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The most frequent mite pathogens occurring in mite communities on plants and in wood infested by insects were of the genus Hirsutella purchase cenforce 150 mg mastercard. Until now 13 of their form-species have been recognized in these habitats discount 150 mg cenforce with visa, but only H purchase cenforce 150mg on line. Tkaczuk (&) University of Podlasie, Prusa 14, 08-110 Siedlce, Poland e-mail: tkaczuk@ap. Wrzosek Department of Plant Systematics and Phytogeography, Warsaw University, Al. Although fungi affecting mites and insects generally belong to the same taxonomical entities, only little more than 50 species show acaropathogenic capabilities, compared to [1,000 actu- ally known insect pathogenic species excluding Laboulbeniales (Baazy 2000; Van der Geest et al. The rst cases of mite mycoses were described about 70 years after the recognition of the infective character of insect mycoses and this delay remained until the 1970s, except for a few subtropical and tropical institutes, where mycoses of mites had been included into some research, but usually on a very limited scale (e. In Poland the rst records on mite mycoses appeared in the 1970s, but during the last three decades they have been developed and widened continuously (Mietkiewski et al. The political and economical changes of the turn of the 1980s made it possible not only to accelerate these studies in Poland but also to enter into international cooperation and to stimulate acaropathogenic research in other European countries (a. Data on mite pathogens are scarce, hence recent investigations on mycoses of the two groups of host mites widens our knowledge about the diversity of fungal pathogens as well as their taxonomical afnity and host selectivity. Most material included here has been collected or identied in 2003 2007, and this paper is supplementary to three previous publications (Mietkiewski and Baazy 2003; Mietkiewski et al. Materials and methods Bark and wood samples were preliminarily investigated and selected in local laboratories. Further rearing and periodical checking for the appearance of mycosed arthropod indi- viduals, and subsequent analytical processing (isolation and identication of disease agents, their frequency, duration and succession) were performed in the Research Centre for Agricultural and Forest Environment of the Polish Academy of Sciences in Poznan. Quantitative estimations of the fungal pathogens share in mite mortality were done only in high prevalence cases. Fungi were preserved alive, but in cases of epizootics only representative strains were retained. For details on sampling methods and further Diseases of Mites and Ticks 55 treatment of collected material we refer to previous publications (Mietkiewski et al. In recent years attempts have been made to verify the patho- genicity of particular strains by articial infection of experimental host mites or other invertebrates (Baazy et al. On a small scale this research has also concerned mites from forest litter, moss and lichens covering tree logs and trunks, decayed tree hollows and occasionally abandoned bird nests. In the Siedlce area systematic collections were continued in 2003 2007 on different plants, mostly grasses, weeds and fruit trees. Most samples were taken during the vegetation seasons, but hibernating forms were also studied in dead mites on fruit trees (Tkaczuk et al. Sometimes so little was left of the host mites, that species identication was impossible. Table 1 contains information on the origin of four sequences of recently isolated Hirsutella strains and one strain of Paecilomyces farinosus, newly introduced as an outgroup. The sequences obtained from GenBank are characterized by accession numbers following on the species names. Accession numbers of 15 strains earlier characterized by the authors can be found in Baazy et al. Table 1 New Hirsutella and Paecilomyces strains used in this study Species Strain number Host Geographic origin H. Results and discussion Diversity of mite pathogenic fungi and phylogenetic relationships of Hirsutella species From among several dozen species of fungi affecting mites (Table 2) only ve species of Entomophthorales were separated, i. Conidiobolus coronatus is characterized by low host selectivity and strong post-infection aggressiveness caused by highly toxic metabolites (Bogus et al. In turn, Neozygites species show very limited spectra of infected hosts, often restricted to one or few closely related species. Its incidence in populations of the latter host often exceeded 50% in autumn 2007. Only a few species of the genus Neozygites are known as mite pathogens (Keller and Petrini 2005). The most frequent pathogens occurring in mite communities on plants and in wood infested by insects are Hirsutella species. Until now 13 of their form species have been recognized in the habitats under study, among them three undescribed species. On the basis of accessible data and the authors own observations only the species H. Hirsutella thompsonii was discovered in the Tropics and principally consid- ered a tropical species (Fisher 1950, 1951; McCoy 1996). Recent studies showed that this fungus is the common pathogen of phytophagous mites, mainly eriophyids, in central Europe on grasses and fruit trees (Minter and Brady 1980; Minter et al. In Poland both its synnematous and mononematous forms commonly occur and some isolates also produce stromatic outgrowths, though perithecia were not obtained. Data on the origin or morphology of strain Af293899 are missing in the GenBank Database, as in publications. Both are similar to the 3699 strain sequence and form one clade also with Dq345579, Af293844. This latter species is nematopathogenic, and has been isolated repeatedly from juvenile and mature individuals of tarsonemid and probably anoetid mites, reared in rotten wood of Norway spruce and black cherry in the laboratory (Baazy et al. Single individuals have been found continuously in material from Bavarian spruce forests over a period of up to 2 years of rearing. Aerial mycelium forms a hard and wrinkled layer of about 2 3 mm thick, in the centre elevated up to 5 mm of the surface, occose and white with a slight navy-blue tint. Phialides usually perpendicular or nearly so, protruding singly, 21 37 lm long, rarely attaining up to 50 lm; their basal parts are 3.

