In Vitro Bioassay of Purpureocillium lilacinum and Bacillus thuringiensis for Control of Meloidogyne incognita on Black Pepper (Piper nigrum L.) in Sarawak, Malaysia, Northern Borneo

Fusarium solani f. sp. piperis (teleomorph: Nectria haematococca f. sp. piperis), causal agent of root rot and stem blight on black pepper (Piper nigrum), produces secondary metabolites with toxigenic properties, capable of inducing vein discoloration in detached leaves and wilting in transpiring microcuttings. Production of F. solani f. sp. piperis (Fsp) toxic metabolites reached a peak after 25 days of static incubation on potato sucrose broth at 25 ºC under illumination. Changes in the pH of the culture filtrate did not alter the effect of toxic metabolites. However, when the pH was changed before the medium had been autoclaved, a more intense biological response was observed, with an optimum at pH 6.0. Isolates that produced red pigments in liquid cultures were more efficient in producing biologically active culture filtrates than those which produced pink coloured or clear filtrates suggesting that these pigments could be related to toxigenic activity. Detached leaves of seven black pepper cultivars and Piper betle showed symptoms of vein discoloration after immersion in autoclaved and non-autoclaved Fsp culture filtrates indicating the thermostable nature of these toxic metabolites.

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In Vitro Study of Wound Healing Potential in Black Pepper (Piper nigrum L.)

Pharmaceutical and Biosciences Journal ◽

10.20510/ukjpb/2/i4/91104 ◽

2014 ◽

Vol 2 (4) ◽

pp. 5 ◽

Cited By ~ 6

Author(s):

Chin Mee Wong ◽

Jing Jing Ling

Keyword(s):

Wound Healing ◽

Black Pepper ◽

Piper Nigrum

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Comparative Analysis of Intracellular and in vitro Antioxidant Activities of Essential Oil From White and Black Pepper (Piper nigrum L.)

Frontiers in Pharmacology ◽

10.3389/fphar.2021.680754 ◽

2021 ◽

Vol 12 ◽

Author(s):

Ying Wang ◽

Liang Wang ◽

Jin Tan ◽

Rong Li ◽

Zi-Tao Jiang ◽

...

Keyword(s):

Essential Oils ◽

Antioxidant Activities ◽

Cell Model ◽

Black Pepper ◽

Piper Nigrum ◽

Anti Cancer ◽

Total Antioxidant ◽

Therapeutic Tools ◽

Median Effective Concentration

Ethnopharmacological Relevance: Pepper essential oils have potential immunomodulatory, anti-tumor, and anti-cancer activities. Pepper exhibits the potential to prevent or attenuate carcinogenesis as therapeutic tools. However, the related mechanism remains unelucidated.Aim of the Study: The present study aims to provide reasonable information for the explanation of the dissimilarity of the essential oils from white (WPEO) and black pepper (BPEO).Materials and Methods: WPEO, BPEO, and their single active component, as well as synthetic antioxidants, were compared by the cell model methods and chemical methods, including intracellular antioxidant activity (CAA), total antioxidant activities (TAA), superoxide radical (SR), hydroxyl radical (HR), DPPH radical (DR) scavenging activities and inhibition ability of lipoprotein lipid peroxidation (ILLP).Results: The median effective concentration (EC50) values (mg/mL) of the WPEO and BPEO of SR, HR, DR, and ILLP were 0.437 and 0.327, 0.486 and 0.204, 7.332 and 6.348, 0.688, and 0.624 mg/mL, respectively. The CAA units of WPEO and BPEO were 50.644 and 54.806, respectively. CAA, DR, and TAA of BPEO were significantly higher than those of WPEO (p < 0.05). The BPEO and WPEO can be differentiated as the former have higher correlations with 3-carene, α-pinene, β-pinene, and limonene while the latter has a higher caryophyllene correlation. The WPEO and BPEO show a good intracellular scavenging ability of reactive oxygen species in HeLa cells.Conclusion: Generally, pepper oil has stronger activities than single components, indicating that pepper is a broad-spectrum natural antioxidant.

