Application of Proteomics for the Investigation of the Effect of Initial pH on Pathogenic Mechanisms of Fusarium proliferatum on Banana Fruit

Fusarium proliferatum can infect many crops and then produce fumonisins that are very harmful to humans and animals. Previous study indicates that carbon sources play important roles in regulating the fumonisin biosynthesis. Unfortunately, there is limited information on the effects of carbon starvation in comparison with the carbon sources present in the host of fumonisin production in F. proliferatum. Our results indicated that F. proliferatum cultivated in the Czapek’s broth (CB) medium in the absence of sucrose could greatly induce production of fumonisin, while an additional supplementation of sucrose to the culture medium significantly reduced the fumonisin production. Furthermore, cellulose and hemicellulose, and polysaccharide extracted from banana peel, which replaced sucrose as the carbon source, can reduce the production of fumonisin by F. proliferatum. Further work showed that these genes related to the synthesis of fumonisin, such as FUM1 and FUM8, were significantly up-regulated in the culture medium in the absence of sucrose. Consistent with fumonisin production, the expressions of FUM gene cluster and ZFR1 gene decreased after the addition of sucrose. Moreover, these genes were also significantly down-regulated in the presence of cellulose, hemicellulose or polysaccharide extracted from peel. Altogether, our results suggested that fumonisin production was regulated in F. proliferatum in response to different carbon source conditions, and this regulation might be mainly via the transcriptional level. Future work on these expressions of the fumonisin biosynthesis-related genes is needed to further clarify the response under different carbon conditions during the infection of F. proliferatum on banana fruit hosts. The findings in this study will provide a new clue regarding the biological effect of the fumonisin production in response to environmental stress.

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First Report of Crown Rot of Banana Caused by Fusarium porliferatum in Georgia, USA

Plant Disease ◽

10.1094/pdis-08-21-1809-pdn ◽

2021 ◽

Author(s):

Sumyya Waliullah ◽

Greg E. Fonsah ◽

Jason Brock ◽

Yonggang Li ◽

Emran Ali

Keyword(s):

Sequence Similarity ◽

Morphological Characteristics ◽

Fusarium Proliferatum ◽

Crown Rot ◽

Post Inoculation ◽

Conidial Suspension ◽

Banana Fruit ◽

Single Spore ◽

First Report ◽

Initial Symptoms

Crown rot is one of the most damaging disease of banana fruit characterized by rot and necrosis of crown tissues. In severe cases, the disease can spread to the pedicel and banana pulp. Crown rot can be infected by several common fungi, including Lasiodiplodia theobromae, Musicillium theobromae, Colletotrichum musae, and a complex of Fusarium spp. and lead to softening and blackening of tissues (Lassois et al., 2010; Kamel et al., 2016; Triest et al., 2016; Snowdon, 1990). In November 2020, typical crown rot of banana fruits (cv. Pisang Awak, belonging to the tetraploid AABB genome) were observed from UGA Banana Research 12 Plots, Tifton, GA, with incidence rates of 15%. Initial symptoms appeared in the infected crown of green banana fruits. As the infection progressed, the crown tissues became blackened and softened, followed by an internal development of infection affecting the peduncle and the fruit, triggered early ripening of bananas. At last, the development of necrosis on the pedicels and fruits appeared and caused the fingers to fall off. To identify the pathogen, tissue pieces (~0.25 cm2) from the infected crown and pedicles were surface-sterilized in a 10% bleach solution for 1 min, followed by 30 s in 70% EtOH. The disinfected tissues were rinsed in sterile water 3 times and cultured on potato dextrose agar (PDA) amended with 50 µg/ml streptomycin at 25°C in the dark for 5–10 days. Isolates of the pathogen were purified using the single-spore isolation method (Leslie and Summerell 2006). Colonies on PDA produced fluffy aerial mycelium and developed an intense purple pigment when viewed from the underside. A range of colony pigmentation and growth rates were observed among the isolates. The microconidia were ovoid, hyaline, or ellipse in shape. The morphological features of the isolates were identified as Fusarium proliferatum (Leslie and Summerell, 2006). To further identify the isolates, genomic DNA was extracted from a representative isolate. And the internal transcribed spacer (ITS) region, the partial elongation factor (TEF1-α) gene and the β-tubulin gene (TUB2)were amplified and sequenced using the primers ITS1/ITS4 (Yin et al. 2012), EF-1 /EF-2 (O’Donnell et al. 1998) and B-tub1 /B-tub2 (O’Donnell and Cigelnik, 1997), respectively. The amplicons were sequenced and deposited in NCBI (accessions no. MZ292989, MZ293071 for ITS: MZ346602, MZ346603 for TEF1-α and MZ346600 and MZ346601 for B-tub). The ITS, TEF1-α, and B-tub sequences of the isolates showed 100% sequence similarity with Fusarium proliferatum isolates (accessions no. MT560212, LS42312, and LT575130, respectively) using BLASTn in Genbank. For pathogenicity testing, three whole bunched bananas sterilized with 10% bleach solutions and washed by sterilized water, were cut into 5 bananas per brunch. The cut surface of the banana crown was inoculated with conidial suspension (1.0 × 107 cfu/ml) of the pathogen with pipette tips. Equal number of bananas were treated with sterilized water in the same volume as a control. All bananas were sealed in a plastic bag and incubated at 25°C. After 7 days post inoculation, all inoculated bananas showed initial crown rot symptoms while no symptoms were observed on the control bananas. The fungus was re-isolated from the symptomatic tissues of infected bananas and confirmed to be genetically identical to F. proliferatum of the original inoculated strains according to morphological characteristics and molecular identification, fulfilling Koch’s postulates. To the best of our knowledge, this is the first report of F. proliferatum causing crown rot on bananas in Georgia, USA.

