Degradation of gluten proteins by Fusarium species and their impact on the grain quality of bread wheat

2019 ◽  
Vol 83 ◽  
pp. 1-8 ◽  
Author(s):  
Francisco Javier Bellesi ◽  
Agustín Francisco Arata ◽  
Mauro Martínez ◽  
Adriana Cecilia Arrigoni ◽  
Sebastián Alberto Stenglein ◽  
...  
Keyword(s):  
Bread Wheat ◽  
Grain Quality ◽  
Fusarium Species ◽  
Gluten Proteins

scholarly journals The Impact of Harvesting Time on Fusarium Mycotoxins in Spring Wheat Grain and Their Interaction with Grain Quality

Agronomy ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 642
Author(s):  
Yuliia Kochiieru ◽  
Audronė Mankevičienė ◽  
Jurgita Cesevičienė ◽  
Roma Semaškienė ◽  
Jūratė Ramanauskienė ◽  
...  
Keyword(s):  
Spring Wheat ◽  
Grain Quality ◽  
Fusarium Species ◽  
Triticum Aestivum L ◽  
Falling Number ◽  
Harvesting Time ◽  
Wheat Grains ◽  
The Impact ◽  
Full Maturity

In this work, we studied the impact of harvesting time on Fusarium mycotoxin occurrence in spring wheat and the effect of mycotoxin contamination on the quality of these grains. The spring wheat grains (Triticum aestivum L.) were collected in 2016–2018 when the crop had reached full maturity, 10 ± 2 days and 17 ± 3 days after full maturity. The grain samples were analyzed for Fusarium infection and co-contamination with mycotoxins deoxynivalenol (DON), zearalenone (ZEA), and T-2 toxin (T-2), as well as the quality of the wheat grains (mass per hectolitre, contents of protein, starch, ash and fat, particle size index (PSI), falling number, sedimentation, wet gluten content, and gluten index). The occurrence of Fusarium spp. fungi and the mycotoxins produced by them in the grains was mostly influenced by the harvesting time and meteorological conditions. The correlations between Fusarium species and the mycotoxins produced by them in the grains of spring wheat showed F. graminearum to be a dominant species, and as a result, higher concentrations of DON and ZEA were determined. The co-occurrence of all the three mycotoxins analyzed (deoxynivalenol, zearalenone, and T-2 toxin) was identified in wheat. In rainy years, a delay in harvesting resulted in diminished grain quality of spring wheat, as indicated by grain mass per hectolitre and falling number. Negative correlations were found in highly contaminated grains between mycotoxins (DON, ZEA, and T-2) and falling number and grain mass per hectolitre values.

scholarly journals Effects of waterlogging stress on plant-pathogen interaction between Fusarium poae and wheat/ barley

2019 ◽  
Vol 41 (1) ◽  
pp. 42629 ◽  
Author(s):  
Mauro Martinez ◽  
Agustín Francisco Arata ◽  
Laura Lázaro ◽  
Sebastian Alberto Stenglein ◽  
María Inés Dinolfo
Keyword(s):  
Yield Components ◽  
Grain Quality ◽  
Abiotic Factors ◽  
Fusarium Species ◽  
Fungal Growth ◽  
Waterlogging Stress ◽  
Fusarium Poae ◽  
Waterlogging Treatment ◽  
Favorable Conditions

Waterlogging stress is one of the abiotic factors which causes damage to crops affecting yield components and grain quality of wheat and barley. On the other hand, Fusarium poae is one of the most common Fusarium species isolated from wheat and barley. The aim of this study was to evaluate the effects of waterlogging and F. poae on disease parameters, yield components and grain quality of durum and bread wheat and barley. The experiment was carried out using pots under greenhouse conditions. Four treatments were applied: control/control (W0F0), control/F. poae (W0F1), waterlogging/control (W1F0) and waterlogging/F. poae (W1F1). The results showed that incidence, severity and FHB index of F. poae were higher in W0F1 compared to W1F1 suggesting that waterlogging treatment would be generating no favorable conditions for fungal growth. Therefore, yield components and grain composition and quality were significantly affected by the Fusarium presence and waterlogging treatment which could induce changes in parameters mainly related to the industrial quality of wheat and barley. These results highlight the behavior of wheat and barley under the combination of abiotic and biotic stress.

Grain quality of elite bread wheat genotypes under non-stress and drought-stress conditions

2019 ◽  
Vol 34 (3) ◽  
pp. 314-334
Author(s):  
Zamalotshwa Thungo ◽  
Hussein Shimelis ◽  
Alfred Odindo ◽  
Jacob Mashilo
Keyword(s):  
Drought Stress ◽  
Bread Wheat ◽  
Grain Quality ◽  
Stress Conditions ◽  
Wheat Genotypes

Physicochemical Analysis, Electrophoretic Characterization and Verifica-tion of the Protein Fractions Responsible for Celiac Disease of Wheat Varieties Imported and Grown in Western Algeria

2018 ◽  
Vol 7 (3) ◽  
pp. 113-121
Author(s):  
Remil Asma ◽  
Taghouti Mona ◽  
Benali Mohammed ◽  
Belbraouet Slimane
Keyword(s):  
Celiac Disease ◽  
Bread Wheat ◽  
Protein Quality ◽  
Storage Proteins ◽  
Physicochemical Analysis ◽  
Wheat Varieties ◽  
Gluten Proteins ◽  
Sds Page ◽  
Western Algeria

