Biochimica et Biophysica Acta 2007-04-01

Identification of tenuazonic acid as a novel type of natural photosystem II inhibitor binding in Q(B)-site of Chlamydomonas reinhardtii.

Shiguo Chen, Xiaoming Xu, Xinbin Dai, Chunlong Yang, Sheng Qiang

Index: Biochim. Biophys. Acta 1767(4) , 306-18, (2007)

Full Text: HTML

Abstract

Tenuazonic acid (TeA) is a natural phytotoxin produced by Alternaria alternata, the causal agent of brown leaf spot disease of Eupatorium adenophorum. Results from chlorophyll fluorescence revealed TeA can block electron flow from Q(A) to Q(B) at photosystem II acceptor side. Based on studies with D1-mutants of Chlamydomonas reinhardtii, the No. 256 amino acid plays a key role in TeA binding to the Q(B)-niche. The results of competitive replacement with [(14)C]atrazine combined with JIP-test and D1-mutant showed that TeA should be considered as a new type of photosystem II inhibitor because it has a different binding behavior within Q(B)-niche from other known photosystem II inhibitors. Bioassay of TeA and its analogues indicated 3-acyl-5-alkyltetramic and even tetramic acid compounds may represent a new structural framework for photosynthetic inhibitors.


Related Compounds

  • Tenuazonic acid-(...

Related Articles:

Natural occurrence of four Alternaria mycotoxins in tomato- and citrus-based foods in China.

2015-01-14

[J. Agric. Food Chem. 63(1) , 343-8, (2015)]

Evaluation of analogs of reutericyclin as prospective candidates for treatment of staphylococcal skin infections.

2009-09-01

[Antimicrob. Agents Chemother. 53 , 4028-31, (2009)]

Effects of nisin and reutericyclin on resistance of endospores of Clostridium spp. to heat and high pressure.

2013-05-01

[Food Microbiol. 34(1) , 46-51, (2013)]

In situ determination of Clostridium endospore membrane fluidity during pressure-assisted thermal processing in combination with nisin or reutericyclin.

2013-03-01

[Appl. Environ. Microbiol. 79(6) , 2103-6, (2013)]

Mycotoxin production by Alternaria strains isolated from Argentinean wheat.

2007-11-01

[Int. J. Food Microbiol. 119(3) , 219-22, (2007)]

More Articles...