Acta Alimentaria
Volume/Issue:
Volume 43: Issue 4
Occurrence of double-stranded RNA species in champignon and their relation to Mushroom Virus X symptoms
Authors:
K. Halász Corvinus University of Budapest Department of Plant Physiology and Plant Biochemistry, Faculty of Horticultural Science Villányi út 29-43 Budapest H-1118 Hungary

Search for other papers by K. Halász in
Current site
Google Scholar
PubMed Close
,
A. Geösel

Search for other papers by A. Geösel in
Current site
Google Scholar
PubMed Close
,
J. Szarvas Eszterházy Károly College Department of Food Chemistry and Biochemistry Leányka u. 6-8 Eger H-3300 Hungary

Search for other papers by J. Szarvas in
Current site
Google Scholar
PubMed Close
,
N. Virágh Corvinus University of Budapest Department of Plant Physiology and Plant Biochemistry, Faculty of Horticultural Science Villányi út 29-43 Budapest H-1118 Hungary

Search for other papers by N. Virágh in
Current site
Google Scholar
PubMed Close
,
Cs. Hajdú Agriensis Kft Pacsirta u. 16 Nagytálya H-3398 Hungary

Search for other papers by Cs. Hajdú in
Current site
Google Scholar
PubMed Close
, and
N. Lukács Corvinus University of Budapest Department of Plant Physiology and Plant Biochemistry, Faculty of Horticultural Science Villányi út 29-43 Budapest H-1118 Hungary

Search for other papers by N. Lukács in
Current site
Google Scholar
PubMed Close
Pages:
592–603
Online Publication Date:
23 Dec 2013
Publication Date:
01 Dec 2014
Article Category:
Journal Article
DOI:
https://doi.org/10.1556/aalim.2013.0009
Keywords:
Mushroom Virus X; dsRNA; immunoblot; coexisting fungi
Restricted access

Mycoviruses are known to infect fungi of different habitats and life style. Some of them, like the Mushroom Virus X (MVX) complex, cause abnormal development of fruiting bodies and severe yield losses in mushroom cultivation. Most mycoviruses have a double-stranded RNA (dsRNA) genome, therefore dsRNA-detection is frequently used as a first step to identify virus infection. In relation with MVX 23 dsRNAs species have been described, occurring in variable number and combination in diseased mushrooms. The aim of our experiments was to find out whether dsRNA-immunoblotting can be used to detect dsRNA in small samples of cultivated A. bisporus varieties and of wild growing Agaricus species. We found that by immunoblotting, the same dsRNA species were detected in apparently healthy cultivated champignon fruiting bodies and in MVX-infected reference samples, respectively, as by conventional CF11 chromatography, but for immunoblotting a much smaller sample size was needed. In two out of three deformed fruit bodies of cultivated A. bisporus from Hungary we detected a 4.1 kbp dsRNA species which was also present in the MVX infected reference samples. Diverse and variable dsRNA patterns were observed in apparently healthy samples of 12 wild growing Agaricus species, indicating that extreme care should be taken when non-cultivated Agaricus is used for breeding new varieties. Non-sterile cultures and environmental mushroom specimens are fairly often mixed with parasitic and endofungal organisms, therefore, we also tested fungi isolated from mushroom cultures. Here again, 1–7 dsRNA species were found in extracts of Trichoderma and Dactylium isolates and of Mycogone-infected sporophores. Our results demonstrate clearly that dsRNAs from very different origins can be present in cultivated champignon and support the view that the MVX symptom-associated dsRNAs are probably of polyphyletic origin and do not represent one defined virus.

  • Collapse
  • Expand
Cover Acta Alimentaria
Acta Alimentaria
Print ISSN:
0139-3006
Online ISSN:
1588-2535

Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

Indexing and Abstracting Services:

  • Biological Abstracts
  • BIOSIS Previews
  • CAB Abstracts
  • CABELLS Journalytics
  • Chemical Abstracts
  • Current Contents: Agriculture, Biology and Environmental Sciences
  • Elsevier Science Navigator
  • Essential Science Indicators
  • Global Health
  • Index Veterinarius
  • Science Citation Index
  • Science Citation Index Expanded (SciSearch)
  • SCOPUS
  • The ISI Alerting Services

2023  
Web of Science  
Journal Impact Factor 0,8
Rank by Impact Factor Q4 (Food Science & Technology)
Journal Citation Indicator 0.19
Scopus  
CiteScore 1.8
CiteScore rank Q3 (Food Science)
SNIP 0.323
Scimago  
SJR index 0.235
SJR Q rank Q3

Acta Alimentaria
Publication Model Hybrid
Submission Fee none
Article Processing Charge 1100 EUR/article | Effective from 1st Feb: 450 EUR/article (only for OA publications)
Printed Color Illustrations 40 EUR (or 10 000 HUF) + VAT / piece
Regional discounts on country of the funding agency World Bank Lower-middle-income economies: 50%
World Bank Low-income economies: 100%
Further Discounts Editorial Board / Advisory Board members: 50%
Corresponding authors, affiliated to an EISZ member institution subscribing to the journal package of Akadémiai Kiadó: 100%
Subscription fee 2025 Online subsscription: 880 EUR / 968 USD
Print + online subscription: 1016 EUR / 1116 USD
Subscription Information Online subscribers are entitled access to all back issues published by Akadémiai Kiadó for each title for the duration of the subscription, as well as Online First content for the subscribed content.
Purchase per Title Individual articles are sold on the displayed price.

Acta Alimentaria
Language English
Size B5
Year of
Foundation		 1972
Volumes
per Year		 1
Issues
per Year		 4
Founder Magyar Tudományos Akadémia    
Founder's
Address		 H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
Address		 H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible
Publisher		 Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

Monthly Content Usage

Abstract Views Full Text Views PDF Downloads
Jul 2024 10 0 0
Aug 2024 46 0 0
Sep 2024 18 0 0
Oct 2024 109 0 0
Nov 2024 30 0 0
Dec 2024 21 0 0
Jan 2025 11 0 0