| 1 | miR395-regulated sulfate metabolism exploits pathogen sensitivity to sulfate to boost immunity in rice显示文摘MicroRNAs (miRNAs) play important roles in plant physiological activities. However, their roles and molecular mechanisms in boosting plant immunity, especially through the modulation of macronutrient metabolism in response to pathogens, are largely unknown. Here, we report that an evolutionarily conserved miRNA, miR395, promotes resistance to Xanthomonas oryzae pv. oryzae (Xoo) and X. oryzae pv. oryzicola (Xoc), two destructive bacterial pathogens, by regulating sulfate accumulation and distribution in rice. Specifically, miR395 targets and suppresses the expression of the ATP sulfurylase gene OsAPS1, which functions in sulfate assimilation, and two sulfate transporter genes, OsSULTR2;1 and OsSULTR2;2, which function in sulfate translocation, to promote sulfate accumulation, resulting in broad-spectrum resistance to bacterial pathogens in miR395-overexpressing plants. Genetic analysis revealed that miR395-triggered resistance is involved in both pathogen-associated molecular pattern-triggered immunity and R gene-mediated resistance. Moreover, we found that accumulated sulfate but not S-metabolites inhibits proliferation of pathogenic bacteria, revealing a sulfate-mediated antibacterial defense mechanism that differs from sulfur-induced resistance. Furthermore, compared with other bacteria, Xoo and Xoc, which lack the sulfate transporter CysZ, are sensitive to high levels of extracellular sulfate. Accordingly, miR395-regulated sulfate accumulation impaired the virulence of Xoo and Xoc by decreasing extracellular polysaccharide production and biofilm formation. Taken together, these results suggest that rice miR395 modulates sulfate metabolism to exploit pathogen sensitivity to sulfate and thereby promotes broad-spectrum resistance. | Zeyu Yang Shugang Hui Yan Lv Miaojing Zhang Dan Chen Jingjing Tian Haitao Zhang Hongbo Liu Jianbo Cao Wenya Xie Changyin Wu Shiping Wang Meng Yuan | 2022 | Molecular Plant2022，15，4： | 3 |
| 2 | Influence of soy protein isolate on the gel properties of walnut protein isolate-κ-carrageenan treated with NaCl显示文摘The demand for plant protein is increasing significantly due to the shortage of protein resources.Walnut protein,the main by-product of preparing walnut oil,has limited application in the food industry due to its poor solubility.It was found that the soy protein isolate(SPI)concentration had significant effects on the gel properties of the walnut protein isolate(WNPI)-κ-Carrageenan(KC)composite system treated with 15 mmol/L NaCl.The results showed that the gel strength of the composite system increased first and then decreased with the increased concentration of SPI from 0 to 2.5%.The best rheological properties,texture properties,water holding capacity((92.03±1.05)%),swelling ratio((2.04±0.19)%),freeze-thaw stability and thermal stability(85.53°C)of the composite gel were found at an SPI concentration of 1%.In the meantime,the secondary structure of protein had the least α-helix content of 10.17% and the highest β-sheet content of 39.64%,the fluorescence intensity and free sulfhydryl content reached the highest value.1% SPI could also act as a filler for WNPI to enhance the intermolecular forces such as hydrophobic interaction between the two substances,thus forming a stable gel network structure.This study can provide technical support for improving the gel properties of walnut protein and producing new plant protein gel products. | Yuqing Lei Lulu Ma Hui Ouyang Wu Peng Feiran Xu Ping Wang Long Jin Shugang Li | 2023 | Journal of Future Foods2023，3，4： | 0 |
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