{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,23]],"date-time":"2026-08-23T05:20:33Z","timestamp":1787462433767,"version":"build-2736575974"},"reference-count":41,"publisher":"MDPI AG","issue":"8","license":[{"start":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T00:00:00Z","timestamp":1787270400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100014141","name":"European Agricultural Fund for Rural Development","doi-asserted-by":"crossref","id":[{"id":"10.13039\/501100014141","id-type":"DOI","asserted-by":"crossref"}]},{"DOI":"10.13039\/501100004488","name":"Croatian Science Foundation","doi-asserted-by":"crossref","award":["HRZZ-UIP-2020-02-7413"],"award-info":[{"award-number":["HRZZ-UIP-2020-02-7413"]}],"id":[{"id":"10.13039\/501100004488","id-type":"DOI","asserted-by":"crossref"}]},{"award":["HRZZ-UIP-2020-02-7413"],"award-info":[{"award-number":["HRZZ-UIP-2020-02-7413"]}],"id":[{"id":"https:\/\/ror.org\/03n51vw80","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Biomolecules"],"abstract":"<jats:p>Olive leaves represent a metabolically active tissue that plays an important role in plant responses to biotic stress. The present study comprised two independent experiments investigating biochemical responses of olive leaves to bacterial and fungal challenge under controlled conditions. Changes in primary metabolites (sugars, organic acids and free amino acids), phenolic compounds and lipid peroxidation were analyzed using chromatographic and spectrophotometric methods. In the bacterial experiment, pronounced differences were observed in primary metabolism. Tryptophan concentrations ranged from approximately 50 mg kg\u22121 DW to more than 360 mg kg\u22121 DW in \u2018Istarska bjelica\u2019, while sucrose concentrations reached up to 87 g kg\u22121 DW, demonstrating cultivar-dependent differences in carbohydrate metabolism. Phenolic profiling showed that secoiridoids were the dominant phenolic class, with oleuropein concentrations exceeding 27 g kg\u22121 DW across bacterial treatments. In the fungal experiment, amino acids showed greater variability than sugars and phenolic compounds, whereas MDA concentrations ranged from approximately 190 to 300 nmol g\u22121 DW but did not differ significantly among pathogen treatments. Overall, the two experiments showed distinct patterns of metabolite variation associated with bacterial and fungal challenge. These findings contribute to a better understanding of cultivar-dependent metabolic responses and provide a basis for future studies of olive\u2013microbe interactions.<\/jats:p>","DOI":"10.3390\/biom16081220","type":"journal-article","created":{"date-parts":[[2026,8,21]],"date-time":"2026-08-21T11:37:34Z","timestamp":1787312254000},"page":"1220","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Long-Term Metabolic Responses of Olive to Bacterial and Fungal Inoculation Differ Between Cultivars"],"prefix":"10.3390","volume":"16","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-9686-8223","authenticated-orcid":false,"given":"Sergeja","family":"Adami\u010d Zamljen","sequence":"first","affiliation":[{"name":"Department of Agronomy, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1937-4611","authenticated-orcid":false,"given":"Sara","family":"Godena","sequence":"additional","affiliation":[{"name":"Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Pore\u010d, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4922-3681","authenticated-orcid":false,"given":"Nikola","family":"Major","sequence":"additional","affiliation":[{"name":"Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Pore\u010d, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0350-5074","authenticated-orcid":false,"given":"Smiljana","family":"Goreta Ban","sequence":"additional","affiliation":[{"name":"Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Pore\u010d, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2612-6918","authenticated-orcid":false,"given":"Tvrtko Karlo","family":"Kova\u010devi\u0107","sequence":"additional","affiliation":[{"name":"Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Pore\u010d, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7454-8162","authenticated-orcid":false,"given":"Marija","family":"Poli\u0107 Paskovi\u0107","sequence":"additional","affiliation":[{"name":"Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Pore\u010d, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3937-3926","authenticated-orcid":false,"given":"Igor","family":"Paskovi\u0107","sequence":"additional","affiliation":[{"name":"Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Karla Huguesa 8, 52440 Pore\u010d, Croatia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,8,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"1","DOI":"10.3390\/antiox3010001","article-title":"Biological activities of phenolic compounds of extra virgin olive oil","volume":"3","author":"Servili","year":"2013","journal-title":"Antioxidants"},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"92","DOI":"10.1016\/j.foodres.2015.09.011","article-title":"Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits","volume":"77","author":"Talhaoui","year":"2015","journal-title":"Food Res. 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