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FUNGAL VOLATILE ORGANIC COMPOUND (Why have scientists studied fungal VOCS?…
FUNGAL VOLATILE ORGANIC COMPOUND
Ecological role of VOCs and interspecies interactions
Effect on plants
enhance growth
VOCs emitted from the biocontrol fungus
Trichoderma viride
enhanced growth of Arabidopsis
VOCs of
Cladosporium cladosporioides
enhanced growth of
tobacco plants
VOCs emitted from a consortium of
Fusarium oxysporum
and bacteria promote growth in lettuce
low concentrations of 1-hexanol in a truffle volatile
induce systemic resistance in plants
affect barley root morphology
inhibit
Arabidopsis
seed germination
promote starch accumulation in leaves of several plant species
may inhibit plant growth
higher concentration of 1-hexanol
2-ethylhexanal inhibit spore germination and growth of 2-week-old vegetative plants
increase in fresh weight in Arabidopsis caused by low concentration of 2- methyl-1-butanol
benefit the host plant
Phoma sp. from creosote bush produces VOCs allows shrub to survive harsh desert habitats
defend against pathogens of their host plants
Effects on fungi and other microbes
VOCs emitted by
Muscodor albus
can kill a range of microbial pathogens in a process dubbed by "mycofumigation"
Muscodor crispans
VOCs that inhibit a wide range of plant pathogens,
Mycosphaerella fijiensis
and the bacterium
Xanthomonas axonopodis
pv. citri
Muscodor sutura
produces a large number of compounds with known antifungal properties
virulent strain of F. oxysporum inhibits growth of its nonvirulent form, permitting only the plant pathogenic fungi to grow
VOCs of Oxyporus latemarginatus had a negative effect on the mycelial growth of several plant pathogens
mushroom alcohol, acts as a self-inhibitor of spore germination in
Penicillium paneum, Aspergillus nidulans, and
Lecanicillium fungicola
mushroom
Sarcodon scabrosus
produces two diterpenoid compounds that inhibit the growth of several bacteria
Pleurotus ostreatus
produces VOCs with strong antibacterial activity
VOCs from bacteria and yeast have caused changes in pigmentation of sapstain fungi and changes to the VOC production of other microbes
biostatic effects have been observed when sapstain fungi were exposed to VOCs produced by
Lactobacillus plantarum
Effects on arthropods
Study of signaling compounds that function of extremely low environments.
Semiochemicals or infochemicals
are microbial volatiles
VOCs and indoor air quality
blooms of molds and mildews
include microbial ecosystems
Damp building
health problem
"sickbuilding syndrome"
"damp building syndrome"
"damp-building-related illness"
nonspecific symptoms
skin problems
eye irritation
Abstract
Fungal VOCs
focused on food and flavor properties
indicator of fungal growth in agriculture
as semiochemicals for insects
Chemotaxonomy
for biofilter and biodiesel
to detect animal and plant disease
for "mycofumigation" and with respect to plant health
This review for increasing data that show fungal VOCs obtain to draw attention to the ecological important of fungal VOCs in signaling between different species
Introduction
VOCs
low molecular
weight compounds
vaporize and enter the gas phase
at normal atmospheric temperatures and pressure
low to medium water solubility
have a
distinctive odor
contain acids, alcohols, aldehydes, aromatics, esters, heterocycles,
ketones, terpenes, thiols, and so forth
varies temporarily and changes with temperature,
substrate, and other environmental variables for each
species
over 300 distinct VOCs produced by fungi
Previous study on VOCs
Mostly for economy purposes
Agriculturalists
used VOCs as indicators of mold spoilage
in crops
Building scientists
used VOCs as indicators of
hidden mold growth in water-damaged buildings
Food and flavor chemists
analyzed mushroom VOCs for their gustatory properties
Entomologist
study VOCs as chemical cues that attract or
repel certain insect species
Mycologists
described VOCs
as spore inhibitors and as signals for fungal development
Plant pathologists
view VOCs as stress metabolites
Why have scientists studied fungal VOCS?
Olfaction and aroma
Desirable flavor properties
Bioidentical natural
flavoring ingredients
Pleasing aroma compounds
by fungi
Malodors as indicators of spoilage
Off flavors and odors in feeds and foodstuffs due
to microbial metabolism
Detect spoilage in a jam factory and bakery products
Indoor molds provide a nondestructive way to find molds inside
of buildings
Monitor the presence
of fungi in stored agricultural products and spoilage in
stored grains
Prevent bad odors in
compost facilities and feed lots
Fingerprinting and chemotaxonomy
Characterize several basidiomycetes
Distinguish members of the genus
Penicillium at the species level
Distinguished Chaetomium spp. and Epicoccum
spp. from a group of 76 fungal strains
Predict members of different ecological groups
Patterns of virulent and avirulent entomopathogenic species
Biofilters and Biodiesel
Utilize plant biomass
Several species of Ascocoryne generated VOC mixtures
Disease detection by odorants
Powdery mildew fungus
Uncinula necator
that
causes a serious vineyard infection
Several distinctive odorants from diseased grapes and unidentified fishy odor
Terpene volatiles could be used for early detection
of invasive aspergillosis by
Aspergillus fumigatus
2-pentylfuran detected in
the breath of patients
Conclusion
Why do fungi emit odorants?
Fungal VOCs have adaptive reasons
to facilitate communication within terrestrial environments
to act as development signals
to aid in reproduction
to attract and repulse other organisms
Also want to encourage researcher
to explore the way which fungi and other microbes
use gas phase molecules to transmit molecular signals
How do we analyse fungal VOCs
Must be isolated and characterized
New analytical techniques - number of known fungal VOCs increases as does for challenges in identifying compound found in complex and constantly changing combinations low to extremely low concentration
early studies:
using steam distillation coupled with liquid-liquid extraction.
subsequent concentration and labourious chemical identification of individual
1-octen-3-oliconcentrated VOC- was identified as the main VOC aroma compound of many mushroom, Agaricus bisporus
variations on the identifications protocol
-proton transfer reaction-mass spectrometer, measuring volatile emissions
Muscodor albus
and monitoring foodborne pathogen
selected ion flow tube-mass spectrometry for the detection pf volatiles from medically important fungi
coupling of headspace sorptive extraction technique with gas chromatograghy
to identify
Penicillium italicum
based on their volatile metabolite profiles
solid phase microextraction (SPME))
-used to analysis of the biocontrol fungus
Trichoderma
-to detect toxigenic strains of
Fusarium
combines extraction concentration and introduction. well suited for taking environmental samples
"e-nose" utilize the unique electronic signature that different compound produce when they interact with various electronic surfaces
useful for specific applications with known target VOCs
applied for clinical diagnosis of bacterial human pathogens in breath
environmental monitoring of bacteria in potable water
to detect spoilage in stored grains, hidden mold growth in indoor environment
