2019-08-012024-05-18https://scholars.lib.ntu.edu.tw/handle/123456789/698729摘要：茭白筍，為臺灣重要特色食用蔬菜，肉質味美鮮甜。茭白（Zizania latifolia Turcz.）的結筍，乃因茭白筍黑穗菌（Ustilago esculenta Henning）的感染，導致植物細胞生長素（Auxin）及細胞分裂素（Cytokinin）等植物賀爾蒙的不平衡，刺激植株莖基部的細胞及組織不斷增生所致，唯目前對於黑穗菌的侵染及茭白結筍膨大機制，所知仍相當有限。本計畫的目的在分析黑穗菌的感染機制，造成茭白植株賀爾蒙不平衡的成因，以及結筍膨大機制。計畫的目標有三，一為分析茭白筍黑穗菌在人工誘導培養基及感染茭白時，IAA及Cytokinin等植物賀爾蒙生合成的主要代謝路徑及基因，二為分析茭白植株本身植物賀爾蒙之生合成，於膨大結筍的角色，三為分析茭白筍黑穗菌特有小分子外泌蛋白質（effector）在感染茭白時，在組織侵染及膨大結筍所扮演之角色。期望本計畫研究結果，能對茭白膨大結筍及茭白筍黑穗菌組織感染專一性的分子機制，能有進一步瞭解，未來能應用於茭白的育種、產期調節及商業化生產。<br> Abstract: Water bamboo, Zizania latifolia Turcz., is one of the delicious and favorable vegetables in Taiwan. Infection of a symbiotic smut fungus, Ustilago esculenta Henning, results in the formation of edible galls in water bamboo. Gall development is due to the imbalance of phytohormones such as auxin and cytokinin; however, the underlying molecular mechanisms are largely unknown. The purpose of this grant is to dissect the molecular mechanisms of tissue infection by U. esculenta and to determine the cause(s) of phytohormones imbalance for gall formation. Three major aims include: 1) to elucidate the major pathways and genes involved in the biosynthesis of IAA and cytokinin in U. esculenta; 2) to conduct transcriptome analysis to identify the genes involved in the gall formation; 3) to dissect U. esculenta unique effectors important to the tissue specific infection and gall formation. We hope our studies will reveal the molecular mechanisms of tissue specific infection and edible gall formation by U. esculenta and can be further applied for breeding, production season regulation and commercial cultivation of water bamboo in Taiwan.茭白筍Zizania latifolia茭白筍黑穗菌Ustilago esculenta組織感染結筍分子機制water bambooZizania latifoliasmut fungusUstilago esculentatissue infectiongall formationmolecular mechanism