terclim by ICS banner
IVES 9 IVES Conference Series 9 Exogenous dsRNA applications to identify novel candidate susceptibility genes to downy mildew

Exogenous dsRNA applications to identify novel candidate susceptibility genes to downy mildew

Abstract

One of the major threats to viticulture is represented by fungal pathogens. Plasmopara viticola, an oomycete causinggrapevine downy mildew, is one of the principal causes of grape production losses. The most efficient management strategies are represented by a combination of agronomical practices, fungicides’ applications, and use of resistant varieties. Plant resistance is conferred by the presence of resistance (R) genes. Opposed to them, susceptibility (S) genes are encoded by plants and exploited by pathogens to promote infection. Loss or mutation of S genes can limit the ability of pathogens to infect the host. By exploiting post-transcriptional gene silencing, known as RNA intereference (RNAi), it is possible to knock-down the expression of S genes, promoting plant resistance. Gene silencing is induced upon exogenous application of dsRNA, which can interfere with protein synthesis. With the aim of identifying new candidate genes to be employed in breeding programs, three novel candidate S genes to downy mildew, VviLBDIf7, VviAS1 and VviB3, have been identified. Candidates’ validation was carried out through RNAi on the susceptible cultivar Pinot noir. Disease severity was estimated by experimental inoculation of P. viticola on leaves sampled at different timepoints after the treatment with dsRNA, while gene expression was evaluated by real time RT-PCR. Successful downregulation of candidate genes resulted in a significant reduction of plants susceptibility to downy mildew, suggesting our candidates as downy mildew S genes, leading to the possibility of employing an RNAi-based strategy as a more sustainable alternative to conventional management strategies.

Download the abstract

DOI:

Publication date: June 13, 2024

Issue: Open GPB 2024

Type: Poster

Authors

Elisabetta Sergi1*, Giuliana Maddalena1, Valentina Ricciardi1, Demetrio Marcianò1, Beatrice Lecchi1, Osvaldo Failla1, Silvia Laura Toffolatti1, Gabriella De Lorenzis1

1 Affliliation Department of Agricultural and Environmental Sciences, via G. Celoria 2, 20133 Milan (Italy)

Contact the author*

Keywords

S genes, RNAi, gene silencing, Plasmopara viticola, Vitis vinifera

Tags

IVES Conference Series | Open GPB | Open GPB 2024

Citation

Related articles…

Study of the sensory dimension of the wine typicality related to a terroir and crossing with their viticultural and oenological characteristics

The typicality of a product can be characterized by properties of similarity in relation to a type, but also by the properties of distinction.

Read More

Carbon isotope labeling to detect source-sink relationships in grapevines upon drought stress and re-watering

Kinetics of carbon allocation in the different plant sinks (root-shoot-fruit) competing in drought stressed and rehydrated grapevines have been investigated.

Read More

Changes in white wine composition after treatment with cationic exchange resin: impact on wine oxidation after 8 years of bottle storage

Samples from 3 wine types were treated with a cationic exchange resin (7 lots) and stored for 8 years (47 samples). Forty-seven parameters were determined, including (1) important substrates with impact in white wine oxidation and (2) markers of oxidation. From group 1, sugars, elements, phenolic compounds, α-dicarbonyls and SO2 and from group 2, browning (A420), acetaldehyde, alkanals, furanic compounds were quantified.

Read More

Grape metabolites, aroma precursors and the complexities of wine flavour

A critical aspect of wine quality from a consumer perspective is the overall impression of wine flavour, which is formed by the interplay of volatile aroma compounds, their precursors, and taste and matrix components. Grapes contribute some potent aroma compounds, together with a large pool of non-volatile precursors (e.g. glycoconjugates and amino acid conjugates). Aroma precursors can break down through chemical hydrolysis reactions, or through the action of yeast or enzymes, significantly changing the aroma profile of a wine during winemaking and storage. In addition, glycoconjugates of monoterpenes, norisoprenoids and volatile phenols, together with sulfur-conjugates in wine, provide a reservoir of additional flavour through the in-mouth release of volatiles which may be perceived retro-nasally.

Read More

Characterization of non-cultivated wild grapevines in Extremadura (Spain) 

Several Eurasian wild grapevine populations were found along Extremadura region (southwestern Spain). For conservation and study, one individual from four different populations (named L1, L2, L5 and L6) was vegetatively propagated and planted at Instituto de Investigaciones Agrarias Finca La Orden (CICYTEX), Badajoz. The aim of the present work was to characterize those conserved individuals from four different populations based on both an ampelographic description and a molecular analysis. Three vines per individual were studied.

Read More