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POTENSI BAKTERI ENDOFIT MENGINDUKSI KETAHANAN TANAMAN LADA TERHADAP INFEKSI Meloidogyne incognita

Jurnal Penelitian Tanaman Industri ◽

10.21082/jlittri.v17n3.2011.118-123 ◽

2020 ◽

Vol 17 (3) ◽

pp. 118 ◽

Cited By ~ 1

Author(s):

RITA HARNI ◽

MEYNARTI SARI DEWI IBRAHIM

Keyword(s):

Root System ◽

Meloidogyne Incognita ◽

Endophytic Bacteria ◽

Black Pepper ◽

Systemic Resistance ◽

Piper Nigrum ◽

Control Methods ◽

Root Knot Nematode ◽

Split Root ◽

Split Root System

ABSTRAKMeloidogyne incognita, merupakan salah satu organisme peng-ganggu (OPT) penyebab penyakit kuning pada tanaman lada dan dapatmengakibatkan penurunan hasil sampai 32%. Beberapa teknik untukmengendalikan patogen ini telah dilakukan tetapi belum memberikan hasilyang memuaskan. Pengendalian biologi dengan menggunakan bakteriendofit merupakan salah satu alternatif pengendalian yang cukup men-janjikan untuk dapat mengatasi permasalahan nematoda penyakit tanaman.Penelitian ini telah dilakukan di Laboratorium Bakteriologi danNematologi Departemen Proteksi Tanaman Institut Pertanian Bogor, danRumah Kaca Balai Penelitian Tanaman Rempah dan Aneka TanamanIndustri Pakuwon Sukabumi dari bulan Mei sampai November 2009.Kegiatan yang dilakukan adalah: 1) Seleksi beberapa isolat bakteri endofituntuk mengendalikan nematoda M. incognita pada tanaman lada dan 2)Potensi induced systemic resistance (ISR) dan analisis asam salisilat sertaperoksidase. Isolat bakteri endofit yang digunakan adalah isolat bakteriendofit potensial yang diisolasi dari akar nilam. Akar tanaman ladadirendam dalam suspensi bakteri endofit, selanjutnya diinokulasi dengan500 ekor larva 2 M. incognita. Sebulan setelah inokulasi tanamandibongkar diamati populasi nematoda dan pertumbuhan tanaman. AnalisisISR dilakukan dengan metode split root system dilanjutkan dengananalisis kadar asam salisilat dan peroksidase. Penelitian mengunakanRancangan Acak Lengkap. Hasil penelitian menunjukkan bahwa bakteriendofit dapat menekan jumlah puru dan populasi nematoda di dalam akar.Penekanan tertinggi pada isolat MSK (97,93%) tidak berbeda nyatadengan isolat BAS, TT2, dan NJ46 yaitu 97,35; 95,22; dan 92,14%.Berdasarkan analisis split root system, ke 4 isolat tersebut dapat meng-induksi ketahanan tanaman lada secara sistemik dengan mekanismepeningkatan kandungan asam salisilat dan peroksidase di dalam akar.Kata kunci : Bakteri endofit, penyakit kuning, Piper nigrum L.,Meloidogyne incognita, induksi ketahananABSTRACTThe use of endophytic bacteria to induce plant resistanceagainst infection of root-knot nematode (Meloidogyneincognita) on black pepperRoot-knot nematode (Meloidogyne incognita) is one of important patho-gens causing yellow disease on black pepper. As a result of this pathogenattack can lower the results up to 32%. Several control methods have beendone successful to control pathogen. Biological control using endophyticbacteria is one of prospective alternative control methods to overcomenematode problem. The research had been conducted in the Laboratory ofBacteriology and Nematology Department of Plant Protection, BogorAgricultural University (IPB) and in greenhouse of Indonesian Spices andIndustrial Crops Research Institute (ISICRI) Sukabumi. The objectives ofthis study were : 1) Selection of endophytic bacteria to control M.incognita nematodes on black pepper and 2) Potential of induced systemicresistance (ISR) and analysis of salicylic acid and peroxidase. Endophyticbacterial isolates used were endophytic potential bacterial isolates isolatedfrom the roots of patchouli. Pepper plant roots were soaked in anendophytic bacterial suspension, then inoculated with 500 larvae of 2 M.incognita. A month after inoculation, the plants were dismantled andobserved population of nematodes and plant growth. ISR analysis wasperformed by the method of split root system followed by analysis ofsalicylic acid and peroxidase contents. The research was arranged usingCompletely Randomized Design. The results showed that endophyticbacteria were able to suppress the amount of gall and nematode populationin roots. The highest suppression was on MSK isolate (97.93%) which wasnot significantly different from BAS, TT2, and NJ46 isolates, namely97.35, 95.22, and 92.14%, respectively. The analysis of split root systemshowed that the 4 isolates were able to induce systemic resistance of blackpepper with a mechanism of increase in salicylic acid and peroxidasecontents in roots.Key words : Endophytic bacteria, yellow disease, Piper nigrum L.,Meloidogyne incognita, induce systemic resistance

