Treatment of Paenibacillus illinoisensis suppresses the activities of antioxidative enzymes in pepper roots caused by Phytophthora capsici infection
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The activity of antioxidative enzymes after inoculation of pepper (Capsicum annuum L. Chungok) with a pathogen, Phytophthora capsici (P), the causal agent of Phytophtora blight and dual inoculation of pathogen and an antagonist, Paenibacillus illinoisensis KJA-424 (P+A), were measured and compared with that of non-inoculated (C) roots. Root mortality was significantly reduced by about 84% in P+A treatment compared with P treatment alone. When compared to the non-inoculated (C) roots, malondialdehyde (MDA) concentration gradually decreased by 52.4% in 7 days only in P-treated roots and hydrogen peroxide (H2O2) was not significantly affected by the treatment for 5 days but significantly decreased in the P+A-treated roots at day 7. P-treatment continuously induced peroxidase (POD) and superoxide dismutase (SOD), resulting in significant increases of 36.7% and 27.7% at day 7, respectively, compared to the control. In P+A-treated roots, the activities of POD and SOD also increased for 5 days but returned to the control level at day 7. Catalase activity fluctuated but again increased over the 7-day period following P+A inoculation. These results indicate that an antagonist P. illinoisensis KJA-424 alleviated root mortality and suppressed the elevated activities of POD and SOD in the root of pepper plant root caused by P.␣capsici infection.
KeywordsCatalase Paenibacillus illinoisensis pepper peroxidase Phytophthora capsici superoxide dismutase
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