Journal of Siberian Federal University. Biology / Impact of Microorganism Priming on Oxidative Processes and the Antioxidant Defense System of Grapes Infected with Downy Mildew

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Issue
Journal of Siberian Federal University. Biology. 2021 14 (3)
Authors
Lutskiy, Evgeny O.; Mishko, Alisa E.; Sundyreva, Maria A.
Contact information
Lutskiy, Evgeny O.: North Caucasian Federal Scientific Center of Horticulture Viticulture, Wine-making Krasnodar, Russian Federation; ORCID: 0000-0003-0521-0827; Mishko, Alisa E.: North Caucasian Federal Scientific Center of Horticulture Viticulture, Wine-making Krasnodar, Russian Federation; ORCID: 0000-0002-8425-5216; Sundyreva, Maria A.: North Caucasian Federal Scientific Center of Horticulture Viticulture, Wine-making Krasnodar, Russian Federation; ; ORCID: 0000-0002-1338-1725
Keywords
Plasmopara viticola; Saccharomyces cerevisiae; Bacillus subtilis; Venturia inaequalis; compatible interaction; antioxidant system; Plasmopara viticola; Saccharomyces cerevisiae; Bacillus subtilis; Venturia inaequalis
Abstract

Priming plants with natural agents, including microorganisms, is a promising alternative to chemical methods of protection in growing plants and, particularly, in viticulture. However, the molecular mechanisms of the priming phenomenon are still not fully elucidated. The antioxidant system and reactive oxygen species are known to effectively modulate plant responses to various external influences. This study aimed to identify the relationship between the priming of grapes by microorganisms and the functioning of the antioxidant system in a protective response to downy mildew infection. The experiment was carried out on leaf discs of Muscat blanc susceptible to downy mildew infected with Plasmopara viticola and treated with microorganisms incompatible with the pathogen, as well as with the corresponding symbiotic microorganisms. During the compatible interaction between P. viticola and grapes, oxidative processes were suppressed with viniferin formation. Leaf treatments with Saccharomyces cerevisiae and Bacillus subtilis effectively curbed the development of downy mildew on grape leaves. Priming with these microorganisms did not lead to a significant change in the biochemical parameters of grapes. Nevertheless, subsequent downy mildew infection initiated the formation of viniferin and maintained H2O2 content at a high level. Thus, priming with microorganisms eliminates the physiological effects of compatible interactions between downy mildew and grapes associated with blocking oxidative processes. To suppress pathogen development, host defenses and antagonistic effects of microbial priming agents are required

Pages
381–391
DOI
10.17516/1997-1389-0357
Paper at repository of SibFU
https://elib.sfu-kras.ru/handle/2311/144324

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