Surface hydrophobicity, viability and efficacy in biological control of Penicillium oxalicum spores produced in aerial and submerged culture

Pascual, Susana; Cal, A. De; Magan, Naresh; Melgarejo, P.

doi:10.1046/j.1365-2672.2000.01189.x

Cited by 47 publications

(20 citation statements)

References 31 publications

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“…Conidia of Dtvk1 generated in submerged cultures were more hydrophobic than those generated on plates. Although these results were the opposite of those reported for other systems (Muñoz et al, 1995;Pascual et al, 2000), they clearly correlated with the high levels of expression of the hydrophobin-encoding genes in submerged culture.…”

Section: Discussioncontrasting

confidence: 90%

The MAP kinase TVK1 regulates conidiation, hydrophobicity and the expression of genes encoding cell wall proteins in the fungus Trichoderma virens

Mendoza‐Mendoza¹,

Rosales-Saavedra²,

Cortés³

et al. 2007

Microbiology

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Mitogen-activated protein (MAP) kinases modulate morphological and genetic processes, which determine cell fate. The tvk1 gene encodes a MAP kinase of Trichoderma virens and its deletion promotes an unusual conidiation phenotype in submerged culture. Here, it is reported that the morphology, physiology and expression of genes encoding cell wall proteins from Trichoderma are significantly affected by Tvk1. Morphological changes were evident in the cell walls of aerial conidia produced by a MAPK null mutant when compared to those produced by the wild-type. Unexpectedly, conidia produced in submerged culture by the Dtvk1 strain were highly hydrophobic, whereas in aerial conidia hydrophobicity was severely reduced. In addition, the Dtvk1 strain was unable to break the liquid-air interface when the fungus grew in rich medium; however, when it grew in minimal medium the fungus produced large filaments which were much more efficient at breaking the interface than the wild-type. Through cDNA subtractive hybridization between the wild-type and Dtvk1 grown in submerged culture, five genes encoding hydrophobin-like proteins and two additional genes encoding cell wall proteins were identified. Four hydrophobin-encoding genes (Tv-hfb1, Tv-srh1, tv-cfth1 and Tv-qid3) and a gene encoding a clock-controlled-like protein (Tv-ccg14/TvSm1) were upregulated in Dtvk1, whereas genes encoding a cell wall protein (tv-qid74) and an additional hydrophobin (tv-hfb3) were absent in the mutant strain. Clear differences in gene expression were shown during conidiation and emergence from the liquid-air interface, suggesting different functions of the corresponding proteins in these two phenomena. The results support a model in which Tvk1 regulates morphology and genes encoding cell wall proteins during development of Trichoderma.

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Section: Discussioncontrasting

confidence: 90%

The MAP kinase TVK1 regulates conidiation, hydrophobicity and the expression of genes encoding cell wall proteins in the fungus Trichoderma virens

Mendoza‐Mendoza¹,

Rosales-Saavedra²,

Cortés³

et al. 2007

Microbiology

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“…However, the adsorption of LLD18 cells to the droplets at pH 7 suggests that the bacteria can also adsorb to proteins by hydrophobic interactions. The hydrophobicity of bacteria can explain and enable to predict the affinity of microorganism for apolar compounds (Bouchez-Naitali, Blanchet, Bardin, & Vandecasteele, 2001;Bruinsma, van der Mei, & Busscher, 2001;Ly, Vo et al, 2006;Pascual, De Cal, Magan, & Melgarejo, 2000). A previous study (Dickinson, 2003) reported, for a mixture of proteins and another surfactant (i.e.…”

Section: Discussionmentioning

confidence: 99%

Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability

Aguedo

Goudot

et al. 2008

Food Hydrocolloids

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Bacteria possess physicochemical surface properties such as hydrophobicity, Lewis acid/base and charge which are involved in physicochemical interactions between cells and interfaces. Moreover, food matrices are complex and heterogeneous media, with a microstructure depending on interactions between the components in media (van der Waals, electrostatic or structural forces, etc.). Despite the presence of bacteria in fermented products, few works have investigated how bacteria interact with other food components. The objective of the present study was to determine the effects of the surface properties of lactic acid bacteria on the stability of model food emulsions. The bacteria were added to oil/water emulsions stabilized by milk proteins (sodium caseinate, whey proteins concentrate or whey proteins isolate) at different pH (from 3 to 7.5). The effect of bacteria on the emulsions stability depended on the surface properties of strains and also on the characteristics of emulsions. Flocculation and aggregation phenomena were observed in emulsion at pHs for which the bacterial surface charge was opposed to the one of the proteins. The effects of bacteria on the stability of emulsion depended also on the concentration of cations present in media such as Ca 2+ . These results show that the bacteria through their surface properties could interact with other compounds in matrices, consequently affecting the stability of emulsions. The knowledge and choice of bacteria depending on their surface properties could be one of the important factors to control the stability of matrices such as fermentation media or fermented products. r

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“…Such studies have shown that conidiation can be principally improved by: (i) calcium addition [8], (ii) type of nitrogen source [11], (iii) glucose starvation [2], (iv) levels of intermediates and derivatives of the Krebs cycle [12]. On the other hand, studies on the qualities of spores have been shown that aerial and submerged spores of P. oxalicum differ in hydrophobicity, viability and efficacy as biocontrol agent [13]. Moreover, differences in hydrophobicity have been shown to affect the viability of Trichoderma harzianum.…”

Section: Introductionmentioning

confidence: 99%

Impact of solid medium composition on the conidiation in Penicillium camemberti

Krasniewski¹,

Molimard²,

Féron³

et al. 2006

Process Biochemistry

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Surface hydrophobicity, viability and efficacy in biological control of Penicillium oxalicum spores produced in aerial and submerged culture

Cited by 47 publications

References 31 publications

The MAP kinase TVK1 regulates conidiation, hydrophobicity and the expression of genes encoding cell wall proteins in the fungus Trichoderma virens

The MAP kinase TVK1 regulates conidiation, hydrophobicity and the expression of genes encoding cell wall proteins in the fungus Trichoderma virens

Interactions between bacterial surfaces and milk proteins, impact on food emulsions stability

Impact of solid medium composition on the conidiation in Penicillium camemberti

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