scholarly journals A Cellular Fusion Cascade Regulated by LaeA Is Required for Sclerotial Development in Aspergillus flavus

2017 ◽  
Vol 8 ◽  
Author(s):  
Xixi Zhao ◽  
Joseph E. Spraker ◽  
Jin Woo Bok ◽  
Thomas Velk ◽  
Zhu-Mei He ◽  
...  
Keyword(s):  
Aspergillus Flavus ◽  
Sclerotial Development ◽  
Cellular Fusion

scholarly journals Distinct Roles for VeA and LaeA in Development and Pathogenesis of Aspergillus flavus

2009 ◽  
Vol 8 (7) ◽  
pp. 1051-1060 ◽  
Author(s):  
Saori Amaike ◽  
Nancy P. Keller
Keyword(s):  
Aspergillus Flavus ◽  
Copy Number ◽  
Intermediate Phenotype ◽  
Agricultural Crops ◽  
Wild Type ◽  
Nuclear Complex ◽  
Fungal Biology ◽  
Seed Colonization ◽  
Regulatory Functions ◽  
Sclerotial Development

ABSTRACT Aspergillus flavus, a mycotoxigenic filamentous fungus, colonizes several important agricultural crops, such as maize and peanuts. Two proteins, VeA and LaeA, known to form a nuclear complex in Aspergillus nidulans have been found to positively regulate developmental processes in several Aspergillus species. Here, an examination of near-isogenic A. flavus mutants differing in copy number of veA and laeA alleles (0, 1, or at least 2 each) revealed critical roles for VeA and LaeA in A. flavus development and seed colonization. In contrast to the wild type, both null mutants were unable to metabolize host cell lipid reserves and were inhibited by oleic acid in growth assays. The copy number of LaeA but not VeA appeared critical for a density-dependent sclerotial-to-conidial shift, since the multicopy laeA (MClaeA) strain produced relatively constant sclerotial numbers with increasing population size rather than showing the decrease in sclerotia seen in both the wild-type and MCveA strains. The MCveA-laeA strain yielded an intermediate phenotype. This study revealed unique roles of VeA and LaeA in seed pathogenesis and fungal biology, distinct from their cooperative regulatory functions in aflatoxin and sclerotial development.

Aspergillus flavus aswA , a gene homolog of Aspergillus nidulans oefC , regulates sclerotial development and biosynthesis of sclerotium-associated secondary metabolites

2017 ◽  
Vol 104 ◽  
pp. 29-37 ◽  
Author(s):  
Perng-Kuang Chang ◽  
Leslie L. Scharfenstein ◽  
Robert W. Li ◽  
Natalia Arroyo-Manzanares ◽  
Sarah De Saeger ◽  
...  
Keyword(s):  
Secondary Metabolites ◽  
Aspergillus Nidulans ◽  
Aspergillus Flavus ◽  
Sclerotial Development

Systemic aspergillosis caused by an aflatoxin-producing strain of Aspergillus flavus

1998 ◽  
Vol 36 (2) ◽  
pp. 107-112 ◽  
Author(s):  
T. MORI ◽  
M. MATSUMURA ◽  
K. YAMADA ◽  
S. IRIE ◽  
K. OSHIMI ◽  
...  
Keyword(s):  
Aspergillus Flavus

Identificação de Espécies de Aspergillus e Potencial Toxígeno de Aspergillus flavus Isolados de Rações Comerciais

2014 ◽  
Vol 16 (2) ◽  
pp. 131-136
Author(s):  
V.C. Alves ◽  
F.C. Cardoso Filho ◽  
M.M.G. Pereira ◽  
A.P.R. Costa ◽  
M.C.S. Muratori
Keyword(s):  
Aspergillus Flavus

Synthesis, photosensitization and antimicrobial activity evaluation of some novel Merocyanine dyes

2019 ◽  
Author(s):  
Chem Int
Keyword(s):  
Escherichia Coli ◽  
Staphylococcus Aureus ◽  
Antimicrobial Activity ◽  
Aspergillus Flavus ◽  
Elemental Analysis ◽  
Cyanine Dyes ◽  
Fungal Strains ◽  
Activity Evaluation ◽  
Visible Spectra ◽  
Merocyanine Dyes

Novel acyclic and cyclic merocyanine dyes derived from the nucleu of furo [(3,2-d) pyrazole; ( d 2 , 3 )imidazole]were prepared. The electronic visible absorptionspectra of all the synthesized new cyanine dyes were examined in 95% ethanolsolution to evaluate their photosensitization properties. Antibacterial andantifungal activities for some selected dyes were tested against various bacterialand fungal strains (Escherichia coli, Staphylococcus aureus, Aspergillus flavus andCandida albicans) to evaluate their antimicrobial activity. Structural identificationwas carried out via elemental analysis, visible spectra, IR and 1H NMRspectroscopic data.

Chemical Composition and Active Properties Evaluation of Wild Oregano (Origanum Vulgare) and Ginger (Zingiber Officinale-Roscoe) Essential Oils

2018 ◽  
Vol 69 (8) ◽  
pp. 1927-1933 ◽  
Author(s):  
Mariana Deleanu ◽  
Elisabeta E. Popa ◽  
Mona E. Popa
Keyword(s):  
Essential Oil ◽  
Growth Inhibition ◽  
Gallic Acid ◽  
Aspergillus Flavus ◽  
Zingiber Officinale ◽  
Penicillium Expansum ◽  
Origanum Vulgare ◽  
Zingiber Officinale Roscoe ◽  
Oregano Oil ◽  
Gallic Acid Equivalent

The compounds in Ginger (Zingiber officinale-Roscoe) essential oil provenience China and wild oregano (Origanum vulgare) essential oil of Romanian origin were identified by GC/MS and their antioxidant and antifungal properties were evaluated. Wild oregano oil was characterized by high content of oxygenated monoterpenes hydrocarbons (84.05%) of which carvacrol was the most abundant (73.85%) followed by b-linalool (3.46%) and thymol (2.29%). Ginger oil had a higher content of sesquiterpene hydrocarbons including zingiberene (31.47%), b-sesquiphellandrene (13.76%), a-curcumene (10.41%), a-farnesene (8.31%) and b-bisabolene (7.55%) but a lower content of oxygenated monoterpenes (7.97%). The high content of oxygenated monoterpens of wild oregano oil is in accordance with total content of polyphenols determined by the Folin�Ciocalteu method (6.71�0.73 mg of gallic acid equivalent per g oil). Ginger oil had only 1.34�0.22 mg gallic acid equivalent per g oil. Wild oregano oils exhibited appreciable in vitro antioxidant activity as assessed by 2, 2`-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and 2,2�-azino-bis (3 ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS). The sample concentration required to scavenge 50% of the DPPH free radicals was 0.76�0.13 mg/mL for wild oregano oil compared to 20.22�2.12 mg/mL for ginger oil. Also, wild oregano oils showed significant inhibitory activity against selected pathogenic fungi (Fusarium oxysporum, Aspergillus flavus and Penicillium expansum). 1�L of oregano oil is sufficient for almost 75% growth inhibition of Aspergillus flavus compared to ginger oil which shows antifungal activity at 240�L for 78% growth inhibition. It can be concluded that wild oregano oil could be used as food preservative in some food products in which Fusarium oxysporum, Aspergillus flavus and Penicillium expansum could grow and have potential to produce health hazards mycotoxines.

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