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The effect of salts on the viscosity and wilt-inducing capacity of the capsular polysaccharide of Erwinia amylovora


Citation

Sijam, Kamaruzaman and Goodman, Robert N. and Karr, Arthur L. (1985) The effect of salts on the viscosity and wilt-inducing capacity of the capsular polysaccharide of Erwinia amylovora. Physiological Plant Pathology, 26 (2). pp. 231-239. ISSN 0048-4059

Abstract

Water solutions of the capsular polysaccharide (EPS) of Erwinia amylovora exhibit long flow times (t) in a kinematic viscometer. Addition of salts to the solutions greatly decreases the flow times. The salt-induced decrease in flow time is directly related to the ionic strength of the solution and independent of the ionic species present. The salt effect does not result from a change in the molecular weight of the EPS. Addition of NaCl, at concentrations sufficient to reduce the flow time, decreases or eliminates the capacity of EPS solution to cause wilt in the cut shoot assay. Treatment of EPS with either of two depolymerase phages decreases both t and the molecular weight of the EPS (from 100 × 106 D to less than 4 × 104 D). Such phage-produced fragments (ψdp) retain their capacity to cause wilt in the cut shoot assay but, like EPS, lose this ability in the presence of salts. Radiolabeled EPS and ψdp is retained at the end of the cut shoot when wilt occurs but is distributed throughout the shoot when wilt is inhibited by salt.


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Additional Metadata

Item Type: Article
Divisions: Faculty of Agriculture
DOI Number: https://doi.org/10.1016/0048-4059(85)90023-2
Publisher: Academic Press
Keywords: Salts; Polysaccharide; Erwinia amylovora; Wilt; EPS
Depositing User: Nabilah Mustapa
Date Deposited: 18 Sep 2015 04:37
Last Modified: 08 Aug 2024 01:15
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1016/0048-4059(85)90023-2
URI: http://psasir.upm.edu.my/id/eprint/40455
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