Wheat storage proteins: changes on the glutenins after wheat infection with different isolates of Fusarium graminearum
- 4 Downloads
Wheat gluten proteins are decisive for the industrial properties of flour, so alterations resulting from grain infection with Fusarium graminearum produce changes in the glutenin content that affect the baking properties. This work analyzes the high-molecular-weight glutenin changes from wheat flour with different degrees of F. graminearum infection at field, since these proteins are determinant for the quality properties of flour. Wheat cultivars—on field trials—infected with F. graminearum isolates of diverse aggressiveness showed severity values between 9.1 and 42.58% and thousand kernel weight values between 28.12 and 32.33 g. Negative correlations between severity and protein content and positive correlations between yield and protein content were observed, employing reversed-phase high-performance liquid chromatography and polyacrylamide gel electrophoresis. Furthermore, the protein signal changes were in agreement for both methodological approaches. Also, the degree of disease observed and the protein changes on infected wheat cultivars varied in relation with the aggressiveness of the isolate responsible for the infection. The principal component analysis showed a close arrangement among protein values obtained by HPLC. For each cultivar, two principal components were obtained, which explained 80.85%, 88.48%, and 93.33% of the total variance (cultivars Sy200, AGP Fast, and Klein Tigre respectively). To our knowledge, the approaches employed for the analysis of protein changes according to the degree of disease, as well as the thorough statistical analysis, are novel for the study of Fusarium Head Blight.
KeywordsWhole grain flour Aggressiveness Fungal infection Gluten proteins HPLC analysis SDS-PAGE analysis
We thank Consejo Nacional de Investigaciones Científicas y Tecnológica (Grant PIP 0819) for the financial support.
Compliance with ethical standards
This article does not contain any studies with human participants or animals performed by any of the authors.
- Alberione EJ, Ortega LM, Salines N, Astoreca AL, Alconada TM (2016) Genetic behavior of different wheat genotypes against Fusarium graminearum. Agrociencia 250:335–346Google Scholar
- FAO (2015). Worldwide regulations for mycotoxins in food and feed http://www.fao.org/publications/soco/2015/es/ Accessed 3 August 2017
- Kikot GE, Moschini RC, Consolo VF, Rojo RA, Salerno GL, Hours RA, Gasoni LA, Arambarri AM, Alconada Magliano TM (2011) Occurrence of different species of Fusarium from wheat in relation to disease levels predicted by a weather-based model in Argentina Pampas region. Mycopathologia 117:139–149CrossRefGoogle Scholar
- Kreuzberger M, Limsuwan S, Eggert K, Karlovsky P, Pawelzik E (2015) Impact of Fusarium spp. infection of bread wheat (Triticum aestivum L.) on composition and quality of flour in association with EU maximum level for deoxynivalenol. J Appl Bot Food Qual 88:177–185Google Scholar
- Ortega LM (2017) Caracterización de aislamientos de Fusarium graminearum y su relación con el deterioro de granos de trigo infectados. National University of La Plata Argentina, Doctoral dissertationGoogle Scholar
- Ortega LM, Moure MC, Astoreca AL, Alberione EJ, Alconada TM (2018) Wheat grains damaged by Fusarium graminearum: alterations in yield, toxicity and protein composition. Vegetos 31:2Google Scholar