LaeA and VeA are involved in growth morphology, asexual development, and mycotoxin production in Alternaria alternata

Alternaria alternata is a common filamentous fungus that contaminates various fruits, grains and vegetables causing important economic losses to farmers and the food industry. A. alternata is a mycotoxigenic mould, which may jeopardize human and animal health. Two of the most common A. alternata myc...

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Autores: Estiarte, Núria, Lawrence, C. B., Sanchís Almenar, Vicente, Ramos Girona, Antonio J., Crespo Sempere, Ana
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2016
País:España
Institución:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Repositorio:Recercat. Dipósit de la Recerca de Catalunya
OAI Identifier:oai:recercat.cat:10459.1/62954
Acceso en línea:https://doi.org/10.1016/j.ijfoodmicro.2016.09.003
http://hdl.handle.net/10459.1/62954
Access Level:acceso abierto
Palabra clave:Alternaria alternata
Velvet complex
VeA
LaeA
Alternàries
Micotoxines
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spelling LaeA and VeA are involved in growth morphology, asexual development, and mycotoxin production in Alternaria alternataEstiarte, NúriaLawrence, C. B.Sanchís Almenar, VicenteRamos Girona, Antonio J.Crespo Sempere, AnaAlternaria alternataVelvet complexVeALaeAAlternàriesMicotoxinesAlternaria alternata is a common filamentous fungus that contaminates various fruits, grains and vegetables causing important economic losses to farmers and the food industry. A. alternata is a mycotoxigenic mould, which may jeopardize human and animal health. Two of the most common A. alternata mycotoxins found in food and feed are alternariol and alternariol monomethyl ether. In this study we examined the role of LaeA and VeA, two regulatory proteins belonging to the velvet family, which have been described to be involved in several functions in many fungi including secondary metabolism. We found that deletion of laeA and veA genes, respectively, greatly reduced sporulation and strongly compromised mycotoxin production, both in vitro or during pathogenesis of tomato fruits. We have also studied how the loss of laeA and veA may affect expression of genes related to alternariol and alternariol monomethyl ether biosynthesis (pksJ and altR), and to melanin biosynthesis (cmrA, pksA).We are also grateful to the Catalonian Government (XaRTA-Reference Network on Food Technology) for their financial support. N. Estiarte thanks the Secretaria de Universitats i Recerca del Departament d'Economia i Coneixement of the Generalitat de Catalunya for the pre-doctoral grant (FI-DGR 2013).Elsevier B.V.2018201820162018info:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttps://doi.org/10.1016/j.ijfoodmicro.2016.09.003http://hdl.handle.net/10459.1/62954http://hdl.handle.net/10459.1/62954reponame:Recercat. Dipósit de la Recerca de Catalunyainstname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)InglésVersió postprint del document publicat a: https://doi.org/10.1016/j.ijfoodmicro.2016.09.003International Journal of Food Microbiology, 2016, vol. 238, p. 153-164cc-by-nc-nd (c) Elsevier, 2016info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/oai:recercat.cat:10459.1/629542026-05-29T05:05:01Z
dc.title.none.fl_str_mv LaeA and VeA are involved in growth morphology, asexual development, and mycotoxin production in Alternaria alternata
title LaeA and VeA are involved in growth morphology, asexual development, and mycotoxin production in Alternaria alternata
spellingShingle LaeA and VeA are involved in growth morphology, asexual development, and mycotoxin production in Alternaria alternata
Estiarte, Núria
Alternaria alternata
Velvet complex
VeA
LaeA
Alternàries
Micotoxines
title_short LaeA and VeA are involved in growth morphology, asexual development, and mycotoxin production in Alternaria alternata
title_full LaeA and VeA are involved in growth morphology, asexual development, and mycotoxin production in Alternaria alternata
title_fullStr LaeA and VeA are involved in growth morphology, asexual development, and mycotoxin production in Alternaria alternata
title_full_unstemmed LaeA and VeA are involved in growth morphology, asexual development, and mycotoxin production in Alternaria alternata
title_sort LaeA and VeA are involved in growth morphology, asexual development, and mycotoxin production in Alternaria alternata
dc.creator.none.fl_str_mv Estiarte, Núria
Lawrence, C. B.
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
Crespo Sempere, Ana
author Estiarte, Núria
author_facet Estiarte, Núria
Lawrence, C. B.
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
Crespo Sempere, Ana
author_role author
author2 Lawrence, C. B.
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
Crespo Sempere, Ana
author2_role author
author
author
author
dc.subject.none.fl_str_mv Alternaria alternata
Velvet complex
VeA
LaeA
Alternàries
Micotoxines
topic Alternaria alternata
Velvet complex
VeA
LaeA
Alternàries
Micotoxines
description Alternaria alternata is a common filamentous fungus that contaminates various fruits, grains and vegetables causing important economic losses to farmers and the food industry. A. alternata is a mycotoxigenic mould, which may jeopardize human and animal health. Two of the most common A. alternata mycotoxins found in food and feed are alternariol and alternariol monomethyl ether. In this study we examined the role of LaeA and VeA, two regulatory proteins belonging to the velvet family, which have been described to be involved in several functions in many fungi including secondary metabolism. We found that deletion of laeA and veA genes, respectively, greatly reduced sporulation and strongly compromised mycotoxin production, both in vitro or during pathogenesis of tomato fruits. We have also studied how the loss of laeA and veA may affect expression of genes related to alternariol and alternariol monomethyl ether biosynthesis (pksJ and altR), and to melanin biosynthesis (cmrA, pksA).
publishDate 2016
dc.date.none.fl_str_mv 2016
2018
2018
2018
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv https://doi.org/10.1016/j.ijfoodmicro.2016.09.003
http://hdl.handle.net/10459.1/62954
http://hdl.handle.net/10459.1/62954
url https://doi.org/10.1016/j.ijfoodmicro.2016.09.003
http://hdl.handle.net/10459.1/62954
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv Versió postprint del document publicat a: https://doi.org/10.1016/j.ijfoodmicro.2016.09.003
International Journal of Food Microbiology, 2016, vol. 238, p. 153-164
dc.rights.none.fl_str_mv cc-by-nc-nd (c) Elsevier, 2016
info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
rights_invalid_str_mv cc-by-nc-nd (c) Elsevier, 2016
http://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Elsevier B.V.
publisher.none.fl_str_mv Elsevier B.V.
dc.source.none.fl_str_mv reponame:Recercat. Dipósit de la Recerca de Catalunya
instname:Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
instname_str Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
reponame_str Recercat. Dipósit de la Recerca de Catalunya
collection Recercat. Dipósit de la Recerca de Catalunya
repository.name.fl_str_mv
repository.mail.fl_str_mv
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