Abstract
Common bunt, caused by two fungal species, Tilletia caries and Tilletia laevis, is one of the most potentially destructive diseases of wheat. Despite the availability of synthetic chemicals against the disease, organic agriculture relies greatly on resistant cultivars. Using two computational approaches—interolog and domain-based methods—a total of approximately 58 M and 56 M probable PPIs were predicted in T. aestivum–T. caries and T. aestivum–T. laevis interactomes, respectively. We also identified 648 and 575 effectors in the interactions from T. caries and T. laevis, respectively. The major host hubs belonged to the serine/threonine protein kinase, hsp70, and mitogen-activated protein kinase families, which are actively involved in plant immune signaling during stress conditions. The Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis of the host proteins revealed significant GO terms (O-methyltransferase activity, regulation of response to stimulus, and plastid envelope) and pathways (NF-kappa B signaling and the MAPK signaling pathway) related to plant defense against pathogens. Subcellular localization suggested that most of the pathogen proteins target the host in the plastid. Furthermore, a comparison between unique T. caries and T. laevis proteins was carried out. We also identified novel host candidates that are resistant to disease. Additionally, the host proteins that serve as transcription factors were also predicted.
Highlights
IntroductionWheat (Triticum aestivum L.), belonging to the Poaceae family, is one of the most widely cultivated crop species
Published: 26 February 2022Wheat (Triticum aestivum L.), belonging to the Poaceae family, is one of the most widely cultivated crop species
83,948 host and 4612 pathogen proteins) combined from both the computational approaches, while in T. aestivum–T. laevis, a smaller number of interactions were predicted in the interactome with 44,725,235 interactions (83,942 host and 4380 pathogen proteins)
Summary
Wheat (Triticum aestivum L.), belonging to the Poaceae family, is one of the most widely cultivated crop species. In terms of global production and plant acreage, wheat ranks third and comprises about 35% of the total food grain of the world [1]. It is considered as a primary source of carbohydrates, proteins, fiber, and various other minor nutrients, such as minerals, lipids, phytochemicals, and vitamins [2], which makes wheat one of the most favorable food grains worldwide. Wheat is widely grown in a broad range of environments, such as in temperate, tropical, warm/humid, or cold/dry conditions [3]. According to the recent (2021) assessment on wheat production by the FAO (Food and Agriculture Organization), there has been a significant yield gain in wheat production as compared to past years
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