Spicy Compound Keeps Plant Pathogenic Fungi Out

Dried, ground cayenne peppers can give a dull dish an extra kick. Now, researchers at the USDA Agricultural Research Service (ARS) found that the humble pepper can do more than that. The research team said that a compound in cayenne, called CAY-1, holds promise for dual use as an antifungal in both agriculture and medicine.

CAY-1 can kill phytopathogenic fungi by damaging fungal cell membranes. It may also enter fungal cells, and adversely affect certain signaling pathways that, in turn, damage the mitochondria. The scientists proved the efficacy of CAY-1 in controlling plant pathogens. CAY-1 was lethal during the early spore germination cycle of fungi pathogenic to grapes, according to the researchers. The team is doing further research to learn if, and how, the compound could be used safely on grapes.

The original story is available at http://www.ars.usda.gov/News/docs.htm?docid=1261