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Volatile Organic Compounds from Ceratocystis cacaofunesta, a Causal Agent of Ceratocystis Wilt of Cacao.
Araújo, Francisca Diana da Silva; Molano, Eddy Patricia Lopez; Cabrera, Odalys García; Fidelis, Carlos Henrique da Vasconcelos; Pereira, Gonçalo Amarante Guimarães; Eberlin, Marcos Nogueira.
Afiliação
  • Araújo FDDS; ThoMSon Mass Spectrometry Laboratory, Chemistry Institute, University of Campinas, POB 6154, Campinas, SP, 13084-970, Brazil. diana.araujo@ufpi.edu.br.
  • Molano EPL; Federal University of Piauí, Campus Professora Cinobelina Elvas, Bom Jesus, PI, 64900-000, Brazil. diana.araujo@ufpi.edu.br.
  • Cabrera OG; Genomic and Expression Laboratory, Department of Genetics, Evolution and Bioagents, Biology Institute, University of Campinas, Campinas, SP, 13083-970, Brazil.
  • Fidelis CHDV; Genomic and Expression Laboratory, Department of Genetics, Evolution and Bioagents, Biology Institute, University of Campinas, Campinas, SP, 13083-970, Brazil.
  • Pereira GAG; ThoMSon Mass Spectrometry Laboratory, Chemistry Institute, University of Campinas, POB 6154, Campinas, SP, 13084-970, Brazil.
  • Eberlin MN; Genomic and Expression Laboratory, Department of Genetics, Evolution and Bioagents, Biology Institute, University of Campinas, Campinas, SP, 13083-970, Brazil.
J Chem Ecol ; 2024 Aug 27.
Article em En | MEDLINE | ID: mdl-39190193
ABSTRACT
Fungi of the genus Ceratocystis are aggressive tree pathogens that cause serious diseases in several crops around the world. Ceratocystis wilt disease caused by C. cacaofunesta has been shown to be responsible for severe reductions in cacao production. In this study, headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) was used in combination with chemometric analysis for monitoring volatile organic compounds (VOCs) released from C. cacaofunesta. Low-molecular-weight esters, alcohols, ketones, and sulphur compounds were identified in the liquid broth. Monitoring the volatile profile over five days of fungal growth revealed that the concentrations of alcohol and esters were inversely proportional. Acetate esters were responsible for the intense fruity aroma of the C. cacaofunesta culture produced within the first hours after fungal inoculation, which decreased over time, and are likely associated with the attraction of insect vectors to maintain the life cycle of the pathogen. PCA revealed that 3-methylbutyl acetate was the metabolite with the highest factor loading for the separation of the VOC samples after 4 h of fungal growth, whereas ethanol and 3-methylbutan-1-ol had the highest factor loadings after 96 and 120 h. 3-Methylbutan-1-ol is a phytotoxic compound that is likely associated with host cell death since C. cacaofunesta is a necrotrophic fungus. Fungal VOCs play important roles in natural habitats, regulating developmental processes and intra- and interkingdom interactions. This is the first report on the volatiles released by C. cacaofunesta.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Chem Ecol Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Chem Ecol Ano de publicação: 2024 Tipo de documento: Article País de afiliação: Brasil País de publicação: Estados Unidos