Plant thionins – the structural perspective

Stec, Boguslaw

doi:10.1007/s00018-005-5574-5

Cited by 215 publications

(204 citation statements)

References 103 publications

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“…This work and recent works related to thionin activity against other human pathogens (Vila- Perello et al, 2003;Stec, 2006) open new therapeutic possibilities to PAPs on human infectious diseases. Including that thionin activity, although lower, was still preserved on amastigotes, the effect on promastigote might be enough to stop the infection before happen.…”

Section: Resultsmentioning

confidence: 57%

Leishmania donovani: Thionins, plant antimicrobial peptides with leishmanicidal activity

Berrocal-Lobo

Molina

Rodrı́guez-Palenzuela

et al. 2009

Experimental Parasitology

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The leishmanicidal activity of plant antibiotic peptides (PAPs) from the principal families, such wheat thionins, a barley lipid transfer protein and potato defensins and snakins were tested in vitro against Leishmania donovani. Only thionins and defensins were active against this human pathogen at a low micromolar range ofconcentrations, Thionins resulted as the most active peptides tested until now. They collapsed ionic and pH gradients across the parasite plasma membrane together with a rapid depletion of intracellular ATP without affecting mitochondrial potential. Hence the lethal effect of thionins was mostly associated to permeabilization of the plasma membrane leading to an immediate death of the parasite. The present work is the first evidence for leishmanicidal activity in plant peptides. Future prospects for their development as new antiparasite agents on human diseases are considered.

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Section: Resultsmentioning

confidence: 57%

Leishmania donovani: Thionins, plant antimicrobial peptides with leishmanicidal activity

Berrocal-Lobo

Molina

Rodrı́guez-Palenzuela

et al. 2009

Experimental Parasitology

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“…The extraction procedure was optimized to maximize the yield of small basic peptides occurring in barley and malt as major components [14,19], such as thionins and nsLTPs. Distilled water, organic solutions and mineral acids were used as the extraction solvents.…”

Section: Peptide Extractionsmentioning

confidence: 99%

“…Thionins are small (5 kDa) basic, cysteine-rich peptides and were originally isolated from cereals [19]. Thionins characterize two groups of plant peptides, a/b-thionins (subdivided into I, II, III, IV and V class) and g-thionins.…”

Section: Introductionmentioning

confidence: 99%

“…Type I thionins, barley endosperm thionins (hordothionins, HTs), which consist of 45 amino acids connected by four disulphide bridges [19,20] and are synthesized as much larger precursors (about 15 kDa) [21,22], are of interest to our study. An induced expression of leaf thionins was shown to be connected to fungal infection in barley [23] and consequently thionins were classified as the PR-13 family [18].…”

Section: Introductionmentioning

confidence: 99%

“…The main characteristics of thionins are antifungal and antibacterial activity in vitro. A combination of thionins and nsLTPs resulted in synergistic antifungal activity, suggesting these peptides may cooperate in membrane binding and permeabilization [19].…”

Section: Introductionmentioning

confidence: 99%

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Investigation of relationships between barley stress peptides and beer gushing using SDS‐PAGE and MS screening

Hégrová¹,

Farková²,

Macuchová³

et al. 2009

J of Separation Science

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The relationship between gushing and antifungal peptides in barley and malt kernels was examined for five barley varieties produced in the Czech Republic with four conditions of infection and treatment. Proteome changes during pathogen-seed interaction were observed with SDS-PAGE and MALDI-TOF MS. These methods were applied as a fast screening for observing the relationship between gushing and peptides/proteins. It was found that the presence of basic peptides, presumably hordothionins and non-specific lipid transfer protein type 1, did not correlate with the degree of gushing for malt (|r|Ao0.07, 0.344), (|r|Ao0.01, 0.494), respectively, as detected by both methods. IntroductionCereal grains are the major source of dietary nutrients all over the world. Barley (Hordeum vulgare L.) is an ancient cereal, which, upon domestication, has evolved from largely a food grain to a feed and malting grain. Barley food use today remains important in some cultures around the world, particularly Asia and northern Africa, and there is renewed interest throughout the world in barley food because of its nutritional value [1]. Barley serves as an important model plant specie for numerous studies in malting and brewing chemistry [2]. Hence, there is an effort to assess product quality by analysis of the primary raw material, barley.Beer quality can be defined in terms of physical and sensory attributes. Pathogen infection on barley is often associated with many aspects of beer quality, e.g. gushing [3]. The term gushing is the uncontrolled release of carbon dioxide occurring when a bottle is opened and beer/foam gushes out; it is related mainly not only to beer, but also to non-alcoholic beverages [4]. Two types of gushing are described in beer. The primary gushing relates to fungal metabolites, i.e. gushing factor, which are present in malt or in other cereal raw materials of beer. The secondary gushing so-called non-malt related can be induced by production factors as are rough bottle surface, carbon dioxide supersaturation, high concentration of heavy metals, high content of oxalates, etc.The primary gushing of beer is associated with the grain being attacked by microscopic fibrous fungi, which is commonly caused by the Fusarium species and other genera such as Aspergillus, Rhizopus, Penicillium and Nigrospora species [4][5][6]. Gushing factors produced by fungi have been studied for decades. Fungal polypeptides (16.5 kDa hydrophobic peptides with eight disulphide bonds) [6][7][8] are produced and secreted by fungi and are involved in the formation of infection structures among other things [6,9]. This may explain that interaction of the fungi with substrate (in this case barley) was required for gushing occurrence [10]. Axcell et al. [11] suggested that gushing may be induced by antimicrobial peptides produced by barley in response to microbial contamination. Hippeli and Elstner [12] suggested that the gushing factor can/could be the member of the non-specific lipid transfer protein (nsLTP) multigenic family of proteins. Barle...

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Cylindracin, a Cys‐rich protein expressed in the fruiting body of Cyclocybe cylindracea, inhibits growth of filamentous fungi but not yeasts or bacteria

Kuratani,

Abematsu,

Ekino

et al. 2024

FEBS Open Bio

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Mushrooms are the fruiting bodies of fungi and are important reproductive structures that produce and disseminate spores. The Pri3 gene was originally reported to be specifically expressed in the primordia (a precursor to the mature fruiting body) of the edible mushroom Cyclocybe aegerita. Here, we cloned a Pri3‐related cDNA from Cyclocybe cylindracea, another species in the same genus, and showed that the gene is specifically expressed at the pileus surface of the immature fruiting body but not in the primordia. Immunohistochemistry showed that the translated protein is secreted into a polysaccharide layer of the pileus surface. The recombinant C‐terminal Cys‐rich domain of the protein showed antifungal activity against three filamentous fungi and inhibited hyphal growth and conidiogenesis. These results suggest that the PRI3‐related protein of C. cylindracea, named cylindracin, plays an important role in the defense against pathogens.

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Plant thionins – the structural perspective

Cited by 215 publications

References 103 publications

Leishmania donovani: Thionins, plant antimicrobial peptides with leishmanicidal activity

Leishmania donovani: Thionins, plant antimicrobial peptides with leishmanicidal activity

Investigation of relationships between barley stress peptides and beer gushing using SDS‐PAGE and MS screening

Cylindracin, a Cys‐rich protein expressed in the fruiting body of Cyclocybe cylindracea, inhibits growth of filamentous fungi but not yeasts or bacteria

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