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J. Biol. Chem., Vol. 278, Issue 52, 52834-52840, December 26, 2003

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Lipid Peroxidation during the Hypersensitive Response in Potato in the Absence of 9-Lipoxygenases^*

Cornelia Göbel, Ivo Feussner, and Sabine Rosahl¶

From the Department of Stress and Developmental Biology, Institute of Plant Biochemistry, Weinberg 3, D-06120 Halle/Saale and Georg-August-University Göttingen, Albrecht-von-Haller Institute of Plant Sciences, Department of Plant Biochemistry, Justus-von-Liebig-Weg 11, D-37077 Göttingen, Germany

Hypersensitive cell death is an important defense reaction of plants to pathogen infection and is accompanied by lipid peroxidation processes. These may occur non-enzymatically by the action of reactive oxygen species or may be catalyzed by enzymes such as -dioxygenases, lipoxygenases, or peroxidases. Correlative data showing increases in 9-lipoxygenase products in hyper-sensitively reacting cells have so far suggested that a large part of lipid peroxidation is mediated by a specific set of 9-lipoxygenases. To address the significance of 9-lipoxygenases for this type of pathogen response in potato, RNA interference constructs of a specific pathogen-induced potato 9-lipoxygenase were transferred to potato plants. Significantly reduced 9-lipoxygenase transcript levels were observed in transgenic plants after pathogen treatment. In addition, 9-lipoxygenase activity was hardly detectable, and levels of 9-lipoxygenase-derived oxylipins were reduced up to 12-fold after pathogen infection. In contrast to wild type plants, high levels of non-enzymatically as well as 13-lipoxygenase-derived oxylipins were present in 9-lipoxygenase-deficient plants. From this we conclude that during the normal hypersensitive response in potato, lipid peroxidation may occur as a controlled and directed process that is facilitated by the action of a specific 9-lipoxygenase. If 9-lipoxygenase-mediated formation of hydroperoxides is repressed, autoxidative lipid peroxidation processes and 13-lipoxygenase-mediated oxylipins synthesis become prominent. The unaltered timing and extent of necrosis formation suggests that the origin of lipid hydroperoxides does not influence pathogen-induced cell death in potato.

Received for publication, October 1, 2003

^* This work was supported by the Fonds der Chemischen Industrie and by Grant QLRT-2000-02445 of the Commission of the European Communities "NODO." The costs of publication of this article were defrayed in part by the payment of page charges. This article must therefore be hereby marked "advertisement" in accordance with 18 U.S.C. Section 1734 solely to indicate this fact.

Present address: Georg-August-University Göttingen, Albrecht-von-Haller Institute of Plant Sciences, Dept. of Plant Biochemistry, Justus-von-Liebig-Weg 11, D-37077 Göttingen, Germany.

^¶ To whom correspondence should be addressed. Tel.: 49-345-55821440; Fax: 49-345-55821409; E-mail: srosahl{at}ipb-halle.de.

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