Phytoplasma SAP11 effectors acquired fundamental activity in destabilizing TB/CYC-TCPs, the key factors controlling axillary meristem development, and serve as core virulence factors responsible for the witches’ broom symptom.

Phytoplasmas have the smallest genome among bacteria and lack many essential genes required for biosynthetic and metabolic functions, making them unculturable, phloem-limited plant pathogens. In this study, we observed that transgenic Arabidopsis (Arabidopsis thaliana) expressing the secreted Aster Yellows phytoplasma strain Witches' Broom protein11 shows an altered root architecture, similarly to the disease symptoms of phytoplasma-infected plants, by forming hairy roots. This morphological change is paralleled by an accumulation of cellular phosphate (Pi) and an increase in the expression levels of Pi starvation-induced genes and microRNAs. In addition to the Pi starvation responses, we found that secreted Aster Yellows phytoplasma strain Witches' Broom protein11 suppresses salicylic acid-mediated defense responses and enhances the growth of a bacterial pathogen. These results contribute to an improved understanding of the role of phytoplasma effector SAP11 and provide new insights for understanding the molecular basis of plant-pathogen interactions.

HighlightPhytoplasma effector SAP11 modulates plant volatile organic compound emissions by suppressing the expression of NbOMT1, which encodes an O-methyltransferase required for the biosynthesis of 3-isobutyl-2-methoxypyrazine.

Two growth experiments were conducted to estimate the minimum dietary iron requirement for juvenile hybrid tilapia, Oreochromis niloticus x O. aureus. Purified diets containing 0, 10, 30, 50, 100, 150, 200 and 400 mg Fe/kg from ferric citrate (Experiment 1) and 0, 10, 30, 50, 100, 150 and 200 mg Fe/kg from ferrous sulfate (Experiment 2) were fed to tilapia (mean initial weight: 0.63 +/- 0.01 g, Experiment 1; 0.64 +/- 0.01 g, Experiment 2) for 8 wk. In Experiment 2, 150 mg Fe/kg from ferric citrate was also included for comparison. The rearing water contained 1.07 micro mol/L iron, and supplemental levels were confirmed by analysis. Each diet was fed to three replicate groups of fish. In Experiment 1, weight gain and feed efficiency (FE) were highest (P < 0.05) in fish fed the diet supplemented with 150 mg Fe/kg, followed by fish fed diets with 50, 100 and 200 mg Fe/kg and lowest in fish fed the unsupplemented control diet. Hepatic iron concentration was highest in fish fed diets supplemented with >150 mg Fe/kg, followed by fish fed the diet with 100 mg Fe/kg and lowest in fish fed diets with /=100 mg Fe/kg and mean corpuscular volume (MCV) and mean corpuscular hemoglobin (MCH) were higher in fish fed diets with >/=150 mg Fe/kg than in fish fed the diet without iron supplementation. In Experiment 2, weight gain was higher in fish fed the diet with 50 mg Fe/kg than in fish fed diets with 150, 200 and /=50 mg Fe/kg and the ferric citrate comparison diet than fish fed diets with /=50 mg Fe/kg than in fish fed the unsupplemented control diet. Analyses by polynomial regression of weight gain and by broken-line regression of hepatic iron and blood Hb concentrations indicated that the dietary iron requirement for tilapia is approximately 150-160 mg Fe/kg and 85 mg Fe/kg with ferric citrate and ferrous sulfate as the iron source, respectively; it also appears that ferric citrate was approximately 50% as effective as ferrous sulfate in meeting the iron requirement.

A b s t r a c tSoybean meal is the main vegetable protein source in animal feed. Soybean meal contains several anti-nutritional factors, which directly affect digestion and absorption of soy protein, thereby reducing growth performance and value in animals. Fermented soybean meal is rich in probiotics and functional metabolites, which facilitates soybean protein digestion, absorption and utilization in piglets. However, the mixed solid-state fermentation (SSF) conditions of soybean meal remain to be optimized. In this study, we investigated the optimal parameters for SSF of soybean meal by Lactobacillus species and Clostridium butyricum. The results showed that two days of fermentation was sufficient to increase the viable count of bacteria, lactic acid levels and degradation of soybean protein in fermented soybean meal at the initial moisture content of 50%. The pH value, lowering sugar content and oligosaccharides in fermented soybean meal, was significantly reduced at the initial moisture content of 50% after two days of fermentation. Furthermore, the exogenous proteases used in combination with probiotics supplementation were further able to enhance the viable count of bacteria, degradation of soybean protein and lactic acid level in the fermented soybean meal. In addition, the pH value and sugar content in fermented soybean meal were considerably reduced in the presence of both proteases and probiotics. Furthermore, the fermented soybean meal also showed antibacterial activity against Staphy lococcus aureus and Escherichia coli. These results together suggest that supplementation of both proteases and probiotics in SSF improves the nutritional value of fermented soybean meal and this is suitable as a protein source in animal feed.