Polyomavirus infection in hamsters and trichoepitheliomas/cutaneous adnexal tumours

Multiple skin nodules, with histological features of adnexal tumours consistent with trichoepithelioma, were observed on the head and trunk of Syrian hamsters. Skin biopsies from 20 hamsters from five different colonies were affected, and two of the affected hamsters also had lymphoma. Two owners reported that 16 of 70 hamsters and 50 of 100 hamsters in their colonies had similar skin lesions. These tumours have previously been associated in laboratory colonies with hamster polyomavirus (HaPV) infection. Examination of skin tissues by electron microscopy failed to reveal intranuclear virus particles. Using recombinant major capsid protein VP1 of HaPV, VP1-specific antibodies were detected in sera from 12 of 12 affected hamsters and in four of four unaffected in-contact hamsters, by ELISA. The ELISA data were verified by immunoblot analysis. Eleven of 13 serum samples contained antibodies which reacted with at least one recombinant structural HaPV protein (VP2), including samples from three in-contact unaffected hamsters. Nine of the 11 anti-VP2-positive samples also reacted with recombinant VP3 of HaPV, and six reacted with VP1. Amplification by PCR and sequencing detected VP1 -encoding sequences showing a high degree of homology with HaPV. The findings suggest a possible infection by HaPV or a HaPV-like virus and it is likely that such an infection was enzootic within the affected colonies.     

Evaluation of a method for quantification of Pythium aphanidermatum in cucumber roots at different temperatures and inoculum densities

Journal of Plant Diseases and Protection - A method for the quantification of Pythium aphanidermatum density in cucumber roots based on an indirect enzyme-linked immunosorbent assay (Elisa) was...     

Assessment and selection of fungal antagonists against Rhizoctonia solani

The soil-borne pathogen Rhizoctonia solani Kühn (teleomorph, Thanatephorus cucumeris [A.B. Frank] Donk) is worldwide responsible for serious damage of many economically important agricultural and horticultural crops. Control of Rhizoctonia diseases is difficult because this pathogen survives for many years as sclerotia in soil or as mycelium in organic matter under numerous environmental conditions. Furthermore, the pathogen has an extremely wide host range. To date, no effective con…     

Einsatz bakterieller Antagonisten zur Bekämpfung von Krankheiten verursacht durch Rhizoctonia solani

Rhizoctonia solani is an important soil-borne pathogen causing diseases in numerous economically important crops. The pathogen R. solani can be responsible for relevant yield losses as well as on lettuce and potato. To develop a biocontrol strategy, two bacterial strains, Pseudomonas fluorescens L13–6-12 and Serratia plymuthica 3Re4–18 were evaluated against R. solani causing black scurf in potato and bottom rot in lettuce. The disease suppression effect of the two antagonists was tested as well as in a climate chamber and in the field during two vegetation periods. The results of the climate chamber experiments showed, that R. solani can significantly reduced the lettuce growth. The dry mass losses on lettuce and the disease severity on potato sprouts were significantly limited through bacterization. The antagonist L13–6-12 showed best disease suppression effect in climate chamber experiments on both crops. A significant lower disease severity was to observed in treatments with bacterial antagonists as well as on lettuce plants and harvested potato tubers during both vegetation periods. Also the dry mass losses on lettuce were clear reduced in treatments with bacterial antagonists, whereas only a partly limitation of yield losses on potato was to achieved. In summary, the results supported that the use of bacterial antagonists can be part of a control strategy against R. solani.     

Control of root zone pH is not effective in preventing Pythium aphanidermatum disease in cucumber

Journal of Plant Diseases and Protection - Pythium aphanidermatum is the most wide-spread root pathogen in greenhouse cucumber. Although environmental condi-tions are known to affect the disease...     

Development of a stable isotope dilution assay for the quantification of 5-methyl-(E)-2-hepten-4-one: application to hazelnut oils and hazelnuts.

A stable isotope dilution assay was developed for the quantitation of the hazelnut odorant 5-methyl-(E)-2-hepten-4-one by mass chromatography using synthesized [(2)H](2)-5-methyl-(E)-2-hepten-4-one as the internal standard. Application of the method on two batches of commercial hazelnut oils, processed from either roasted or unroasted nuts, revealed 6.4 microg 5-methyl-(E)-2-hepten-4-one per kg of unroasted oil whereas 315.8 microg per kg was determined in the roasted nut oil. The about 50-fold higher amount of 5-methyl-(E)-2-hepten-4-one in roasted hazelnut oil suggested the necessity of a thermal treatment to generate the flavor compound. Pan frying of raw hazelnuts (9 to 15 min) or boiling of the crushed nut material for 1 h in water led to an increase of 5-methyl-(E)-2-hepten-4-one by factors of 600 and 800, respectively, thereby corroborating that the major part of the nut flavorant is formed during heat treatment from a yet unknown precursor in hazelnuts.     

On the role of (-)-2-methylisoborneol for the aroma of Robusta coffee

The role of 2-methylisoborneol (MIB) in coffee aroma is controversially discussed in the literature. MIB is known as an off-flavor compound in drinking water and food, but it has also been suggested as a key flavor component of Robusta coffee, discriminating Robusta from Arabica coffee. To check this hypothesis the role of MIB in coffee brews was studied. Two reference samples containing pure Arabica and Robusta coffee brews were compared with five samples of Arabica coffee brews containing increasing amounts of MIB. The sensory panel consisting of 12 assessors perceived a distinct difference in the Arabica coffee odor and flavor in the presence of 10-25 ng/kg MIB, which is close to its threshold value in water. The sensory impression was described as musty, mold-like, and earthy. The intensity increased with increasing concentration of MIB. The panelists agreed that there was no similarity with the Robusta reference sample. The Arabica coffee brew spiked with MIB was no longer palatable due to the odor and flavor defect formed.     

Effects of Verticillium dahliae on tomato root morphology considering plant growth response and defence

The soilborne pathogen Verticillium dahliae invades its host via the root, and spreads systemically throughout the plant. Although a functional root system of appropriate size is essential for water and nutrient uptake, to date, effects of pathogens on root morphology have not been frequently investigated. Therefore, this study aims to improve knowledge of how V. dahliae infection impairs root morphological characteristics of tomato, considering plant growth and physiological responses, particularly those involved in defence in roots and leaves over a growing period of up to 28 days post‐inoculation. Verticillium dahliae infection suppressed the growth of both shoot and root. Diseased plants developed a smaller leaf area, and exhibited a reduction in the rate of photosynthesis and stomatal conductance. An early response to pathogen invasion in the host root was the up‐regulation of several defence‐related genes, such as proteinase inhibitor II (Pin2), β‐1,3‐glucanase A (GluA) and two pathogenesis‐related genes (PR‐1a, PR‐1b). However, this response did not prevent colonization of the roots by the pathogen. Although a high variability in pathogen density was found within the root system, a significant increase of both the specific root length and surface area was observed in response to pathogen invasion; these traits correlated with water use efficiency. Morphological changes of the root may represent an adaptive response evolved to sustain the supply of both water and nutrients in the presence of the pathogen.     

Sensory study on the character impact odorants of roasted arabica coffee

The potent odorants were quantified in a sample of roasted Arabica coffee. On the basis of the results, 27 odorants were dissolved in an oil/water mixture. The flavor profile of the model obtained was very close to that of the real sample. In duo and triangle tests, the model was compared with models missing one or more odorants. These experiments indicated that 2-furfurylthiol, 4-vinylguaiacol, several alkyl pyrazines, furanones, acetaldehyde, propanal, methylpropanal, and 2- and 3-methylbutanal had the greatest impact on the coffee flavor.