Wheat storage proteins: changes on the glutenins after wheat infection with different isolates of Fusarium graminearum

ORTEGA, LEONEL MAXIMILIANO; MOURE, MARÍA CANDELA; GONZÁLEZ, ESTEBAN MANUEL; ALCONADA, TERESA MARÍA

INTERNATIONAL MICROBIOLOGY

VIGUERA EDITORES

Año: 2018

1139-6709

Wheat gluten proteins are decisive for the industrial properties of flour, so alterations resulting from grain infection withFusarium graminearum produce changes in the glutenin content that affect the baking properties. This work analyzes thehigh-molecular-weight glutenin changes from wheat flour with different degrees of F. graminearum infection at field, sincethese proteins are determinant for the quality properties of flour. Wheat cultivars?on field trials?infected with F. graminearumisolates of diverse aggressiveness showed severity values between 9.1 and 42.58% and thousand kernel weight values between28.12 and 32.33 g. Negative correlations between severity and protein content and positive correlations between yield and proteincontent 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 diseaseobserved and the protein changes on infected wheat cultivars varied in relation with the aggressiveness of the isolate responsiblefor the infection. The principal component analysis showed a close arrangement among protein values obtained by HPLC. Foreach 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 ofprotein changes according to the degree of disease, as well as the thorough statistical analysis, are novel for the study of FusariumHead Blight