Modification of fatty acids in eggplant affects its resistance to Verticillium dahliae

Expression of the yeast Delta-9 desaturase gene in eggplant increased its revels of 16: 1, 18: 1, and 16:3 fatty acids and enhanced its resistance to Verticillium dahliae. Eggplants responded to V. dahliae inoculation with transitory upsurges in phospholipase A(2) and lipoxygenase activities, as well as levels of free fatty acids and lipid peroxides. The upsurges of certain fatty acids, in particular the 16 : 1 and 16: 3 fatty acids, were more pronounced in the transgenic plants. cis-Delta 9 16:1 was found to directly inhibit the growth of V. dahliae. The results suggest that increasing the production of 16:1 in plants could be an approach to enhance their resistance to fungal diseases (C) 2000 Academic Press.