醋酸发酵产物及其成分对水稻防御信号的影响

IF 1.4 4区 生物学 Q4 BIOCHEMISTRY & MOLECULAR BIOLOGY
Koharu Abe, Manae Mori, Akira Nakayama
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引用次数: 0

摘要

以异麦芽寡糖为主要原料的醋酸发酵产物由异麦芽寡糖和醋酸组成。本文研究表明,该发酵产物能增强水稻抗病基因的表达,其主要功能成分是乙酸。目前已有报道称乙酸能增强茉莉酸信号通路,而异麦芽寡糖在植物防御信号通路中的作用尚不清楚。在本研究中,我们证明了异麦芽寡糖可能将醋酸增强的茉莉酸信号途径的一部分转移到水杨酸信号途径,而水杨酸信号途径是另一条主要的防御途径。此外,异麦芽低聚糖的单糖成分葡萄糖和二糖麦芽糖对信号通路的影响很小,但三糖麦芽三糖对防御信号通路的影响与异麦芽低聚糖相似。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effects of acetic acid fermentation product and its components on defense signaling in rice.

Acetic acid fermentation product made from isomalto-oligosaccharide as the main raw material is composed of isomalto-oligosaccharide and acetic acid. In this paper, we have shown that the fermentation product enhanced the expression of disease resistance genes in rice, and that its main functional component was acetic acid. It has been reported so far that acetic acid enhances the jasmonic acid signaling pathway, while the role of isomalto-oligosaccharide in plant defense signaling remains unclear. In this study, we demonstrated the possibility that isomalto-oligosaccharide shifted part of the jasmonic acid signaling pathway, which is enhanced by acetic acid, to the salicylic acid signaling pathway, which is the other major defense pathway. Furthermore, glucose, a constituent monosaccharide of isomalto-oligosaccharide, and a disaccharide maltose had little effect on the signaling pathway, but a trisaccharide maltotriose tended to have a similar effect to isomalto-oligosaccharide on the defense signaling pathway.

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来源期刊
Bioscience, Biotechnology, and Biochemistry
Bioscience, Biotechnology, and Biochemistry 生物-生化与分子生物学
CiteScore
3.50
自引率
0.00%
发文量
183
审稿时长
1 months
期刊介绍: Bioscience, Biotechnology, and Biochemistry publishes high-quality papers providing chemical and biological analyses of vital phenomena exhibited by animals, plants, and microorganisms, the chemical structures and functions of their products, and related matters. The Journal plays a major role in communicating to a global audience outstanding basic and applied research in all fields subsumed by the Japan Society for Bioscience, Biotechnology, and Agrochemistry (JSBBA).
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