Skip to main content

antifungal proteins and their applications in agriculture.

Plant antifungal proteins and their applications in agriculture.


Abstract

Fungi are far more complex organisms than viruses or bacteria and can develop numerous diseases in plants that cause loss of a substantial portion of the crop every year. Plants have developed various mechanisms to defend themselves against these fungi which include the production of low-molecular-weight secondary metabolites and proteins and peptides with antifungal activity. In this review, families of plant antifungal proteins (AFPs) including defensins, lectins, and several others will be summarized. Moreover, the application of AFPs in agriculture will also be analyzed.
In animal
      An antifungal medication, also known as an antimycotic medication, is apharmaceutical fungicide or fungistaticused to treat and prevent mycosis such as athlete's footringwormcandidiasis(thrush), serious systemic infections such as cryptococcal meningitis, and others. Such drugs are usually obtained by a doctor's prescription, but a few are available OTC (over-the-counter).


Highlights

► Mammals, insects, plants and fungi produce various antimicrobial proteins (AMPs). ► This review focuses on small, cysteine-rich antifungal proteins. ► Their antifungal spectrum, structure and mode of action are described. ► Additional biological functions based on their signalling activity are highlighted. ► The multitude of functions endows AMPs with great medical/biotechnological potential.

1. Introduction

Small proteins with antimicrobial activity, so called antimicrobial proteins (AMPs), are produced by organisms throughout all kingdoms comprising prokaryotes, lower and higher eukaryotes. AMPs are secreted proteins that efficiently inhibit the growth of viruses, bacteria, fungi and parasites. In unicellular organisms, AMPs might provide their hosts the advantage to successfully compete with organisms that possess similar nutritional and ecological requirements. In multicellular organisms, AMPs constitute a primitive mechanism of innate immunity and form the first line of defence to protect their hosts from microbial attack. The innate immunity represents an evolutionarily ancient and widespread defence mechanism found in plants, insects and vertebrates. In addition, vertebrates developed the adaptive immune system – a sophisticated mechanism that uses antibodies and killer cells to recognize and eliminate invading microorganisms and allows immunological memory and self versus non-self recognition. The innate immune response is fast, and complements the adaptive immunity. Thus, both mechanisms combine to form an optimal and efficient defence system that supports the fitness of the host. The fact that closely related AMPs are widely distributed over different eukaryotic kingdoms, i.e. the class of defensins, suggests that ancestral AMP genes existed in basal eukaryotes even before fungal and insect lineages diverged (Lehrer and Ganz, 1999;Lehrer, 2007Zhu, 2008).
AMPs are gene-encoded and they are either constitutively expressed or rapidly transcribed upon induction. In higher eukaryotes invading microbes and their products, e.g. lipopolysaccharides (Mendez-Samperio et al., 2007;Amlie-Lefond et al., 2005), or host cellular compounds, such as butyrate (Murakami et al., 2002), cytokines (Wolk et al., 2004Wilson et al., 2007Lai and Gallo, 2009), and vitamins (Schauber et al., 2006) stimulate AMP production.
Due to the vast variety in function, structure, expression pattern, target organisms and producing hosts, the classification of AMPs is difficult and somewhat arbitrary to date. Mostly, AMPs are classified according to their functional and/or structural properties. Both characteristics are determined by the primary sequence of the protein which very often shows a high number of certain amino acids such as glycine, cysteine, histidine, proline, tyrosine, arginine, lysine and serine.
Although only a defined number of AMPs has been structurally analysed by nuclear magnetic resonance (NMR), calorimetric dichroism (CD) or X-ray crystallography, the secondary and tertiary structure of numerous AMPs has been predicted from primary sequence homologies. The most common classes contain proteins with ฮฑ-helical, ฮฒ-sheet or mixed ฮฑ-helical/ฮฒ-sheet structures (Zhu, 2008;Dimarcq et al., 1998;Giangaspero et al., 2001Tossiet al., 2000).
The best functionally characterized AMPs are bactericidal, whereas the properties of antifungal AMPs and their mode-of-action are less well studied. In the online database of AMPs athttp://aps.unmc.edu/AP/main.php around 1900 AMPs of different origin are registered. From these, more than 1500 AMPs (79 %) have been assigned antibacterial activity compared to 648 antifungal AMPs (34 %). This classification, however, is redundant and antibacterial AMPs may also show antifungal activity that has not been investigated so far.
Most interestingly, the number of reports that document new additional functions of AMPs beyond their antimicrobial activity is constantly increasing. These features might arise from signalling functions of AMPs that accompany the activity of AMPs to interfere with the cell proliferation of microbes. For example, antimicrobial peptides from bacteria are part of the quorum-sensing mechanism that helps microorganisms to communicate and co-ordinate their behaviour by 

Comments

Popular posts from this blog

Beer production

Brewing  is the production of  beer  by steeping  a  starch  source (commonly cereal  grains, the most popular of which is  barley ) [1]  in water and  fermenting  the resulting sweet liquid with  yeast . It may be done in a  brewery  by a commercial brewer, at home by a  homebrewer , or by a variety of traditional methods such as communally by the  indigenous peoples in Brazil  when making  cauim . [2]  Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations including  ancient Egypt [3] and  Mesopotamia  brewed beer. [4]  Since the nineteenth century the  brewing industry  has been part of most western economies. The basic ingredients of beer are water and a  fermentable  starch source such as  malted barley . Most beer is fermented with a  brewer's yeast  and fl...

When to see a doctor If you can't ๐Ÿ˜ดsleep In over night or traveld sleep.you may be suffring from inosomia know more about inosomia

What is Insomnia? If you can't sleep, you may be wondering if you have insomnia. Insomnia is a complicated condition. What is the definition of insomnia? According to guidelines from a physician group,  insomnia  is difficulty falling asleep or staying asleep, even when a person has the chance to do so. People with insomnia can feel dissatisfied with their sleep and usually experience one or more of the following symptoms : fatigue, low energy, difficulty concentrating, mood disturbances, and decreased performance in work or at school. How long does insomnia last? Insomnia may be characterized based on its duration.  Acute insomnia  is brief and often happens because of life circumstances (for example, when you can't fall asleep the night before an exam, or after receiving stressful or bad news). Many people may have experienced this type of passing sleep disruption, and it tends to resolve without any treatment. Chronic insomnia  is d...

Ethanol fermentation

Ethanol fermentation Read in another language Watch this page Edit In ethanol fermentation, (1) one glucose molecule breaks down into two pyruvates. The energy from this exothermic reaction is used to bind the inorganic phosphates to ADP and convert NAD+ to NADH. (2) The two pyruvates are then broken down into two acetaldehydes and give off two CO2 as a by-product. (3) The two acetaldehydes are then converted to two ethanol by using the H- ions from NADH, converting NADH back intoNAD+.                     Ethanol fermentation , also called alcoholic fermentation , is a   biological process   which converts   sugars   such as glucose ,   fructose , and   sucrose   into cellular energy , producing   ethanol   and carbon dioxide   as by-products. Because yeasts   perform this conversion in the absence of   oxygen , alcoholic fermentation   is conside...