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Secretome Profiling Reveals Virulence-Associated Proteins of Fusarium proliferatum during Interaction with Banana Fruit

Biomolecules ◽

10.3390/biom9060246 ◽

2019 ◽

Vol 9 (6) ◽

pp. 246 ◽

Cited By ~ 4

Author(s):

Taotao Li ◽

Yu Wu ◽

Yong Wang ◽

Haiyan Gao ◽

Vijai Kumar Gupta ◽

...

Keyword(s):

Fusarium Proliferatum ◽

Secreted Proteins ◽

Phytopathogenic Fungus ◽

Banana Peel ◽

Banana Fruit ◽

Label Free ◽

Host Interaction ◽

Proteomics Technology ◽

Associated Proteins ◽

Response To Stress

Secreted proteins are vital for the pathogenicity of many fungi through manipulating their hosts for efficient colonization. Fusarium proliferatum is a phytopathogenic fungus infecting many crops, vegetables, and fruit, including banana fruit. To access the proteins involved in pathogen–host interaction, we used label-free quantitative proteomics technology to comparatively analyze the secretomes of F. proliferatum cultured with and without banana peel in Czapek’s broth medium. By analyzing the secretomes of F. proliferatum, we have identified 105 proteins with 40 exclusively secreted and 65 increased in abundance in response to a banana peel. These proteins were involved in the promotion of invasion of banana fruit, and they were mainly categorized into virulence factors, cell wall degradation, metabolic process, response to stress, regulation, and another unknown biological process. The expressions of corresponding genes confirmed the existence of these secreted proteins in the banana peel. Furthermore, expression pattern suggested variable roles for these genes at different infection stages. This study expanded the current database of F. proliferatum secreted proteins which might be involved in the infection strategy of this fungus. Additionally, this study warranted the further attention of some secreted proteins that might initiate infection of F. proliferatum on banana fruit.

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Proteomics analysis of Fusarium proliferatum under various initial pH during fumonisin production

Journal of Proteomics ◽

10.1016/j.jprot.2017.05.008 ◽

2017 ◽

Vol 164 ◽

pp. 59-72 ◽

Cited By ~ 12

Author(s):

Taotao Li ◽

Liang Gong ◽

Yong Wang ◽

Feng Chen ◽

Vijai Kumar Gupta ◽

...