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In vitro Plant Regeneration from Encapsulated Somatic Embryos of Black Pepper (Piper nigrum L.)

Journal of Plant Sciences ◽

10.3923/jps.2007.283.292 ◽

2007 ◽

Vol 2 (3) ◽

pp. 283-292 ◽

Cited By ~ 2

Author(s):

R. Ramakrishnan Nair ◽

S. Dutta Gupta .

Keyword(s):

Plant Regeneration ◽

Somatic Embryos ◽

Black Pepper ◽

Piper Nigrum ◽

In Vitro Plant Regeneration ◽

In Vitro Plant

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EXTRACTION, ISOLATION, CHEMICAL IDENTIFICATION AND IN VITRO UROLITHIATIC ACTIVITY OF PIPERINE FROM PIPER NIGRUM

INDIAN DRUGS ◽

10.53879/id.58.11.12579 ◽

2021 ◽

Vol 58 (11) ◽

pp. 38-41

Author(s):

Jyoti ◽

Yogesh Murti ◽

Krishn K. Agrawal ◽

Keyword(s):

Calcium Oxalate ◽

Black Pepper ◽

Semipermeable Membrane ◽

Piper Nigrum ◽

Chemical Identification ◽

Calcium Oxalate Crystals ◽

Chemical Reagents ◽

Oxalate Crystals ◽

The Family

Piper nigrum is belongs to the family Piperaceae. The aim of the present study was to extract, isolate and investigate in vitro urolithiatic activity of alkaloid (piperine) from black pepper and identification by chemical reagents. In vitro urolithiatic evaluation of piperine was performed by percentage dissolution and turbidity methods. Calcium oxalate crystals were synthetically prepared and packed in a semipermeable membrane in both methods. Results were compared statistically and it showed significant P

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Prebiotic Potential of Culinary Spices Used to Support Digestion and Bioabsorption

Evidence-based Complementary and Alternative Medicine ◽

10.1155/2019/8973704 ◽

2019 ◽

Vol 2019 ◽

pp. 1-11 ◽

Cited By ~ 2

Author(s):

Christine T. Peterson ◽

Dmitry A. Rodionov ◽

Stanislav N. Iablokov ◽

Meredith A. Pung ◽

Deepak Chopra ◽

...

