Uromyces appendiculatus infection in BTH-treated bean plants: ultrastructural details of a lost fight.

Mycopathologia
Dario MaffiFranco Faoro

Abstract

The mechanisms of BTH [benzo-(1,2,3)-thiadiazole-7-carbothioic acid S-methyl ester]-induced resistance against bean rust caused by Uromyces appendiculatus have been explored in Phaseolus vulgaris by light and transmission electron microscopy, following the infection progression in plants challenged 7 days after treatment. While BTH did not affect uredospore germination and fungal penetration in the substomatal cavity, a first impairment to the colonization appeared evident about 48-96 h after inoculation, with alterations of infection hypha structure and reduction in mycelium expansion. No differences were found in this phase regarding the formation and ultrastructure of haustoria in untreated and BTH-treated plants, except for the deposition of electron-opaque material in the extrahaustorial matrix of the latter. A second and decisive impairment in fungal progression was observed at 7-10 days after inoculation when host cell penetrated, or in close contact with the fungal hyphae, were impregnated by phenolic compounds. The same was observed in fungal walls, particularly around haustoria, thus hampering the biotrophic habitus of the fungus and further mycelium spreading. This, in turn, prevented the evasion of fungal reproducti...Continue Reading

References

Jan 7, 2004·Journal of Agricultural and Food Chemistry·Franco Gozzo
Jun 1, 1997·Annual Review of Plant Physiology and Plant Molecular Biology·Jean T. Greenberg
Oct 7, 2006·Molecular Plant-microbe Interactions : MPMI·UNKNOWN Prime-A-Plant GroupBrigitte Mauch-Mani
Nov 17, 2006·Nature·Jonathan D G Jones, Jeffery L Dangl
Jun 8, 2007·Mycopathologia·Marcello Iriti, Franco Faoro
Jul 1, 2006·Plant Signaling & Behavior·Uwe Conrath

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Citations

Jan 31, 2020·Molecular Plant-microbe Interactions : MPMI·Bret CooperKimberly B Campbell
Jun 18, 2021·Journal of Pesticide Science·Sachi KimuraDaigo Takemoto
Dec 18, 2013·Journal of Agricultural and Food Chemistry·Franco Gozzo, Franco Faoro

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