terclim by ICS banner
IVES 9 IVES Conference Series 9 Open-GPB 9 Open-GPB-2024 9 Flash - Biotic interactions 9 Study of the effect of native vineyard bacteria on the expression of Plasmopara viticolaeffectors

Study of the effect of native vineyard bacteria on the expression of Plasmopara viticolaeffectors

Abstract

Downy mildew, caused by the oomycete Plasmopara viticola (Berk. & M.A. Curtis) Berl. & De Toni, is one of the most destructive grapevine diseases mostly affecting Vitis vinifera L. and impacting on viticulture. The pathogen invasion can induce in grapevine multiple defense reactions, first PAMP-Triggered Immunity and secondly Effector-Triggered Immunity. Plasmopara viticola can overcome these defense mechanisms through the secretion of effectors, such as RxLR, into the plant cells, making it easier for the oomycete to infect grapevines.  Currently, the use of chemical pesticides remains the most effective way to control the pathogen with severe negative side effects on the environment and animal health. Consequently, great attention has been recently paid to identifying new Biological Control Agents (BCAs). At CREA Viticulture and Enology, 47 bacterial isolates were collected from the leaves of three Vitis vinifera cultivars, Blush, Dawn seedless and Argentina, showing different degrees of tolerance to Plasmopara viticola. Three of the collected bacteria, that previous tests suggested as potentially good Plasmopara viticolaantagonists, were sprayed on Cabernet sauvignon leaves at 107 CFU ml-1 48 hours before leaf infection with Plasmopara viticola at 106 sporangia ml-1. A gene expression analysis of Plasmopara viticola effectors PvRxLR28 and PvRxLR67, performed through quantitative PCR, revealed an impairment in the expression levels of the two genes in treated leaves compared with control leaves. These results suggest these bacteria as potential BCAs against Plasmopara viticola. Further transcriptomic analysis will be performed to investigate bacterial effects on the expression of multiple Plasmopara viticola pathogenicity genes.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Article

Authors

Camilla Mandorino1,2*, Antonella Salerno1,4, Annalisa Prencipe2, Marco Vendemia1, Flavia Angela Maria Maggiolini1, Maria Francesca Cardone1, Andreia Figueiredo3, Antonio Domenico Marsico1, Carlo Pazzani2

1 CREA – Viticulture and Enology, Turi, Italy
2Department of Biosciences, Biotechnology and Environment, University of Bari “A. Moro”, Bari, Italy
3 Biosystems and Integrative Sciences Institute (BioISI), Plant Biology Department, Science Faculty of Lisbon University, Lisbon, Portugal
4 Department of Soil, Plant and Food Science, University of Bari “A. Moro”, Bari, Italy

Contact the author*

Keywords

native vineyard bacteria, biological control agents, Plasmopara viticola, Vitis vinifera, RxLR effectors

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

The representation of the vines: from symbol to spectacle

Landscapes such as its representation express values, beliefs and intentions of the individuals and the communities that produce them.

Read More

Relation entre les caractéristiques des fromages d’Appellation d’Origine Contrôlée et les facteurs de production du lait

Les fromages d’Appellation d’Origine Contrôlée (AOC) représentent un enjeu économique important pour la filière laitière (11 % des fromages produits en France sont des fromages d’AOC, et dans certaines régions de montagne, cette proportion dépasse 50 %). Les spécificités de ces fromages et leurs liaisons avec les caractéristiques du terroir constituent un système complexe où interagissent en particulier la technologie fromagère et les caractéristiques des laits (composition chimique en particulier). Ces dernières dépendent elles-mêmes des caractéristiques des animaux (origine génétique, facteurs physiologiques, état sanitaire) et de leur mode de conduite (alimentation, hygiène, traite…) (fig. 1). L’influence de ces facteurs de production (alimentation et type d’animal en particulier) sur les caractéristiques des fromages est fréquemment mise en avant par les fromagers, sur la base d’observations empiriques. Il existe cependant très peu de travaux expérimentaux sur le sujet, en raison, entre autres, de la difficulté de séparer correctement les effets propres de ces facteurs d’amont de ceux liés à la technologie fromagère.

Read More

Peptides diversity and oxidative sensitivity: case of specific optimized inactivated yeasts

Estimation of the resistance of a wine against oxidation is of great importance for the wine. To that purpose, most of the commonly used chemical assays that are dedicated to estimate the antioxidant (or antiradical) capacity of a wine consist in measuring the capacity of the wine to reduce an oxidative compound or a stable radical.

Read More

IMPACT OF THE WINES’ QUALITY ON THE WINE DISTILLATES’ ORGANOLEPTIC PROFILE

Brandy de Jerez (BJ) is a spirit drink made exclusively from spirits and wine distillates and is characterized by the use of casks for aging that previously contained Sherries. The quality and sensory complexity of BJ depend on the raw materials and some factors: grape variety, conditions during processing the wine and its distillation, as well as the aging in the cask. Therefore, the original compounds of the grapes from which it comes are of great interest (1 y 2) being in most cases the Airén variety. Their relationship with the quality of the musts and the wines obtained from them has been studied (3) and varies each year of harvest depending on the weather conditions (4).

Read More

Effects of grapevine leafroll associated virus 2 infection on leaf net photosynthesis, yield and berry quality in Vitis vinifera cv. Malbec

Grapevine leafroll associated virus 2 (GLRaV-2) is one of the most common damaging viral diseases in vines, causing significant reductions in photosynthesis, yield and grape quality. In this study, we tested the hypothesis that the leaf net photosynthesis and the transport of sugars to the berries is progressively reduced along the season in vines infected with GLRaV-2, and consequently, the yield (kg per plant) and total soluble solids (TSS) at the berry harvest-ripe stage are lower than non-infected vines.

Read More