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首页> 美国卫生研究院文献>Pathogens >Changes in Protein Composition in the Grain and Malt after Fusarium Infection Dependently of Wheat Resistance
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Changes in Protein Composition in the Grain and Malt after Fusarium Infection Dependently of Wheat Resistance

机译：小麦抗性镰刀菌感染后籽粒和麦芽蛋白质组成的变化

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摘要

The grain yield, as well as the quality and safety of the wheat grains and corresponding malt can be compromised by Fusarium spp. infection. The protein content of the grain affects the chemical composition and enzyme levels of the finished malt. The malting industry demands varieties with good malting and brewing performance, as well as good agronomic performance and disease resistance. The best method of disease control is breeding and selection for resistant varieties. Due to higher requirements for malting wheat worldwide, the goal of this investigation was to explore changes in protein distribution in wheat grains and corresponding malt, which are under higher pressure of Fusarium head blight (FHB) infestation in field conditions. The present study provides new knowledge on the impact of the FHB on the distribution of protein components of naturally Fusarium-infected (control) and Fusarium-inoculated wheat varieties in the grain and the corresponding malt in two consecutive years (2015/2016 and 2016/2017). The results showed that Fusarium infection of the susceptible variety Golubica, decreased total glutenins (5.9%), and both high and low molecular weight glutenin subunits (2.5% and 3.5%, respectively) in wheat grains, compared to control, in 2016. In contrast, gliadins and α-gliadins increased significantly (+7.6% and +5.1%, respectively) in the same variety. Wheat grains of the more resistant variety Vulkan showed an increase of the total glutenins content (+4.3%), and of high and of low molecular weight glutenin subunits (+1.2% and +3.2%, respectively) after Fusarium-inoculation, compared to naturally infected grains in 2016. Susceptible variety Golubica increased total glutenins (+9.1%), and both high and low molecular weight glutenin subunits (+3.5% and +5.6%, respectively) after Fusarium-inoculation in wheat malt, compared to naturally infected malt in 2016. In 2017, when disease pressure was higher than in 2016, there was a tendency in all varieties to increase gliadins and its sub fractions after malting, and to decrease glutenins and its sub fractions in Fusarium-inoculated treatment. In conclusion, FHB dramatically depressed grain yield (up to 37%) and quality (glutenins and high molecular weight subunits) in the susceptible Fusarium variety, which makes it inconvenient for malting.
机译：镰刀菌会损害谷物的产量以及小麦籽粒和相应麦芽的质量和安全性。感染。谷物中的蛋白质含量会影响成品麦芽的化学成分和酶含量。麦芽行业需要具有良好的麦芽和酿造性能，以及良好的农艺性能和抗病性的品种。最好的疾病控制方法是抗病品种的选育。由于世界范围内对麦芽麦芽的要求更高，因此本研究的目的是探索田间条件下在小麦枯萎病（Fusarium head Blight，FHB）侵染较高压力下，小麦籽粒和相应麦芽中蛋白质分布的变化。本研究提供了有关FHB对连续两年（2015/2016和2016/2016）谷类和相应麦芽中天然镰刀菌感染（对照）和镰刀菌接种的小麦品种蛋白质成分分布的影响的新知识2017）。结果显示，与对照相比，2016年小麦籽粒易感品种Golubica的镰刀菌感染，总谷蛋白减少（5.9％）以及高和低分子量谷蛋白亚基（分别为2.5％和3.5％）。相反，在同一品种中，麦醇溶蛋白和α-麦醇溶蛋白显着增加（分别为+ 7.6％和+ 5.1％）。与镰刀菌接种后相比，抗性更强的品种Vulkan的小麦籽粒的总谷蛋白含量增加（+ 4.3％），高和低分子量谷蛋白亚基含量分别增加（+ 1.2％和+ 3.2％）。 2016年自然感染的谷物。小麦种子中接种镰刀菌后，易感品种Golubica的总谷蛋白增加（+ 9.1％），高和低分子量谷蛋白亚基（分别增加+ 3.5％和+ 5.6％）麦芽在2016年发芽。2017年，当疾病压力高于2016年时，所有品种都有在麦芽制芽后增加麦醇溶蛋白及其亚组分的趋势，而接种镰刀菌后处理中的谷蛋白及其亚组分的含量都有降低的趋势。总之，在易感的镰刀菌品种中，FHB显着降低了谷物产量（最高37％）和品质（谷蛋白和高分子量亚基），这使制麦不方便。

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