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Curse or blessing: Growth- and laccase-modulating properties of polyphenols and their oxidized derivatives on Botrytis cinerea

dc.date.accessioned2024-09-04T10:26:11Z
dc.date.available2024-09-04T10:26:11Z
dc.date.issued2024-07-20
dc.identifierdoi:10.17170/kobra-2024081610682
dc.identifier.urihttp://hdl.handle.net/123456789/16020
dc.description.sponsorshipGefördert im Rahmen des Projekts DEALger
dc.description.sponsorshipThis work was funded by the Research Association of the German Food Industry (FEI), supported by the German Ministry of Economics and Technology (via AiF) (Project No. 21630N).eng
dc.language.isoeng
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectBotrytis cinereaeng
dc.subjectgrapevineeng
dc.subjectgrey moldeng
dc.subjectlaccaseeng
dc.subjectphenolic compoundseng
dc.subjectpolymerized polyphenolseng
dc.subjectgrowth inhibitioneng
dc.subjectsustainable fungicideseng
dc.subject.ddc570
dc.subject.ddc580
dc.titleCurse or blessing: Growth- and laccase-modulating properties of polyphenols and their oxidized derivatives on Botrytis cinereaeng
dc.typeAufsatz
dcterms.abstractInfection of grapevines with the grey mold pathogen Botrytis cinerea results in severe problems for winemakers worldwide. Browning of wine is caused by the laccase-mediated oxidation of polyphenols. In the last decades, Botrytis management has become increasingly difficult due to the rising number of resistances and the genetic variety of Botrytis strains. During the search for sustainable fungicides, polyphenols showed great potential to inhibit fungal growth. The present study revealed two important aspects regarding the effects of grape-specific polyphenols and their polymerized oxidation products on Botrytis wild strains. On the one hand, laccase-mediated oxidized polyphenols, which resemble the products found in infected grapes, showed the same potential for inhibition of growth and laccase activity, but differed from their native forms. On the other hand, the impact of phenolic compounds on mycelial growth is not correlated to the effect on laccase activity. Instead, mycelial growth and relative specific laccase activity appear to be modulated independently. All phenolic compounds showed not only inhibitory but also inductive effects on fungal growth and/or laccase activity, an observation which is reported for the first time. The simultaneous inhibition of growth and laccase activity demonstrated may serve as a basis for the development of a natural botryticide. Yet, the results showed considerable differences between genetically distinguishable strains, impeding the use of a specific phenolic compound against the genetic variety of wild strains. The present findings might have important implications for future understanding of Botrytis cinerea infections and sustainable Botrytis management including the role of polyphenols.eng
dcterms.accessRightsopen access
dcterms.creatorUmberath, Kim Marie
dcterms.creatorMischke, Anna
dcterms.creatorCaspers-Weiffenbach, Rita
dcterms.creatorBackmann, Louis
dcterms.creatorScharfenberger-Schmeer, Maren
dcterms.creatorWegmann-Herr, Pascal
dcterms.creatorSchieber, Andreas
dcterms.creatorWeber, Fabian
dc.relation.doidoi:10.1016/j.foodres.2024.114782
dc.relation.projectidProject No. 21630N
dc.subject.swdBotrytis cinereager
dc.subject.swdWeinrebeger
dc.subject.swdSchimmelger
dc.subject.swdLaccaseger
dc.subject.swdPhenoleger
dc.subject.swdPolyphenoleger
dc.subject.swdWachstumshemmungger
dc.subject.swdFungizidger
dc.type.versionpublishedVersion
dcterms.source.identifiereissn:1873-7145
dcterms.source.journalFood Research Internationaleng
dcterms.source.volumeVolume 192
kup.iskupfalse


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Attribution-NonCommercial-NoDerivatives 4.0 International
Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 International