Prune, Plum, and Nectarine as Hosts of Trichothecium roseum in California Orchards

Roseocardin, a novel cardiotonic cyclodepsipeptide from Trichothecium roseum TT103.

A new cyclodepsipeptide, designated roseocardin, was isolated from the culture broth of Trichothecium roseum TT103. Roseotoxin B and destruxins A and B were also isolated during the same procedure. The structure of roseocardin was determined by EI-MS, NMR and X-ray crystallographic analysis. Roseocardin as well as the other cyclodepsipeptides were shown to produce positive inotropic effects on ...

Identification of Acremonium acutatum and Trichothecium roseum isolated from Grape with White Stain Symptom in Korea

During 2010 and 2012 grape harvest seasons in Gyeonggi-do, Korea, a white stain symptom was observed on the harvested grape fruits in 'Campbell-Early' and 'Kyoho' varieties. In samples collected from the infected vine, two different strains of pathogenic fungi have been found and identified as Acremonium acutatum and Trichothecium roseum based on fungal morphology and nucleotide sequence of int...

Characterization and biocontrol ability of fusion chitinase in Escherichia coli carrying chitinase cDNA from Trichothecium roseum.

The antifungal mechanism of mycoparasitic fungi involves fungal cell wall degrading enzymes such as chitinases. Trichothecium roseum is an important mycoparasitic fungus with significant antifungal ability, but studies on chitinases of T. roseum were poor. Here, we report a novel chitinase cDNA isolated from T. roseum by PCR amplification based on conserved chitinase sequences. Southern blot an...

The isolation and chemical properties of trichothecin, an antifungal substance from Trichothecium roseum Link.

Antioxidant capacities, phenolic compounds, carotenoids, and vitamin C contents of nectarine, peach, and plum cultivars from California.

Genotypic variation in composition and antioxidant activity was evaluated using 25 cultivars, 5 each of white-flesh nectarines, yellow-flesh nectarines, white-flesh peaches, yellow-flesh peaches, and plums, at the ripe (ready-to-eat) stage. The ranges of total ascorbic acid (vitamin C) (in mg/100 g of fresh weight) were 5-14 (white-flesh nectarines), 6-8 (yellow-flesh nectarines), 6-9 (white-fl...