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Wen Y, Li M, Yang S, Peng L, Fan G, Kang H. Isolation of Antagonistic Endophytic Fungi from Postharvest Chestnuts and Their Biocontrol on Host Fungal Pathogens. J Fungi (Basel) 2024; 10:573. [PMID: 39194898 DOI: 10.3390/jof10080573] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2024] [Revised: 07/20/2024] [Accepted: 07/23/2024] [Indexed: 08/29/2024] Open
Abstract
In this study, antagonistic endophytic fungi were isolated from postharvest chestnut fruits; endophytic antagonistic fungi and their combination of inhibitory effects on the fungal pathogen Neofusicoccum parvum were evaluated. A total of 612 endophytic fungi were isolated from 300 healthy chestnut kernels, and 6 strains out of them including NS-3, NS-11, NS-38, NS-43, NS-56, and NS-58 were confirmed as antagonistic endophytic fungi against Neofusicoccum parvum; these were separately identified as Penicillium chermesinum, Penicillium italicum, Penicillium decaturense, Penicillium oxalicum, Talarmyces siamensis, and Penicillium guanacastense. Some mixed antagonistic endophytic fungi, such as NS-3-38, NS-11-38, NS-43-56, and NS-56-58-38, exhibited a much stronger antifungal activity against N. parvum than that applied individually. Among them, the mixture of NS-3-38 showed the highest antifungal activity, and the inhibition rate was up to 86.67%. The fermentation broth of NS-3, NS-38, and their combinations exhibited an obvious antifungal activity against N. parvum, and the ethyl acetate phase extract of NS-3-38 had the strongest antifungal activity, for which the inhibitory rate was up to 90.19%. The NS-3-38 fermentation broth combined with a chitosan coating significantly reduced N. parvum incidence in chestnuts from 100% to 19%. Furthermore, the fruit decay and weight loss of chestnuts during storage were significantly decreased by the NS-3-38 fermentation broth mixture along with a chitosan coating. Therefore, a mixture of P. chermesinum and P. decaturense could be used as a potential complex biocontrol agent to control postharvest fruit decay in chestnuts.
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Affiliation(s)
- Yunmin Wen
- College Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
| | - Meng Li
- College Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
| | - Shuzhen Yang
- College Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Litao Peng
- College Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
| | - Gang Fan
- College Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China
| | - Huilin Kang
- College Key Laboratory of Environment Correlative Dietology, Ministry of Education, Wuhan 430070, China
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Waqas M, Guarnaccia V, Bardella S, Spadaro D. Molecular Characterization and Pathogenicity of Diaporthe Species Causing Nut Rot of Hazelnut in Italy. PLANT DISEASE 2024; 108:1005-1013. [PMID: 37883635 DOI: 10.1094/pdis-01-23-0168-re] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2023]
Abstract
Hazelnut (Corylus avellana), a nut crop that is rapidly expanding worldwide, is endangered by a rot. Nut rot results in hazelnut defects. A survey was conducted in northwestern Italy during 2020 and 2021 to identify the causal agents of hazelnut rots. Typical symptoms of black rot, mold, and necrotic spots were observed on hazelnuts. The prevalent fungi isolated from symptomatic hazelnut kernels were Diaporthe spp. (38%), Botryosphaeria dothidea (26%), Diplodia seriata (14%), and other fungal genera with less frequent occurrences. Among 161 isolated Diaporthe spp., 40 were selected for further analysis. Based on morphological characterization and multilocus phylogenetic analysis of the ITS, tef-1α, and tub2, seven Diaporthe species were identified as D. eres, D. foeniculina, D. novem, D. oncostoma, D. ravennica, D. rudis, and D. sojae. D. eres was the main species isolated from hazelnut rots, in particular from moldy nuts. The pathogenicity test performed on hazelnuts 'Tonda Gentile del Piemonte' using a mycelium plug showed that all the Diaporthe isolates were pathogenic on their original host. To our knowledge, this work is the first report of D. novem, D. oncostoma, and D. ravennica on hazelnuts worldwide. D. foeniculina, D. rudis, and D. sojae were reported for the first time as agents of hazelnut rot in Italy. Future studies should focus on the comprehension of epidemiology and climatic conditions favoring the development of Diaporthe spp. on hazelnut. Prevention and control measures should target D. eres, representing the main causal agents responsible for defects and nut rot of hazelnuts in Italy.