Celiac disease is an inflammatory enteropathy induced by ingestion of wheat proteins. This study aims to verify the protein quality of wheat varieties that are either grown in or imported into Western Algeria, by carrying out physi-cochemical and electrophoretic characterisations of the gluten proteins. We carry out physicochemical analysis of thirty-four samples of durum and bread wheat, with regard to gluten proteins. The quality of gluten was ap-preciated by Zeleny volume of bread wheat and the SDS sedimentation test for durum wheat. Meanwhile, we also characterized glutenins and gliadins into thirteen cereal varieties by monodimensional electrophoresis on SDS-PAGE and Acid-PAGE respectively. The results showed that gluten levels ranges varied from 26.82±3.99% to 56.1±1.43%. The values of the total pro-tein content had the range of 11.35±0.42% to 20.57±0.98%. The varieties studied had Zeleny values between 7.79±1.45 mL to 40.07±2.96 mL for bread wheat, and the SDS sedimentation volume ranged from 24.5±0.70 mL to 51.25±2.47 mL for durum varieties. The analysis of the glutenin and gliadin composition of the wheat varieties by electrophoresis showed the existence of α- and ω-gliadins subunits, responsible for celiac disease. Furthermore, the results revealed the presence of gliadin subunits "γ-45" and glutenins "GS-LMW Type2" related to the good quality of gluten in some varieties of wheat. As a result, we can conclude that the wheat consumed in Western Algeria has a good quality of storage proteins. Therefore, it is far from being responsible for the decrease of celiac disease in this region.

scholarly journals Grain quality of the winter bread wheat varieties and lines in the Rostov region

2020 ◽  
pp. 101-107
Author(s):  
N. S. Kravchenko ◽  
O. A. Nekrasova ◽  
N. G. Ignatieva ◽  
I. M. Oldyreva ◽  
Yu. N. Alty-Sadykh
Keyword(s):  
Bread Wheat ◽  
Grain Quality ◽  
Climatic Conditions ◽  
Wheat Varieties ◽  
Rostov Region ◽  
Winter Bread Wheat ◽  
Growing Conditions ◽  
The Stability ◽  
Variety Testing

Grain quality of winter bread wheat is an urgent issue in Russia and in the world. The traits and properties of grain that characterize the quality are formed in the field under the effect of weather and climatic conditions. The current study was carried out in 2017–2019. The objects of the study were 12 varieties and 3 promising lines of winter bread wheat of the Competitive Variety Testing. The variety ‘Ermak’ was used as a standard variety. The purpose of the study was to carry out a comparative estimation of grain quality of the varieties and promising lines of winter bread wheat, to identify the variation of traits over the years and to determine the effect of growing conditions on the formation of grain quality. There has been established that the studied varieties and lines formed nature weight from 799 g/l (the variety ‘Aksiniya’) to 830 g/l (‘Yubiley Dona’) and corresponded to the 1-st quality class. There have been identified the varieties ‘Etyud’ (62%; Cv = 6.6%), ‘Ermak’ (62%; Cv = 7.0%) and the line ‘1005/14’ (68%; Cv = 8.1%) with a combination of high values of the general hardness and insignificant variation of the trait over the years. There has been determined that the variety ‘Nakhodka’ (14.11%; Cv = 3.6%) and the line ‘1261/13’ (14.10%; Cv = 6.1%) were characterized by the maximum protein percentage and low values of the coefficient of variation. There has been established that the varieties ‘Aksiniya’ (4.5 points; 7.9%) and ‘Tanais’ (4.0 points; 2.5%) combined a high baking value with the stability of the trait. When estimating the effect of the factors “genotype”, “year of study” and their correlation on the characteristics of grain quality, there has been found that general hardness (52.59%), mass fraction of grain protein (58.31%), dough deformation (57, 78%), valorimetric value (46.01%), volume of bread (41.77%) and general baking assessment (51.24%) were largely dependent on genotype. The growing conditions had an effect on the formation of the quantity and quality of gluten and the P/l ratio.

scholarly journals Genotype X Environment Interaction for Quality Traits in Bread Wheat Genotype Tested At Six Environments

2019 ◽  
Vol 4 (2) ◽  
Keyword(s):  
Bread Wheat ◽  
Grain Quality ◽  
Wheat Breeding ◽  
Environment Interaction ◽  
Quality Traits ◽  
Wheat Genotypes ◽  
Significant Difference ◽  
Wide Adaptation ◽  
New Varieties

The study was conducted to evaluate the effect of GEI and its magnitude on the grain quality of bread wheat genotypes in Ethiopia. 15 bread wheat genotypes were evaluated using RCBD with four replications at six different locations in Ethiopia during 2017/18 cropping season. Combine Analysis of variance showed highly significant (P<0.001) differences among genotype, environment and GEI for investigated quality traits except GEI shows non-significant difference in dry gluten and gluten index. The environment contributed more than 50% only in PC (83.6%) and HLW (56.1%). The three components, G, E and GxE made almost similar contribution to most of the quality traits (WG, DG and GI), although the contribution of the environment was a little higher. Hardness index was determined mainly by the genotype (69.3%). The contribution of GxE was higher than that of genotype in all quality traits except in HDI and GI, again indicating the important role of GxE in the determination of wheat quality traits. Genotype ETBW9045 and ETBW8065 gave the best value of protein in the favorable means (15.05% and 14.75%) respectively. The Hidase had the highest value of wet gluten (58.2%) and dry gluten (24.38%) in average for all investigated locations (58.2%). GGE biplot declared ETBW9045 (#10) and ETBW8065 (#6) genotypes as stable in all quality. These two genotypes ETBW9045 (#10) and ETBW8065 (#6) are recommended for wide adaptation and for crossing. This study demonstrates success in wheat breeding for improved quality in bread wheat. The study also provides information on the combined stability of improved quality of the nationally important bread wheat genotypes. Therefore, the results of this study could be valuable for national bread wheat breeding programs to develop new varieties with high stable grain quality.

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