Patateslerde Yumuşak Çürüklüğün Gülyağıyla Azaltılması

Erwinia carotovora ekonomik açıdan önemli pek çok bitkide yumuşak çürüklük hastalığına neden olan bir fitopatojendir. E. carotovora’nın konak dokulara zarar vermesini sağlayan ve hastalığa neden olan bir dizi ekzoenzim ürettiği bilinmektedir. E. carotovora’da ekzoenzim (selülaz, pektinaz ve proteaz) ve karbapenem üretimi, küçük sinyal moleküllerinin aracı olduğu çevreyi algılama sistemi adı verilen hücreler arası iletişim mekanizması tarafından düzenlenir. Bu nedenle E. carotovora enfeksiyonlarının önlenmesi için, bu iletişim yolunun manipülasyonunu sağlayacak yeni stratejilerin araştırılması değerlidir. Bu çalışmada, gül, portakal, lavanta, karanfil, tarçın, karabiber ve kimyon yağlarının E. carotovora’da, ekzoenzim (selülaz, pektinaz ve proteaz) ve karbapenem üretimine inhibitör etkileri araştırılmıştır. Ayrıca patateste yumuşak çürüklük miktarı, yağların varlığında test edilmiştir. Gül ve lavanta uçucu yağları, bakteriyel hücre büyümesini etkilemeksizin, E. carotovora’da pektinaz üretimini sırasıyla %38.7 ve 9.7, selülaz üretimini %36.6 ve 31.7 ve proteaz üretimini %29 ve 16.1, karbapenem üretimini %61.9 ve 54 ve patates yumuşak çürüklüğünü %61.4 ve 30.7 oranlarında önemli ölçüde inhibe etmiştir. Gül ve lavanta uçucu yağlarının antibakteriyel etkileri çeşitli çalışmalarla rapor edilmiş olsa da, virülensi engelleyici potansiyelini açıklayan herhangi bir çalışma bulunmamaktadır. Bildiğimiz kadarıyla bu çalışma, gül ve lavanta uçucu yağlarının bileşenlerinin, E. carotovora’nın neden olduğu yumuşak çürüklük hastalığına karşı potansiyeli hakkındaki ilk raporudur.

Reduction of Tissue Maceration in Potatoes by Rose Essential Oil

Erwinia carotovora is a phytopathogen which causes soft-rot disease in a wide variety of economically importantplants. E. carotovora is known to produce a range of exoenzymes that enhance its ability to damage the host tissueand cause disease. A cell to cell communication mechanism called quorum sensing which is mediated by smallsignalling molecules regulates exoenzymes (cellulase, pectinase and protease) and carbapenem production in E.carotovora. Thus the exploration of new strategies to manipulate this communication pathway for the prevention of E.carotovora infections is valuable. In this study, the inhibitory effects of the rose, orange, lavender, clove, cinnamon,black pepper and cumin oils on the production of the exoenzymes (cellulase, pectinase and protease) andcarbapenem in the Erwinia carotovora subsp. carotovora ATCC 39048 were investigated. And potato tissuemaceration was also tested in the presence of oils. Rose and lavender essential oils markedly inhibited the productionof pectinases by 38.7 and 9.7%, cellulases by 36.6 and 31.7% and proteases by 29 and 16.1%, carbapenem by 61.9and 54%, and maceration of potatoes by 61.4 and 30.7% in the E. carotovora respectively without affecting the growthof cells. Although several studies have reported antibacterial effects of rose and lavender essential oils, there is noreport describing their antivirulence potential. To the best of our knowledge, this is the first report on the rose andlavender essential oils with potential antivirulence components against soft rot caused by E. carotovora.

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