Impact of Microorganism Priming on Oxidative Processes and the Antioxidant Defense System of Grapes Infected with Downy Mildew

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 react...

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Published in:Žurnal Sibirskogo federalʹnogo universiteta. Seriâ Biologiâ (Online) 2021-07, Vol.14 (3), p.381-391
Main Authors: Lutskiy, Evgeny O., Mishko, Alisa E., Sundyreva, Maria A.
Format: Article
Language:English
Subjects:
Airborne microorganisms
Antioxidants
Bacillus subtilis
Downy mildew
Experiments
Fruits
Fungi
Grapes
Hydrogen peroxide
Infections
Leaves
Microorganisms
Molecular modelling
Oxidative stress
Pathogens
Physiological effects
Physiology
Plasmopara viticola
Priming
Reactive oxygen species
Saccharomyces cerevisiae
Symbionts
Vitaceae
Viticulture
Yeast
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Summary: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
ISSN:1997-1389
2313-5530
DOI:10.17516/1997-1389-0357