Keyword(s):

Fusarium Proliferatum ◽

Proteomics Analysis ◽

Initial Ph

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Cerebral sinovenous thrombosis during asparaginase treatment

Hämostaseologie ◽

10.1055/s-0037-1619586 ◽

2003 ◽

Vol 23 (03) ◽

pp. 109-112

Author(s):

A. Hirt ◽

C. Zwicky ◽

W.A. Wuillemin ◽

K. Leibundgut

Keyword(s):

Acute Lymphoblastic Leukaemia ◽

Lymphoblastic Leukaemia ◽

Induction Treatment ◽

Pathogenic Mechanisms ◽

Cerebral Sinovenous Thrombosis ◽

Haemorrhagic Infarction ◽

Sinovenous Thrombosis

SummaryA boy (age: 71/12 years) with acute lymphoblastic leukaemia developed thrombosis of the sinus sagitalis superior with secondary haemorrhagic infarction while on induction treatment with vincristine, prednisone, and asparaginase. Based on this report, the potential pathogenic mechanisms are discussed with respect to congenital prothrombotic defects as well as to the role of antileukaemic treatment. Current hypotheses on mechanisms for thromboembolism in children and proposed prophylactic strategies are briefly summarized.

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Klasifikasi Tahap Kematangan Pisang Ambon Berdasarkan Warna Menggunakan Naive Bayes

PIKSEL : Penelitian Ilmu Komputer Sistem Embedded and Logic ◽

10.33558/piksel.v5i2.268 ◽

2018 ◽

Vol 5 (2) ◽

pp. 60-67 ◽

Cited By ~ 1

Author(s):

Dwi Yulianto ◽

Retno Nugroho Whidhiasih ◽

Maimunah Maimunah

Keyword(s):

Naive Bayes ◽

Fruit Production ◽

Naïve Bayes ◽

Primary Data ◽

Banana Fruit ◽

Bayes Method ◽

Classification Image ◽

Average Accuracy ◽

The Government

ABSTRACT Banana fruit is a commodity that contributes a great value to both national and international fruit production achievement. The government through the National Standardization Agency establishes standards to maintain the quality of bananas. The purpose of this Project is to classify the stages of maturity of Ambon banana base on the color index using Naïve Bayes method in accordance with the regulations of SNI 7422:2009. Naive Bayes is used as a method in the classification process by comparing the probability values generated from the variable value of each model to determine the stage of Ambon banana maturity. The data used is the primary data image of 105 pieces of Ambon banana. By using 3 models which consists of different variables obtained the same greatest average accuracy by using the 2nd model which has 9 variable values (r, g, b, v, * a, * b, entropy, energy, and homogeneity) and the 3rd model has 7 variable values (r, g, b, v , * a, entropy and homogeneity) that is 90.48%. Keywords: banana maturity, classification, image processing ABSTRAK Buah pisang merupakan komoditas yang memberikan kontribusi besar terhadap angka produksi buah nasional maupun internasional. Pemerintah melalui Badan Standarisasi Nasional menetapkan standar untuk buah pisang, menjaga mutu buah pisang. Tujuan dari penelitian ini adalah klasifikasi tahapan kematangan dari buah pisang ambon berdasarkan indeks warna menggunakan metode Naïve Bayes sesuai dengan SNI 7422:2009. Naive bayes digunakan sebagai metode dalam proses pengklasifikasian dengan cara membandingkan nilai probabilitas yang dihasilkan dari nilai variabel penduga setiap model untuk menentukan tahap kematangan pisang ambon. Data yang digunakan adalah data primer citra pisang ambon sebanyak 105. Dengan menggunakan 3 buah model yang terdiri dari variabel penduga yang berbeda didapatkan akurasi rata-rata terbesar yang sama yaitu dengan menggunakan model ke-2 yang mempunyai 9 nilai variabel (r, g, b, v, *a, *b, entropi, energi, dan homogenitas) dan model ke-3 yang mempunyai 7 nilai variabel (r, g, b, v, *a, entropi dan homogenitas) yaitu sebesar 90.48%. Kata Kunci : kematangan pisang, klasifikasi, pengolahan citra

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Pengaruh Penambahan Molases Pada Kulit Pisang Kapendis Untuk Media Produksi Xilanase B.Stearothermophillus DSM 22

Jurnal Sains dan Teknologi Indonesia ◽

10.29122/jsti.v15i3.3392 ◽

2019 ◽

Vol 15 (3) ◽

Author(s):