Keyword(s):

Human Subjects ◽

Curcuma Longa ◽

Glycosyl Hydrolase ◽

Health Benefits ◽

Zingiber Officinale ◽

Black Pepper ◽

Piper Nigrum ◽

Sugar Composition ◽

The Impact

Although the impact of medicinal and culinary herbs on health and disease has been studied to varying extents, scarcely little is known about the impact of these herbs on gut microbiota and how such effects might contribute to their health benefits. We applied in vitro anaerobic cultivation of human fecal microbiota followed by 16S rRNA sequencing to study the modulatory effects of 4 culinary spices: Curcuma longa (turmeric), Zingiber officinale (ginger), Piper longum (pipli or long pepper), and Piper nigrum (black pepper). All herbs analyzed possessed substantial power to modulate fecal bacterial communities to include potential prebiotic and beneficial repressive effects. We additionally analyzed the sugar composition of each herb by mass spectrometry and conducted genome reconstruction of 11 relevant sugar utilization pathways, glycosyl hydrolase gene representation, and both butyrate and propionate biosynthesis potential to facilitate our ability to functionally interpret microbiota profiles. Results indicated that sugar composition is not predictive of the taxa responding to each herb; however, glycosyl hydrolase gene representation is strongly modulated by each herb, suggesting that polysaccharide substrates present in herbs provide selective potential on gut communities. Additionally, we conclude that catabolism of herbs by gut communities primarily involves sugar fermentation at the expense of amino acid metabolism. Among the herbs analyzed, only turmeric induced changes in community composition that are predicted to increase butyrate-producing taxa. Our data suggests that substrates present in culinary spices may drive beneficial alterations in gut communities thereby altering their collective metabolism to contribute to the salubrious effects on digestive efficiency and health. These results support the potential value of further investigations in human subjects to delineate whether the metabolism of these herbs contributes to documented and yet to be discovered health benefits.

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Bio-management of tomato wilt complex caused by Meloidogyne incognita and Fusarium oxysporum f. sp. lycopersici

Nematology ◽

10.1163/15685411-00002882 ◽

2015 ◽

Vol 17 (4) ◽

pp. 479-485 ◽

Cited By ~ 4

Author(s):

Maria Munawar ◽

Sajid Aleem Khan ◽

Nazir Javed ◽

Imran Ul Haq ◽

Amjad Shahzad Gondal

Keyword(s):

Fusarium Oxysporum ◽

Meloidogyne Incognita ◽

Field Conditions ◽

Biocontrol Agents ◽

Root Weight ◽

Purpureocillium Lilacinum ◽

Combined Application ◽

Minimum Number ◽

Tomato Wilt

The potential of biocontrol agentsPurpureocillium lilacinum(Paecilomyceslilacinus) andTrichodermaharzianumwas evaluated against tomato wilt complex, caused by a combination ofMeloidogyne incognitaandFusarium oxysporumf. sp.lycopersici, under both laboratory and field conditions. Biocontrol agents at spore concentration of 1 × 106spores ml−1were applied alone and in combined treatments. The results of combined application revealed maximum mortality and inhibition of hatching ofM. incognitaunderin vitroconditions. Combined application of both antagonistic fungi was found to be more effective in mycelial inhibition ofFusarium oxysporumf. sp.lycopersici. In glasshouse trials, application ofT. harzianumpromoted overall plant growth, followed by combined application ofP. lilacinumandT. harzianum; nematode development parameters and fungus damage were significantly reduced. Under field conditions, the combined application ofP. lilacinumandT. harzianumincreased the number of leaves, shoot length, shoot weight and root length, and decreased root weight, with minimum number of females and egg masses ofM. incognitaper root system and mycelia inhibition ofF. oxysporum.

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Characterization of Pseudomonas bacteria of Piper tuberculatum regarding the production of potentially bio-stimulating compounds for plant growth

Acta Amazonica ◽

10.1590/1809-4392202002311 ◽

2021 ◽

Vol 51 (1) ◽

pp. 10-19

Author(s):

Danyllo Amaral de OLIVEIRA ◽

Solange da Cunha FERREIRA ◽

Daiany Larissa Ribeiro CARRERA ◽

Cleyson Pantoja SERRÃO ◽

Daihany Moraes CALLEGARI ◽

...

