Degradation of gluten proteins by Fusarium species and their impact on the grain quality of bread wheat |
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| Affiliation: | 1. Facultad de Agronomía de Azul, UNCPBA, Av. República de Italia #780, 7300, Azul, Buenos Aires, Argentina;2. Centro de Investigaciones Integradas sobre Sistemas Agronómicos Sustentables (CIISAS). Facultad de Agronomía, UNCPBA, Av. República de Italia #780, 7300, Azul, Buenos Aires, Argentina;3. Laboratorio de Biología Funcional y Biotecnología (BIOLAB)-INBIOTEC-CONICET-CICPBA, Facultad de Agronomía, UNCPBA, Av. República de Italia #780, 7300, Azul, Buenos Aires, Argentina;1. School of Biological Sciences, The University of Queensland, Brisbane, QLD, 4072, Australia;2. CSIRO, Health and Biosecurity, EcoSciences Precinct, GPO Box 2583, Brisbane, QLD, 4001, Australia;3. Agri-Science Queensland, Department of Agriculture and Fisheries, EcoSciences Precinct, GPO Box 267, Brisbane, QLD, 4001, Australia;1. IRTA, Ctra. Cabrils km 2, E-08348, Cabrils, Barcelona, Spain;2. IRTA, Finca Camps i Armet, E-17121, Monells, Girona, Spain;1. Laboratoire de Nutrition et de Technologies Alimentaires LNTA – Institut de Nutrition, de l''Alimentation et des Technologies Agroalimentaires, Université Frères Mentouri Constantine 1, Algeria;2. CQ-VR, Chemistry Research Center, Vila Real, Food and Wine Chemistry Lab, Chemistry Department, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal;3. Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal;4. Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, Vila Real, Portugal;5. LAQV-REQUIMTE, Faculty of Science and Technology, University Nova of Lisbon, Lisbon, Portugal;6. UniLaSalle, Unité de recherche “Transformations & Agro-Ressources”, 19 rue Pierre Waguet – BP 30313, F-60026 Beauvais Cedex, France;1. Laboratory of Entomology and Agricultural Zoology, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Phytokou Str., 38446, Nea Ionia, Magnesia, Greece;2. USDA-ARS, Center for Grain and Animal Health Research, 1515 College Avenue, Manhattan, KS, 66502, USA;3. Formerly MRIGlobal, 425 Volker Boulevard, Kansas City, MO, 64110, USA |
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| Abstract: | The protein quality of wheat, the most important crop worldwide, is affected by the presence of fungi, mainly those belonging to the Fusarium genus. The aim of this study is to analyze the effects of Fusarium spp. on ground wheat grains quality by measuring gluten strength and quantifying the gliadin/glutenin content. A total of 23 Fusarium spp. isolates and two bread wheat (Triticum aestivum L.) genotypes with contrasting baking quality were used in the investigation. The results of SDS sedimentation test (SDSS) revealed that the presence of Fusarium species significantly affected the gluten strength negatively; while F. pseudograminearum and F. graminearum are the species that predominantly affected the SDSS values. Principal component analysis of gluten composition showed that the effect of Fusarium species on gluten composition depended on the wheat genotypes analyzed. Cluster analysis revealed that all the Fusarium species used as inoculum produced severe effects on grain quality and gluten composition on both the genotypes. In summary, our results showed that the presence of Fusarium spp. impaired storage proteins affecting the wheat dough properties. Therefore, constant monitoring is necessary to reduce the presence of Fusarium in the food chain for reducing the negative potential impact on bread quality. |
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| Keywords: | Gluten Proteins Wheat |
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