The <i>Streptomyces scabiei</i> Pathogenicity Factor Thaxtomin A Induces the Production of Phenolic Compounds in Potato Tubers
Iauhenia Isayenka | Nathalie Beaudoin
The phytotoxin thaxtomin A (TA) is the key pathogenicity factor synthesized by the bacteria <i>Streptomyces scabiei,</i> the main causal agent of common scab of potato (<i>Solanum tuberosum</i> L.). TA treatment of potato tuber flesh produces a brown color that was attributed to necrosis. The intensity of TA-induced browning was generally thought to correlate with potato sensitivity to the disease. In this study, we found that TA-induced browning was much more intense in the potato tuber flesh of the common scab moderately resistant variety Russet Burbank (RB) than that observed in tubers of the disease-susceptible variety Yukon Gold (YG). However, there was no significant difference in the level of TA-induced cell death detected in both varieties, suggesting that tubers response to TA does not correlate with the level of sensitivity to common scab. TA-treated potato tuber tissues accumulated significantly higher levels of phenolic compounds than untreated controls, with a higher phenol content detected in RB TA-treated tissues than in those of YG. Browning was associated with a significant induction of the expression of genes of the phenylpropanoid pathway in RB tubers, indicating that TA activated this metabolic pathway. These results suggest that tuber flesh browning induced by TA is due to the accumulation of phenolic compounds. These phenolics may play a role in the protection of potato tubers against <i>S. scabiei</i>.
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