Response of non-enzymatic antioxidative mechanisms to stress caused by infection with Fusarium fungi and chemical protection in different wheat genotypes

Abstract

ABSTRACTThe aim of this study was to assess the effect of infection with Fusarium fungi and chemical protection on the contents of phenolic acids and antioxidative potential of extracts from grains of 23 wheat genotypes. Based on chemical analyses including abiotic factors such as weather conditions and the location of the plantation, the authors attempted to clarify non-enzymatic antioxidative response mechanisms to two different stressors in 23 wheat genotypes. Based on chemical analysis, it was found that mass infection with fungi from the genus Fusarium induces defence mechanisms of the plant, which results in an increased production of phenolic acids, mainly those, which are substrates for the production of acids exhibiting antimicrobial action. This mechanism is confirmed by the analyses of antioxidant activity, which also increases significantly during fungal infection, connected with the production of mycotoxins. In the course of chemical plant protection, significant changes were observed in the production of phenolic acids. Even if antioxidant activity was not higher in comparison to the control, an increased production of certain phenolic acids was recorded, which suggests stimulation of the resistance system of the plant, at a simultaneous complete response of antioxidative mechanisms, as it takes place during fungal infection.