 32.9, 19.7 and 13.1 hours at 38, 39, 40, 41 and 42°C, respectively. Complete killing of J2 required 47.9, 46.2, 17.5 and 13.8 hours at 39, 40, 41 and 42°C, respectively. J2 were not completely killed at 38°C within 40 hours of treatment, but were killed within one hour at 44 and 45°C. Effect of temperature on nematode killing is not determined by heat units. Oscillating temperature between cool and warm did not interfere with the nematode suppressive effect by the heat treatment. Six-week solarization in the field during the summers of 2003 and 2004 in Florida accumulated heat exposure times in the top 15 cm of soil that surpassed levels required to kill M. incognita as determined in the water bath experiments. Although near zero M. incognita were detected right after solarization, the nematode population densities increased after a cycle of a susceptible pepper crop. Therefore, future research should address failure of solarization to kill nematodes in the deeper soil layers.     

Reversion of a resistance-breaking mutation shows reversion costs and high virus diversity at necrotic local lesions

An instance of host range evolution relevant to plant virus disease control is resistance breaking. Resistance breaking can be hindered by across-host fitness trade-offs generated by negative effects of resistance-breaking mutations on the virus fitness in susceptible hosts. Different mutations in pepper mild mottle virus (PMMoV) coat protein result in the breaking in pepper plants of the resistance determined by the L³ resistance allele. Of these, mutation M138N is widespread in PMMoV populations, despite associated fitness penalties in within-host multiplication and survival. The stability of mutation M138N was analysed by serial passaging in L³ resistant plants. Appearance on passaging of necrotic local lesions (NLL), indicating an effective L³ resistance, showed reversion to nonresistance-breaking phenotypes was common. Most revertant genotypes had the mutation N138K, which affects the properties of the virus particle, introducing a penalty of reversion. Hence, the costs of reversion may determine the evolution of resistance-breaking in addition to resistance-breaking costs. The genetic diversity of the virus population in NLL was much higher than in systemically infected tissues, and included mutations reported to break L³ resistance other than M138N. Infectivity assays on pepper genotypes with different L alleles showed high phenotypic diversity in respect to L alleles in NLL, including phenotypes not reported in nature. Thus, high diversity at NLL may potentiate the appearance of genotypes that enable the colonization of new host genotypes or species. Collectively, the results of this study contribute to better understanding the evolutionary dynamics of resistance breaking and host-range expansions.     

Piperine,an active ingredient of white pepper,suppresses the growth of multidrug-resistant toxigenic Vibrio cholerae and other pathogenic bacteria

Emergence and rapid spread of multidrug-resistant (MDR) bacteria including Vibrio cholerae are a global public health issue. Much attention has been paid to natural compounds, such as spices and herbs to find novel antimicrobial compounds as they are considered to be cheaper alternatives to develop as a drug. Here, we show that methanol extract of white pepper could inhibit the growth of V. cholerae O1 El Tor variant, responsible for the recent outbreaks/epidemics. Furthermore, we demonstrate for the first time that piperine, the major component of white pepper, showed a dose-dependent bactericidal effect on V. cholerae growth irrespective of their biotypes and serogroups in the presence of 200 and 300 µg ml⁻¹ of piperine, respectively. Piperine also inhibited the growth of MDR strains of Pseudomonas aeruginosa, Escherichia coli isolated from poultry and enterohemorrhagic/enteroaggregative E. coli O104 in the presence of 200 µg ml⁻¹. Interestingly, we did not observe any significant inhibitory effect of piperine on E. coli strains isolated from healthy person even up to 200 µg ml⁻¹. Our data suggest that piperine could be a novel antimicrobial agent in therapeutic and preventive applications against infections caused by pathogenic bacteria including MDR strains.