Inhibitory effect and mode of action of chitosan solution against rice bacterial brown stripe pathogen Acidovorax avenae subsp avenae RS-1

文献类型： 外文期刊

第一作者： Yang, Chunlan

作者： Yang, Chunlan;Li, Bin;Ge, Mengyu;Zhou, Kaile;Xie, Guanlin;Wang, Yanli;Sun, Guochang;Luo, Ju;Ibrahim, Muhammad

作者机构：

关键词： Chitosan;Antibacterial activity;Biofilm;qRT-PCR;A. avenae subsp avenae;Gene expression

期刊名称：CARBOHYDRATE RESEARCH （ 影响因子：2.104； 五年影响因子：2.192 ）

ISSN： 0008-6215

年卷期： 2014 年 391 卷

页码：

收录情况： SCI

摘要： Inhibitory effect and mode of action of chitosan solution against rice bacterial brown stripe pathogen Acidovorax avenae subsp. avenae (Aaa) strain RS-1 was examined in this study. Result from this study indicated that chitosan solutions at 0.10, 0.20, and 0.40 mg/mL inhibited the in vitro growth of Aaa strain RS-1, and in general the inhibitory efficiency increased with the increase of both chitosan concentration and the incubation time. Antibacterial activity of chitosan in this study may be mainly due to the damage of cell membrane, which was evidenced by both the cell lysis observed by transmission electron microscopy, and the increased release of cell materials based on the measurement of cell membrane integrity. Furthermore, chitosan solutions at concentrations of 0.1, 0.2, and 0.4 mg/mL markedly inhibited bacterial biofilm formation compared to the control, and the inhibitory effect increased with the increase of chitosan concentration. In addition, quantitative real-time PCR of the 10 secretion system related genes revealed the differential expression of genes in particular ompA/motB, emphasizing the importance of this gene in the response of Aaa strain RS-1 to chitosan stress. These results indicated that the antibacterial mode of action of chitosan may be mainly due to membrane disruption and lysis, reduction of biofilm formation, and gene expression change. Overall, the results clearly indicated that chitosan had the potential to control bacterial brown stripe of rice. (C) 2014 Elsevier Ltd. All rights reserved.

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