Common bean ( L.) is a major legume and is frequently attacked by fungal pathogens, including f. sp. (FSP), which cause Fusarium root rot. FSP substantially reduces common bean yields across the world, including China, but little is known about how common bean plants defend themselves against this fungal pathogen. In the current study, we combined next-generation RNA sequencing and metabolomics techniques to investigate the changes in gene expression and metabolomic processes in common bean infected with FSP. There were 29,722 differentially regulated genes and 300 differentially regulated metabolites between control and infected plants. The combined omics approach revealed that FSP is perceived by PAMP-triggered immunity and effector-triggered immunity. Infected seedlings showed that common bean responded by cell wall modification, ROS generation, and a synergistic hormone-driven defense response. Further analysis showed that FSP induced energy metabolism, nitrogen mobilization, accumulation of sugars, and arginine and proline metabolism. Importantly, metabolic pathways were most significantly enriched, which resulted in increased levels of metabolites that were involved in the plant defense response. A correspondence between the transcript pattern and metabolite profile was observed in the discussed pathways. The combined omics approach enhances our understanding of the less explored pathosystem and will provide clues for the development of common bean cultivars' resistant to FSP.
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http://dx.doi.org/10.3390/genes11020177 | DOI Listing |
Sci Rep
January 2025
Plant Pathology Department, Faculty of Agriculture, Tarbiat Modares University, Tehran, Iran.
Common bean (Phaseolus vulgaris L.) is a crop rich in protein, minerals, and starch. Viruses are a significant limiting factor in increasing the production of legumes, particularly common beans.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Beijing Key Laboratory of Functional Food from Plant Resources, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address:
This study investigated the dynamic changes in legume starches (common vetch, mung bean, and pea) during gelatinization. All three starches displayed a similar pattern: water absorption and swelling at lower temperatures (50-65 °C), structural rupture at medium temperatures (65-75 °C), and melting/reorganization at higher temperatures (75-90 °C). Gelatinization likely starts with internal structural dissociation, as evidenced by the weakening of the double helix structure and decreasing order observed throughout the process.
View Article and Find Full Text PDFJ Exp Bot
January 2025
School of Agriculture and Food Science, University College Dublin, Belfield, Dublin 4, Ireland.
This article comments on: 2025. A dTALE approach demonstrates that induction of common bean promotes resistance to common bacterial blight. Journal of Experimental Botany , 607–620.
View Article and Find Full Text PDFBMC Microbiol
January 2025
Department of Biological and Geological Sciences, Faculty of Education, Ain Shams University, Cairo, 11341, Egypt.
The worldwide textile industry extensively uses azo dyes, which pose serious health and environmental risks. Effective cleanup is necessary but challenging. Developing bioremediation methods for textile effluents will improve color removal efficiency.
View Article and Find Full Text PDFAnn Clin Transl Neurol
January 2025
Department of Neurology, Johns Hopkins Encephalitis Center, Johns Hopkin School of Medicine, Baltimore, Maryland, USA.
Objective: Encephalitis is a serious and potentially life-threatening condition of infectious or autoimmune cause. We aim to characterize the frequency and clinical spectrum of presenting psychiatric symptoms in encephalitis in order to inform earlier recognition and initiation of treatment.
Methods: This was a retrospective study of adult patients who met the 2013 International Encephalitis Consortium (IEC) and/or 2016 Graus criteria between February 2005 and February 2023.
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