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Enhanced biosynthesis of the natural antimicrobial glyceollins in soybean seedlings by priming and elicitation
- Source :
- Food Chemistry 317 (2020), Food Chemistry, 317
- Publication Year :
- 2020
-
Abstract
- Glyceollins are a class of antimicrobial prenylated pterocarpans produced in soybean seedlings upon fungus elicitation. Priming with reactive oxygen species (ROS) prior to elicitation with Rhizopus oligosporus/oryzae (R) was investigated for its potential to enhance glyceollin production. ROS-priming prior to R-elicitation (ROS + R) increased glyceollin production (8.6 ± 0.9 µmol/g dry weight (DW)) more than 4-fold compared to elicitation without priming (1.9 ± 0.4 µmol/g DW). Furthermore, ROS-priming was superior to two physical primers which were used as benchmark primers, namely slicing (5.0 ± 0.6 µmol glyceollins/g DW) and sonication (4.8 ± 1.0 µmol glyceollins/g DW). Subsequently, the robustness of ROS + R was assessed by applying it to another soybean cultivar, where it also resulted in a significantly higher glyceollin content than R-elicitation without priming. ROS-priming prior to elicitation provides opportunities for improving the yield in large-scale production of natural antimicrobials due to the ease of application and the robustness of the effect across cultivars.
- Subjects :
- Pterocarpans
Rhizopus oligosporus
Priming (agriculture)
01 natural sciences
Analytical Chemistry
chemistry.chemical_compound
0404 agricultural biotechnology
Biosynthesis
Dry weight
Anti-Infective Agents
Levensmiddelenchemie
Cultivar
Food science
Glyceollins
VLAG
Glyceollin
Plant Diseases
chemistry.chemical_classification
Reactive oxygen species
Fungus
Food Chemistry
biology
010401 analytical chemistry
Elicitation
04 agricultural and veterinary sciences
General Medicine
Antimicrobial
biology.organism_classification
040401 food science
0104 chemical sciences
chemistry
Seedlings
Priming
Soybeans
Reactive Oxygen Species
Rhizopus
Food Science
Subjects
Details
- Language :
- English
- ISSN :
- 03088146
- Database :
- OpenAIRE
- Journal :
- Food Chemistry 317 (2020), Food Chemistry, 317
- Accession number :
- edsair.doi.dedup.....f93c0f3c34de81d2734531454c6b0615