Abstract

Fusarium head blight (FHB) is found in both temperate and semi-tropical regions and causes losses in wheat (Triticum aestivum L.) resulting in reduced yield, deteriorated grain quality, and contamination of the grains with mycotoxins, primarily deoxynivalenol (DON). In this study, we focused on the identification of protein components in Fusarium-inoculated and non-inoculated wheat samples along with the major antioxidant enzymes that Fusarium can encounter during FHB infection process in six winter wheat varieties when FHB symptoms started to occur. Our hypothesis was that wheat antioxidants and H2O2 may play a role against Fusarium infections, consequently preserving protein grain components. Results showed that in more resistant varieties (Olimpija and Vulkan) DON content of inoculated flour was less accumulated and thus the major gluten network was not significantly attacked by Fusarium spp. The maximum increase in guaiacol peroxidase (POD) activity in response to FHB treatment was detected in the FHB-resistant varieties Olimpija and Vulkan, while the lowest increase in H2O2 content was detected in the FHB-susceptible variety Golubica. A particular reduction in the content of both total glutenin and high-molecular-weight glutenin subunits was detected in susceptible wheat varieties after serious artificial infection, along with increased DON accumulation. The defense mechanism in wheat varieties differed, where resistant varieties’ protein composition depended on POD activity as a detoxification agent.

Highlights

  • Fusarium head blight (FHB) is one of the most dangerous fungal diseases of wheat

  • In order to extend our knowledge about information on different antioxidant system alterations caused by infection with one of the most important wheat pathogens, we analyzed changes in the activity of antioxidant enzymes and non-enzymatic components involved in defense response when the first symptoms of FHB occurred

  • Disease symptoms for the calculation of the area under the disease progress curve (AUDPC) for general resistance started to increase at 10 days after infection, when disease severity for varieties

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Summary

Introduction

Fusarium head blight (FHB) is one of the most dangerous fungal diseases of wheat. Due to the importance of wheat product consumption, understanding the impact of Fusarium infestation on grain characteristics is essential. FHB results in quality reductions and yield losses, the major concern for human and animal consumption is the contamination of grains with harmful mycotoxins, including deoxynivalenol (DON), which is the most abundant out of the regulated mycotoxins. The European Union has established maximum levels for DON (Commission Regulation (EC) No 1881/2006), where unprocessed wheat, Pathogens 2020, 9, 17; doi:10.3390/pathogens9010017 www.mdpi.com/journal/pathogens

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