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Resveratrol Oxidation in Botrytis cinerea Conidia
Phytopathology
|October 24, 2008
Summary
Grapevine phytoalexin resveratrol causes brown coloration in Botrytis cinerea conidia. This discoloration is mediated by laccase, an enzyme involved in resveratrol oxidation.
Area of Science:
- Plant Pathology
- Mycology
- Biochemistry
Background:
- Botrytis cinerea conidia are the infectious spores of the grey mold pathogen.
- Resveratrol is a phytoalexin produced by grapevines in response to stress.
- Laccases are enzymes involved in the oxidation of various phenolic compounds.
Purpose of the Study:
- To investigate the effect of resveratrol on Botrytis cinerea conidia.
- To determine the mechanism behind the observed intracellular coloration in conidia.
- To explore the role of laccase in resveratrol metabolism by B. cinerea.
Main Methods:
- Light microscopy was used to observe conidia.
- Transmission electron microscopy (TEM) was employed for ultrastructural analysis.
- Conidia were treated with resveratrol, sulfur dioxide, and sodium diethyldithiocarbamate.
Main Results:
- Approximately 30% of conidia treated with resveratrol exhibited intracellular brown coloration.
- This coloration was absent in control groups or when treated with antioxidants or laccase inhibitors.
- TEM revealed intravacuolar spherical vesicles and granular deposits along the tonoplast.
Conclusions:
- Resveratrol induces intracellular brown coloration in Botrytis cinerea conidia.
- This phenomenon is mediated by a laccase-like enzyme, likely a stilbene oxidase.
- The observed ultrastructural changes are associated with resveratrol oxidation within the conidia.
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