Abstract
Chromatographic and chemical analyses indicated that the compounds present in peas which activated nodD-dependent transcription of the R. leguminosarum nodFE and nodABCIJ operons were flavonoids. This was confirmed by showing that three flavones, three flavonones and one flavone glucoside could induce transcription when present at concentrations as low as 10nM. Extracts of alfafa and Vigna also activated R. leguminosarum nod gene transcription. In addition to identifying molecules that activated the transcription of nodFE and nodABCIJ, several compounds were found to antagonize this induction. These anti-inducers included some phenolics which had previously been shown to activate transcription of the vir genes of Agrobacterium tumefaciens. Also, certain flavonols and isoflavonoids acted as potent anti-inducers.
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