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Chemical structures of hydrolysable tannin (A) and non-hydrolysable or condensed tannins (B) purchase cenforce 150 mg overnight delivery. The phloretin and phloridzin are characteristics of apples cheap 150 mg cenforce overnight delivery, as well as the chalconaringenin is characteristic of tomatoes and arbutin of pears order 150mg cenforce overnight delivery. In some species of plants, the main pigments of yellow flowers are chalcones [21]. Like the other phenylpropanoids, coumarins constitute a class of secondary metabolites of plants derivatives from cinnamic acid by cyclization of the side chain of the o-coumaric acid [22]. Although the data are still limited, it is known that chalcones and coumarins have antioxi dant activity [23]. Phenolic acids Phenolic acids can be divided into two groups: benzoic acids and cinnamic acids and deriva tives thereof. The benzoic acids have seven carbon atoms (C -C ) and are the simplest phe6 1 nolic acids found in nature. Cinnamic acids have nine carbon atoms (C -C ), but the most6 3 commonly found in vegetables are with seven. These substances are characterized by hav ing a benzenic ring, a carboxylic group and one or more hydroxyl and/or methoxyl groups in the molecule [24]. The general formulas and names of the main benzoic and cinnamic acids are found in Fig ures 7 and 8, respectively. Among the cinnamic acids, p-coumaric, ferulic, caffeic and sinapic acids are the most com mon in nature [24]. Phenolic acids may be about one-third of the phenolic compounds in the human s diet [24]. In general, the hydroxylated cinnamic acids are more effective than their benzoic acids counterparts [16]. Despite the antioxidant activity of phenolic compounds and their possible benefits to human health, until the beginning of the last decade, most studies on these substances occurred in relation to their deleterious effects. Although phenolic compounds are traditionally considered antinutrients, and until the moment as non-nutrients because deficiency states are unknown for them, in recent years they have been seen as a group of micro-nutrients in the vegetable kingdom, which are important part of human and animal diet. Researches have also suggested that regular consumption of phenolic compounds directly from plant foods may be more effective in combating oxidative damage in our body than in the form of dietary supplement [26]. This can be explained by the possible synergistic inter actions among food phenolic compounds, increasing the antioxidant capacity of these sub stances.. This way, the content of phenolic compounds and the antioxidant power of a wide variety of plant foods have been investigated. Sources and their antioxidant power Table 1 shows the mean content of total phenolic compounds (mg/ 100 g of sample) of some plant foods. As can be seen in Table 1, phenolic compounds are widely distributed in plant foods. It is known that the abundant phenolic com pounds in red wine are anthocyanin [6, 52]. The green and black teas have been extensively studied, since they may contain up to 30% of their dry weight as phenolic compounds [53]. It has about 7% of the dry weight of the grains [24] and 15% of the dry instant coffee as phenolic compounds [54]. Although in some studies a few statistically significant correlations were found between the levels of total phenolic compounds and antioxidant power of foods, in others the total phe nolics content of samples was highly correlated with the antioxidant capacity. On the other hand, there are still no standard methods and approved for determining the antioxidant power in vitro. The several available tests for this purpose involve different mechanisms of antioxidant defense system, from the chelation of metal ions to the measure of preventing oxidative damage to biomolecules, and offer distinct numerical results that are difficult to compare. In both the methods applied the antioxidant capacity of the fractions of oats was in the following order: pearl ings > flour > trichome = bran. It was concluded through this study that a part of oat antioxi dants, which is rich in phenolic compounds [29], is probably heat-labile because greater antioxidant power was found among the non-steam-treated pearlings. In another study, ten varieties of soft wheat were compared as to their content of total phenolic compounds and antioxidant capacity [30]. On the other hand, searching the antioxidant capacity of vegetables in the genus Brassica and the best solvent (ethanol, acetone and methanol) for the extraction of their phenolic compounds [56], the results showed that the solvent used significantly affects the phenolics content and the properties of the studied extract. Methanolic extract showed the largest con tent of total phenolics of broccoli, Brussels sprouts, and white cabbage. In this study, the an tioxidant power of the samples was confirmed by different reactive oxygen species and showed to be concentration-dependent. Kale extracts have also been evaluated as to their content of total phenolic compounds and antioxidant capacity [33]. Herbs and spices are of particular interest, since they have been proved to have high content of phenolic compounds and high antioxidant capacity. A positive linear relationship was found between the content of total phenolic compounds and the antioxidant power of samples. This study concluded that basils have valuable antioxidant properties for culinary and possible medical application. The results obtained showed that hydrolyzed and non hydrolyzed extracts of black pepper contained significantly more phenolic compounds when compared with those of white pepper. A dose-dependent effect was observed for all extracts concerning the power of removing free radical and reactive oxygen species, the black pepper extracts being the most effective. This study concluded that the pepper, especially black, which is an important com ponent in the diet of many sub-Saharan and Eastern countries due to its nutritional impor tance, can be considered an antioxidant and radical scavenging. However, evaluating the content of phenolic compounds and antioxidant capacity of 14 herbs and spices [37], al though a significant correlation has been obtained between the phenolics content and anti oxidant capacity of samples, it was found that the trend of the antioxidant capacity was different according to the method applied.