Effects of <i>Fusarium graminearum</i> and <i>Fusarium poae</i> on disease parameters, grain quality and mycotoxins contamination in bread wheat (Part I)

Martínez, Mauro; Albuquerque, Lady D Ramirez; Dinolfo, María Inés; Biganzoli, Fernando; Pinto, Virginia Fernández; Stenglein, Sabastian A

doi:10.1002/jsfa.10099

Cited by 29 publications

(23 citation statements)

References 36 publications

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“…For DON, these values were above the maximum limits established by the European Commission for unprocessed grains (1.25 μg g −1 ) . Moreover, we found an important concentration of 3‐ADON in the different years evaluated, which coincides with our results obtained in bread wheat …”

Section: Discussionsupporting

confidence: 92%

Effects ofFusarium graminearumandFusarium poaeon disease parameters, grain quality and mycotoxin contamination in barley (part II)

et al. 2020

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BACKGROUND Barley is one of the most sown crops in the world, with multiple uses such as human consumption, animal feed and for the malting industry. This crop is affected by different diseases, such as Fusarium Head Blight (FHB), that causes losses in yield and quality. In the last years F. graminearum and F. poae were two of the most frequently isolated species in barley grains, so the aim of this study was to evaluate the interaction between these Fusarium species and the effects on disease parameters, grain quality and mycotoxin contamination on five barley genotypes under field conditions. RESULTS Statistical differences between Fusarium treatments for some parameters depending mainly on the year/genotype were found. The results showed that the germination process was affected by both Fusarium species. As to grain quality and the different hordein fractions, it was observed that F. graminearum affects preferentially D and C‐hordeins. Different concentrations of nivalenol, deoxynivalenol and their acetylated derivatives (3‐acetyl deoxynivalenol (3‐ADON), 15‐acetyl deoxynivalenol (15‐ADON)) were detected. CONCLUSIONS In the present work, no evidence of synergism between F. graminearum and F. poae were found regarding disease parameters and mycotoxin contamination. However, at least in the years with favorable climatic conditions to FHB development and depending on the barley genotype, a continuous monitoring is deemed necessary to prevent the negative impact on protein composition and germinative parameters © 2020 Society of Chemical Industry

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Section: Discussionsupporting

confidence: 92%

Effects ofFusarium graminearumandFusarium poaeon disease parameters, grain quality and mycotoxin contamination in barley (part II)

et al. 2020

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“…Together this results in yield losses, reductions of the thousand grain weight (TGW) and germination ability of the harvested grain [1,2,5,6]. Furthermore, the baking quality is adversely affected by the reduction of starch content and degradation of different protein fractions [7]. stages, such as seedlings, roots, stems and heads, causing Fusarium head blight (FHB) of small-grain cereals (also known as scab or ear blight) and ear rot of maize [1][2][3][4].…”

Section: Introductionmentioning

confidence: 99%

“…Together this results in yield losses, reductions of the thousand grain weight (TGW) and germination ability of the harvested grain [1,2,5,6]. Furthermore, the baking quality is adversely affected by the reduction of starch content and degradation of different protein fractions [7]. In addition, FHB causes quality losses of grain by the formation of mycotoxins, which causes a potential health risk for animals and humans, because their occurrence in feed and food is often associated with chronic or acute mycotoxicosis.…”

Section: Introductionmentioning

confidence: 99%

Composition and Predominance of Fusarium Species Causing Fusarium Head Blight in Winter Wheat Grain Depending on Cultivar Susceptibility and Meteorological Factors

