Fumonisin production in the maize pathogen Fusarium verticillioides: genetic basis of naturally occurring chemical variation

Journal of Agricultural and Food Chemistry
Robert H ProctorRobert A E Butchko

Abstract

Fumonisins are polyketide-derived mycotoxins produced by the maize pathogen Fusarium verticillioides. Previous analyses identified naturally occurring variants of the fungus that are deficient in fumonisin C-10 hydroxylation or that do not produce any fumonisins. In the current study, gene deletion and genetic complementation analyses localized the C-10 hydroxylation deficiency to a cytochrome P450 monooxygenase gene in the fumonisin biosynthetic gene (FUM) cluster. Sequence analysis indicated that the hydroxylation deficiency resulted from a single nucleotide insertion that caused a frame shift in the coding region of the gene. Genetic complementation localized the fumonisin-nonproduction phenotype to the polyketide synthase gene in the FUM cluster, and sequence analysis indicated that the nonproduction phenotype resulted from a nucleotide substitution, which introduced a premature stop codon in the coding region. These results provide the first direct evidence that altered fumonisin production phenotypes of naturally occurring F. verticillioides variants can result from single point mutations in the FUM cluster.

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Jul 1, 1996·Applied and Environmental Microbiology·A E DesjardinsR H Proctor
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Citations

Jan 25, 2008·Journal of Industrial Microbiology & Biotechnology·L DuQ Wang
Jul 29, 2011·Journal of Applied Genetics·Lukasz StępieńAgnieszka Waśkiewicz
Mar 1, 2012·Journal of Applied Genetics·Lidia IrzykowskaWitold Irzykowski
Apr 11, 2013·Journal of Applied Genetics·Łukasz StępieńAgnieszka Waśkiewicz
Mar 14, 2012·Journal of Agricultural and Food Chemistry·Chiara Dall'AstaPaola Battilani
Sep 21, 2012·Journal of Agricultural and Food Chemistry·Silvio UhligRobert Proctor
Jul 24, 2012·Natural Product Reports·Larissa M Podust, David H Sherman
Feb 4, 2010·Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment·M W Parsons, G P Munkvold
Feb 3, 2009·Applied and Environmental Microbiology·Carolyn A YoungBarry Scott
Jul 19, 2013·International Journal of Food Microbiology·A MorettiR H Proctor
Oct 5, 2014·Fungal Genetics and Biology : FG & B·Antonia SuscaAntonio Moretti
Dec 3, 2014·International Journal of Food Microbiology·Łukasz StępieńKarolina Wilman
Nov 28, 2012·International Journal of Food Microbiology·I LazzaroR A E Butchko
Feb 15, 2011·Fungal Biology·Lukasz StępieńAgnieszka Waśkiewicz
Jul 14, 2010·Biochimica Et Biophysica Acta·B Crešnar, S Petrič
Aug 21, 2007·International Journal of Food Microbiology·A E Desjardins, R H Proctor
Mar 12, 2016·Applied Microbiology and Biotechnology·Sarah M RöslerBettina Tudzynski
Mar 29, 2007·Natural Product Reports·Dirk Hoffmeister, Nancy P Keller
May 2, 2014·Journal of Food Protection·Edwin R PalenciaCharles W Bacon
Jul 20, 2016·Microbial Cell Factories·Pradeepraj DurairajHyungdon Yun
Nov 20, 2019·Toxins·Lakshmipriya PerincherryŁukasz Stępień

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