| CrxV对水稻白叶枯病菌致病力的调控 |
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| 引用本文： | 林玉暖,候运郁,米多,李春霞,陶均.CrxV对水稻白叶枯病菌致病力的调控[J].热带生物学报,2021,12(4). |
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| 作者姓名： | 林玉暖 候运郁 米多 李春霞 陶均 |
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| 作者单位： | 1.海南大学 生命科学与药学院 |
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| 摘 要： | 为分析GGDEF和EAL结构域的蛋白CrxV对水稻黄单胞菌（Xanthomonas oryzaepv.oryzae，Xoo）致病性及相关致病因子的影响，通过同源重组法构建了crxV的突变体及其互补菌株；采用剪叶法比较了突变体、野生型和互补菌株对水稻叶片的侵染能力；分析了这3个菌株产生相关致病因子（运动性、胞外多糖、生物被膜和胞外酶）的能力。结果显示，crxV突变体的致病力比野生型和互补菌株的低。crxV突变导致病原菌生物被膜含量显著升高，但对运动性、胞外多糖和胞外酶均无明显影响。结果表明，CrxV可能通过负调控生物被膜影响Xoo的致病性。
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| 关 键 词： | CrxV C-di-GMP 生物被膜 致病性 水稻白叶枯病菌 |
| 收稿时间： | 2021-04-24 |
CrxV Regulates the Virulence of Xanthomonas oryzae pv. oryzae |
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| Affiliation: | 1.School of Life and Pharmaceutical Sciences, Hainan University2.College of Tropical Crops, Hainan University, Haikou, Hainan 570228, China |
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| Abstract: | Proteins containing GGDEF and EAL domains are involved in the synthesis and degradation of the cell′s second messenger c-di-GMP. They are important regulators for bacteria to respond to the external environment, and may be involved in the interaction between pathogen and host. We analyzed the effect of CrxV containing a GGDEF and an EAL domain on the virulence and some related virulent factors of Xanthomonas oryzae pv. oryzae (Xoo), a causal agent of bacterial leaf blight of rice. We used the homology recombination method to construct crxV mutant (ΔcrxV), and then the leaf clipping method to analyze the infection ability of the wild-type strain, ΔcrxV, and its complementary strain (C-ΔcrxV) on rice leaves. We also compared the motility, the contents of biofilm, extracellular polysaccharides and extracellular enzymes of these strains. The results showed that the ΔcrxV mutant had lower virulence than the wild-type and complementary strains. Compared with the wild-type and complementary strains, the ΔcrxV mutant was significantly higher in biofilm content, but no significant difference was observed in its motility, extracellular polysaccharides and extracellular enzymes. These results demonstrate that the CrxV may positively regulate the virulence of Xoo through negative regulation of biofilm formation. |
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