Sodium glutamate as a booster: Inducing Rhodosporidium paludigenum to enhance the inhibition of Penicillium expansum on pears

Aims This research sought to improve the ability of biocontrol yeast to suppress postharvest fungal disease and explore possible mechanisms of action. Methods and Results The addition of 2% sodium glutamate (SG), which is edible and recognized as safe, enhances the inhibitory effect of Rhodosporidium paludigenum Fell & Tallman on Penicillium expansum in vivo and in vitro. Rhodosporidium paludigenum cells grown in medium with a final concentration of 2% SG, displayed viability under a variety of stress conditions, including sodium chloride (NaCl), calcofluor white (CFW), Congo red (CR) and sodium dodecyl sulphate (SDS). Activity and relative gene expression levels of antioxidant-related enzymes in R. paludigenum, including peroxisomal catalase (CAT), thioredoxin reductase (TrxR), glutathione peroxidase (GSH-PX), glutathione reductase (GR) and superoxide dismutase (SOD) were altered in the presence of SG. Levels of reactive oxygen species (ROS) increased in cells grown in the presence of SG as well as the content of several amino acids. Conclusions In the presence of 2% SG R. paludigenum inhibited P. expansum and exhibited tolerance to a number of stressful conditions which may involve the upregulation of antioxidant enzymes and amino acids. Significance and Impact of the Study The ability of culture conditions to enhance the fungal suppressive abilities of yeast has the potential to enhance the management of postharvest disease in fruit.

Automated summary

The addition of 2% sodium glutamate enhanced the inhibitory effect of Rhodosporidium paludigenum on Penicillium expansum. R. paludigenum cells grown in medium with 2% SG displayed tolerance to various stress conditions, potentially involving the upregulation of antioxidant enzymes and amino acids.