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首页> 外文期刊>International Journal of Food Microbiology >Fungal biotransformation of chlorogenic and caffeic acids by Fusarium graminearum: New insights in the contribution of phenolic acids to resistance to deoxynivalenol accumulation in cereals
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Fungal biotransformation of chlorogenic and caffeic acids by Fusarium graminearum: New insights in the contribution of phenolic acids to resistance to deoxynivalenol accumulation in cereals

机译：禾谷镰孢（Fusarium graminearum）对绿原酸和咖啡酸的真菌生物转化：酚酸对谷物中抗脱氧雪腐酚积累的抗性贡献的新见解

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摘要

Fusarium Head Blight and Gibberella Ear Rot, mainly caused by the fungi Fusarium graminearum and Fusarium culmorum, are two of the most devastating diseases of small-grain cereals and maize. In addition to yield loss, these diseases frequently result in contamination of kernels with toxic type B trichothecenes. The potential involvement of chlorogenic acid in cereal resistance to Fusarium Head Blight and Gibberella Ear Rot and to trichothecene accumulation was the focus of this study. The effects of chlorogenic acid and one of its hydrolyzed products, caffeic acid, on fungal growth and type B trichothecenes biosyntliesis were studied using concentrations close to physiological amounts quantified in kernels and a set of F. graminearum and F. culmorum strains. Both chlorogenic and caffeic acids negatively impact fungal growth and mycotoxin production, with caffeic acid being significantly more toxic. Inhibitory efficiencies of both phenolic acids were strain-dependent. To further investigate the antifungal and anti "mycotoxin" effect of chlorogenic and caffeic acids, the metabolic fate of these two phenolic adds was characterized in supplemented F. graminearum broths. For the first time, our results demonstrated the ability of F. graminearum to degrade chlorogenic acid into caffeic, hydroxychlorogenic and protocatechuic acids and caffeic acid into protocatechuic and hydroxycaffeic acids. Some of these metabolic products can contribute to the inhibitory efficiency of chlorogenic acid that, therefore, can be compared as a "pro-drug". As a whole, our data corroborate the contribution of chlorogenic acid to the chemical defense that cereals employ to counteract F. graminearum and its production of mycotoxins. (C) 2016 Elsevier B.V. All rights reserved.
机译：镰刀菌枯萎病和赤霉素耳腐病，主要由真菌镰刀镰刀菌和镰刀菌引起，是小谷物和玉米中最具破坏性的两种疾病。除了产量损失之外，这些疾病还经常导致有毒的B型毛虫纤毛虫污染玉米粒。绿原酸在谷类对镰刀菌枯萎病和赤霉素耳腐病以及对天花粉烯积累的抗性中的潜在参与是本研究的重点。使用接近于谷粒中定量的生理量以及一组禾谷镰刀菌和鳞茎镰刀菌菌株的浓度，研究了绿原酸及其水解产物之一咖啡酸对真菌生长和B型毛囊虫生物合成的影响。绿原酸和咖啡酸都会对真菌的生长和霉菌毒素的产生产生负面影响，而咖啡酸的毒性要大得多。两种酚酸的抑制效率均取决于菌株。为了进一步研究绿原酸和咖啡酸的抗真菌和抗“霉菌毒素”作用，在补充的禾谷镰刀菌肉汤中表征了这两种酚类添加物的代谢命运。我们的结果首次证明了禾谷镰刀菌将绿原酸降解为咖啡酸，羟基绿原酸和原儿茶酸以及将咖啡酸降解为原儿茶酸和羟基咖啡酸的能力。这些代谢产物中的一些可以促进绿原酸的抑制效率，因此可以将其比作“前药”。总体而言，我们的数据证实了绿原酸对谷物抵制禾谷镰刀菌及其真菌毒素产生的化学防御作用的贡献。 （C）2016 Elsevier B.V.保留所有权利。

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