Trismillah

Keyword(s):

Enzyme Activity ◽

Ammonium Sulfate ◽

Banana Peel ◽

Partial Purification ◽

Temperature Conditions ◽

Cavendish Banana ◽

Working Volume ◽

Initial Ph ◽

Xylanase Enzyme

Cavendish banana peel can be used as a substitute for the expensive xylan, while molasses than as a source of carbon as well as nitrogen, minerals and nutrients needed for the growth of microbes that can produce the enzyme. Xylanase produced from Bacillus stearothermopillus DSM 22, using media cavendish banana peels with the addition of molasses 1%, 2%, and 3%. Fermentation is done in a shaker incubator at 550C temperature conditions, initial pH 8, and 250 rpm agitation. The result showed the highest enzyme activity of 4,14 ± 0,16 U/mL min., on the addition 2% molasses after 24 hours. Further fermentation carried out in the fermenter working volume of 3.5 liters, with the condition of temperature 550C, pH 8, aeration 1 vvm, agitation 250 rpm, the highest spesific enzyme of activity of 51,62 ± 0,16 U/mg after 24 hours. Partial purification of xylanase enzyme fermentation is done with the results of microfiltration, ultrafiltration, ammonium sulfate (0-80%) and dialysis. There is an increase in the purity of the enzyme at each stage of purification, the highest purity on dialysis 3.23 times of crude enzymes.Kulit buah pisang kapendis dapat digunakan sebagai pengganti xilan yang harganya mahal, sementara molases selain sebagai sumber karbon serta nitrogen, mineral dan nutrisi dibutuhkan untuk pertumbuhan mikroba yang dapat menghasilkan enzim. Xilanase yang dihasilkan dari Bacillus stearothermopillus DSM 22, menggunakan media kulit pisang kapendis dengan penambahan molase 1%, 2%, dan 3%. Fermentasi dilakukan dalam shaker inkubator pada temperatur 550C, pH awal 8, dan agitasi 250 rpm. Hasilnya menunjukkan aktivitas enzim tertinggi 4,14 ± 0,16 U/mL min., pada penambahan 2% molases setelah 24 jam. Selanjutnya fermentasi dilakukan di dalam fermentor, volume kerja dari 3,5 liter, dengan kondisi temperatur 550C, pH 8, aeration 1 vvm, agitasi 250 rpm, aktivitas spesifik tertinggi 51,62 ± 0,16 U/mg setelah 24 jam. Pemurnian parsial fermentasi enzim xilanase dilakukan dengan hasil mikrofiltrasi, ultrafiltrasi, amonium sulfat (0-80%) dan dialisis. Ada peningkatan kemurnian enzim pada setiap tahap pemurnian, kemurnian tertinggi pada dialisis 3,23 kali dari enzim kasar.Keywords: Xylanase, B. stearothermophillus DSM 22, Cavendish banana peel, molasses, enzyme activity

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The use of insoluble matter of Moroccan oil shale for removal of dyes from aqueous solution

10.31221/osf.io/x4v9p ◽

2019 ◽

Author(s):

Chem Int

Keyword(s):

Methylene Blue ◽

Oil Shale ◽

Heating Temperature ◽

Blue Dye ◽

Adsorption Capacities ◽

Experimental Parameters ◽

Initial Ph ◽

New Material ◽

Activating Agent ◽

Moderate Cost

The study aims to use an adsorbent natural based of Moroccan oil shale of Timahdit area (Y layer) in a physical-chemical adsorption process for treating industrial discharges colorful. The used adsorbent is the insoluble party of the sub-critical extraction of decarbonized oil shale of Timahdit. The tests performed on the methylene blue (MB), showed a strong elimination in the first 10 minutes. The influences of various experimental parameters were studied: mass ratio of adsorbent, time and temperature of thermal treatment, contact time, pH of MB and heating temperature of solution on the parameters of material were studied. The experimental results have shown that the adsorption of methylene blue dye by the adsorbent is more than 90% at initial pH a range 6-7 at room temperature for 30 minutes. The process is simple and the adsorbent produced is a new material with interesting adsorption capacities of moderate cost which does not require an activating agent and can be used as industrial adsorbent for the decontamination of effluents containing organic pollutants.

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