Table 2.

Aminoacid content in tomato exudates before and after growth of R. solanacearum.

Aminoacid concentrations in micromolar units determined from tomato xylem sap or the apoplastic fluid before (− bacteria) or after (+ bacteria) sustaining growth of R. solanacearum for 21 h. Red shading indicates the most abundant aminoacids in each compartment that seem to be metabolized by the pathogen. Blue shading denotes aminoacids whose concentrations increased after bacterial growth. Abbreviations are as follows: Ala, alanine; Arg, arginine; Asn, asparagine; Asp, aspartic acid; Gaba, gamma aminobutyric acid; Glu, glutamic acid; Gln, glutamine; His, histidine; Hylys, hydroxylysine; Ile, isoleucine; Leu, leucine; Lys, lysine; Orn, Ornithine; Phe, phenylalanine; Phser, phosphoserine; Pro, proline; Ser, serine; Taur, taurine; Tyr, tyrosine;Val, valine.