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.

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…

Quantitative assessment of must composition using benchtop NMR spectroscopy: comparative evaluation with FTIR and validation by reference

The foundation of wine production lies in the use of high-quality grapes. To produce wines that meet the highest standards, a fast and reliable analytical assessment of grape quality is essential. Many wineries currently employ Fourier-Transform Middle-Infrared Spectroscopy (FTIR) for this purpose.

Profiling the Metschnikowia yeast populations in spontaneous fermentation of Amarone della Valpolicella

The microbial diversity during spontaneous grape must fermentation has a determinant influence on the chemical composition and sensory properties of wine. Therefore, yeast diversity is an important target to better understand wine regionality. Hence, the aim of this study was to isolate, identify, and characterize the yeast core microbiota in grape must during the early stage of lab-scale spontaneous fermentation of withered grapes to produce Amarone della Valpolicella wine (Verona, Italy).

Release and perception of γ-nonalactone and massoia lactone in the red wine matrix: impact of ethanol and acidity

Climate change (CC) is altering grape/wine composition, challenging wine sensory quality. Rising temperatures increase grape sugar levels, with higher wine ethanol (EtOH) contents, reduce total acidity (TA) converging with increased pH and lead to the accumulation of CC odorous markers such as γ-nonalactone (γ-C9) and massoia lactone (ML).

When organic chemistry contributes to the understanding of metabolism mechanisms

Many compounds of interest in wine are difficult to analyze since they are present in very small quantities or they are unstable. The need for reliable data led scientists to develop complex method in order to overcome the analytical difficulties and provide accurate quantitative data for grape or wine characterization.

Achieving Tropical Fruit Aromas in White Wine through Innovative Winemaking Processes

Tropical fruit aroma is highly desirable in certain white wine styles and there is a significant group of consumers that show preference for this aroma.