et al. 2020

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Fusarium head blight (FHB) is one of the most important diseases of wheat, causing yield losses and mycotoxin contamination of harvested grain. A complex of different toxigenic Fusarium species is responsible for FHB and the composition and predominance of species within the FHB complex are determined by meteorological and agronomic factors. In this study, grain of three different susceptible winter wheat cultivars from seven locations in northern Germany were analysed within a five-year survey from 2013 to 2017 by quantifying DNA amounts of different species within the Fusarium community as well as deoxynivalenol (DON) and zearalenone (ZEA) concentrations. Several Fusarium species co-occur in wheat grain samples in all years and cultivars. F. graminearum was the most prevalent species, followed by F. culmorum, F. avenaceum and F. poae, while F. tricinctum and F. langsethiae played only a subordinate role in the FHB complex in terms of DNA amounts. In all cultivars, a comparable year-specific quantitative occurrence of the six detected species and mycotoxin concentrations were found, but with decreased DNA amounts and mycotoxin concentrations in the more tolerant cultivars, especially in years with higher disease pressure. In all years, similar percentages of DNA amounts of the six species to the total Fusarium DNA amount of all detected species were found between the three cultivars for each species, with F. graminearum being the most dominant species. Differences in DNA amounts and DON and ZEA concentrations between growing seasons depended mainly on moisture factors during flowering of wheat, while high precipitation and relative humidity were the crucial meteorological factors for infection of wheat grain by Fusarium. Highly positive correlations were found between the meteorological variables precipitation and relative humidity and DNA amounts of F. graminearum, DON and ZEA concentrations during flowering, whereas the corresponding correlations were much weaker several days before (heading) and after flowering (early and late milk stage).

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“…Fusarium infection reduces wheat end-use quality [ 4 , 5 , 6 , 7 , 8 , 9 , 10 , 11 , 12 , 13 ], presumably by impairing seed maturation and digestion of starch and protein for sustenance. Fusarium proteases remain dormant in harvested seed but reactivate during dough making, thus affecting dough handling properties and baking performance [ 14 , 15 , 16 , 17 ].…”

Section: Introductionmentioning

confidence: 99%

Wheat Fusarium Protease Specificity and Effect on Dough Properties

Bacala¹,

Fu²,

Cordova³

et al. 2021

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Fusarium infection is a worldwide agricultural problem of billion dollar proportions globally, and it has increasingly threatened entire regional food supplies. In addition to the toxin deoxynivalenol (DON), Fusarium species express digestive enzymes that degrade starch and protein, affecting the quality of infected grains, especially wheat processing performance which depends largely on gluten proteins. In this study, the impact of Fusarium protease on the functionality of Canada Western Red Spring (CWRS) wheat was assessed by adding Fusarium-damaged kernels (FDK) to a FDK-free base wheat sample. Digestion of beta-casein by extracts of flours, milled from sound and FDK-spiked wheat samples, demonstrated elevated cleavage in FDK-spiked flour extracts as follows: N-terminal to lysine (eight-fold), N- and C-terminal to isoleucine (four-fold and three-fold, respectively), N-terminal to tyrosine (three-fold) and C-terminal to arginine at P1′ (five-fold). Comparison of abbreviated (45 min) and standard (135 min) extensigraph test results indicated that desirable increases in dough resistance to extension (Rmax) due to gluten re-polymerization after longer resting were partially to completely counteracted in FDK-spiked flours in a dose-dependent manner. Baking tests confirmed that while loaf volume is similar, proofed dough from FDK-spiked samples caused detectable loaf collapse at 3% FDK. Extensigraph Rmax and Fusarium protease levels were inversely related, and effected by both the extent and severity of infection. While the current FDK tolerances for grading Canadian wheat can effectively control protease damage, prevalence of deoxynivalenol (DON) weak- and non-producing Fusarium strains/species (e.g., F. avenaceum) in some growing regions must be considered to protect functionality if grading is solely based on DON content.

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Effects of Fusarium graminearum and Fusarium poae on disease parameters, grain quality and mycotoxins contamination in bread wheat (Part I)

Cited by 29 publications

References 36 publications

Effects ofFusarium graminearumandFusarium poaeon disease parameters, grain quality and mycotoxin contamination in barley (part II)

Effects ofFusarium graminearumandFusarium poaeon disease parameters, grain quality and mycotoxin contamination in barley (part II)

Composition and Predominance of Fusarium Species Causing Fusarium Head Blight in Winter Wheat Grain Depending on Cultivar Susceptibility and Meteorological Factors

Wheat Fusarium Protease Specificity and Effect on Dough Properties

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