Keyword(s):

Plant Growth ◽

Black Pepper ◽

Plant Diseases ◽

Piper Nigrum ◽

Soluble Phosphate ◽

High Concentration ◽

Molybdenum Blue ◽

Iaa Production

ABSTRACT Despite advances in the identification and characterization of endophytic bacteria in various plant species worldwide, little is known about such microorganisms in plants from the Amazon region. Previous studies reported that Piper tuberculatum endophytic Pseudomonas (isolates Pt12 and Pt13, identified as Pseudomonas putida and Pseudomonas sp., respectively) were able to inhibit the in vitro growth of Fusarium solani f. sp. piperis, which causes root rot in black pepper (Piper nigrum), and that Pt13 promoted the growth of P. nigrum. Therefore, the aim here was to characterize these bacteria regarding their ability to produce plant growth-promoting substances [siderophores, indol acetic acid (IAA) and soluble phosphate]. Chrome azurol S assays were performed for the detection of siderophores. For qualitative and quantitative assays of IAA production and phosphate solubilization, Salkowski´s reagent and NBRIP medium with molybdenum blue reagent, respectively, were used. Results revealed that Pt12 and Pt13 were able to synthesize IAA, mainly under a high concentration of L-tryptophan, indicating that they are IAA-producing bacteria, probably through a tryptophan-dependent biosynthesis pathway. The presence of P. nigrum extract positively influenced the IAA production by Pt12 and Pt13, with highest values of 125 and 90 µg mL-1, respectively. In addition, Pt12 was positive for the production of siderophores and produced 56.56 µg mL-1 of soluble phosphate. In contrast, Pt13 showed no ability to produce siderophores or to solubilize phosphate. Besides their potential in controlling plant diseases, Pt12 and Pt13 have potential as biofertilizers, favoring sustainable agriculture.

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KONSERVASI TANAMAN LADA (Piper nigrum L.) SECARA IN VITRO

Jurnal Penelitian Tanaman Industri ◽

10.21082/jlittri.v7n3.2001.88-92 ◽

2020 ◽

Vol 7 (3) ◽

pp. 88 ◽

Cited By ~ 1

Author(s):

YELNITITIS YELNITITIS ◽

NURLIANI BERMAWIE

Keyword(s):

Block Design ◽

Plant Genetic Resources ◽

Black Pepper ◽

In Vitro Conservation ◽

Piper Nigrum ◽

Regeneration Ability ◽

Single Node ◽

Shoot Height ◽

Number Of Leaves

In vitro conservation of black pepper (Piper nigrum L.)Black pepper (Piper nigrum L.) is one of the economically im¬ potant spices. The major constraint in black pepper cultivation and conservation in ield is foot rot disease caused by Phytopthora capsici which could cause plants die. Conservation of black pepper germplasms as living collections in ield is risky due to pests and natural disaster. The experiment on in vitro cop ervation of black pepper var. LDL was conducted al the laboratory of Plant Genetic Resources and Breeding, Research Institute for Spice and Medicinal Crops (RISMC) Bogor from April 1998 to Maret 1999. Single node cuttings from sterile culture were used as explains. The explains were cultured on Murashige and Skoog (MS) medium on full and half strength concentration supplemented with paclobutrazol (paclo) (0, 1, 3 and 5 mg/1). The experiment was performed in a randomized complete block design arranged factorially with 10 replications. The result showed that the medium supplemented with paclo on both full MS and MS A medium could suppress vegetative growth until 12 months. There was no signiicant interaction between medium and paclo on shoot initiation. The effect was signiicant on shoot height, number of leaves and culture performances. Increasing paclo concen¬ tration caused higher suppression of plant growth. MS A medium supplemented with paclo 5 mg/1 showed the slowest growth with shool height 2.10 cm and number of leaves 9. Culture performance was fresh, with green leaves and vigorous. Advcntive shoots were able to regenerate on the medium supplemented with BA 0.3 mg/1. In vitro conservation of black pepper with paclo did not change plant regeneration ability. Therefore, this technique may be used as an altenative method for black pepper conservation.

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