2022
DOI: 10.3390/jof8080813
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Chitosan Is Necessary for the Structure of the Cell Wall, and Full Virulence of Ustilago maydis

Abstract: Smut fungi comprise a large group of biotrophic phytopathogens infecting important crops, such as wheat and corn. U. maydis is a plant pathogenic fungus responsible for common smut in maize and teocintle. Through our analysis of the transcriptome of the yeast-to-mycelium dimorphic transition at acid pH, we determined the number of genes encoding chitin deacetylases of the fungus, and observed that the gene encoding one of them (UMAG_11922; CDA1) was the only one up-regulated. The mutation of this gene and the … Show more

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Cited by 3 publications
(2 citation statements)
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“…The cell wall of filamentous fungi is an essential component for morphogenesis and cell viability as well as protection against external ambient stress factors [48][49][50]. Its structure is a physically rigid layer formed mainly of networks of carbohydrates (β-1,3 glucan, β-1,6 glucan, and chitin), proteins (mannoproteins and hydrophobins), and other surface components, such as melanins [7,51].…”
Section: Introductionmentioning
confidence: 99%
“…The cell wall of filamentous fungi is an essential component for morphogenesis and cell viability as well as protection against external ambient stress factors [48][49][50]. Its structure is a physically rigid layer formed mainly of networks of carbohydrates (β-1,3 glucan, β-1,6 glucan, and chitin), proteins (mannoproteins and hydrophobins), and other surface components, such as melanins [7,51].…”
Section: Introductionmentioning
confidence: 99%
“…The cell wall of filamentous fungi is an essential component for morphogenesis and cell viability as well as protection against external ambient stress factors [45][46][47]. Its structure is a physically rigid layer formed mainly of networks of carbohydrates (β-1,3 glucan, β-1,6 glucan, chitin), proteins (mannoproteins, hydrophobins), and other surface components, such as melanins [7,48].…”
Section: Introductionmentioning
confidence: 99%