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Affiliation(s)
- Muhammad Waqas
- Department of Agricultural, Forest and Food Sciences (DISAFA), University of Torino 10095, Grugliasco, TO, Italy
| | - Vladimiro Guarnaccia
- Department of Agricultural, Forest and Food Sciences (DISAFA), University of Torino 10095, Grugliasco, TO, Italy
- AGROINNOVA - Centre of Competence for the Innovation in the Agro-environmental Sector, University of Torino 10095, Grugliasco, TO, Italy
| | - S Bardella
- Fondazione Agrion - Via Falicetto, 24 12030, Manta, CN, Italy
| | - Davide Spadaro
- Department of Agricultural, Forest and Food Sciences (DISAFA), University of Torino 10095, Grugliasco, TO, Italy
- AGROINNOVA - Centre of Competence for the Innovation in the Agro-environmental Sector, University of Torino 10095, Grugliasco, TO, Italy
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Gou LJ, Liu TT, Zeng Q, Dong WR, Wang L, Long S, Su JT, Chen YX, Zhou G. Natamycin Has an Inhibitory Effect on Neofusicoccum parvum, the Pathogen of Chestnuts. Molecules 2023; 28:molecules28093707. [PMID: 37175119 PMCID: PMC10179887 DOI: 10.3390/molecules28093707] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2023] [Revised: 04/17/2023] [Accepted: 04/24/2023] [Indexed: 05/15/2023] Open
Abstract
This research aimed to investigate natamycin's antifungal effect and its mechanism against the chestnut pathogen Neofusicoccum parvum. Natamycin's inhibitory effects on N. parvum were investigated using a drug-containing plate culture method and an in vivo assay in chestnuts and shell buckets. The antifungal mechanism of action of natamycin on N. parvum was investigated by conducting staining experiments of the fungal cell wall and cell membrane. Natamycin had a minimum inhibitory concentration (MIC) of 100 μg/mL and a minimum fungicidal concentration (MFC) of 200 μg/mL against N. parvum. At five times the MFC, natamycin had a strong antifungal effect on chestnuts in vivo, and it effectively reduced morbidity and extended the storage period. The cell membrane was the primary target of natamycin action against N. parvum. Natamycin inhibits ergosterol synthesis, disrupts cell membranes, and causes intracellular protein, nucleic acid, and other macromolecule leakages. Furthermore, natamycin can cause oxidative damage to the fungus, as evidenced by decreased superoxide dismutase and catalase enzyme activity. Natamycin exerts a strong antifungal effect on the pathogenic fungus N. parvum from chestnuts, mainly through the disruption of fungal cell membranes.
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Affiliation(s)
- Lin-Jing Gou
- Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Tian-Tian Liu
- Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Qi Zeng
- Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Wan-Rong Dong
- Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China
| | - Lu Wang
- Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China
| | - Sha Long
- Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China
| | - Jiang-Tao Su
- Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China
| | - Yu-Xin Chen
- Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
| | - Gao Zhou
- Hubei Key Laboratory of Industrial Microbiology, Key Laboratory of Fermentation Engineering (Ministry of Education), Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), Hubei University of Technology, Wuhan 430068, China
- National "111" Center for Cellular Regulation and Molecular Pharmaceutics, School of Biological Engineering and Food, Hubei University of Technology, Wuhan 430068, China
- Post-Doctoral Research Center of Mayinglong Pharmaceutical Group Co., Ltd., Wuhan 430064, China
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Hojjati M, Shahbazi S, Askari H, Mohammadi Nafchi A, Makari M. The first report of kernel spot caused by Eremothecium coryli on Iranian hazelnut. FOOD BIOSCI 2023. [DOI: 10.1016/j.fbio.2023.102540] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023]
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Inhibitory Effect and Mechanism of Dill Seed Essential Oil on Neofusicoccum parvum in Chinese Chestnut. SEPARATIONS 2022. [DOI: 10.3390/separations9100296] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023] Open
Abstract
The chestnut postharvest pathogen Neofusicoccum parvum (N. parvum) is an important postharvest pathogen that causes chestnut rot. Chestnut rot in postharvest reduces food quality and causes huge economic losses. This study aimed to evaluate the inhibitory effect of dill seed essential oil (DSEO) on N. parvum and its mechanism of action. The chemical characterization of DSEO by gas chromatography/mass spectrometry (GC/MS) showed that the main components of DSEO were apiole, carvone, dihydrocarvone, and limonene. DSEO inhibited the growth of mycelium in a dose-dependent manner. The antifungal effects are associated with destroying the fungal cell wall (cytoskeleton) and cell membrane. In addition, DSEO can induce oxidative damage and intracellular redox imbalance to damage cell function. Transcriptomics analysis showed DSEO treatment induced differently expressed genes most related to replication, transcription, translation, and lipid, DNA metabolic process. Furthermore, in vivo experiments showed that DSEO and DSEO emulsion can inhibit the growth of fungi and prolong the storage period of chestnuts. These results suggest that DSEO can be used as a potential antifungal preservative in food storage.
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