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  • Author or Editor: G. Bárdos x
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In order to target factors involved in plant-pathogen interactions, gene expression differences were investigated on pepper ( Capsicum annuum L.) plants after artificial infection with the bacterial pathogen Xanthomonas campestris pv. vesicatoria . Amplified Fragment Length Polymorphism investigations on reverse transcribed DNA fragments (cDNA-AFLP) were used to compare the expression profiles of parental lines and of resistant and susceptible individuals from pepper populations segregating for the gds gene, which confers a general defence system in pepper. In total, 73 transcript-derived fragments (TDFs) displaying differential expression patterns could be identified (presence-absence and/or different time courses in resistant and susceptible genotypes). Of these, 67 fragments were cloned and sequenced. In the case of several TDFs, sequence comparisons revealed close homologies to genes known to be responsible for abiotic stress or biotic elicitors, presenting potentially interesting targets for more detailed studies on gene expression and signal transduction.

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Most of the factors initiating food or fluid intake have already been studied, but much less is known about those terminating ingestion. We have hypothetised that discomfort originating from the gastrointestinal system may be one of those factors. Gut distension cause pain if the intestinal volume changes but merely discomfort if only the tension of the gut wall increases. It seems that mild unpleasantness (i.e. discomfort) arising from the gut as a result of moderate (quasi-isometric) distension, among and in concordance with other factors, may significantly reduce intake and hence contribute to physiological satiety. The arising discomfort can be detected by measuring the amount and rate of the ingestion, by recording and analysing ingestive behavior by taste-aversivity and taste-reactivity tests, etc. Conclusions of all experiments point to the same direction: tension increase in the gut wall causes discomfort and results in decrease of intake, i.e. satiety.

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